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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 recommended five-point platter of salt hormone from Kamehoru. It's easy to understand even for first-timers, allowing you to enjoy the texture, fat, and aftertaste of carefully selected fresh hormone. 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 signature mixed hormone of Kamehoru. We carefully select the freshest and best quality hormones of the day, allowing you to enjoy the texture, sweetness of fat, and umami of each part all on one plate. It truly is the quintessential 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 flavor of the fat, and the more you chew, the juicier it becomes. It has a firm texture, and the more you chew, the more the umami spreads; truly, it is 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.

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

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

It 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. The heart 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. It is indeed from the small intestine, but it is not just a simple cut of the small intestine; it is turned inside out, wrapping the outer side with the inner side.

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, it's a first-come, first-served menu item.

Toromino (Mino) is the first stomach among the four stomachs of a cow, corresponding to the first stomach. It is a part of Mino that has a good texture and a lot of fat, making it a rare cut that can only be obtained from 10 to 20 percent of the entire Mino.

Hachinosu is the second stomach of a cow, one of the four stomachs in total. It has a chewy texture that is enjoyable, and its unique crunch becomes addictive.

The part used for Tongue Salt is the tongue of the pig. It is smaller compared to beef tongue, has less fat, and is lighter in flavor. It contains a lot of 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 the part resembles a gun.

Giara is a type of offal 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 root of the heart (hatsu). The amount that can be obtained from one animal is small, making it a part favored by hormone enthusiasts.

Liver is the part corresponding 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 its shape resembles a shoehorn. It is characterized by a crunchy texture and rich flavor.

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

Tontoro refers to the area near the connection between the head and the body, specifically the part from the neck to the shoulders. It is characterized by a good balance of texture, fat, and umami, with a lot of marbling, making it juicy and well-marbled.

Beef kalbi mainly refers to the part of the cow's belly. This is the 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 are offering a better price than for 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; its deliciousness takes the lead. The charm of Delicious Spicy Chorizo lies in the three layers: the savory flavor of the meat that spreads as soon as you bite into it, 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, this dish is crafted to fully enjoy the rich 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 the cow. It is an organ rich in blood and high in nutritional value, and its freshness and preparation greatly influence its delicate flavor.

King oyster mushrooms have a strong umami flavor that becomes concentrated when grilled, bringing out a broth-like richness. When heated over charcoal or on a grill, the unique aroma of king oyster mushrooms is released all at once, stimulating the appetite.

Welsh onion is characterized by its sweetness that intensifies when grilled. The spiciness of the Welsh 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 qualities. When grilled quickly at the center of the grill, the skin lightly chars and becomes fragrant, while the inside retains 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 has a unique flavor. It is carefully prepared to retain only the original umami 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 peppers. 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, garlic, and sesame oil. The chanja served at barbecue restaurants is a great supporting role that enhances the flavors 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 delicacy. The unique freshness of the green peppers 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.

The natural sweetness and crunchiness of the carrots are delicious! It is recommended as an appetizer, a palate cleanser for grilled meats, or a refreshing side dish.

Our pride, the 'Turtle Horumon Salad', is first enjoyed simply with the original dressing. Additionally, please enjoy it with the traditional salt sauce and special dipping sauce provided at the table, as a condiment for the horumon and meat.

The spiciness of the onion is subdued, combined with a crunchy texture and homemade dressing, making it refreshing to eat.

Due to numerous requests, we have revived it. Please try our homemade Turtle Hole Macaroni Salad.

The image of eating offal and rice together is not very common, is it? However, in reality, barley rice pairs incredibly well. The texture of the barley rice firmly absorbs the rich flavor of the fatty offal.

This is a manga-sized serving of barley rice.

If you want to enjoy barley rice but don't need a large portion, please order the Chocotto Barley Rice.

The green onion salt rice at the barbecue restaurant enhances the main meat while being irresistible on its own. Simple yet elevating the quality of the barbecue restaurant, it's a bowl that you can't stop eating. 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 meals of Kameido Hormone, this is Moon Viewing 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 the special cold noodles (white) from Kame Horu. The carefully made broth 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.

Komtang soup is a flavorful and rich salt-based soup 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.

Comtan Kuppa is rice added to Comtan soup. It is a perfect bowl to enjoy between grilled meat or as a finishing dish. The white Comtan is a salt-based soup rich in flavor and depth, made by simmering beef bones, beef tendons, and beef for a long time. It has no spiciness, and its gentle yet profound taste is characterized by the concentrated umami of bones and meat. Despite being a clear soup, it is rich and not heavy with fat, allowing you to drink it all the way to the last drop. The combination of beef umami and saltiness brings out the flavors of the ingredients, creating a delicious experience. The rice absorbs the soup, creating a sense of unity, and each bite spreads the umami. At first, enjoy the straightforward umami of the soup and rice without adding anything. Scoop a bite with offal or meat, and feel the true value of Comtan! As a palate cleanser between grilled meat, it is a delightful bite between rich offal or kalbi. It resets your mouth, making the next dish even more delicious! The white Comtan Kuppa may not be flashy, but it definitely provides high satisfaction. It is an exquisite dish that quietly yet firmly concludes the lingering taste of grilled meat!

The red komtang soup is based on white komtang, which is slowly simmered 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.

This is red beef bone soup with rice, known as red beef bone gukbap. It is a perfect bowl to enjoy between grilled meat 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 appetizers that are delicious for that time of year, based on the ingredients available. Enjoy our special sauce, special dressing, and special meat miso, all proudly made by Kamehoru. We offer a dish that has been carefully crafted to pair perfectly with hormones and meat. This is an appetizer that embodies the essence of Kamehoru, starting with 'delicious right from here.' *Not available for customers under junior high school age.

The offal is already well-seasoned. All of this is 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 enjoy it as is, without any additions! Experience 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 Kamehoru on the table! It adds richness and depth, transforming it into a deliciousness that feels completely different from the same dish♪♪ Twice as tasty in one plate! This is the correct way to enjoy offal, Kamehoru style!!