Kushiyaki Horumon Kotobuki

We offer carefully selected liver cooked to perfection. The seasoning is simply sesame oil and salt. The freshness is clearly evident in this cut.

Also known as Tecchan and Jō Hormone. A part of the large intestine called the colon. Rich in flavorful fat and has a pleasant texture. The Hormone Skewers!

A rare cut that is hard to find elsewhere! A unique delicacy that you can enjoy only at our shop. (Beef Zuri)

Uses the highest quality Mino from domestic beef. Characterized by its rich flavor and tender texture.

Also known as Hatumoto, Yomenakase, and Bamboo Shoot. The aorta is the thickest blood vessel connected to the heart. Our restaurant's gem combines a crunchy texture with the delicious flavor of fat.

Beef cheek meat cut into a thickness that has a moderate chewiness, with a rich flavor.

Heart muscle. It has a refreshing red meat-like flavor, while being characterized by a juicy texture.

Also known as Akakori. The part of the atrial valve located near the heart. A crunchy texture with juicy flavor.

The base part of the tail. A piece with a rich flavor and a good balance of lean meat and fat.

As the name suggests, it is the bag for the child, the uterus of a female cow. It is characterized by a completely lean and light flavor with a crunchy texture.

The second of the four stomachs of a cow. It is named for its hexagonal honeycomb pattern. In our restaurant, we only use the thick, bulbous part (Yan) that can be obtained in very limited quantities from Hachinosu. It has just the right amount of fat and pairs exceptionally well with charcoal grilling. A very popular choice among connoisseurs!

Cartilage from the trachea connected to the cow's lungs. Slowly grilled, it has a unique crunchy and crispy texture. Modestly speaking, I take pride in saying that this is top-class Urute in the country.

The crunchy texture and the umami that bursts with each bite make Senmai Sashimi irresistible. It pairs well with any alcohol and is a favorite among connoisseurs, but its freshness is so remarkable that even those who are not fond of it can enjoy it.

Beef cheek meat. It is a flavorful cut. Please enjoy it with wasabi and soy sauce. *We take great care with our ingredients, but those who are not feeling well or are not accustomed to eating raw foods should refrain.

This is Yukhoe made with finely sliced rich-tasting beef cheek, coated in a special sweet and spicy sauce. *We take great care with our ingredients, but please refrain from consuming if you are not feeling well or are not accustomed to eating raw foods.

An assortment of all six types of beef sashimi from our restaurant. This dish (for one) has enough volume to be shared by two people, with each person taking one slice. *We take great care in sourcing our ingredients, but those who are not feeling well or are not accustomed to eating raw foods should refrain from consuming this dish.

Please choose 3 types from beef sashimi including Achilles, Senmai, Mino, Hatsu, and Tsurami according to your preference. *We take great care with the ingredients, but those who are not feeling well or are not accustomed to eating raw food should refrain from consuming.

Also known as beef jellyfish. This is our original menu item, made by slowly boiling the Achilles tendon of beef and slicing it to a suitable thickness for a pleasant texture. *It is cooked, so if you are not fond of raw items, please give it a try.

Beef heart. A harmony of sesame oil and salt. Please note that while we take great care with our ingredients, those who are not feeling well or are not accustomed to eating raw foods should refrain.

This is a very rare domestic beef tongue from the root part. It is grilled to a moderate fat content and a crispy texture. *Orders are limited to one per person.

We use parts other than the premium domestic beef tongue. Compared to the premium tongue, it has less fat and a lighter flavor, but the taste increases with each bite.

Diaphragm. A rich flavor with a moderate meatiness and concentrated beef umami. This is beef skewer!

Uses a breed of beef with less fat compared to upper harami. It has a moderate texture and a refreshing red meat flavor.

A premium cut. We have prepared the delicious parts of the day.

A dish made from the high-quality domestic beef tongue, slowly simmered in a sweet and spicy flavor. It was the number one popular menu item during the time we served meat bowl lunches, and it pairs well with both rice and alcohol.

This is a refreshing dish called 'Motsumami' made with boiled beef offal (rectum, cecum, and red beef tripe) cut into thin strips and mixed with ponzu sauce.

When it comes to chanja, it is usually made from cod stomach, but at our shop, we make beef chanja using beef stomach (minon).

We serve three types of offal (small intestine, shima chō, and red senmai) in a classic soy sauce-based broth in a hot stone pot. It is a generous portion that can be enjoyed in small amounts for 2 to 3 people. *Please allow 10 to 15 minutes for preparation. (Additional champon noodles 300 yen)

If everyone is excited to gather around an offal hot pot, a large pot of offal hot pot can be prepared with a reservation. *Orders can be made from 2 servings *Reservation required by 10 PM the day before

Each 380 yen

Meat sushi wrapped in Korean seaweed with thinly sliced beef, silver rice, pickled ginger, and perilla leaves. Enjoy it in one bite!

A popular dish made by rolling beef chanja, perilla leaves, and rice in Korean seaweed. Chanja Gimbap.

A perfect bowl to finish with, simmered with champon noodles in tail soup. It is a quantity that can be shared a little among 2 to 3 people.

880 yen Half size 550 yen