炭火焼肉ホルモンまるは

Fresh beef heart served raw in a Korean tartare style (Yukhoe), seasoned with salt. It has a firm, springy texture and clean flavor. Mix with the egg yolk before eating.

Fresh beef heart served raw, seasoned with a savory soy-based sauce and egg yolk. Lean meat with a pleasant chew, similar to venison.

Omasum (beef third stomach) sashimi. It has a distinct crunchy texture and neutral flavor. Served with a tangy dipping sauce, it is very refreshing.

Honeycomb tripe (beef second stomach) served as sashimi. Known for its unique honeycomb pattern and elastic texture. Served with a savory sauce.

Premium beef liver for grilling. Rich, creamy, and full of iron. Grill thoroughly before eating.

A large assortment of beef offal, including fatty intestine (toro hormone) and rumen (upper mino). Contains about 3 servings.

Premium Rumen (first stomach). Thick and chewy with a crispy bite.

Fatty small intestine. Rich in collagen and bursting with juicy fat when grilled.

Pork temple/head meat. Tender with a good amount of fat and strong umami.

Beef tail slices. Very rich beefy flavor. Served with salt.

Beef cheek meat. Lean red meat with a unique firm texture. Great as a snack with alcohol. Served with salt.

Maker's Mark bourbon whisky soda. Features a soft, sweet vanilla aroma.

Chita Japanese grain whisky soda. Very light, smooth, and refreshing.

Classic Japanese highball made with Suntory Kaku whisky. Crisp and carbonated.

Stronger version of the classic Kaku highball.

Large size (Mega) Kaku highball. Double the volume.

Large size (Mega) Kaku highball with stronger whisky ratio.

Whisky mixed with Coca-Cola.

Whisky mixed with Ginger Ale.