Shibaura Hormone

A signature dish of freshly grilled pork liver. Enjoy its rich umami and unique texture. Typically eaten with sesame oil and salt.

Homemade chicken meatballs. Characterized by a fluffy texture and juicy umami. Recommended to eat with sauce or egg yolk.

Assortment of 5 recommended pork hormone cuts. An economical dish allowing you to enjoy various textures and flavors at once.

An assortment of hormone cuts that are not commonly available. Limited quantity, recommended for those who want to enjoy rare textures and flavors.

Pork large intestine (shirokoro) served whole. It's fatty and has a springy texture, with sweet fat spreading as you chew.

A mix of various hormones seasoned with salt sauce. A light flavor that enhances the natural umami of the hormones.

Assortment of pork cartilage parts. Characterized by a chewy texture. Perfect as a snack with drinks.

Assortment of seasonal vegetables. Grilling them with meat provides a good nutritional balance and a refreshing taste.

Fresh pork liver. Rich in iron and has a deep flavor. Be careful not to overcook to enjoy its melt-in-your-mouth texture.

Pork tongue. Slightly chewier than beef tongue, with a light umami flavor. Recommended to eat with lemon juice for a refreshing taste.

Pork heart. Muscular with a crispy, easy-to-bite texture. A mild cut that is easy to eat.

Pork diaphragm. Popular cut with the tenderness of lean meat and moderate fatty umami.

Meat from the cheek area of the pork. It's a well-worked muscle, so it has a rich flavor and a chewy texture.

Pork large intestine. Has moderate fat and a chewy texture with a rich sweetness of fat.

Pork large intestine. Has moderate fat and a chewy texture with a rich sweetness of fat.

Pork tripe (guts). Lightly seasoned with salt, it offers a unique chewy texture.

Pork tripe (guts) seasoned with spicy sauce. The mild spiciness pairs well with drinks.

Meat from the pork's neck area. Very fatty, with a crispy texture and a sweetness of fat that fills your mouth.

Fresh hormone directly from Shibaura Market in Tokyo. Excellent freshness, no gamey smell, allowing you to enjoy the natural flavor of hormones.

The underside of the tongue, which is fatty like kalbi. Characterized by a good chewiness and juicy fat.

Hormone seasoned with our special sauce. Rich flavor that goes well with rice and drinks.

Beef large intestine. Characterized by its striped pattern and abundant fat. Grilling makes it fragrant and brings out the melt-in-your-mouth sweetness of the fat.

Hormone marinated in a miso-based sauce. The richness of the miso and the fat of the hormone combine for a rich flavor.

Beef diaphragm. Looks like lean meat, it is tender, juicy, and has a strong meaty flavor. A popular classic yakiniku menu item.

Beef tongue. Characterized by its unique texture and delicate umami. Usually grilled briefly and eaten with lemon juice.

The root part of pork tongue. Fatty, and has a softer, juicier taste than regular tongue.

The part of the harami with a particularly strong red meat flavor. Enjoy the deep, meaty flavor.

Cartilage from the throat (vocal cords). A rare cut, only a small amount is obtained from one animal. Characterized by a very strong, chewy texture.

Classic sausage. Grilling it makes the skin crispy and the juices inside burst out.

Baked garlic with a fluffy texture and fragrant aroma. Full of stamina.

Onions whose sweetness is enhanced by grilling. Perfect to eat between meat dishes.

Green pepper with a characteristic bitterness. Grilling brings out its sweetness and pairs well with sauce.

Thick and chewy mushrooms. Roasting enhances their aroma and texture.

Mushrooms rich in umami. Roasting them concentrates their flavor, resulting in a juicy taste.

Pork uterus sashimi (low-temperature cooked). Characterized by a light flavor and a chewy, springy texture.

Pork tripe sashimi (low-temperature cooked). No gamey smell, and its chewy texture is light and delicious.

Pork heart sashimi (low-temperature cooked). Crispy texture and a light yet flavorful taste.

Pork liver sashimi-style (low-temperature cooked). Rich and creamy flavor. Recommended to eat with sesame oil and salt.

Pork tongue sashimi (low-temperature cooked). Enjoy its moist texture and the meat's umami that spreads as you chew.

Assortment of 3 types of recommended raw meat cuts (low-temperature cooked). Compare different textures and flavors.

An appetizer with plenty of chopped green onions. The spiciness of the onion and the umami of the sauce stimulate the appetite.

Hormone and sinew stewed in miso for a long time. The rich, sweet and savory miso flavor permeates, making it a great drink companion.

Tender boiled tongue. Different from grilled tongue, it has a melt-in-your-mouth tenderness.

Yukke-style dish using heart meat. Mixed with egg yolk and a sweet and savory sauce. Enjoy the fresh texture.

Thinly sliced onions. Refreshing and perfect as a palate cleanser for greasy dishes.

Simple appetizer of raw cabbage with special miso paste. The crisp texture is pleasant.

Fresh cucumber served with spicy miso. The freshness and spiciness match well.

Raw green pepper. Less bitter and has a crisp texture. Delicious with miso paste.

Classic salad made by mashing potatoes and mixing with mayonnaise, etc. Homely and mild flavor.

Chilled tofu topped with condiments like green onions and bonito flakes. Served with soy sauce, it's a refreshing dish.

Chilled tofu topped with kimchi. The blandness of tofu and the spiciness of kimchi pair well.

Well-chilled sliced tomatoes. Refreshes your palate.

Salad seasoned with salt dressing. Simple yet enhances the flavor of the vegetables.

Korean fermented pickles made from napa cabbage seasoned with chili peppers, etc. The spicy and sour taste stimulates the appetite.

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

Quail eggs simmered in a soy sauce-based sauce. The flavor has permeated the eggs, making them a perfect snack.

A delicacy of shark cartilage mixed with plum paste. The crunchy texture and the sourness of plum are refreshing and pair well with sake.

Freshly cooked white rice. A classic to eat with yakiniku.

Large portion of rice. Recommended for those who eat a lot of meat.

Onigiri mixed with bonito flakes (katsuobushi). The fragrant bonito flavor spreads.

Onigiri wrapped in perilla leaves with a unique aroma. The refreshing flavor is a nice accent.

Soup made by simmering beef tongue sinew. It has a good broth and the meat is tender.

A mild soup with plenty of beaten egg. Good for cleansing the palate after yakiniku.

A spicy Korean-style stew with tofu and vegetables. Hot and spicy, it warms the body.

A zosui-style dish with rice added to tongue soup. Easy to eat and perfect as a finishing dish.

A dish with rice in spicy kimchi soup. The spiciness and umami have soaked into the rice.

Classic vanilla ice cream. A sweet and cold dessert perfect after a meal.

A Japanese-style ice cream with a roasted green tea flavor. Characterized by its nutty aroma and moderate sweetness.

Chilled beer poured from the tap. Enjoy its fine foam and refreshing throat feel.

Bottled Suntory draft beer. You can pour it into a glass to share or enjoy at your own pace.

Affectionately known as "Akaboshi," this is Japan's oldest beer brand. It has a full-bodied flavor unique to heat-treated beer.

A beer-like beverage without alcohol. Recommended for those driving or unable to drink alcohol.

Set of shochu (naka) and mixer (hoppy). White is crisp, black is rich. Adjust the strength to your liking.

Refill of shochu. Order when you still have a bottle of hoppy left.

Additional mixer (soto). Or Hoppy on its own.

The classic highball made with Suntory Kakubin and soda water. Sweet aroma and dry finish.

A highball made with Suntory's "Fuji" Japanese whiskey. Fragrant and mellow.

A cocktail made with whiskey and ginger ale. Enjoy the spiciness and sweetness of ginger.

A cocktail made with whiskey and cola. Easy to drink due to the sweetness of the cola.

Suntory Kakubin served with water or hot water. Enjoy slowly with your meal.

Enjoy Suntory Kakubin in a glass with ice. Experience the direct taste and aroma of whiskey.

A highball made with Suntory's premium whiskey "Ao". Complex and rich flavor.

A soda highball with the Japanese craft gin "SUI". A refreshing taste with the aroma of Japanese ingredients like yuzu, green tea, and ginger.

A sour with fresh lemon squeezed in. Refreshing acidity pairs well with greasy dishes.

A sour made with the lactic acid drink Calpis. Sweet and sour, easy to drink.

A sour made with apple vinegar. Has a fruity acidity, is healthy, and refreshing.

Shochu mixed with oolong tea. A fragrant and refreshing taste that doesn't interfere with your meal.

Shochu mixed with coffee. Enjoy the bitterness and aroma of coffee.

Shochu mixed with green tea. Refreshing with the bitterness and aroma of tea.

A pink sour with plum and perilla flavor. A sweet and sour, nostalgic taste loved in Tokyo's old town.

A soda highball with the sweet fruit wine "Akadama Sweet Wine". A sweet and easy-to-drink wine sour.

A sour with pickled plum. Crushing the plum while drinking releases saltiness and sourness.

Shochu mixed with tomato juice. Refreshing and healthy. Rich in lycopene.

Shochu mixed with black oolong tea. Richer flavor than regular oolong tea, expected to have a palate-cleansing effect on greasy meals.

Red wine served by the glass. Pairs well with meat dishes.

White wine served by the glass. Pairs well with light appetizers and salted hormones.

A traditional sake brand from Hyogo Prefecture. Crisp and easy to drink. Served in one go (approx. 180ml).

A liqueur made by steeping green plums in alcohol and sugar. Sweet and sour with a rich aroma. Enjoy it in your preferred way.

Shochu made from sweet potatoes. Has a unique sweet aroma and richness.

Shochu made from barley. Has a fragrant and crisp taste, suitable for any meal.

A bottle of KINMIYA, a beloved shochu. It has a neutral flavor and pairs well with various mixers.

A bottle of famous barley shochu. Mellow and easy to drink.

Water for shochu with water.

Ice for enjoying on the rocks or with water.

Decanter of oolong tea for diluting shochu from the bottle.

Decanter of green tea for diluting shochu from the bottle.

Decanter of black oolong tea for diluting shochu from the bottle.

Decanter of tomato juice for diluting shochu from the bottle.

Mineral water for diluting shochu from the bottle.

Decanter of sparkling water for diluting shochu from the bottle.

A set of 6 cut lemons to squeeze or add to your drink.

Additional cut lemon (1 pc).

One pickled plum to add flavor to your drink.

Orange juice. Refreshing sweetness and acidity of citrus.

The classic carbonated drink, Coca-Cola. Refreshing throat feel.

A carbonated drink with a ginger flavor. Refreshing taste.

Lactic acid drink. Sweet and sour, mellow taste.

Calpis mixed with soda water. Adds a refreshing quality.

Rich tomato juice. Recommended for health-conscious individuals.

A strong oolong tea expected to suppress fat absorption. Enjoy with your meal.

Classic Chinese tea. Refreshing and pairs well with greasy food.

Japanese green tea. Contains catechins and has a refreshing taste.

Plain soda water. Enjoy it on its own or as a palate cleanser between meals.