Skip to content
Home » Beef Tongue Lemon Shinjuku’s popular thick-sliced ​​beef tongue specialty store is expanding nationwide. T akafumi Horie, also known as Horiemon, is the founding corporation.

Beef Tongue Lemon Shinjuku’s popular thick-sliced ​​beef tongue specialty store is expanding nationwide. T akafumi Horie, also known as Horiemon, is the founding corporation.

Gyutan no Lemon Co., Ltd.
[Beef Tongue Lemon] Shinjuku’s popular thick-sliced ​​beef tongue specialty store is expanding nationwide. Takafumi Horie, also known as Horiemon, is the founding corporation.
Shinjuku’s popular thick-sliced ​​beef tongue specialty store will become a corporation on May 1, 2024, and will begin full-scale expansion toward nationwide expansion.
[Image 1:×960.jpg] Famous “Kiwami” thick-sliced ​​beef tongue grilled
“Gyutan no Lemon” (address: Nishi-Shinjuku, Shinjuku-ku, Tokyo), a yakiniku restaurant famous for thick-sliced ​​beef tongue, was incorporated as “Gyutan no Lemon Co., Ltd.” on May 1, 2024. Kazuma Hara has been appointed as the representative director and president, and the three directors are Hideomi Imanishi, Takafumi Horie, and Seiji Kawamura, with the aim of expanding the franchise nationwide. Mr. Horie participated in this project because he was strongly attracted to Gyutan no Lemon’s explosive ability to attract customers, with 400 people lining up every day, even though it only has one existing store, and its product appeal. In addition, among the businesses that he has worked on, he has also achieved success in developing food and beverage franchises, so he has the know-how. Mr. Horie’s idea for “Wheat Slave” is a regionally revitalized entertainment bakery that has expanded to 120 stores in the three years since its launch. Since then, we have been preparing to open 156 stores, and we have also expanded to Bangkok, Thailand in April 2024. There are high hopes that this success story will be utilized in “Gyutan no Lemon” as they aim to expand nationwide.
“Gyutan no Lemon” has particularly strong support from overseas tourists, accounting for more than half of the number of customers, and we feel that Gyutan’s ability to attract inbound customers has potential.
[Image 2:×753.jpg] [Representative Director and President Kazuma Hara] ■Profile Born December 13, 1978, from Osaka Prefecture.
After graduating from university, he joined Daiwa Exceed Co., Ltd. (formerly Daiwa Jitsugyo) in 2001. 2006 Joined Global Dining Co., Ltd. In 2008, he served as the company’s executive officer and general manager of Gonpachi. After leaving the company, he established Katamusubi Co., Ltd. in October 2013. Currently, the company operates 9 stores in the Japanese bistro “Gagigi” series.
“Gyutan no Lemon” is currently so popular that reservations can be made up to a month in advance, and the number of followers on Instagram has exceeded 25,000. The store is located on the first basement floor, and although it is a medium-sized store with a site area of ​​approximately 30 tsubo and seating capacity of 50, it generates monthly sales of 48 million yen. This Shinjuku store will be our main store, and we have already decided to open our second store in Osaka.With the establishment of this corporation, we have established a system for franchise development and will begin recruiting franchise members in earnest. Preparations are underway for the third and fourth stores, and we plan to open stores first in Asakusa and Shibuya, which have many inbound tourists.We will continue to listen to customer reactions and spread the deliciousness of “Gyutan no Lemon” to all parts of the country. To go.
[Image 3:×1430.jpg] [Director Takafumi Horie]
Born October 29, 1972 in Fukuoka Prefecture.
Currently, he is active in a variety of fields, including developing rocket engines, producing apps, and promoting preventive medicine as part of the Preventive Medicine Promotion Association.
The members-only online salon “Takafumi Horie Innovation University (HIU)” is developing a variety of projects with nearly 700 members. []
“If you’re going to spend money, spend it on your body. ”, “ChatGPT vs. People Working in Jobs with No Future”, “2035: Japan in 10 Years: Horiemon’s Encyclopedia of Future Predictions”, etc.
Other details
X (old Twitter) account @takapon_jp
Komugi no Slave, a regionally revitalized entertainment bakery born from the online salon Takafumi Horie Innovation University (HIU), has opened 120 stores in three years since starting its franchise (Currently preparing to open 156 stores) . On April 16, 2024, “Wheat Kingdom”, the first “Wheat Slave” store overseas, opened in the Phrom Phong area of ​​Bangkok, Thailand.
[Image 4:×760.jpg] [Director Hideomi Imanishi] (Inventor of “Gyutan no Lemon”, founder of main store) ■Profile
Born 1976 in Toyota City, Aichi Prefecture.
Graduated from Kokushikan University and joined Royal Co., Ltd. as a new graduate.
At the age of 27, he moved to Global Dining Co., Ltd. He retired in 2011 and founded Star Three Co., Ltd., a restaurant company. The first store is “Pizza CONA” in Hatagaya, Shibuya. After that, we developed bistros, grills, bars, etc. under our own brand “WAIGAYA” and opened stores in central Tokyo. At its peak, 12 stores achieved annual sales of 900 million yen. He also opened a udon restaurant in Vietnam. In 2018, he established a new company, “Miu Company,” and in the same year developed “Gyutan no Lemon” and opened a store in Shinjuku. ■Comments
When we go out to eat yakiniku, everyone orders “beef tongue, skirt steak, and short ribs.” Skirt steak, short ribs, and steak are grilled to medium-rare, and the pink cross section is appealing when cut, but beef tongue is basically sliced ​​thinly and served with green onion salt, so it’s just like any other cut of meat. I thought that people would be happy if I served it in a bold way, so I opened a shop specializing in thick slices. Everyone is very happy with the taste, which is like an adult’s dream come true, and they are surprised to learn that the beef tongue tastes better because it is thickly sliced. We want as many people as possible to enjoy the deliciousness and carefully selected thick-sliced ​​beef tongue that we have developed through trial and error.
[Image 5:×1374.jpg] [Director Seiji Kawamura]
Born 1977 in Kanazawa City, Ishikawa Prefecture.
In 1999, he moved to France and trained as a chef at a restaurant. After that, after working as a product development consultant for a major trading company, he started up Global Dining Co., Ltd. as vice president and representative of companies affiliated with the United States and China, before starting his own company. Multiple brands including restaurants such as “YAUMAY” in Marunouchi, “Lemonade by LEMONICA”, Japan’s first lemonade specialty store, “Moriyama Napoli”, a frozen pizza mail order store, and “Wheat Slave”, a bakery growing in a region with a declining population. launch. Currently residing in London, he is focusing on business development in Europe.
What is the charm of “Beef tongue lemon”? ? What makes us different from other beef tongue providers?
At our restaurant, we are particular about the deliciousness that comes from thickly-sliced ​​beef tongue, with the motto “Thick-sliced ​​beef tongue is delicious.” As a result of this concept and specialization, its uniqueness and deliciousness have spread through word of mouth from visiting customers.
[Image 6:×652.jpg] The most popular [famous “Kiwami” thick-sliced ​​beef tongue grilled set meal” is made by cutting the rare “tangen” into extremely thick slices and carefully grilling them over charcoal by skilled craftsmen. The reason why the beef tongue is served so that the cut side is visible is because the best pasteurization has been achieved, and the rare and beautiful cross-section whets the appetite and has an impact on the appearance. By cutting thickly like a steak instead of thin slices, you can feel the weight on your chopsticks, and you can feel the soft, supple texture on your teeth, filling your mouth with juicy flavor every time you chew. It spreads to.
[Image 7:×340.jpg] Another thing we are particular about is rice, which captures that flavor. The rice that goes well with our beef tongue is blended by a long-established rice shop to suit the four seasons, and then cooked in a hagama pot to bring out the natural sweetness to the fullest. The cooking method, which leaves an exquisite outline, harmonizes with the texture and flavor of the thickly sliced ​​beef tongue, making it the perfect partner.
Once you’ve tried it, it’s so delicious that you’ll want to eat it again, and many of our customers are already repeat customers. The online reservation system we have introduced has been well-received, with people saying it’s convenient because you don’t have to wait in line outside.
[Image 8:×1108.jpg] Famous “Kiwami” thick-sliced ​​beef tongue set meal
[Set meal menu] – Famous “Kiwami” thick-sliced ​​beef tongue set meal (3,190 yen) – The most popular menu where you can enjoy the rare “tangen”
*The set meal comes with Hagama-cooked rice (free large portion), beef tongue soup, beef tongue curry, beef tongue miso, grated yam, and salad, and we are particular about each side.
“Beef tongue soup”: Beef bones and beef tails are simmered for a long time until they become cloudy to bring out the flavor, and slowly cooked soft beef tongue is added to make the soup.
“Beef tongue curry”: Our proud yellow curry made with an original blend of spices. You won’t be able to stop eating the rice with the delicious medium-spicy curry that leaves you with chewy beef tongue. “Beef tongue miso”: We added secret seasonings to carefully selected domestic miso, added minced beef tongue, and left it to finish. It’s made with fresh green chili peppers for a spicy finish, so it goes great with beef tongue and rice.
“Tororo”: Made with carefully selected domestically produced yams and a special soy sauce. You can dip it on beef tongue or pour it over rice. Please feel free to enjoy it in any way you like.
“Eggs”: Eggs are raised on feed mixed with red paprika, so their yolks are bright orange. It has no odor and is very rich and full of flavor.
– Famous “Kiwami” thick-sliced ​​grilled beef tongue & A5 Japanese black beef kalbi grilled set meal (3,980 yen) This is a great value set meal where you can enjoy two types of “Kiwami” grilled beef tongue and special yakiniku.
・Very popular! “Kiwami” thick-sliced ​​grilled beef tongue & salt-koji aged pork set meal (3,190 yen) This is a great value set meal where you can enjoy two types of grilled beef tongue, including “Kiwami”.
・Thick-sliced ​​beef tongue set meal (2,500 yen) A hearty lunch set meal served at a reasonable price.
◎For an additional 980 yen, you can change Hagama rice to
“high-quality egg and salmon roe rice.”
[Image 9:×1108.jpg] [Value for money drink set] (550 yen) – Lemon lemonade (non-alcoholic) – Our signature lemon sour (alcohol) Special sour made with one whole fresh lemon
*All prices of products in the article include tax.
[Image 10:×668.jpg] [Store information] Store name: Gyutan no Lemon Main store address: YS Building B1F, 7-16-12 Nishi-Shinjuku, Shinjuku-ku, Tokyo Phone: 03-6279-3997 Business hours: 11:30 noon – 17:00 – Friday・Open until 11pm on Saturdays Reservations: by phone or online reservation system ■Company Profile Gyutan Lemon Co., Ltd. URL: Industry: Food & Beverage Head Office Location: 1-2-1-223 Moriyama, Kanazawa City, Ishikawa Prefecture Representative Name: Kazuma Hara Established: 2024 May 1st
More details about this release: