Menu : Zero Byou Remon Sawa- Sendai Horumon Yakiniku Sakaba Tokiwatei

By carefully hand-washing each piece at restaurant every day, we soften the unique odor of pork and bring out its flavor. By mixing the small intestines, large intestines, and guts of domestic pigs, you can enjoy a variety of flavors and textures, and the punchy salt sauce seasoned with garlic and special spices is Tokiwatei's standard.

Bake deliciously and enjoy♪♪

It flops from the plate onto the piping hot net! ! And pour in hormones!

Grill the offal in the center of the grill. This is where you can show off your skills! Carefully tan it with chopsticks to remove moisture and release smoke. When it turns golden brown, it's ready to eat~♪

The cooked offal moves to the outside of the grill like a donut. Pour the additional hormone into the empty center hole again! “This is how a hormone connoisseur eats!!!” First, enjoy it without any sauce!

[Pig's small intestine] Don't underestimate it just because it looks cute and round! The thick fat hidden inside strips away the fangs.

Tokiwatei's special domestic pork hormones A mix of small intestine, large intestine, and gut hormones!

Add miso hormone and super spicy sauce! ! Please go hee hee.

A jiggly and melty classic hormone that uses only the parts of the small intestine that are rich in fat and flavor!

[Small intestine] The more you chew, the more juicy it becomes. Hormones are fat, which is why they're so delicious.

[Colon] A well-balanced hormone with just the right amount of fat and texture.

[First stomach] Delicious with a crispy texture without any stickiness.

[Heart] It has a crunchy texture without any stickiness.

[Diaphragm] It has a strong flavor and has a meat-like texture.

[Komekami] A part with a firm texture, low fat, and strong flavor.

[Liver] Addictive flavor and rich taste!

Pork liver wrapped in net fat is a popular item with many repeat customers. It's a cooking method used in French cuisine!

Three types of popular beef hormones, ``Toro Salt Hormone'', ``Marucho'', and ``Shimacho'', are rubbed with salt sauce.

Our proud short ribs are carefully cut out one by one from rose blocks at restaurant. It is characterized by a moderate balance of marbling and lean meat.

The finest Japanese black beef short ribs are made using only A5 and A4 rank beef, carefully raised by master beef producers!

The balance between the firm meaty flavor and juicy fat is ◎

Bara ribs with outstanding cost performance.

Very popular for its moderate elasticity and smooth taste!!

The very popular skirt steak with a garlicky green onion salt sauce!

Enjoy the thick and juicy skirt steak, packed with flavor!

An impressive large-sized loin that juts out from the plate! It has a fine texture and is full of flavor.

Beef tendon meat. Excellent texture and flavor! Be careful not to catch fire!

Tokiwatei beef tongue topped with special garlic salt sauce and green onions!

Use at least one whole green onion! Fold and steam the inside and green onions.

Very popular! ! Thin slices of Lemon P-tan are now available! If you're a fan of thin slices, this is a must-try. "I actually prefer thinly sliced..." We have a new product for you. By placing sliced lemon on thinly sliced pork tongue and transferring the aroma to the meat, you can enjoy the deliciousness of pork tongue and the refreshing lemon flavor at the same time.

An exquisite dish with sliced lemon sandwiched between a block of tangen.

Roast it thoroughly so that the surface is crispy ◎

Fatty and juicy pork.

Eventually things calm down, things like this.

A spicy dish that adds excitement to the second half of Yakiniku (Grilled meat).

The origin of Sendai beef tongue lies in pork tongue. Even though it's greasy, it's full of flavor!

Tokiwatei's most popular seasoning, ``Negi Salt'', goes well with ``Pork tongue''!

Umami explosion!! Double attack of fermented foods!!

Spicy original salt sauce flavored with Japanese pepper.

Plump, plump, collagen♡

The crunchy texture is irresistible!

Today is a makimaki party at Sunchu! Samgyeopsal-style wrapped meat and special miso.

Today is a makimaki party at Sunchu! Samgyeopsal-style wrapped meat and special miso.

Tokiwatei's choregi is a little different from other Yakiniku (Grilled meat) restaurants around here. I tried topping it with tofu. ← That's all

Smooth, chewy and refreshing Cold Noodles.

Tokiwatei's rice uses Sasanishiki from Miyagi Prefecture. The moderate stickiness and fluffy texture go perfectly with grilled meat! !

A delicious and spicy cuppa filled with the flavor of meat and vegetables.

A gentle cuppa with fluffy eggs.

Add salt hormone to make it into a “stamina bowl”!

It's 100 times more delicious when you add the miso sauce on the table.

A spicy curry slowly simmered with plenty of Cow tongue, beef tendon, and onions. Even though it's Yakiniku (Grilled meat), the process of preparing the meat and letting it sit overnight seems to be a mysterious process.

A delicious and spicy soup with plenty of flavor from meat and vegetables.

A gentle soup with fluffy eggs.

Simple is the best.

Please use it to cleanse your palate!

Speaking of Yakiniku (Grilled meat) ice cream! Look! That's it, that's it!

You can eat it as is or add it to lemon sour.