우마이몬 아부리도우조우

A special mixed grill of pork offal! Choose between salt or our homemade miso sauce, as you prefer.

A generous volume mix of pork offal for 3 to 4 people! Choose between salt or our homemade miso sauce, as you prefer.

A great mix of shimachou, kopuchan, and joumino!

A great volume mix for 3 to 4 people, including shimachou, kopuchan, and joumino!

The king of hormones! The representative king of offal! Characterized by its striped pattern. Although it has less fat than the small intestine, it is thick and has a satisfying chew. The more you chew, the more umami bursts forth, making it exquisite. The fat of Shimachou is lighter than that of red meat, making it easy to eat with chopsticks.

Among the offal, it has thick fat that captivates offal lovers with its sweet fat. Rich in collagen, it is also popular among women. The skin is firm, and when you bite into the fat, it bursts forth from within.

A hormone with a crunchy texture similar to shellfish. It has a rich and flavorful taste with a lot of fat, and its surface is smooth, thin, and soft, making it easier to chew compared to other stomachs.

The largest part of the stomach, it has a firm and thick texture with a crunchy bite, which is the essence of Mino. Within the crunchy texture, the fat melts and releases a juicy flavor. The particularly thick part of the Mino is called 'Sand Mino' or 'Upper Mino.'

This cut is light yet packed with umami!! It is a part of the cow that moves a lot, which makes the meat slightly firm. It is rich in gelatin, has a deep flavor, and the fat has a unique richness. Since there are few places that handle it, if you want to call yourself a yakiniku connoisseur, this is definitely a dish you should try.

This is a part known as 'Kiku Abura' famous in Nishinari... It is rarely found in the Kanto region. Be sure to try it with our homemade spicy miso!

A classic part of offal. The deeper flavor can be enjoyed with each bite. It is slightly thicker than the small intestine, with a crunchy texture that is somewhat firm, characterized by a chewy bite. It contains many nutrients such as vitamins D and E, and folic acid, and the flavor spreads in the mouth with each chew.

Low in fat and calories, with no unpleasant odors or strong flavors, making it easy to eat with a light and mild taste. It is a part that is rich in protein and should be actively consumed. Slightly firm, with a unique crunchy texture similar to that of gizzards.

You can enjoy the crunchy texture of the muscle fibers. It has almost no peculiar taste or odor, and the crunchy texture of the muscle fibers is distinctive. With little fat, it has a refreshing flavor. It is said to be effective for fatigue recovery and beauty.

While beef is the more common choice, pork tongue is not to be underestimated. It has a similar texture to beef but is lower in fat and has a mild umami flavor that makes it easy to eat. Compared to beef tongue, it is about one-third the size, with less fat and a satisfying chew.

A cut located between the belly meat and the diaphragm (harami). It has less fat and can be enjoyed like meat, making it one of the popular pork offals. It is the part between the belly meat and the diaphragm. It has low fat content, allowing for a firm meat texture that is enjoyable, with a tender and juicy flavor.

Since it is close to the muscles that move the jaw, it has less fat but high umami, and a firm texture. 'Kashira' refers to the area from the temple to the cheek. The muscles are well-developed with less fat, but it has a strong umami flavor and a slightly firmer texture.

[Actually a rare cut!] This is the part of the pork from the cheek to the neck. Despite being fatty, it has a firm texture and melts in your mouth like toro, yet leaves a refreshing aftertaste. It features a melt-in-your-mouth texture combined with a crunchy bite. A popular and classic menu item. This rare cut can only be obtained in about 300g from one pig.

This is considered to be the most flavorful part of the pig's intestines. To make the most of its plump fat and just the right amount of elasticity, the cooking level is important! When opened, the rectum resembles the shape of a gun. It has a strong elasticity, providing a satisfying chew, and grilling it just before it burns enhances its deliciousness. It is called this because it resembles the shape of a gun when opened.

As the name suggests, it is the cartilage found in the throat of a pig. It is also known as 'donut' due to its small size, and only about 20g can be obtained from one pig, making it a very rare part. You can enjoy the unique crunchy texture of the cartilage. Since it has some fat, it becomes even more delicious when dipped in pepper and lemon juice.

□ Low in fat and high in protein, this part has a unique taste and aroma that is delicious. It has a rich flavor, but be careful not to overcook it as it can become dry. Some say that pork liver is easier to eat than beef liver. It is said to be a treasure trove of nutrients, with the highest amount of vitamin A among pork parts. It also contains a lot of protein, as well as vitamins B1, B2, and iron. Enjoy it with our proud green onion sauce!!

Delicious short rib packed with flavor near the bone!

A great value classic cut of short rib!

We select and procure A4 to A5 grade black-haired Wagyu from across the country.

As a reward! Selected premium cuts of kalbi!

Pork harami with homemade sauce! A friend of the masses! Juicy and tender.

□ The diaphragm of the cow, a flavorful cut of red meat. (However, it is actually a type of offal)

A thick cut of the sagari part, a whopping 120g!! Use scissors to cut it.

The taste of salt and lemon paired with highball is irresistible!!

This is the part of the beef tongue that is packed with flavor.

Only the delicious part of the tongue root, luxuriously cut thick...

Goes well with beef tongue and premium tripe.

Coarsely grated daikon radish paired with a refreshing ponzu and a light salt seasoning.

It's very healthy when wrapped with meat!

Just place it on the roaster and let it simmer in sesame oil... Enjoy the fluffy texture.

Rich in iron and low in calories, it has a unique texture that contrasts with its fresh appearance, and the taste is light with less fat. Among offal, it is low in calories and characterized by a crunchy texture. A staple at yakiniku restaurants! It pairs well with spicy mustard and vinegar miso.

Freshly sourced pork tongue, prepared that day using low-temperature vacuum cooking. It has a texture like raw!! Enjoy it with salt and sesame oil.

Freshly sourced pork heart, prepared that day using low temperature vacuum cooking. It has a texture like raw!! Enjoy with garlic and ginger soy sauce.

Enjoy the crunchy texture of fresh gatsu! With Oni Suran, ponzu, and Japanese mustard!

We have slowly simmered the beef tendon until tender and spicy. This product is extremely popular and has many repeat customers!

This is homemade chashu made from thick slices of pork belly that have been simmered until tender. It is finished with a torch for a smoky flavor before being served! Accompanied by a rich soy sauce glaze!

Crispy salad-like, lightly pickled napa cabbage kimchi! Popular!!

This is a starter! You can get a refill from here.

超クイックでお持ちします！最強の箸休め！

A platter of four types of homemade colorful namul.

Assorted handmade kimchi of three types

White kimchi made with cucumbers

It is a kimchi made from cubed radish.

Authentic kimchi! Please enjoy!

Spicy seasoned pollack roe with salt

10 sheets

Freshly fried hot chicken coated in our homemade yangnyeom sauce! Authentic style using genuine Korean seasonings!!

Large serving is complimentary!! Extra large is an additional 50 yen, and small rice is 176 yen!

Plenty of chopped Korean seaweed and green onions, along with dipping sauce! Enjoy it with grilled meat!

□ A popular series in the staff meals!!

You can also make it as a rice soup! +176 yen

You can also make it as a rice soup! +176 yen