Aburi Shimizu Meguro Branch

A lean, tender, and light cut of horse meat. You can taste the true umami of horse meat.

Finely chopped horse meat mixed with green onions and egg yolk. Rich flavor and smooth texture.

Lightly seared horse meat. Enjoy the contrast between the savory exterior and the rare interior.

A rare cut near the ribs, with layers of fat and lean meat. Characterized by its unique chewy texture and the sweetness of the fat.

A skewer of the tender, fatty, high-quality part of the pork tongue near the base.

Skewers of liver wrapped in caul fat and grilled. The juiciness of the caul fat prevents the liver from drying out and enhances its rich umami.

Skewers of heart (hatsu) wrapped in caul fat. The texture of the heart and the sweetness of the caul fat are a perfect match.

Skewers of chire (spleen) wrapped in caul fat. Enjoy the mousse-like texture unique to chire and the umami of the fat.

Skewers of fresh liver lightly seared on the outside. Rare and melt-in-your-mouth tender inside.

Skewers of the most finely textured and tender part of the pork. Low in fat and light.

Skewers of minced meat formed into balls and grilled. Enjoy the fluffy texture and the savory aroma of the sauce.

The part of the tongue below the main tongue, which is fatty and offers a rich flavor and moderate chewiness.

A cut from the sow's udder. High in fat, it has a milky and uniquely tender texture.

A cut from the pork's lips. Rich in gelatin, it offers a delightfully jiggly texture.

The part of the aorta connected to the heart. It has a strong, chewy texture and is also fatty.

Skewers of meat between the beef ribs (nakaochi karubi). Enjoy the rich fatty umami and hearty meat flavor.

Thinly sliced raw onion salad. Refreshing and perfect as a palate cleanser.

A classic salad made from boiled potatoes mashed and mixed with mayonnaise and other ingredients.

A traditional Japanese pickle made by fermenting vegetables in rice bran paste. It has a pleasant sourness and umami.

A Korean-style delicacy made from salted cod innards seasoned with chili peppers and other spices. Characterized by its chewy texture and spiciness.

An appetizer combining katsuobushi innards (shuto) and cream cheese. The saltiness and creaminess are a perfect match, making it a great accompaniment to drinks.