When I arrived at the store around 7:00 PM based on the information that reservations were not possible and that I could get in if I lined up at the store, there were 8 people sitting on the benches and stairs at the store (I can hardly say that there was a line at all lol) ).
When I asked a nearby customer who seemed to be a regular about the rules for lining up, he said, ``(Pointing to someone a little further away) That person is in last place, but it's fine as long as you stay around here.'' I stayed around here for about an hour just as I had been told, and finally entered the store.
When you take your seat, you will be asked for your drink order.
The type is
·Japanese sake
・Bottled beer
·Highball
The highball here is made by pouring a special, clear liquid into the glass to the 9th minute, then adding a moderate amount of ginger ale and a small piece of lemon. The alcohol concentration is said to be 13%, but you can also order a dilute version.
You can order meat items a la carte, but if you're a beginner, you'll want to order the Omakase Course, which includes grilled, sashimi, and simmered dishes.
・Japanese-style stew
→ Soft stew.
There is no odor of offal, so the light flavor is enough, and you can add green onions and other seasonings if you like.
・Chile yukhoe style
→The spleen part of a cow.
It's a part I've eaten several times before, but it's completely different from what I'm used to now. It has a light taste, and even though you break the egg yolk and mix it with the sauce, it doesn't taste like yukhoe in a good way.
・Tongue stew and tail stew
→The tongue is simmered in a special soup and the tail comes off the bone easily.
It's delicious as is, but also goes well with mustard.
・Mino parboiling
→ Parboiled mino is as close to raw as possible. Even people who don't like hormonal sashimi may find it easy to eat.
・Neck smoke and coal tan
→ Chilled smoked neck and boiled tongue.
It was my first time eating both, and I couldn't get enough of the smoked aroma and flavor of the tongue.
・Grilled tongue
→Kushiyaki tongue. A bottle that has been thoroughly drained of moisture and concentrated in flavor.
I wanted a second helping of this.
・Japanese senmai sashimi
→This is the first time I've eaten it with a sesame-like sauce.
It feels like it's been lightly blanched and you can eat it forever.
・Heart pottery
→It has a slightly salty taste, and although it becomes hard when heated too much, it has an easy-to-eat texture.
・Knocking the heart
→I have never eaten heart that had such a crispy texture and no odor and was so easy to eat.
・Fuku Teriyaki
→This part is generally called fluff.
The surface is well grilled and the inside is rare.
・rice porridge
・Nishidaya Shibazuke
→ Add rice and eggs to the soup. Along with Nishidaya's Shibazuke.
Two alcoholic drinks cost 6,000 yen and you get change, so it's sure to become a popular restaurant.
The seasoning of the food is generally light.
I went to a few restaurants that were known for their delicious offal, but I found that the sauce was more delicious than the offal, and the drinks went better. This is a restaurant where the offal is really delicious, so there are no problems even if the seasoning is light.
The restaurant is run by a married couple who are the second generation (the founder's son), and the customer service is good, and I'm also happy that if you don't like a course, you can change it or get a second helping.
