Hormone Fuji

A sashimi-style dish of low-temperature cooked pork liver. Characterized by a rich, creamy flavor similar to raw liver and a melt-in-your-mouth texture. Typically enjoyed simply with sesame oil and salt.

Low-temperature cooked pork tongue served with plenty of green onions. Enjoy the unique chewy texture and light flavor of the tongue. The aroma of sesame oil whets the appetite.

Pork heart (hatsu) cooked at low temperature. Low in fat, with a crisp, bite-sized texture and a delicate savory flavor. It is refreshing and easy to eat.

Low-temperature cooked pork stomach (guts) sashimi. It has no gamey flavor and a unique chewy, springy texture. Very popular as a snack with drinks.

Low-temperature cooked pork uterus (kobukuro) sashimi. It has a delicate flavor and a unique chewy, springy texture. Recommended for those who enjoy texture.

An economical set featuring three types of recommended low-temperature cooked meat sashimi. You can compare the textures and flavors of different cuts.

Pork large intestine. It is fatty, and when grilled, it has a springy texture and a rich, sweet fat flavor. It's a representative offal where the flavor spreads with each chew.

Pork heart. It has fine muscle fibers and a unique crisp texture. It is low in fat, has a light flavor, and a savory taste that hints of iron.

Pork stomach. Thick and has a strong, chewy elasticity. Low in gamey flavor and fat, with a refreshing taste.

Meat from the rib side of the pig's diaphragm. Similar to harami, it looks and feels like lean meat, but is more tender and has moderate fat. It has a rich meaty flavor.

Meat from the pig's temple to cheek. It's a well-exercised part, so it's muscular and chewy, with a rich flavor that intensifies with chewing.

Meat from the back side of the pig's diaphragm. It looks like lean meat but is offal, tender and juicy. It has a strong meaty flavor and is a standard cut for yakiniku.

Pig's tongue. It has a slightly firmer texture than beef tongue and a light flavor. Enjoy its unique chewy texture.

Meat from around the pig's neck. It is fatty and has a crispy texture. When grilled, the fat melts, resulting in a juicy and rich flavor.

Pork stomach (guts) seasoned with spicy miso sauce. The chewy texture and spicy seasoning are a perfect match, making it a dish that goes well with drinks.

Fresh pork liver. As the name "Toro Liver" suggests, it has a melt-in-your-mouth texture when not overcooked. It has a rich flavor and sweetness.

An assortment of pork offal, focusing on rare cuts with good texture. Enjoy the difference in chewy textures of various parts.

Beef large intestine (shima-cho). It is fatty, and when grilled, the sweet fat fills your mouth. It pairs excellently with miso sauce and goes well with both rice and drinks.

Beef cheek meat. It's a well-exercised part, so it's fibrous and chewy, but thinly sliced to bring out its strong flavor. Characterized by its rich taste.

Beef tongue finished with salt. It has moderate elasticity and tenderness, and the juices overflow with each chew. Recommended to enjoy with a squeeze of lemon for a refreshing taste.

Beef tongue topped with plenty of seasoned chopped green onions. The savory flavor of the tongue and the aroma of the green onions are a perfect match.

Beef diaphragm. It looks like lean meat but has moderate marbling (fat) and is very tender. It has a rich meaty flavor and is juicy.

Meat from around the beef's ribs (short rib). It has a good balance of sweet fat and savory lean meat, making it a classic yakiniku cut. Enjoy its rich flavor.

Quail eggs simmered in a sweet and savory sauce until they absorb the flavor. Bite-sized and easy to eat, perfect as a snack.

Thin seaweed seasoned with sesame oil and salt. Characterized by its crispy texture and fragrant flavor.

Fresh raw bell peppers. A refreshing palate cleanser between meat dishes.

Salt-boiled soybeans. A classic snack to go with drinks like beer.

Cucumber that has been pounded to absorb flavor, mixed with sesame oil and salt dressing. It has a good texture and is refreshing.

A salad made by mashing boiled potatoes and mixing them with mayonnaise and vegetables. Creamy and mild taste.

A cold appetizer with fresh bell peppers stuffed with meat miso and other ingredients. Enjoy the crispness of the bell peppers and the savory flavor of the meat.

Offal (mots) stewed for a long time in a miso or soy sauce-based soup. It is tender, flavorful, and warming.

Boiled pork stomach (guts) mixed with ponzu sauce. The chewy texture and tangy seasoning make it a refreshing dish.

A Korean-style side dish made by seasoning bean sprouts with sesame oil, salt, and garlic. Characterized by its crisp texture.

Freshly sliced raw yam. Enjoy its crisp texture and unique stickiness.

Chilled sliced tomatoes. Refreshing and good for cleansing the palate.

Freshly mixed napa cabbage kimchi, not pickled. Can be eaten like a salad, retaining the crispness of the cabbage.

A Korean-style raw vegetable salad mixed with a sesame oil-based salt dressing.

A yukke-style dish made by thinly slicing low-temperature cooked tongue and mixing it with a sweet and savory sauce and egg yolk. Enjoy the rich flavor.

White rice. A staple to eat with yakiniku.

A large serving of white rice.

Onigiri (rice ball) made with perilla leaves, which have a unique aroma. Rich in flavor and pairs well with yakiniku.

A spicy noodle dish without soup. The noodles are mixed well with the sauce along with ingredients like minced meat and green onions.

A warm soup to finish your meal. It cleanses your palate.

A dessert with vanilla ice cream sandwiched between monaka (wafer) shells. Enjoy the combination of crispy shells and cold ice cream.