Shinjuku Yakiniku Hormone Daruma

Fresh raw bell pepper. Crispy texture and a slight bitterness. Eat as is, or as a palate cleanser between yakiniku courses.

Korean-style seasoned bean sprouts with salt, sesame oil, etc. Crispy texture and fragrant sesame oil flavor. As a side dish.

Quail eggs simmered in broth. Fluffy texture and gentle broth flavor. For when you're a little hungry or as a palate cleanser.

Smashed cucumber seasoned with dressing. Crispy texture and refreshing taste. As an appetizer or with drinks.

Thin seaweed seasoned with sesame oil and salt. Crispy texture and fragrant salty taste. Recommended as a side for rice or for wrapping meat.

Japanese pickles made from seasonal vegetables. Refreshing sourness and vegetable flavor. Perfect as a palate cleanser.

Salt-boiled soybean pods. Slightly salty and with the sweetness of beans, with a plump texture. A classic snack with beer.

A salad made by mixing mashed potatoes with vegetables, eggs, etc., and dressing with mayonnaise. Creamy and mellow taste. As a snack or palate cleanser.

Tomatoes marinated overnight in a special sauce. Refreshing sourness and tomato sweetness, with a juicy texture. For when you want to refresh your palate.

Freshly made kimchi, recently pickled. Crispy texture and a less spicy umami. Delicious as is, or eaten with yakiniku.

Offal (internal organs) simmered in a light, salt-based broth. Umami of the tenderly simmered offal and a light salty taste. Perfect as a side for rice or as a snack with drinks.

Fresh hatsu (heart) finely chopped and mixed with condiments and egg yolk. Springy texture and rich umami, with the flavor of condiments. Mix and eat immediately while fresh.

Lightly grilled mino (beef's first stomach) assorted with several parts. Unique chewy texture and fragrance. Lightly grill and eat before yakiniku.

A small dish combining lamb and kimchi. The umami of lamb and the spiciness of kimchi, a combination of different textures. As a snack or palate cleanser.

A salad of fresh vegetables dressed with a salt-based dressing. Crispy vegetable texture and a refreshing salty taste. As a palate cleanser for yakiniku or to refresh your mouth.

Offal (internal organs) marinated in spicy miso sauce and grilled. Rich miso umami and spicy flavor, with various offal textures. Goes well with rice. Grill well until fragrant.

Beef's first stomach. Characterized by its chewy texture. As yakiniku, with simple salt or tare sauce.

Beef tongue. Tender yet chewy, with a light umami. Popularly eaten thinly sliced with salt and lemon.

Pork head meat. Moderately elastic, with a good balance of lean meat and fat. Grill fragrantly as yakiniku.

Beef diaphragm. Looks like lean meat, but classified as offal. Tender, juicy, and rich in umami. A classic for yakiniku. Delicious with either tare sauce or salt.

High-quality beef diaphragm. Even more tender, with concentrated fat umami. Enjoy a luxurious taste as yakiniku.

Part of the pork stomach. Unique chewy texture. Enjoy the texture as yakiniku.

Beef rib meat, similar to harami. Slightly lighter than harami, but tender and flavorful. For when you want to compare different parts as yakiniku.

Pork trachea. Very hard and characterized by a chewy texture. Grill well and enjoy the unique chewiness.

The fattiest part of beef large intestine. Springy texture and sweetness of fat that spreads with each chew. Enjoy the fat umami as yakiniku.

Beef liver eaten raw. Unique slimy texture and rich umami. Usually eaten with sesame oil and salt.

Grilled beef cheek meat. Elastic, with meat umami spreading with each chew. Enjoy the unique texture and flavor as yakiniku.

Low-temperature cooked offal mixed with green onion and salt sauce. The offal is tender, with a refreshing taste from the green onion and salt sauce. Enjoy as is, or as a snack with drinks.

Part of the pork stomach. Cooked at low temperature. Crispy texture and light flavor. Refresh with condiments or ponzu.

Pork uterus. Cooked at low temperature. Unique chewy texture. With condiments or vinegar miso.

Pork stomach, cooked at low temperature for raw consumption. Crispy texture and light flavor. With soy sauce, sesame oil, and condiments.

Pork uterus, cooked at low temperature for raw consumption. Unique chewy texture. With soy sauce, sesame oil, and condiments.

Pork heart, cooked at low temperature for raw consumption. Springy texture and light umami. With soy sauce, sesame oil, and condiments.

Pork liver cooked at low temperature. Only provided when fresh. Slimy, rich texture and the unique umami of liver. Simply with sesame oil and salt.

A dish of several types of offal, cooked at low temperature. Enjoy the textures and umami of various offal at once. Perfect for trying different parts little by little.

The rare base part of the tongue. Extremely tender and fatty. Enjoy as yakiniku, a particularly luxurious part of the tongue.

The rare base part of the tongue. Extremely tender and fatty. Enjoy as yakiniku, a particularly luxurious part of the tongue.

Thinly sliced beef tongue eaten with green onion and salt sauce. The chewiness of the tongue and the aroma of green onion and salt, with a refreshing taste. Grill well and eat with green onions on top.

Beef short rib (kalbi). Good balance of fat and lean meat, juicy and rich in umami. As yakiniku with rice.

Lean beef with little fat. Strong original meat flavor and firm texture. For when you want to enjoy yakiniku healthily.

Beef heart. Springy texture and light flavor. Grill well and enjoy the texture.

A rare cut of beef. Generally tender and flavorful. Experience a special taste as yakiniku.

The part of the beef's first stomach (mino) with fat sandwiched inside. Within the chewy texture, the sweetness of the fat is added. Enjoy the unique texture and flavor as yakiniku.

The part at the base of the heart. Moderately elastic, with concentrated umami. Enjoy the chewiness and meat umami as yakiniku.

Beef large intestine. Springy texture and the sweetness of the fat. Eat as yakiniku, grilled well.

High-quality mino (beef's first stomach). Thicker and with a stronger chewy texture. Enjoy the original texture and umami of mino as yakiniku.

Beef large intestine. Springy texture and the sweetness of fat that seeps out with each chew. Typically eaten with tare sauce as yakiniku.

Cartilage part of the tongue. Hard, chewy texture. Enjoy the unique chewiness as yakiniku.

Sausage made primarily from pork. Juicy and with a crisp texture. Grilled, enjoyable for both children and adults.

Sliced onion. Sweetens and softens when grilled. As yakiniku with meat.

Long green onion, mainly the white part. Sweetens and becomes fragrant when grilled, and softens. As yakiniku with meat.

Eringi mushroom, native to Europe. Chewy and fragrant when grilled. As yakiniku, with meat.

Garlic baked in foil. Fluffy texture, sweet, and aromatic. Eat as is, or with meat.

Shiitake mushroom, a representative Japanese mushroom. Umami is concentrated and it becomes fragrant when grilled. As yakiniku, with meat.

Freshly cooked white rice. Fluffy, with a slight sweetness. As a side for yakiniku or with other dishes.

Rice ball topped with mentaiko (pollock roe pickled in chili peppers). The sweetness of the rice, the spiciness of mentaiko, and the popping texture. Lightly warmed or as is.

Rice ball made with rice mixed with daikon leaves. The slight bitterness of daikon leaves and the sweetness of rice, with a simple flavor. As a light meal or side dish.

Stir-fried noodles with cheese on top, Korean style. The noodles are chewy, with a spicy seasoning and the mellowness of cheese. Eat while hot, with the cheese melted.

A light soup to finish your meal. Gentle flavor that cleanses the palate. As a closing to your meal.

A Korean soup with rice, simmered with kimchi. The spiciness and sourness of kimchi, and the rice softens the soup. Eat with a spoon while hot.

A ramen that combines umami and spiciness. Deep umami within the spiciness, stimulating the appetite. Recommended for spicy food lovers.

Vanilla ice cream sandwiched between monaka wafers. The crispness of the monaka and the sweetness of the vanilla ice cream. As a dessert after a meal.

A cocktail made by mixing whiskey with soda. Refreshing and allows you to enjoy the whiskey flavor. During or after meals.

A stronger highball with an increased amount of whiskey. A richer whiskey flavor. For when you want to enjoy your alcohol thoroughly.

Highball made with Suntory Kakubin whiskey. Balanced flavor and a clean throat feel. For when you want to enjoy a classic highball.

A sour made with shochu, mixed with soda or fruit juice. Refreshing and easy to drink. To pair with yakiniku.

A drink made by mixing shochu with soda or fruit juice. Refreshing and available in various flavors. With yakiniku.

A drink made by mixing shochu with oolong tea. The aroma of oolong tea and the refreshing quality of shochu. Pairs well with meals.

A drink made by mixing shochu with green tea. The astringency of green tea and the refreshing quality of shochu. Pairs well with meals.

A drink made by mixing shochu with a special sour mix. Refreshing and with the exhilaration of carbonation. With yakiniku.

A drink made by mixing shochu with coffee. The bitterness of coffee and the refreshing quality of shochu. For when you want to enjoy the combination of coffee and alcohol.

A sour made by mixing shochu with green tea and soda. The flavor of green tea and the exhilaration of carbonation. Pairs well with meals.

A sour that allows you to enjoy the rich plum flavor. Sweet and sour, with a strong plum umami. For those who like plum flavor.

A classic sour made with lemon juice, shochu, and soda. Refreshing sourness and the exhilaration of carbonation. Pairs perfectly with yakiniku.

A plum-flavored sour containing ingredients said to be good for fatigue recovery. Sweet and sour plum flavor and a refreshing taste. At the end of the day.

A drink made by mixing shochu with tomato juice. Rich tomato umami and the refreshing quality of shochu. For when you want to enjoy alcohol healthily.

A sour made with shochu, soda, and ume (Japanese plum). The saltiness and sourness of the ume go well with shochu and carbonation. Refreshing and pairs well with Japanese food.

A drink made by mixing shochu with oolong tea. The aroma of oolong tea and the refreshing quality of shochu. Pairs well with meals.

A drink made by mixing shochu with jasmine tea. The fragrant aroma of jasmine tea and the refreshing quality of shochu. For those who prefer fruity aromas.

A drink made by mixing shochu with green tea. The astringency of green tea and the refreshing quality of shochu. Pairs well with meals.

A drink made by mixing shochu with corn tea. The aroma of corn tea and its slight sweetness, with the refreshing quality of shochu. For when you want to enjoy a unique flavor.

A drink made by mixing shochu with barley tea. The aroma of barley tea and the refreshing quality of shochu. For those who prefer fragrant tea highballs.

Suntory draft beer. Refreshing throat feel and clean taste. Pairs perfectly with yakiniku.

Beer served in a bottle. Generally a standard lager beer. For when you want to enjoy beer slowly.

Shirayuki Daiginjo sake. Served in a 1-go (approx. 180ml) bottle. Fragrant aroma and a clean yet profound taste. Enjoy chilled to savor the delicate flavor of sake.

Kurokiri-shima, a sweet potato shochu from Kagoshima. Characterized by its sweet potato sweetness and richness, with a clean aftertaste. Enjoy straight, with water, or with hot water.

Jose Cuervo Gold, a Mexican tequila. Smooth, with a hint of sweetness and spiciness. Enjoy straight, on the rocks, or as a cocktail base.

Chamisul bottle, a representative Korean soju. Clean taste and a hint of sweetness. Enjoy chilled straight or on the rocks.

Unsweetened sparkling mineral water. Refreshing carbonation and no taste. For when you want to cleanse your palate or to mix with alcohol.

Oolong tea, native to China. Fragrant, with a moderate bitterness and a clean aftertaste. During or after meals.

Tea flavored with jasmine flowers. Fragrant and mellow taste. For when you want to relax.

Ginger-flavored carbonated drink. Piquant ginger flavor and refreshing carbonation, with sweetness. Enjoy as is, or to mix with alcohol.

A globally loved carbonated drink. Strong sweetness and carbonation. During meals or for a change of pace.

Oolong tea made with a special brewing method. Rich aroma and deep flavor. Especially with fatty meals.

A set of Hoppy (non-alcoholic beer-taste drink) and shochu. Beer-like flavor and the crispness of shochu. Drink by mixing shochu with Hoppy.

The "outside" part (main body) of Hoppy (non-alcoholic beer-taste drink). Bitter and carbonated, similar to beer. Drink by adding "inside" (shochu).

Shochu for mixing with Hoppy. Colorless and transparent, with a clean alcohol taste. Drink by adding to the "outside" (Hoppy main body).