【炭火焼肉ホルモン うらら/横浜】神戸ビーフに黒タン、和牛ハラミが庶民的な価格！食肉市場から直送される鮮度抜群のホルモン！他の焼肉店が嫉妬する仕入れは食肉市場内の内蔵卸との特別な関係があるからこそ！

Are you going to survive with this? I'm going to dry it. I see. It's 9 yen. The cost number is No. 145. This is delicious. Either way, it's a matter of fast or slow. Let's go fast. I'm glad I came early. I thought it was a gag. Thank you very much. It's my turn today. This is Kurotan, which is in direct contact with the Tokyo meat market. The cost number is No. 145. This is the cost number. This is managed. It's a little different from the individual identification number. I'm going to handle this now. This is dried fish. I see. How is it? You don't usually show this much, do you? I want to show it to my customers. You want to show it to your customers. This is Harami. And this is Sazari. This is Motsusashi Moriawase. It's good. On the left, it's Inosashi. In the middle, it's Gatsusashi. On the far right, it's Kobukurosashi. Is this the same as this? Yes. Thank you. The meat is good. It's unique and interesting. This is Gatsusashi. I like this. Thank you very much. This is good. It's good. It's a combination of garlic and Kobukuro. I ate them one by one in order. Is it better to eat them one by one? Is it better to eat them all at once? I want to mix them and eat them. It's a can. This is the beef tongue that you showed me earlier. It's beautiful. The number of cost is 145. The shape is a little different. This is the back of the tongue. Is this the base of the tongue? This is the base of the tongue. I'll eat it. The charcoal grill looks good. I'm nervous at the top of the grill. I don't know the firepower. I'm not sure if it's going to burn. It's a little strong. I'll cook it sideways. Please cook it sideways. Can I cook it sideways today? Yes. I wonder if the juice of the bread will come out. It looks very delicious. Can I have this? Thank you. This is delicious. This is the best. This is the beef tongue that I showed you earlier. The right side is the sauce. The left side is the sauce. The left side is the tongue. The back of a delicious meat is beautiful. This looks very delicious. This is the tongue. Look at this thickness. It's better to look at this little by little. Adjust the firepower while shifting the location. If you don't have confidence in grilling, you shouldn't burn this part. This part is still hot. So, it's not a mistake to cook this part with residual heat. I'll eat this. This is delicious. I have an image that beef tongue has a lot of juice. I used to like that, too. But, when I compared it with other foods, I realized that it wasn't meat juice. Was it oil? No, it was water. It was the water I inhaled after putting the bread on the grill. If you don't do that, it won't be delicious. So, when I bite into this, the juice comes out. It's a waste of water. It's just meat juice. If you don't eat meat juice, you can't say it's delicious. Me, too. It's delicious. Is it good? Yes. I'll check the sauce. The sauce is easy to burn, so be careful when you grill it on charcoal. If you don't have confidence in grilling, turn it over as often as possible. Because it will burn soon. And it's hot. I'll eat this. It's a waste. The meat juice is gone in the middle. Can I eat this? Go ahead. The first one is well-cooked. It's delicious. It's absolutely delicious. I grilled it rarer than the previous one. So, I can feel the sweetness of meat. And the sauce goes well with it. It has the same taste as the previous one, but it's totally different. I can take a picture of this. This is a shibire. It's getting dark again. It's amazing how big it is for one person. It has a good color and it looks fresh. Thank you. It's TURAMI. Thank you. It's hot because I'm holding a camera. But, it looks delicious. The sauce is good. I'll let you have this one. It's good. Is it milk? It's not bitter at all. It's milk and it's good. TURAMI TURAMI is sliced thinly. It's thin. It's TURAMI with two pieces of meat. It's TURAMI with pork belly. It has a tendon. This tendon shrinks when it's grilled. But, if you grill this tendon well, it'll be sweeter and tastier. It's good. But, if you grill it too much, the meat around it will be dry. That's the difficult part. You have to leave the moisture of the meat and grill the tendon well. Do you eat it with your hands? It's a proof of its deliciousness that the meat is coming out from the tendon. I can eat it in one bite. I put a lot of pepper in the tendon. So, it's not dry at all. It's good. I'll enjoy it. Look at this. It's glossy. It's glossy, isn't it? Do you have a stove? Thank you. If you are not good at using fire, you can use oil. It's good. Go ahead. This is the head of pork. This is the head of ginger. It looks delicious. This is the head of ginger. This is garlic soy sauce. I recommend this miso. When it's grilled, the moisture comes out from the side. It's easy to see when it's grilled inside. It's like this. Please eat this. I forgot to dip it in garlic soy sauce. But, it's good. This is tender and has a good flavor. It's good. I'll dip it in garlic soy sauce. Garlic soy sauce is too good. This is the meat of cow. This is Japanese beef. This is a good part. I can only take a little. This is the meat of Japanese beef. It's early, but it's not grilled yet. I want to eat one now. This is the last one. Japanese beef is harder than this. This is very tender. When I order pork tongue, I always order it. Is that so? I have a habit of eating pork tongue compared to beef tongue. But, I've been eating it since I was a kid. So, I love pork tongue. This is the best pork tongue. This is the sauce of gyara. I'll eat the sauce of gyara. I'll grill it carefully. I'll grill it under the part that has a cut. But, it has a strong firepower. So, I'll turn it over immediately. I won't turn it over if it's salt. I'll turn it over early because it's a sauce. I won't turn it over if it's salt. I don't know whether it's grilled or not. It's hard for me to say that I can eat it if it's grilled. It looks good. Thank you. I'll eat one. This is the sauce of gyara. It's good. It has a strong firepower. This is a raw loin. It costs 1,500 yen per person. It's 4 pieces for 1,500 yen. It's fresh. And, this is Kobe beef which costs 36 yen per month. This is Kobe beef. It has a strong firepower. I'll grill it from the part that doesn't have salt and pepper. I'll grill it lightly. I'll grill it until it's moist. I'll grill it this much. It's good. It's smooth. I'll grill it for 2,500 yen tomorrow. Even if it costs 2,500 yen, I'll eat it. It's good. This is amazing. It's really good. This is the best shinshin I've eaten this year. This is the best. I mean it. This is good. I'll eat the sauce a little earlier. It's really good. It's good. Both salt and sauce are good. Thank you. I'll grill it until it's moist. I'm uploading videos about famous restaurants in Tokyo on YouTube. I'll upload videos about local restaurants, meat restaurants, markets, and other projects related to beef. Please subscribe to my channel and watch them. Thank you. To be continued.