마마야 홀몬 카리야점

Beef tongue, beef short ribs, beef skirt steak, sausage, beef offal, pork short ribs (4 pieces each)

A trio of Wagyu kalbi, kalbi, and chuu-ochi kalbi.

Assorted Harami of Beef, Chicken, and Pork

Squid, Shrimp, Scallops

Seseri, Nankotsu, Bonjiri

Tongue, Oppai, Cartilage, Harami

Upper Rib, Loin, Misuji

Cucumber Kimchi, Napa Cabbage Kimchi

Shiitake mushrooms, king oyster mushrooms, onions, yam, shishito peppers

Hormone, Mino, Hatsu Moto

Hormone, Mino, Hatsu Moto, Hatsu Kori Kori Tan, Liver, Red Senmai

Beef tongue, thick-cut beef tongue, pork tongue

Yuzu kosho 30 yen, Yuzu ponzu 30 yen, Cut lemon (3 pieces) 30 yen, Negi shio tare 60 yen

The shoulder part of the cow. It has a light texture, yet a rich flavor.

Our most popular item! A carefully selected rib with a grade of A4 or higher, offered at a loss as a special service.

Uses exceptionally tender Wagyu thigh meat.

(Salt or sauce) chicken neck. It has little fat and a chewy texture. The more you chew, the more flavorful juices are released from this delicious part.

(Salt or Miso Sauce) Chicken breast bone. A soft bone around the chest also called 'Yagen.' The flavor of the meat attached to the cartilage is also certified.

(Salt or Sauce) A rare cut that can only be obtained from one or two pieces around the internal organs.

(Salt/Miso Sauce) Chicken tail. The meat around the chicken tail is rare. Juicy and has a melt-in-your-mouth texture.

(Salt/Sauce) Beef diaphragm. It has a moderate amount of fat and the meat quality is tender. Being an offal, it is low in calories and healthy.

(Salt/Miso) Beef large intestine. The melting texture of the fat is irresistible. It has a good chewiness, and the more you bite, the more delicious it becomes.

(Miso) Beef large intestine. Homemade miso sauce. Uses Mikawa Hatcho miso.

(Salt/Miso) The aorta of the cow. It is a part of the artery close to the heart, and is also called 'Korikori' due to its crunchy texture similar to cartilage.

(Salt, Miso) Beef heart. It has a firm texture and a crunchy bite. Despite being low in fat, it is a part that has a lot of umami.

(Sauce/Miso) Liver. It is rich in protein, vitamins A, B2, and minerals such as iron, making it a treasure trove of nutrition. It has sweetness and richness.

(Salt/Miso) The first stomach. This is a hormone with a crunchy texture and a light flavor.

(Salt/Miso) The fourth stomach. Also called Giarra. It's a flavorful offal.

(Salt/Miso) Pork large intestine. A part rich in pork flavor. A representative of horumon, its juicy umami is appealing.

(Sauce/Miso) Pork diaphragm. It has a moderate amount of fat and a tender texture. The quantity that can be obtained is small, making it a rare cut.

(Salt/Miso) Pork neck. It has a crunchy texture and a soft mouthfeel that melts in your mouth.

(Salt/Miso) Pork mammary gland. Also called 'Chichikabu', characterized by its high fat content and tenderness. Slightly milky.

(Salt/Miso) Pork tongue cartilage is a rare part that comes from one pig. The crunchy texture is addictive.

Crispy Cabbage 200 yen, Refreshing Onion 200 yen, Hearty Yam 250 yen, After All, King Oyster Mushroom 250 yen, Firm Shiitake Mushroom 300 yen, Fluffy Garlic 300 yen

(Half) 410 yen

(Half) 390 yen

This is a Yukke that does not lose to other Yukke.

(Salt sauce / Gochujang sauce) Crunchy texture. Packed with high-quality protein and iron!

Enjoy with yuzu ponzu.

This is a Korean-style porridge that you may know. It's also recommended as a closing dish!

Salt-based refreshing ramen

(Small) 150 yen (Medium) 300 yen (Large) 400 yen (Folktale serving) 620 yen

Stubbornly single-minded, noodles single-minded. The cold noodles with the stubborn old man's commitment.

White ... A robust pork bone soup Red ... A deliciously spicy broth based on gochujang

300 yen each

・mini parfait with cookies & vanilla ・mini parfait with blueberry yogurt ・mini parfait with matcha ice cream