ホルモン焼肉　はやぶさ

The surface is crispy and the green onions inside are "steamed"

The crispy tripe can be enjoyed in three ways: with edible ginger, with grated plum, or with miso sauce.

This is a first-class product made with delicious ingredients, without any complicated details.

Sweet, fatty offal grilled until crispy and served with black pepper.

If you're going for an offal dish, pork tongue is the best first dish rather than beef tongue.

The standard shiromotsu, perfect for snacks.

It is popular for its thicker flesh than Shiro and its unique elasticity, and in photos it is so surreal that it is impossible to tell the difference between it and Shiro.

This crunchy horumon is so tasty you can eat it even when you're full, seriously!

The iron-rich hearts are cut just before serving, giving them an addictive crunchy texture.

It's thick and juicy, and the more you chew it the more flavor it releases.The cooking method is important, so be sure to check the menu!

You'll be lucky if the thin parts of the tripe aren't out of stock.

The owner will carefully select four recommended types of pork offal from eight types of pork offal.

The king of offal, the skin is crispy and the fat is juicy and melts in your mouth.

It's somewhere between offal and meat, and it's incredibly difficult to explain, but you should definitely give it a try.

It looks just like honeycomb tripe and has an addictive chewy texture.Quickly grilled offal.

Atsugi's specialty, white-spotted horumon, served Hayabusa style.It's probably tastier than Atsugi, but that's just a guess.

Enjoy grilled chicken with a sauce specially created by the owner, who is an expert at making sauces.

This place is more about the seasoning than the meat.It goes well with anything, such as miso sauce, edible ginger, and grated plum.

Regular beef tongue, is this enough?

It's crispy and has just the right amount of fat, it's really impressive.

The top-grade tongue is so delicious that unless you have good taste it's hard to tell the difference between it and the special grade? I can tell the difference, the special grade tongue is incredibly delicious.

I ordered a special salt-based horumon from Horimon, but it's a rare cut and tends to be out of stock, so I'm sorry if it's not available.

Red tongue is cooked in a special way to create a fluffy, crunchy, and refreshing snack.

Can you tell the quality of a yakiniku restaurant by its skirt steak?

This part is called Sasabara.For those who like it, kalbi is always the star of the yakiniku party.

The kalbi is the highest quality cut and has the most fat.

Enjoy with the finest shichimi spices and egg yolk.

Personally, I recommend it over kalbi.

A light and sweet dressing perfect for cleaning up your palate midway through eating yakiniku

With homemade mayonnaise

If you visit Hayabusa, we recommend you try this salad: meat salad with black vinegar and onion dressing.

The sauce is really delicious

Served with boiled, refreshing white omasum and sweet sesame vinegar miso.

Crunchy meat sashimi with homemade chive soy sauce.

A classic companion to yakiniku

Great as a topping for meat or as an accompaniment to Japanese sake

Whether you put it on meat or rice

Beef tongue isn't the only lemon that goes well!

It's delicious because it's cooked over charcoal.

There are a lot of lightly seasoned green onions

Green onion bowl with egg yolk and sauce on green onion rice

Children's first plate

Kimchi that doesn't interfere with the refreshingly spicy taste of meat

Crunchy cucumber kimchi

Radish kimchi

Three types: radish, cucumber, and Chinese cabbage

Hayabusa's signature salt stew.

With homemade chive soy sauce

Stew taught by a top hotel chef

First, take a bite of the broth, then add yukari salt or wasabi salt to taste on the second bite.

Please choose from two kinds of vegetables depending on the season.

A simple soup within a carefully crafted soup.

Thick, clear soup with chunks of meat

Soups available from mildly spicy to very spicy

Natto and spicy soup? Once you try it, you'll be hooked.

Calvi soup stewed in red wine

Korean thin cold noodles are a recommended finish after a meal.

Sudachi adds the sourness that is needed for cold noodles! It goes perfectly with cold noodles.

A bowl of thick, clear soup and chunky meat

Korean rice porridge available in levels of spiciness from mild to very spicy

This ramen is made by a friendly owner of a ramen restaurant with a Tabelog rating of 3.7, and comes in a range of spicy options from mildly spicy to extra spicy.To be honest, it has nothing to do with the taste at all, sorry.

Rib soup braised in red wine

Lemon goes well with grilled meat.

If you like a sweet ice cream at the end, go for this

Homemade chunky strawberry sauce and fluffy milk ice.

This shaved ice sorbet is made with mangoes, which are too expensive to produce, and is topped with mango sauce and mango ice.