Specialty Hormone Charcoal Grill - Iron - Futako-Shinchi

Pork cartilage seasoned with salt sauce. Characterized by its firm, chewy texture. Enjoy its aroma when grilled over charcoal.

Fresh pork liver. Rich flavor and unique texture. Rich in iron and vitamins. Best when grilled thoroughly.

Pork heart. Low in fat, with a crisp and chewy texture. Mild flavor that pairs well with salt sauce.

Pork diaphragm muscle. Resembles and has the texture of red meat, with tender, juicy fatty flavor.

Pork stomach. Thick and delightfully chewy. The umami spreads with each bite.

Meat from the pork's temples and cheeks. Muscular with a firm texture, yet also fatty and juicy.

Pork intestines (white offal). Chewy texture and sweet fat. Fragrant when grilled over charcoal.

Pork tongue. Slightly chewier than beef tongue, with a mild flavor. Enjoyed with salt sauce for a refreshing taste.

Pork with layers of fat and lean meat. When grilled, the fat melts, offering a rich and juicy flavor.

Pork large intestine cut into chunks without opening the tube. The inner fat remains abundant, puffing up when grilled for a melt-in-your-mouth texture.

Pork intestines (white offal) seasoned with a rich miso sauce. The miso flavor blends well with the offal's fat, perfect with rice or drinks.

Meat from the pork's neck. It has a lot of marbling (fat), and is named after the fatty tuna ('toro') due to its rich fat content. Crisp texture.

Standard chicken parts (thigh, breast, etc.). Low in fat, healthy, and has a refreshing taste.

Meat from the chicken's neck. As it's a well-exercised part, the meat is firm and elastic. Chewing releases juices, and the umami is strong.

Cartilage from the tip of the chicken's breastbone, shaped like a Y. It has a small amount of meat attached, allowing you to enjoy the crunchy texture and meaty umami simultaneously.

Meat from around the beef's ribs. A classic yakiniku cut with a good balance of fatty sweetness and lean meat umami.

Beef diaphragm. Although it looks like red meat, it's classified as offal. Tender with moderate fat, offering a rich flavor.

Ground meat stuffed into a casing. Grilling over charcoal crisps the skin, and juices flow out from the inside.

Spicy sausage with a piquant kick, perfect as a snack with drinks.

Grilling green onions over charcoal transforms their spiciness into sweetness and enhances their aroma.

Shiitake mushrooms grilled over charcoal. The rich aroma and umami of the mushrooms are concentrated.

Whole garlic cloves or bulbs grilled. Becomes fluffy with a unique sweetness.

Sliced onions grilled to bring out their sweetness and a crisp texture.

Eringi mushrooms grilled over charcoal. Characterized by a unique, abalone-like chewy texture.

Grilled shishito peppers. Slightly bitter and aromatic, with occasional spicy notes.

Fermented napa cabbage seasoned with a chili-based sauce. Homemade kimchi with a good balance of spiciness, sourness, and umami.

Daikon radish kimchi. Enjoy the crunchy texture of diced daikon.

Korean-style seasoned bean sprouts with sesame oil and salt. Features the nutty flavor of beans and a crisp texture.

Assortment of several types of namul (seasoned vegetables). Perfect as a palate cleanser.

Boiled pork stomach (guts) and green onions mixed with ponzu sauce. Refreshing taste and chewy texture.

Thin seaweed seasoned with sesame oil and salt. Crispy texture, popular as a snack.

A simple dish of cold tofu topped with condiments like green onions and bonito flakes, served with soy sauce.

Tenderized cucumbers mixed with a tangy plum sauce for a refreshing dish.

Fresh cucumbers served with moromi miso for dipping.

Thinly sliced yam. Enjoy its crisp texture and slight sliminess. Served with soy sauce and wasabi.

Leafy vegetables for wrapping yakiniku. They help cut through the richness of the meat.

Large cut raw cabbage. Eat with our special sauce or miso, or as is, to cleanse your palate.

Chilled sliced tomatoes. Refreshing and good for cleansing the palate.

A healthy salad featuring tofu. Eat tofu and vegetables with dressing.

Korean-style salad tossed in a salt-based dressing with sesame oil. Often topped with Korean seaweed.

Onigiri grilled with soy sauce or miso for a fragrant finish. Crispy on the outside, fluffy on the inside.

Rice soup with plenty of vegetables. A mild soup, perfect as a finishing dish.

Spicy rice soup with beef kalbi. Rich soup infused with the umami of the meat.

Rice, namul, meat, and egg served in a hot stone bowl. Mix and eat. The scorched rice at the bottom is delicious.

Curry rice with beef tendon, simmered until tender and melt-in-your-mouth. Rich and flavorful.

A chewy noodle dish served in a cold, refreshing soup. The slightly sour soup is popular as a finishing dish after yakiniku.

White rice. The staple to eat with yakiniku.

A mild soup with beaten egg.

A light soup with seaweed, often flavored with sesame oil.

Homemade ice cream. To refresh your palate after your meal.

Homemade sorbet. A refreshing, cold dessert made with fruit juices.

Chilled beer poured from the tap. Pairs perfectly with yakiniku.

A drink made by mixing Suntory Kakubin whisky with soda water.

A sweet cocktail made by mixing highball with cola.

Highball mixed with ginger ale.

A beer-like alcoholic beverage made by mixing malt beverage (Hoppy) with shochu. Considered healthy with low purine content.

Traditional Korean alcoholic beverage made from rice. It's cloudy white with a characteristic sweetness and slight carbonation.

A refreshing alcoholic drink made by mixing shochu with soda water and lemon juice.

Extra lemon to squeeze on meat.

Chopped green onions seasoned with sesame oil, etc. Often placed on top ofタン塩 (pork tongue with salt).