Taishu Yakiniku Horumon Daimatsu Nagai

Regular tongue dipped in garlic butter.

Goes well with any hormone or red meat!

The part that touches the tongue. It has a good texture, is low in calories, and is a popular cut. It pairs excellently with salt and lemon.

A rare cut from the shoulder blade, located around the front legs and sides. Thinly sliced yet full of flavor! Rich in collagen, great for beauty too.

The part corresponding to the diaphragm. It has fewer calories than kalbi and is healthy. The moderate richness matches the sweetness, making it very delicious and popular.

The part corresponding to the large intestine. It is firmer than maruchou, but if it has a lot of fat, you can enjoy a melting texture.

This is small intestine that has been turned inside out and cut into pieces. It is characterized by a rich sweetness of fat and thin meat thickness. Be careful not to overeat as it is high in fat!

The part that touches the jaw. It has a firm texture, and the more you chew, the deeper the flavor.

The part corresponding to the liver. It is a nutrient-rich part that is high in protein, vitamins A, B1, B2, and iron.

The part corresponding to the heart. It is characterized by being low in fat and light in flavor, yet it has a rich taste and a crunchy texture.

Abushin is the fat that is moderately left around the heart. It is recommended for those who want to enjoy a rich flavor added to the heart!

The first stomach. Thick and white. Has a chewy texture. It has little peculiar taste or smell, making it an easy-to-eat hormone.

The part of the Mino that has fat sandwiched in. You can enjoy the texture, the deliciousness of the fat, and the bouncy texture like that of a scallop.

The second stomach. It looks like a honeycomb. Soft, sponge-like, and has a mysterious texture. The taste is mild and bland.

The third stomach. It is low in fat and rich in iron and zinc, and is actually a nutrient-rich part.

The fourth stomach. It is smooth and thin from the surface, making it easy to eat. Overall, it is high in fat and has a rich flavor.

The part that corresponds to the lung. The taste is mild, with a texture similar to marshmallow. Also known as: Fuwa, Basa, Yaogimo

The part corresponding to the cheek meat. It has a moderate amount of fat and a good texture, with a rich flavor, and is especially popular among connoisseurs.

The part that corresponds to the aorta. As the name suggests, it has elasticity and a crunchy texture. The flavor is mild, so it is a part to enjoy the texture.

The tail part of the cow. It is high in protein and rich in collagen, making it an excellent cut for beauty!

Large 440 yen