Nama Horumon Itadaki Imaizumi

A classic and very popular item in grilled meat

Proudly served small intestine with a crispy texture and sweet fat

A balanced dish of shima intestines, the king of hormones

Fresh Liver

Second stomach, carefully prepared to be soft and light

Unique flavor of the part with fat

A refreshing taste with a unique texture

Lung - Fluffy texture

The unique flavor of the kidneys is addictive

Crispy texture of the third stomach

A popular product with a first stomach elasticity texture

The fourth stomach has a chewy texture and a rich flavor

Rich flavor of cheek meat

With a crunchy texture like a major artery, it has no peculiar taste.

The soft cartilage of the throat becomes addictive, with flavor seeping in the more you chew.

A part with a firm texture and rich flavor

Diaphragm, a popular product with a lot of red meat

Diaphragm with marbling

Grilled meat classic using A5 rank black-haired Wagyu

Soft tenderloin with a lot of red meat

Please see today's recommended board featuring A5 rank black-haired Wagyu beef.

This is a dish made by the chef himself.

Small 200 yen (including tax) Medium 250 yen (including tax) Large 300 yen (including tax)

This is a garlic rice that is easy to eat even as a final dish. It can be enjoyed casually by female customers as well.

The combination of tail meat and grated daikon is outstanding.