Yakiniku Housen Hanare

When it comes to large intestine hormone, it's 'Tetchan'. The more you chew, the more the sweetness of the fat overflows, and you can fully enjoy the deliciousness of the fat along with the texture of the skin.

The small intestine skin is grilled to a crisp, the fat is fluffy, and the plump fat has a rich flavor.

Rich in nutrients such as liver vitamins and iron. Our liver is easy to eat even for those who are not fond of it, allowing you to enjoy the sweetness of the liver without any unpleasant odor. Please be sure to heat it before consuming.

The heart (hatsu) has a crunchy texture and rich umami flavor.

As the name suggests, the aorta (hatsumoto) has a crunchy texture that becomes addictive, and the flavor is mild. It is a rare high-protein, low-calorie option among offal.

The fourth stomach (Giarra), known as Giarra in the Kanto region. It has a chewy texture, and the more you chew, the more flavor you can enjoy.

A fluffy texture similar to thymus and pancreas white liver or foie gras. It is rich in fat and has a deep flavor, recommended to be grilled crispy on the outside and fluffy on the inside, served with miso sauce.

The crunchy texture of the esophagus is characteristic, and it is recommended to eat it with soy sauce drizzle.

With the second stomach processing, the black skin is removed, resulting in a unique smell that is less pronounced, tender, rich in collagen, and low in calories. Recommended for women.

The rough texture of the third stomach lining and a crunchy feel. It has the lowest calories among the cow's stomachs and is rich in iron.

A part located under the beef tongue that is divided into four sections, featuring a light flavor and a firm texture.

The more you chew the cheek meat, the more rich flavor bursts forth. Once you taste it, you'll be hooked on its deliciousness.

A light flavor that allows you to enjoy the texture of tracheal cartilage. Low in calories and rich in collagen, glucosamine, and calcium.

The first stomach, popular No. 1 among hormones, has a tender meat quality and a crunchy texture that becomes addictive.

The first stomach, Mino, has a soft and crunchy texture, and the savory flavor of the moderate fat oozes out the more you chew.

Thinly sliced first stomach (mino) quickly grilled on a hot plate and served with ponzu sauce for a light and crunchy texture. Recommended by the owner.

200g of the day's recommendation served generously

A classic of grilled meat

The most fatty part of the tongue, cut thick for a juicy meat texture, served with a special green onion salt sauce and garlic chips.

A tasting of tongue divided into four parts: tongue root, middle tongue, tip of the tongue, and under tongue.

Wagyu Harami

King of Grilled Meat

The black skin is removed during the preparation, resulting in a crunchy texture that is addictive. Served with special chojang.

Crispy texture with homemade tamari soy sauce

The more you chew, the more umami flows out, paired with homemade sauce and garlic.

Recommended for those who are not fond of kimchi, as it has a mild spiciness and allows you to enjoy the crunchiness of the napa cabbage. You can even have unlimited refills.

Finished with a sweet homemade sauce.

A classic Dote Yaki from Housen

Recommended as a snack finished with blended miso

Shrimp, Squid, Scallops

May be out of stock depending on the season

A bowl finished with abukasu and homemade udon broth. The perfect ending to grilled meat. A great way to finish off your drink.

Homemade udon broth pairs perfectly with beef tendon curry.