Daitoh Hormon Nikurikiya Oimachi East Exit Branch

Pork liver. Rich in iron and has a deep flavor. Characterized by its unique taste and sticky texture.

A type of hormone. Enjoy its unique chewy texture and the sweetness of the fat.

Meat from the temple area of a pig. It is low in fat, with a firm texture and rich umami.

Pork intestine. A classic hormone where the sweetness of the fat spreads in your mouth with every chew.

Thickly sliced pork heart. It has a chewy texture, is not gamey, and is easy to eat.

Harami (skirt steak) seasoned with garlic butter. The aroma of garlic and the richness of butter stimulate the appetite.

Kagoshima pork belly. It has a good balance of sweet fat and lean meat, with a juicy flavor.

A part of the pig's stomach. A rare cut with a unique, crunchy texture.

The aorta connected to the heart. You can enjoy its cartilage-like, crunchy texture.

Fresh, fatty liver. It's even creamier and richer than regular liver.

Meat from the neck of a pig. Characterized by its crisp, easy-to-bite texture and rich fatty flavor.

Beef small intestine cut into a tube shape. It's filled with fat on the inside, making it very juicy and sweet.

Beef large intestine. It's thick, with a good amount of fat and a chewy texture that is popular.

Beef large intestine (also known as Shimacho). Characterized by its striped pattern, you can enjoy the rich flavor of the fat and its elastic texture.

Classic beef brisket for yakiniku. The sweetness of the fat and the umami of the lean meat are rich, pairing perfectly with rice.

Muscle from the diaphragm of a cow. It looks like lean meat and has a tender, juicy flavor.

Beef tongue seasoned with salt sauce. It has a unique chewy texture and a refreshing taste. Recommended to eat with a squeeze of lemon.

An economical platter featuring three recommended types of beef. Enjoy various cuts at once.

A crisp, dry beer. It cuts through the richness of yakiniku fat.