On this day, I set out on an adventure in search of beer.I made a reservation for 4 PM and arrived.● Upon being seated, I noticed a transparent bag on the table.→ It’s for keeping bags and belongings safe from odors, which you can place at your feet.● The staff took drink orders from all customers first.→ After that, we ordered from the menu, which had a general listing of meats and horumon. The staff kindly explained the different cuts and types of horumon, allowing us to order according to our preferences.◯ Bottled Beer→ The appetizer was edamame.Grilling began.◯ Heart Sashimi→ The heart was sliced extremely thin and served with a sweet Kyushu-style soy sauce.◯ Liver→ Served in bite-sized pieces, it was plump and enjoyed with sesame oil and salt.◯ Stewed Offal→ It had a gentle flavor reminiscent of oden, and the daikon was exceptional—highly recommended.◯ Tongue→ Lemon slices were provided, and it tasted best when grilled thoroughly.◯ Colon→ Seasoned with salt and black pepper, it had a strong salty flavor. The preparation involved cutting the fibers, which usually causes fat to splatter, but here it was handled well, resulting in no excess fat. When grilled, it turned out tender and juicy, full of flavor—definitely recommended.◯ Cheek→ Ponzu sauce was provided, and although the slices were thin, they were large and long, making them easy to eat and satisfying.◯ Namul→ A refreshing mix of bean sprouts, maitake mushrooms, and spinach, lightly dressed with a small amount of oil for flavor.◯ Fatty Heart→ Served with a secret sauce that had a strong sweetness.◯ Sweetbread→ Similar to colon, it was plump and tender, creamy like soft roe, with careful preparation.We switched to teppan-yaki.◯ Zabuton / Sirloin Cap→ Served with a mild saltiness and grated daikon, the marbling of the meat was subtle, and the combination with the daikon was fantastic.The service was incredibly attentive, and the dishes were served quickly, which was delightful.Thank you, thank you, thank you…
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