Aburi Shokudo Suminoya

A premium cut of beef diaphragm (harami). It looks like lean meat but has moderate marbling, making it tender and juicy. Grill over charcoal to enjoy the meat's umami.

A special harami cut named after our restaurant. Extremely tender, it overflows with juices as you chew. Recommended to eat with our special house sauce.

Luxurious thick-cut Wagyu harami. Experience the unique elasticity and juiciness of a thick cut. Enjoy with a refreshing wasabi soy sauce.

A cut from the shoulder to the back of the cow (chuck roll). Characterized by moderate fat and rich flavor, its umami is enhanced by aging. Lightly grill to enjoy its melt-in-your-mouth texture.

Beef cheek (tsurami). A well-exercised muscle, it has a firm texture and rich umami. Enjoy the simple taste of the meat with salt seasoning.

Also known as sweetbread, this is the thymus gland of a calf. It's creamy like shirako (milt) and characterized by its rich, tender fat. Delicious when grilled until crispy on the outside.

Fresh beef liver. Little to no gamey smell, with a rich and creamy taste. Traditionally eaten with a sesame oil and salt dipping sauce.

Fresh beef offal (hormone). Characterized by its sweet fat and elastic texture, its umami spreads with each chew. Enjoy grilled with your preferred seasoning.

Beef small intestine (marucho) marinated in sauce. Packed with fat, it's very juicy and sweet. The flavors are well-infused in the pot.

The highest quality part of beef's first stomach (minos). White and thick, it offers a unique, crisp, and chewy texture similar to scallops. It has a light flavor.

Beef's fourth stomach (aka-senmai). It has moderate fat, a rich umami, and a chewy texture. A popular cut among hormone lovers.

Tougher than regular tongue, with a flavor that intensifies with chewing. Suitable as a snack with drinks.

Beef liver. Rich in iron with a deep flavor. Please grill thoroughly before eating.

Pork diaphragm (harami). Lighter than beef harami, but juicy and elastic. 'Tonchan' is a nickname for grilled offal.

Pork harami seasoned with spicy salt. The slight spiciness pairs well with drinks.

A great value set of 3 assorted hormones. Choose any 3 from the specified menu items. Recommended for those who want to try various flavors.

Beef tongue topped with plenty of chopped green onions. By folding the green onions in to wrap around the tongue while grilling, you can enjoy the flavor of the green onions and the umami of the tongue without losing them.

Beef tongue seasoned with our special salt sauce. It releases a fragrant aroma when grilled and is delicious even without any dipping sauce.

This dish uses the tenderest part of the highest grade Kuroge Wagyu tongue. Enjoy its crisp texture and the refined fat unique to wagyu.

The part behind the root of the tongue. It has a slightly firm texture, but the more you chew, the more you'll taste its strong umami and sweetness. A cut for connoisseurs.

Tough and chewy texture, perfect with drinks. Choose between salt or miso seasoning.

Yeast-fed wagyu rib meat (kalbi) topped with green onions. This is the 'geta' cut between the bones, known for its rich, sweet fat.

Yeast-fed wagyu flank. Its low melting point fat offers a melt-in-your-mouth texture and rich aroma.

A higher grade cut than regular kalbi, with even finer marbling (fat). It has a rich umami yet is not too greasy, offering a refined taste.

Thick-cut 'kainomi', a part of the flank near the fillet. A rare cut that combines the tenderness of red meat with the sweetness of flank fat. Enjoy with a refreshing wasabi soy sauce.

The highest grade of kalbi with the most beautiful marbling. It melts in your mouth instantly, offering a luxurious taste of wagyu's richness.