Shimonya Gotokuji

The aorta near the heart with surrounding fat. You can enjoy the chewy texture of cartilage along with the juicy flavor of the fat. It has a rich taste that pairs well with drinks.

This is the fatty part attached to the pig's stomach (guts). Although it's internal fat, it's not gamey or greasy, offering a moderately elastic and sweet fat.

This is the base of the omentum, located around the spleen. It has a rich, creamy flavor similar to foie gras. Grilling it with sauce further enhances its richness.

A thin muscle part around the edge of the heart. It has a unique chewiness, and its flavor spreads as you chew. It is grilled fragrantly with ginger soy sauce.

Pork thymus (sweetbread). It is crispy and fragrant on the outside, and fluffy and tender on the inside. It has a milky and rich fatty flavor.

Pork esophagus. It is muscular, with a springiness similar to lean meat and a light flavor. It pairs well with ginger soy sauce.

Tendons around the laryngeal cartilage. It has been simmered once to remove excess fat, making it tender and easy to eat. You can also feel the collagen.

This is a cut from the udder of a mother pig. It is fatty but surprisingly light and has a subtle milky flavor. It is recommended to enjoy it simply grilled with salt.

A type of cartilage found in the larynx of a pig. It has a chewy texture that is not too hard, and its flavor is released as you chew. It has no strong taste, making it recommended for cartilage lovers.

A rare lean cut from the back of the throat. It is muscular, juicy, and has a satisfying chewiness. The meaty flavor is strongly felt.

A rare cut located on the underside of the tongue. It has a good amount of fat, balancing the richness of the lean meat with the sweetness of the fat. It has a tender and juicy texture.

This is the cartilage from the vocal cords (trachea) of a pig. It is characterized by a very firm, chewy texture and is satisfying to bite into. Its unique texture makes it perfect as a snack with drinks.

Pork liver prepared with low-temperature cooking. It has a moist and creamy texture, typically enjoyed with sesame oil and salt. You can savor the unique richness of liver.

Pork heart (Hatsu) prepared with low-temperature cooking. It has a crisp, easily biteable texture, is not gamey, and is refreshing. Enjoy it with condiments.

Pork tongue prepared with low-temperature cooking. It has a chewy texture and concentrated meaty flavor. Served chilled for a refreshing taste.

Pork head meat (temple, etc.) prepared with low-temperature cooking. It is fatty and juicy, but served chilled, it's not greasy and can be enjoyed.

Pork diaphragm (harami) prepared with low-temperature cooking. The meat is tender and has a rich flavor similar to lean meat.

Chilled boiled pig's ear (mimiga). You can enjoy the chewy texture of the cartilage and the jiggly texture of the skin. It's perfect as a snack with drinks.

Fresh horse sashimi. It is low in calories, high in protein, has no gamey taste, and possesses a refined sweetness. Served with ginger soy sauce or garlic soy sauce.

Sashimi of beef's third stomach (blanched). It has unique folds and a crisp, chewy texture. Served with vinegar miso or spicy sauce.

An economical menu featuring a selection of three popular chilled offal dishes. You can enjoy the textures and flavors of various cuts at once.

Lightly seared Wagyu beef steak. It is rare inside, allowing you to savor the natural sweetness of the fat and the tender meat quality unique to Wagyu.

Pork liver. It is characterized by its rich flavor and tender texture, and is also a highly nutritious cut.

Pork heart. It is muscular, has a firm elasticity, and is easy to eat with a mild flavor.

Pork tongue. It has a unique texture and umami, and is a standard item on the grilled pork menu.

Pork large intestine. The surface is crispy, and the inside has a chewy, springy texture. It pairs exceptionally well with sauce.

Meat from the temple and cheek of a pig's head. It is fatty and juicy, with a strong meaty flavor.

A part of the pig's cheek. As it's a well-used muscle, it has a rich flavor and a moderate chewiness.

Cartilage from the trachea and esophagus of a pig. It has a firm, chewy texture, and its flavor develops the more you chew.

Pork uterus. It has a light flavor and a unique chewy, springy texture.

Pork rectum. It is meatier and fattier than Shiro, with a rich flavor and strong elasticity.

Pork diaphragm. It looks and tastes like lean meat, and is tender and juicy.

Meat from a pig's jaw. It has a good balance of fat and lean meat, with a moderate chewiness and umami.

A classic dish of chicken pieces skewered and grilled. You can enjoy the juicy flavor of the chicken.

Skewers of chicken wing meat and green onions alternated. The rich flavor of the chicken wing fat pairs well with the fragrant green onions.

Chicken thigh meat. It has a moderate amount of fat and is tender and juicy.

Ground chicken meat formed into balls. It has a fluffy texture and is popular served with sauce.

Chicken skin. The surface is crispy and fragrant, and when you bite into it, the sweetness of the fat spreads in your mouth.

Pork offal slowly simmered. It is seasoned with a miso base, and the offal is tender and flavorful.

A dish of simmered offal with added tofu. You can enjoy hot tofu infused with the flavor of the stew.

A hard-boiled egg seasoned with stewed sauce. The flavor permeates even the yolk, making it perfect as a snack.

This is a thick fried tofu from Tochio, Niigata Prefecture, grilled. It is crispy on the outside and fluffy on the inside, served with condiments and soy sauce.

A rice ball grilled with soy sauce for a fragrant finish. The crispy surface and the charred aroma of the soy sauce stimulate the appetite.

Raw cabbage. It's perfect as a palate cleanser or to eat between grilled pork. It's refreshing and resets your mouth.

Raw cabbage served with a special miso paste. The richness of the miso enhances the sweetness of the cabbage.

Pig's stomach (guts) mixed with kimchi. The chewy texture of the guts and the spiciness of the kimchi pair well, making it a great drink companion.

Chilled beer poured from a tap. It has a smooth finish and is recommended as your first drink.

Bottled beer. You can enjoy it at your own pace.

A black beer characterized by its fragrant roasted aroma and rich flavor.

A refreshing drink made by mixing whiskey with soda. The carbonation pairs well with fatty dishes.

A highball mixed with ginger ale. It has a ginger flavor and sweetness, making it easy to drink.

A highball mixed with cola. The sweetness and carbonation of the cola make it enjoyable like a juice.

A drink made by mixing shochu with oolong tea. It's refreshing and doesn't interfere with the meal.

A drink made by mixing shochu with green tea. The aroma and bitterness of the tea make it a refreshing drink.

A refreshing lemon-flavored sour made by mixing shochu with a carbonated beverage (High Sour).

A lemon-flavored drink made with shochu. Its acidity is refreshing.

A drink made by mixing shochu with grapefruit juice and soda. It offers a fruity acidity and bitterness.

A high-alcohol drink made by adding plum syrup to Kinmiya Shochu. Served without ice, it offers a powerful drinking experience.

Traditional Korean liquor. It is milky white and has a taste similar to a lactic acid drink with sweetness and acidity.