Fresh Hormone Rambo Nakameguro

The signature offal of the restaurant. Beef small intestine seasoned with a rich miso sauce. The sweetness of the fat and the richness of the miso are exquisitely matched, making it a dish that goes well with rice and alcohol.

Fresh offal enjoyed with a simple salt flavor. The natural umami of the ingredients and the sweetness of the fat can be directly tasted. A light and never-tiring flavor.

Offal seasoned with a special black miso sauce, served with an egg yolk. Dipping the grilled offal into the yolk creates a mellow and rich flavor.

Spicy offal seasoned with a chili-infused red sauce. The sharp spiciness enhances the sweetness of the fat. A must-try for spice lovers.

Salt-grilled raw beef tongue that has not been frozen. Characterized by its unique texture and juicy umami. It is traditionally enjoyed with a squeeze of lemon for a refreshing taste.

Grilled beef tongue tendon. It's chewy, and the more you chew, the more the umami seeps out. A perfect snack for drinks.

First stomach of a cow. A lean cut with a thick, crunchy texture. It is cut for easy eating and to enjoy its texture.

Second stomach of a cow. Characterized by its honeycomb-like appearance. It has a unique combination of elasticity and tenderness, and the sauce adheres well.

Fourth stomach of a cow. Has moderate fat, a rich umami flavor, and a crunchy texture. A flavorful cut that gets better with chewing.

Beef small intestine cut into a tube shape. It is filled with fat on the inside, characterized by its plump texture and overflowing fatty sweetness.

Large intestine of a cow. Also called Shimacho due to its striped pattern. Characterized by moderate fat and the chewy texture of its thick skin.

Cartilage from a cow's trachea. It is very hard, so it is finely scored. When grilled crispy, it offers a unique, strong chewiness.

The connecting part of a cow's stomach. A rare cut, only a small amount can be obtained from one cow. It has a chewy texture like abalone and a rich umami flavor.

Cow's heart. Also called Hats. Low in fat, with a crisp, clean-cutting texture. It has little odor and is easy to eat.

The part of the aorta near the heart. Characterized by a crunchy, cartilage-like texture. Also known as Korikori.

Fresh beef liver. Rich in iron, with a deep richness and sweetness. Recommended to grill well and eat with sesame oil and salt.

Tenderloin (diaphragm) tendon. Rich in meat flavor and chewy. Best enjoyed when grilled slowly.

Thinly sliced oxtail meat. The meat around the bone is rich in flavor and is meant to be eaten by hand, sucking on it.

The finest quality raw beef tongue, carefully selected. Served thick-cut, it's a luxurious dish where you can enjoy supreme tenderness and overflowing juices.

Extra-fine marbled premium roast. Melts in your mouth with its tenderness and the rich umami of the red meat.

The finest kalbi with plenty of fat. Characterized by its rich sweetness and umami, it's known as the king of yakiniku.

Wagyu beef brisket. A classic yakiniku menu item with a good balance of fatty sweetness and meaty umami.

High-quality roast with less fat and a strong red meat flavor. It is tender, light, and easy to eat.

Red meat from the loin to the hip area. Very tender with a refined, non-gamey taste.

Meat seasoned like yukke and lightly seared. Enjoy the savory aroma, rare texture, and sweet sauce.

The back side of the diaphragm. Tender like red meat, with moderate fat and a rich meat flavor. A popular cut.

One of the most tender cuts of beef. Low in fat with a refined taste, allowing you to fully enjoy the natural umami of the meat. A premium cut.

An assortment of various types of offal. An economical menu item that allows you to enjoy different textures and flavors at once. Choose between salt or miso.