Horumon Toku Nakameguro










*Prices include tax. *A 5% service charge applies.
Japan, 〒153-0051 Tokyo, Meguro City, Kamimeguro, 2 Chome−15−6 諸橋ビル 2F
Gokumi Horumon (Premium Hormone)
極みホルモン
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.
(Prime)ミノ (Beef diaphragm)
(上)ミノ
First stomach of a cow. It has a thick, chewy, and unique texture. It has a light flavor and a sweetness reminiscent of scallops.
Tsurami (Beef cheek)
ツラミ
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.
Ulate (Beef trachea)
ウルテ
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.
Fatty (Prime) Heart
脂付(上)ハツ
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.
Shibire (Numbing)
シビレ
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.
Senmai (Beef tripe - third stomach)
センマイ
Third stomach of a cow. Characterized by its folded shape and a crisp, chewy texture. The flavor is light and refreshing.
Maruchou (Beef small intestine, round cut)
マルチョウ
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.
Shōchō (Beef small intestine)
ショウチョウ
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.
Yan
ヤン
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.
Hatsu (Beef heart)
ハツ
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.
Gyal (Beef large intestine)
ギアラ
Fourth stomach of a cow. Also called 'aka senmai'. Characterized by moderate fat and a chewy texture, with a rich umami.
Honeycomb Tripe
ハチノス
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.
Red Kori
赤コリ
A part of the aorta near the heart. It has a chewy texture and can be enjoyed like cartilage.
Hatsumoto (Fatty part of beef heart)
ハツモト
A part of the aorta near the heart. It has a chewy texture and is also called 'korikori'. Perfect as a snack with drinks.
Today's Special Hormone Assortment
本日のとくホルモン盛り
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.
Assorted Kimchi
キムチ盛り合わせ
An assortment of several types of kimchi, including napa cabbage, daikon radish, and cucumber. The sourness from fermentation and the spiciness of chili peppers stimulate the appetite.
Yam Namul
長芋ナムル
A dish of yam seasoned with sesame oil and salt. Enjoy the crisp texture and sticky consistency of the yam in this light dish.
Oi Kimchi (Cucumber Kimchi)
オイキムチ
Kimchi made from cucumber. Characterized by its refreshing texture and chili pepper spiciness. It's light and good as a palate cleanser.
Assorted Namul
ナムル盛り合わせ
A mix of bean sprouts, spinach, bracken, and other vegetables seasoned with sesame oil and seasonings. Characterized by the umami of the vegetables and the aroma of sesame oil.
Napa Cabbage Kimchi
白菜キムチ
Korea's representative pickle, made by fermenting napa cabbage with chili peppers, garlic, and salted seafood. It has sweetness and umami within its spiciness.
Daikon Radish Kimchi
大根キムチ
Kimchi made from cubed radish (kakuteki). Enjoy its crunchy texture and juicy flavor.
Komtan (Soy Sauce) Kookbap (Rice Soup)
コムタン(醤油)クッパ
A dish of rice in a cloudy soup (komtan) made by simmering beef bones for a long time. Seasoned with soy sauce, the rich soup soaks into the rice.
Tail (Salt) Kookbap (Rice Soup)
テール(塩)クッパ
A dish of rice in a clear, salty soup made from simmered beef tail (tailbone). The soup, infused with the umami of the tail, is rich yet has a gentle flavor.
Stone-grilled Bibimbap
石焼きピビンパ
A dish of rice and namul topped with meat, served in a hot stone bowl. Mix well before eating. The heat of the bowl creates a crispy, fragrant rice.
Bibimbap
ピビンパ
Mixed rice topped with several kinds of namul, meat, and egg. Mix well with gochujang or other condiments before eating.
Changja Maki (Cod Innards Roll)
チャンジャ巻き
A seaweed roll with changja (spicy cod innards) as an ingredient. The spiciness and chewy texture of the changja pair well with the rice.
Dashi Chazuke (Rice with Broth)
だし茶漬け
A dish of rice served with broth poured over it. It's light and can be eaten smoothly at the end of a meal.
Ito-san's Mikan Sour
伊藤さんのみかんサワー
A sour packed with the flavor of mikan (mandarin orange). It has a sweet and sour, refreshing taste.
Super Lemon Sour
超レモンサワー
A sour generously made with lemon. Its strong acidity pairs well with fatty dishes.
Super Umeboshi High (Plum Highball)
超うめぼしハイ
Chuhai with whole pickled plums. As you crush the plum, its sourness and saltiness spread.
Kuro-oolong High
黒ウーロンハイ
Shochu mixed with Kuro-oolong tea. Uses Kuro-oolong tea, said to inhibit fat absorption, and is refreshing.
Genki Sour (Energy Sour)
元気サワー
A sour with an energy drink-like flavor. The sweetness and carbonation give it an invigorating feel.
Matcha Hai
まつ茶ハイ
A green tea highball mixed with matcha. Enjoy the slightly bitter taste and aroma of matcha.
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
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4.3
190 customers praised this place. (Google)
Japan, 〒153-0051 Tokyo, Meguro City, Kamimeguro, 2 Chome−15−6 諸橋ビル 2F
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