Horumon Toku Nakameguro

A particularly fatty cut, such as the small intestine of a cow. Characterized by its plump elasticity and the rich sweetness of the fat that melts in your mouth. Best enjoyed grilled until the skin is crispy.

First stomach of a cow. It has a thick, chewy, and unique texture. It has a light flavor and a sweetness reminiscent of scallops.

Beef cheek. As it's a frequently used muscle, it has a rich flavor and a moderate chewiness. The more you chew, the more the meat's umami overflows.

Cartilage from the trachea of a cow. It is very hard, so it is finely chopped. Characterized by a crispy texture, it's a part to enjoy for its texture.

The part of the beef heart with fat attached. You can enjoy the crisp texture of the heart and the sweetness of the fat at the same time. It has little gamey odor and is easy to eat.

Thymus gland of a cow. It has a rich and creamy flavor like foie gras. Best enjoyed grilled until crispy on the outside and fluffy on the inside.

Third stomach of a cow. Characterized by its folded shape and a crisp, chewy texture. The flavor is light and refreshing.

The small intestine of a cow, cut into a tube shape. It is filled with fat inside, and juicy fat bursts out when you bite into it. Characterized by its rich sweetness.

Small intestine of a cow. It has a lot of fat and flames up when grilled. A representative cut of hormone to enjoy the rich flavor of the fat.

The junction between the second and third stomachs of a cow. A rare cut with an elastic texture like abalone and the sweetness of fat.

Heart of a cow. It has fine muscle fibers, a crisp and tender texture. It is low in fat, healthy, and has a light flavor.

Fourth stomach of a cow. Also called 'aka senmai'. Characterized by moderate fat and a chewy texture, with a rich umami.

Second stomach of a cow. Named after its honeycomb-like appearance. It has a unique chewy and springy texture and is well-suited for soups and stews.

A part of the aorta near the heart. It has a chewy texture and can be enjoyed like cartilage.

A part of the aorta near the heart. It has a chewy texture and is also called 'korikori'. Perfect as a snack with drinks.

A set of several types of recommended hormones of the day. An economical dish that allows you to enjoy the different flavors and textures of various parts at once.