Meat Cuts You Won’t Find Easily Back Home, But Should Try in Japan:

Japan makes full use of the animal in ways that a lot of other food cultures don’t, and several cuts that are genuinely beloved by Japanese diners rarely make it onto menus elsewhere. If you’ve never tried them, here are a few worth seeking out during your trip.

Gyutan (Beef Tongue)

Gyutan, grilled beef tongue, is a yakiniku staple, thinly sliced, lightly seasoned (often with salt rather than a heavier sauce), and grilled over an open flame until slightly charred at the edges. The texture is firmer and chewier than typical cuts of beef, with a clean, mild flavor that surprises a lot of first-time tasters who expect something stronger or more unusual. Sendai, in the Tohoku region, is particularly famous for gyutan, often served as a full set meal alongside rice, oxtail soup, and pickled vegetables, but it’s widely available at yakiniku restaurants throughout the country.

Horumon (Grilled Offal)

Horumon refers to grilled offal, various internal organs and other cuts, at a yakiniku restaurant, typically including items like small intestine, large intestine, and other organ meats, each with its own name and distinct texture. The name is popularly thought to derive from a Kansai-dialect phrase relating to discarded parts, though the more accepted origin ties it to the word for hormone, reflecting an early belief in the nutritional value of these cuts. Properly grilled horumon has a satisfying chewiness and a rich, savory flavor, and it’s a genuine favorite at yakiniku restaurants specifically because of the variety of textures it offers compared to standard cuts of meat.

Motsu (Offal, Typically Simmered)

Motsu, a broader term for offal similar in scope to horumon, is most commonly associated with motsu-ni or motsu-nabe, a simmered dish where beef or pork offal is slow-cooked in a savory broth with vegetables like cabbage and garlic chiffonade, often flavored with miso or soy sauce as a base. The slow simmering renders the offal tender, and the rich, gelatinous texture combined with the deeply flavored broth makes it a popular, warming dish, especially in colder months. Motsu-nabe in particular is strongly associated with Fukuoka in Kyushu, though it’s found throughout the country.

Hatsu (Chicken Heart)

Hatsu, chicken heart, is a common yakitori item, skewered and grilled, typically seasoned simply with salt or a sweet soy-based tare sauce. The texture is firm and slightly chewy, with a rich, distinctly meaty flavor more concentrated than standard chicken breast or thigh meat. It’s a popular choice at yakitori restaurants and izakaya specifically among regulars looking to branch out from the more familiar chicken skewer options, and it’s generally inexpensive, making it an easy, low-risk item to add to an order.

Why These Cuts Are Worth Trying

All four of these are genuinely popular with Japanese diners, not niche or unusual choices reserved for adventurous eaters. Yakiniku and yakitori restaurants build entire sections of their menus around variety in cuts and textures specifically because they are tasty. If your own food culture back home tends to stick to a narrower range of cuts, trying these while you’re in Japan is a low-cost, low-commitment way to experience something genuinely different, usually for the price of a single skewer or a modestly priced shared plate.

Where to Try Them

Yakiniku restaurants: the best place to try gyutan and horumon, typically ordered by the plate and grilled at your own table.
Yakitori restaurants and izakaya: the standard place to find hatsu, ordered by the skewer alongside other grilled chicken varieties.
Motsu-nabe specialty restaurants: particularly common in Fukuoka, though motsu-ni and motsu-nabe are available at many izakaya and casual restaurants nationwide.

Frequently Asked Questions

Do these cuts taste “organ-y” or unusual compared to standard meat?

They have their own distinct flavors and textures, generally richer and chewier than standard cuts, but well-prepared versions at a good restaurant are far more approachable than the idea of “organ meat” might suggest, which is part of why they’ve remained so popular with everyday diners rather than being a niche specialty.

Is it easy to order these without much Japanese?

Generally yes, most yakiniku and yakitori menus include photos, and pointing at a menu item or asking staff for a recommendation works well even with minimal language ability.

Are these cuts expensive?

No, generally the opposite, these cuts tend to be quite affordable compared to premium cuts like wagyu steak, making them an easy, low-cost way to try something new.

Is there a risk these won’t be to my taste?

That’s a normal, low-stakes possibility with trying any new food, and given how inexpensive these items typically are, especially a single yakitori skewer, it’s a low-risk way to explore something different from your usual diet.

Next Steps

Order gyutan or horumon at your next yakiniku meal, try a skewer of hatsu at an izakaya or yakitori restaurant, and if you’re in Fukuoka, seek out motsu-nabe specifically. These are all genuinely popular dishes among Japanese diners, not obscure novelties, and trying them is one of the more rewarding ways to expand what you experience during your trip.

This post is part of an ongoing series on Japan travel planning. Check back for more guides on Japanese food worth seeking out.

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Should Try Beef Tongue in Japan