Kameya Annex, Motsuyaki Kogame

The epitome of motsunabe. Also known as horumon. Made tender with our unique preparation. The right amount of fat and crispy skin when grilled make it delicious. We recommend it with 'tare' sauce, but it has no unpleasant smell so it also goes well with salt and beer.

Tender and high-quality lean red meat. Low in fat.

Fresh liver has no odor, and even those who are not fond of liver should definitely try delicious liver!

Recommended salt-grilled dish. Has a resilient texture.

When it comes to salt-grilled dishes, it's all about the beef tongue! It has a nice chewy texture.

Salt-grilled is recommended. A rare part that can be skewered from one pig. Only the marbled part of the tongue is skewered. There are only 2 to 3 skewers available per day.

Both salt and sauce are recommended. Six parts including 'airway', 'esophagus', 'hyoid bone', 'cricoid cartilage', etc. are skewered on one stick.

This skewer features a balance of lean 'sagari' and moderately fatty 'harami'. Both 'salt' and 'sauce' are recommended. Also, give the 'spice grill (salt and pepper, garlic, soy sauce)' a try!

Both salt and sauce are recommended. When grilled with sauce and sprinkled with sansho pepper, it tastes like grilled eel liver. It has a fluffy texture.

Recommended to try 'shoyu-yaki'. It is pork 'mino'. It has a texture like a shellfish, with a mild taste and no strong flavor.

Recommended with 'salt'. A rare part that can be skewered with two pieces from one pig. It has a slightly softer and crunchy texture than cartilage, and the sweetness of the fat around it goes well with beer.

This is hormone that has been blanched instead of boiled, giving it a firmer texture than 'shiro'. It is marinated in miso and grilled to a fragrant finish.

Also known as 'Upper Sirloin'. It has more fat than Sirloin, but when grilled with salt, the sweetness stands out. A rare cut of about 5 pieces per day.