If you’re looking for great yakiniku in South Osaka, we highly recommend our restaurant, Yakiniku Suzuki (read as “Suzuki”)! We serve premium A5 Wagyu cuts and offal at reasonable prices.
Today, we’d like to explain two popular menu terms you often see at yakiniku restaurants: Horumon and Motsu.
Both words basically refer to “offal” (internal organs), but they’re used a little differently!
Motsu generally refers to all kinds of internal organs, whether they come from beef, pork, or chicken.
For example, tongue (tan), heart (kokoro), rumen (mino), and omasum (senmai) are all considered motsu and are popular menu items!
On the other hand, horumon usually refers more specifically to the intestines of beef or pork.
At our restaurant, many customers call items like small intestines (kobukuro, marucho) and large intestines (shimacho, also known as “tecchan”) horumon.
By the way, the word “horumon” is believed to come from the Kansai dialect “horu mon,” meaning “things to throw away,” because these parts were once discarded rather than eaten!
Although they both mean offal, different regions and restaurants might call them either “motsu” or “horumon,” which can be confusing.
Classic Offal Cuts You’ll Find on Our Menu
Tongue (Tan) – The true classic of yakiniku!
At Suzuki, we serve thick-cut and thin-cut jo-shio tan (premium salted tongue), negi-shio tan (tongue with green onion), tan-saki (tip), and tan-tsura (also known as tan-karubi, the bottom or root part of the tongue).
Liver (Reba) – Packed with iron!
This is beef liver. Its unique taste isn’t for everyone, but it’s rich in vitamins like A and minerals like iron.
(We serve it cooked only.)
Harami – Technically an offal cut, but it looks and tastes like red meat!
It has a nice balance of fat and tenderness, with deep flavor and richness.
Shimacho (Tecchan) – Perfect with drinks!
This is beef large intestine, known as one of the most popular horumon cuts.
Its light, savory fat pairs incredibly well with alcohol.
Heart (Kokoro or Hatsu) – Love that crunchy texture!
This is beef heart. It may look similar to liver, but it has a chewy, crunchy bite.
When fresh enough, it can even be eaten raw. It’s also rich in vitamin B12.
We offer many more offal cuts too! At Suzuki, we purchase a whole black Wagyu cow every week to ensure the freshest and highest quality offal.
Please visit us and enjoy the authentic taste of premium offal dishes!