Koyama Hormon

An assortment of skirt steaks from beef, pork, and chicken, allowing for comparison. Features a juicy and tender texture.

An assortment allowing you to compare skirt steaks from beef, pork, and chicken. Features a juicy and tender texture.

A 3-kind assortment of offal: hearts, giblets, and liver. Enjoy the unique texture and rich flavor. Grill well before eating.

An assortment of chewy cuts. Characterized by a unique texture that releases flavor as you chew. Perfect with drinks.

A 3-kind assortment of pork belly, pork jowl, and sirloin. A dish to enjoy the sweetness of the fat and the richness of the pork. Also recommended to eat with ssamjang leaves.

Impressively long-cut ribs. Scored for better sauce penetration and tenderness. Best grilled on the net and then cut with scissors.

High-quality ribs with beautiful marbling. Characterized by the sweetness of the fat and a melt-in-your-mouth texture. Best enjoyed lightly seared.

Skirt steak marinated in a sauce and served in a pot. The flavor is well-absorbed and it's tender. Grill and cut to your desired size.

A cut from the diaphragm of a cow. It looks like lean meat but is offal, tender and healthy. It has a rich meat flavor and is popular.

Thinly sliced ribs, quickly seared. Enjoy the sweet, savory flavor of the fat.

A rare cut from the belly, near the fillet. Good balance of lean meat and sweet fat. Light and easy to eat.

A cut with less fat and a strong lean meat flavor. Fine-grained and tender meat. Be careful not to overcook.

Meat between the ribs. Fatty with a rich umami flavor. Recommended for those who like a rich taste.

Ribs made from domestic beef. Reliable quality, allowing you to enjoy the sweetness of the fat and the umami of the meat.

High-quality, thickly cut beef tongue. Enjoy its crisp texture and juicy meat. Best enjoyed with lemon for a refreshing taste.

Thinly sliced high-quality beef tongue. Has a unique texture and umami. A classic to start your yakiniku meal.

Tip of the tongue. Has a strong chewiness and becomes more flavorful the more you chew. Reasonably priced and good as a snack.

The fatty underside of the tongue. Enjoy both the chewy texture and the rich flavor of the fat.

Large intestine of a cow (shimacho). Characterized by the sweetness of the fat and its chewy texture. Grill from the skin side to avoid rendering too much fat.

First stomach of a cow. Thick and has a popular crunchy texture similar to scallops. Mild flavor with little gaminess.

Liver of a cow. Rich and sweet. High in iron. Ensure it is cooked thoroughly.

Small intestine of a pig. The fat is trapped inside the tube, so when you bite into it, the fat fills your mouth. Springy texture.

Heart of a cow. Low in fat with a crisp, tender texture. Little to no gaminess, making it easy to eat.

Fourth stomach of a cow, also called Aka Senmai. Has moderate fat and a chewy texture, releasing flavor as you chew.

Aorta near the heart. As the name suggests, it has a characteristic crunchy texture. Pairs well with drinks.

Meat from the tail of a cow. Often served bone-in, it has a rich flavor and depth. Best grilled thoroughly and eaten off the bone.

A cut of beef cartilage. A snack-like menu item with a tough texture. The key is to grill it for a long time.

Pork tongue. Smaller than beef tongue, but offers a similar chewy texture. Mild flavor.

Pork diaphragm. Tender and juicy meat with moderate fat. Pairs well with rice.

A cut with layers of fat and lean meat. Strong sweet fat flavor, becomes crispy when grilled.

Part of the pork's neck. Features a unique crispy texture and the sweetness of the fat, making it a popular cut.

A cut with a good balance of lean meat and fat. Enjoy the rich flavor of pork itself.

Meat from the temple to the cheek of a pig. Muscular with a firm texture and strong flavor.

Cartilage from the throat of a pig. Shaped like a donut. The crunchy texture is addictive.

Sausage grilled on a net. The skin is crispy and the meat juice flows out. Popular with children and adults alike.

Abdominal muscle of a chicken. A rare cut with unique elasticity and flavor. Not too fatty.

Chicken cartilage. Features a crunchy texture. Recommended to eat with salt for a refreshing taste.

Chicken leg meat. Juicy with moderate fat and tender. Pairs well with yakiniku sauce.

Chicken neck meat. As it's a part that moves a lot, the meat is firm, with a rich flavor and elasticity.

Part of a chicken's gizzard. Very little fat, with a unique crunchy texture.

Leafy vegetables for wrapping grilled meat. Delicious when wrapped with miso and garlic.

Chilled tofu topped with spicy salted pollack intestines (chanja). Perfect with drinks.

A green salad dressed with Korean-style salt dressing. The aroma of sesame oil whets the appetite.

Salad with creamy dressing and grated cheese. Croutons and bacon add a nice touch.

A platter of several types of kimchi, including napa cabbage, daikon radish, and cucumber. The acidity and spiciness characteristic of fermented foods are good for a palate cleanser with meat dishes.

A platter of assorted Korean-style blanched vegetables such as bean sprouts, spinach, and bracken, seasoned with sesame oil and salt.

A classic spicy pickled napa cabbage. The spiciness of the chili peppers and the sweetness of the vegetables are in harmony.

Diced daikon radish kimchi. Enjoy the crunchy texture.

Cucumber kimchi. Mildly spicy and refreshing.

Tomatoes pickled in a kimchi-style marinade. The acidity of the tomato and the spiciness of the kimchi are surprisingly good together.

Kimchi made with okra. Characterized by its slimy texture and spiciness.

Namul made with bean sprouts. The nutty flavor of the beans and the crisp texture are delicious.

A dish made by finely slicing horse meat (sakura meat) and mixing it with sauce and egg yolk. Enjoy the natural sweetness of raw meat and its rich flavor.

A delicacy made by mixing fish 'engawa' (fin muscle) with spicy fish intestines (chanja). The rich engawa and spiciness pair well.

A sashimi-style dish of fresh giblets. Enjoy the crunchy texture.

Sashimi-style preparation of fresh heart (hatsu). No gaminess, with a crisp texture.

Sashimi-style preparation of pork stomach (guts). Carefully prepared, with a crunchy texture.

Green onions and onions for grilling vegetables. Delicious when grilled and eaten with meat.

Garlic enjoyed in foil-baked dishes. Becomes fluffy and sweet when roasted.

Shiitake mushrooms for grilling vegetables. Their aroma intensifies when grilled, releasing their umami.

A Korean-style okonomiyaki with seafood such as squid and shrimp. Crispy on the outside, chewy on the inside.

A jeon (pancake) generously filled with chives. It has a good chive aroma and is simple yet delicious.

A Korean dish made by marinating fresh swimming crab in a spicy seasoning sauce. The sweetness of the crab and the spiciness of the sauce are exquisite.

A Korean dish made by simmering rice cakes in a sweet and spicy gochujang-based sauce. Characterized by its chewy texture.

A dish made by slowly simmering giblets with vegetables and konnyaku. The flavors are well-infused and the meat is tender.

Spicy salted pollack stomach. Characterized by its crunchy texture and chili spiciness, it goes well with rice and drinks.

Thin seaweed seasoned with sesame oil and salt. Crispy texture, can be eaten as is or used to wrap rice.

Korean-style dumplings with ingredients like glass noodles. Can be steamed or fried.

A spicy soup containing soft tofu (sundubu). Flavored with the broth of clams and other seafood.

Sundubu jjigae topped with cheese. This mellows the spiciness and adds richness.

Half-sized medicinal chicken soup with glutinous rice, ginseng, etc. Said to be good for vitality.

A spicy soup made by simmering beef and vegetables. A rich and warming dish.

A milky white soup made by simmering beef bones for a long time. Not spicy, with a mild and gentle flavor.

A light soup with plenty of seaweed. A classic to finish off a yakiniku meal or as a palate cleanser.

A gentle soup with beaten egg. Enjoy the fluffy texture of the egg.

Chewy noodles served in a cold broth. Typically enjoyed with added vinegar for a refreshing taste.

A cold noodle dish with no broth, where spicy sauce (gochujang-based) is mixed with noodles.

A dish with rice, namul, and meat served in a hot stone pot. Mix well and enjoy the crispy rice at the bottom.

Mixed rice topped with namul, meat, and egg. Adjust spiciness with gochujang.

A rice bowl topped with chanja (spicy salted pollack intestines) and seaweed. The saltiness and spiciness pair well with rice.

Korean-style sukiyaki made by stir-frying thinly sliced beef marinated in a sweet and spicy sauce with vegetables.

Plain white rice. Essential accompaniment to yakiniku.

Lightly seared sushi. The fat melts in your mouth.

Suntory Kakubin mixed with soda water. Refreshing and pairs well with meals.

Whiskey mixed with coke. Sweet and easy to drink.

Whiskey mixed with ginger ale. Features a distinct ginger flavor.

An ale beer characterized by its fruity flavor and refreshing aroma.

A classic bottled beer from Japan. Crisp, dry taste.

Non-alcoholic beer with 0.00% alcohol content. Recommended for those driving.

A fruit liquor made by pickling plums in shochu or other spirits. Sweet and sour, easy to drink.

A cocktail based on cassis liqueur.

A sour made with fresh fruit juice. Enjoy the fresh aroma and taste.

An alcoholic beverage made by mixing shochu with soda water and adding various fruit syrups. Many are sweet and easy to drink.

Shochu mixed with tea. Refreshing and does not interfere with the taste of the meal.

A representative Korean soju. It has a clean sweetness and is typically drunk chilled and straight.

A Korean soju brand. Made with alkaline reduced water, it has a smooth mouthfeel.

A representative Japanese barley shochu. Known for its fragrant aroma and clean taste.

Sweet potato shochu made with black koji. Features the original sweetness and richness of sweet potato, with a clean finish.

A style of drinking shochu mixed with a beer-taste beverage. You can adjust the strength yourself.

Red wine pairs well with meat dishes, while white wine is good with seafood and light dishes.

A traditional Korean fermented liquor. White and cloudy, with sweetness and acidity. The slight carbonation is also pleasant.

A cocktail made by adding fruit syrup to makgeolli. A dessert-like alcoholic beverage that is easy to drink even for those who don't like makgeolli.

Non-alcoholic soft drinks. Available from teas to juices.

A brewed liquor made from Japanese rice. Delicious both hot and cold, it complements the flavors of food.