Syouwataisyuuhorumon Soemonchou Location and Menu in Osaka, Japan
Hours of Operation
Monday - Saturday 17:00 - 9:00, the following day(L.O.8:00) Sunday & Holiday 17:00 - 5:00, the following day(L.O.4:00)
Restaurant Menu
| Other yakiniku / organ meats | 1,280 Yen | Meals For 1 |
| Tan shio (salted tongue) | 1,190 Yen | Meals For 1 |
| Other yakiniku / organ meats | 1,380 Yen | |
| Other yakiniku / organ meats | 1,280 Yen | Meals For 1 |
| Other yakiniku / organ meats | 1,380 Yen | |
| Tan shio (salted tongue) | 1,190 Yen | Meals For 1 |
| Kuroge Wagyu Yukhoe (Korean steak tartar) | Enjoy fresh Wagyu beef with special sauce and fresh egg | |
| Liver sashimi of local chicken chopped in the morning | Chicken liver. Very fresh as it is obtained every morning | |
| Fresh heart | Cow's heart sashimi. Eat as fresh | |
| Fresh sen | Cow's 3rd stomach sashimi. Eat as fresh | |
| Tongue with salt | Cow's tongue. Enjoy thin-sliced one with salt and pepper | |
| Choice tongue with salt | Base of cow's tongue. Served as thick since it is tender | |
| Beef flank | Beef flank. More tender and tasty than SYOUWATAISYUU flank | |
| Short rib | Portion around rib. Very tasty | |
| Beef loin | Cow's shoulder meat. Tender and tasty | |
| Dark outside skirt | The most popular one in the restaurant. Once you eat, you will never forget | |
| Outside skirt | Popular among those who love light taste. Regular item in Japan | |
| Choice assorted 3 kinds of premium meat | ||
| Assorted 5 kinds of lean meat | ||
| Shoulder loin | Valuable portion of loin. A4-A5 rank | |
| H-bone | Cow's edge bone. A4-A5 rank | |
| Hiuchi | Cow's leg meat. A4-A5 rank | |
| Back rib | Finely marbled portion. A4-A5 rank | |
| All-you-can-eat 35 kinds course | (All-you-can-drink for additional 1400 yen) | |
| All-you-can-eat 75 kinds course | (All-you-can-drink for additional 1400 yen) | |
| Big rib course 3000 yen | (All-you-can-drink for additional 1000 yen) | |
| Kuroge Wagyu Yukhoe (Korean steak tartar) | Enjoy fresh Wagyu beef with special sauce and fresh egg | |
| Liver sashimi of local chicken chopped in the morning | Chicken liver. Very fresh as it is obtained every morning | |
| Fresh heart | Cow's heart sashimi. Eat as fresh | |
| Fresh sen | Cow's 3rd stomach sashimi. Eat as fresh | |
| Tongue with salt | Cow's tongue. Enjoy thin-sliced one with salt and pepper | |
| Choice tongue with salt | Base of cow's tongue. Served as thick since it is tender | |
| Beef flank | Beef flank. More tender and tasty than SYOUWATAISYUU flank | |
| Short rib | Portion around rib. Very tasty | |
| Beef loin | Cow's shoulder meat. Tender and tasty | |
| Dark outside skirt | The most popular one in the restaurant. Once you eat, you will never forget | |
| Outside skirt | Popular among those who love light taste. Regular item in Japan | |
| Choice assorted 3 kinds of premium meat | ||
| Assorted 5 kinds of lean meat | ||
| Shoulder loin | Valuable portion of loin. A4-A5 rank | |
| H-bone | Cow's edge bone. A4-A5 rank | |
| Hiuchi | Cow's leg meat. A4-A5 rank | |
| Back rib | Finely marbled portion. A4-A5 rank | |
| All-you-can-eat 35 kinds course | (All-you-can-drink for additional 1400 yen) | |
| All-you-can-eat 75 kinds course | (All-you-can-drink for additional 1400 yen) | |
| Big rib course 3000 yen | (All-you-can-drink for additional 1000 yen) | |
| Showa luxurious course 4000 yen | (All-you-can-drink for additional 1000 yen) | |
| Assorted namul | Korean-style assorted appetizer | |
| Assorted kimchi | Assorted kimchi from Tsuruhashi, famous place in Japan | |
| Assorted baked vegetables | Onion, yam, etc. Daily special of 5-6 kinds | |
| Lettuce | Meat wrapped with special miso | |
| Bibimbap (Korean style rice) | Korean-style mixed rice | |
| Ishiyaki hot stone pot bibimbap (Korean style rice) | ||
| Gukbap | Korean-style soup rice | |
| Chilled noodles in Korean style | ||
| Tail soup | The best soup prepared by stewing beef tail for 3 days |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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