When you feel the growl, go straight for the horumon! (most recommended)
Open the MARUCHO! (the inside-out version)
This is the part between the 2nd and 3rd stomachs and has a texture like abalone.
Thinly sliced HATSU
Exquisitely rich and buttery, without losing its texture.
Also known as giara, the hint of sweetness is simply perfect!
The crunchy and firm texture will please any horumon connoisseur!
Beef aorta, plain and simple.
Crunchy at first, with soft elasticity and rich flavor.
A crunchy snack, perfect with beer!
(small intestine turned ins)
Plump and juicy with a sweet buttery flavor.
The original horumon! The more you chew the deeper the flavor.
A rare cut of thymus gland (neck sweetbread), rich and creamy.
Thickly sliced HATSU
Crispy and surprisingly rich in flavor.
The third stomach, great eaten raw, and really good when broiled!
It looks like a beehive, which is "hachinosu" in Japanese.
Cook it well-done and enjoy the unique texture.
Elegant flavor with a crispy crunch.