Kameido Hormone Meguro Gonnosuke Saka Ten

For those who love hormone and for those who are not familiar with the types of hormone, the first recommendation is this Salt Hormone Recommended Three-Item Platter. Please enjoy the fresh, authentic hormone with a simple salt flavor.

This is the Salt Hormone Recommended Five-Point Platter from Kamehoru. It's easy to understand even for first-timers, allowing you to enjoy the texture, fat, and aftertaste of carefully selected fresh hormones. The charm of this five-point platter lies in how the flavor changes with each cut, even though they all share the same salty taste.

When you come to Kamehoru, please order this first. It is the specialty mixed hormone of Kamehoru. We carefully select the freshest hormones in the best condition of the day, allowing you to enjoy the texture, sweetness of fat, and umami of each part all on one plate. It is truly a classic menu item of Kameido Hormone.

The turtle hormone (miso sauce) is most appealing because grilling it makes the fat crispy and fragrant. The special miso sauce, which has sweetness and richness, intertwines with the umami of the fat, overflowing with juiciness the more you chew. It has a firm texture, and the more you chew, the more the umami spreads; it is truly a dish that becomes addictive.

Please enjoy it with a salt flavor, as it is made from carefully selected fresh hormone. This dish proudly showcases the quality of the ingredients, directly conveying their excellence.

Techan is beef large intestine. The techan obtained from one cow weighs about 1.5 kilograms and is a rare cut.

Techan is beef large intestine. The techan obtained from one cow weighs about 1.5 kilograms and is a rare cut.

This is the fatty part surrounding the small intestine of the pig. The sweetness and texture of that fat are very delicious.

Limited quantity, this is a Kame Horu original menu item. Hatsu is gently wrapped in a net of fat, making it a dish for connoisseurs.

This is a part of the large intestine (shiro) cut into bite-sized pieces without being split open. When grilled, it takes on a round, rolling shape, which is why it is called shirokoro.

Maruchou refers to the part of the cow that corresponds to the small intestine. Although it is from the small intestine of the cow, it is not just a cut of the small intestine; it is turned inside out, wrapping the inside around the outside.

It is the cartilage of the organ located in the throat of a cow. A rare cut that can only be obtained in small quantities from one cow. It has fine lattice-like cuts, allowing the salt flavor to adhere well, making it delicious.

Limited quantity available!! Often sold out shortly after opening. Very popular among regular customers, this is a first-come, first-served menu item.

The part of the pork tongue is the tongue of the pig. It is smaller compared to beef tongue, has less fat, and is lighter in flavor. It is rich in Vitamin A, Vitamin B2, iron, and taurine, making it a highly nutritious part.

This is red meat from the head and temple area, and because the amount that can be obtained from one animal is very small, it is an extremely rare cut.

This is a part that corresponds to the pig's rectum. The name comes from the fact that this part resembles a gun.

Giarra is a part of the hormone that corresponds to the fourth stomach of a cow. It has a moderate amount of fat and a crunchy, crisp texture that releases flavor the more you chew.

Hatsu refers to the part that corresponds to the heart. Among the offal, it is characterized by being less gamey and easy to eat.

Hatsumoto is the part that corresponds to the base of the heart. The amount that can be obtained from one animal is small, making it a favorite part for hormone lovers.

Liver is the part that corresponds to the liver. This is the special liver from Kameido Hormone. It is very high in nutritional value, and the freshness and preparation greatly affect its deliciousness, so please enjoy the fresh liver from Kame Hormone.

Kutsubera is a rare part of the soft cartilage from the throat of a pig. Only a small amount can be obtained from one pig, and it is named because it resembles a shoehorn. It is characterized by its crunchy texture and rich flavor.

Tsurami is a cut located from the cheeks to the jaw of a cow. It has a firm, muscular texture with a distinctive quality of lean meat and moderate fat.

Beef kalbi mainly refers to the part of the cow's belly. This is the carefully selected kalbi from Kameido Hormone.

Skirt steak is a cut from the diaphragm of the cow. Please enjoy our carefully selected fresh skirt steak.

Beef tongue is the part that corresponds to the tongue of the cow. We carefully select cuts that have just the right amount of fat and rich flavor.

Refers to the thick part of the diaphragm of the cow (Sogari). It is called this name because it is square-shaped and looks like a brick.

Limited quantity product, first come first served. The thick cut beef tongue uses the highest quality part that can only be taken from a very small portion of the whole beef tongue.

Limited quantity product, first come, first served. We offer a better price than two pieces of thick cut beef tongue.

Beef sagari is a part of the diaphragm. Although classified as offal, its appearance and texture are similar to red meat, making it very popular in grilled meat dishes.

This chorizo is not just spicy; the deliciousness comes first. The charm of the Delicious Spicy Chorizo lies in the three layers: the savory flavor of the meat that spreads as soon as you bite, the aroma of the spices, and the pleasant spiciness that comes afterward.

A luxurious meatball skewer specially made by Kameido Hormone. Using beef tongue and beef kalbi, we have created a lavish dish that allows you to fully enjoy the flavor and texture of the meat.

Senmai refers to the third stomach of a cow. It is originally a dark color, but through careful preparation, it becomes pure white and beautiful in appearance, which is what makes it White Senmai.

Beef liver sashimi uses the liver of a cow. It is an organ rich in blood and high in nutritional value, and its freshness and preparation greatly affect its delicate flavor.

Eringi has a strong umami flavor that becomes concentrated when grilled, bringing out a broth-like richness. When heated over charcoal or a grill, the unique aroma of eringi is released all at once, stimulating the appetite.

Long green onions are characterized by their sweetness that intensifies when grilled. The spiciness of the long green onion diminishes, transforming into a rich and sweet flavor.

Onion is a great companion for grilled meat. Cooking it transforms its spiciness into sweetness. It resets your palate and enhances the next dish.

The deliciousness of shishito peppers is characterized by their savory and juicy flavor. When grilled quickly in the center of the grill, the skin becomes lightly charred and fragrant, while the inside retains its moisture, making it enjoyable to eat. It is perfect as a palate cleanser between meat dishes.

This is offal stew that has been slowly simmered for hours. The offal stew from Kameido Hormone is unique. It is carefully prepared, preserving only the original flavor of the offal.

This is the specialty bean sprouts of Kamehol. The bean sprouts namul, piled high with a punch of pepper, is an irresistible side dish.

This is the small version of the famous bean sprouts from Kamehoru. Please give it a try. Kamehoru's specialty, you should definitely taste it.

This dish was created at the request of our customers. It is an addictive delicacy. Devil Bean Sprouts are spicy seasoned bean sprouts mixed with a special habanero sauce from Kamehol.

Uses authentic Korean chili pepper. The balance of umami, spiciness, and sweetness is the best.

Chanja is a Korean delicacy made by marinating the stomach and intestines of cod in chili pepper, garlic, and sesame oil. The chanja served at barbecue restaurants is a great supporting role that adds a sharpness between bites of meat.

Korean seaweed is characterized by the aroma of sesame oil and a sharp saltiness. Its crispy and light texture enhances the flavors of fatty grilled meat and white rice.

This dish features the crisp bite of fresh green peppers combined with the umami and saltiness of salted kelp, making it a super simple yet addictive item. The unique freshness of the green pepper is gently enveloped by the salted kelp, and the richness of sesame oil transforms it into a bar-style flavor.

This is an original product from Kameido Hormone. Quail eggs are marinated in a special sauce with red ginger, resulting in a vibrant red appearance.

This dish features a special meat miso from Kameido Hormone, served with chilled green peppers and daikon. The crunchy and juicy green peppers and daikon pair perfectly with the flavorful meat miso.

A classic dish that is refreshing and a palate cleanser between grilled meats. Chilled tomatoes are the perfect sidekick to enjoy fatty grilled meat even more deliciously.

Our pride, the 'Turtle Horumon Salad', is a great dish that allows for one refill. First, enjoy it fresh with the original dressing. Additionally, please enjoy it with the traditional salt sauce and special dipping sauce provided on the table, as a condiment for the horumon and meat.

The image of eating hormone and rice together is not very common, right? But actually, barley rice goes incredibly well together. The texture of barley rice firmly absorbs the rich flavor of the fatty hormone.

This is a manga-sized serving of barley rice.

If you want to enjoy barley rice but don't need a full portion, please order the half serving.

The green onion salt rice at the barbecue restaurant enhances the main meat while being irresistible on its own. It's simple yet elevates the quality of the barbecue restaurant. The crunchy white green onions provide a refreshing texture, making it the perfect reset between bites of fatty grilled meat.

A very popular dish born from the staff meal at Kameido Hormone, this is Tsukimi Chanja Rice. It is a bowl that can be the star of the meal or a perfect finish, featuring a spicy × rich × deep flavor. The delicious spiciness of the chanja, its crunchy texture, and the deep umami derived from fermentation create a pleasant aftertaste.

This is a special cold noodle (white) made by Kame Horu. The carefully prepared soup is clear yet rich, and the aftertaste is surprisingly refreshing.

The special cold noodles (red) from Kame Horu are a bowl that combines 'refreshingly cold × spicy stimulation × lingering umami,' making it perfect for both after a meal and as a finishing touch.

Devil Noodles are an exquisite bowl of cold noodles without soup. The main feature is the stimulating spiciness enhanced by habanero sauce.

Kombu Tang Soup is a salt-based soup rich in flavor and depth, made by simmering beef bones, beef tendons, and beef for a long time. It is not spicy and is characterized by a gentle yet profound taste that concentrates the umami of the bones and meat.

Beef Bone Soup Rice is made by adding rice to beef bone soup. It is a perfect dish to enjoy between grilled meat or as a finishing touch. The white beef bone soup is a rich and flavorful salt-based broth made by simmering beef bones, tendons, and meat for a long time. It has no spiciness, and its gentle yet deep flavor is characterized by the concentrated umami of the bones and meat. Despite being a clear soup, it is rich without being heavy, allowing you to drink it all the way to the last drop. The combination of beef umami and the sharpness of salt brings out the natural flavors of the ingredients, creating a delicious experience. The rice absorbs the soup, creating a sense of unity, and each bite expands the umami. At first, enjoy the straightforward umami of the soup and rice without adding anything. Scoop a bite with offal or meat to truly appreciate the essence of beef bone soup! As a palate cleanser between grilled meats, it refreshes the mouth and makes the next dish even more delicious! The white beef bone soup rice may not be flashy, but it definitely provides high satisfaction. It is an exquisite dish that quietly yet firmly concludes the experience of grilled meat!

The red komtang soup is based on white komtang, which is slowly boiled with beef bones and beef, finished with the addition of chili peppers and other ingredients, creating a deep richness and spicy kick that becomes addictive.

The red komutang soup with rice is called red komutang kuppa. It is a perfect bowl to enjoy between grilled meats or as a finishing dish.

This is the milk ice from Kameido Hormone. It has a rich flavor yet a refreshing aftertaste, with the richness of milk and a gentle sweetness that spreads, making it a light finish even after grilled meat.

The Today's Ice Cream at Kamehoru is a daily changing dessert that varies according to the season and availability.

We prepare seasonal otoshi that is delicious for that time of year, based on the ingredients we have. Enjoy it with our special sauce, special dressing, and special meat miso, all of which are proud offerings of Kamehoru. We provide a dish that has been thoroughly considered for its compatibility with hormone and meat. This is an otoshi that embodies the essence of Kamehoru, starting with 'delicious here first.' *We do not serve this to customers under junior high school age.

The offal is already well-seasoned. It is all flavored with the special secret sauce of Kamehoru, which has been passed down through generations. This sauce maximizes the umami and sweetness of the fat in the offal, ensuring it reaches the 'most delicious state' just by grilling. First, please try it as is, without any condiments! Enjoy the rich umami unique to Kamehoru that spreads in your mouth the moment you take a bite♪ Then, in the second half, feel free to change the flavor with the secret sauce from the table! The richness and depth will be further enhanced, transforming it into a deliciousness that feels like a completely different dish♪♪ Twice as delicious in one plate! This is the correct way to enjoy offal, Kamehoru style!!