● Overview Owner Shoichi Sawaishi honed his skills at renowned yakiniku restaurants and offal shops within the Tokyo Meat Market before establishing his own place after leading "Urara" in Tamaplaza to the top of Tabelog's Yakiniku rankings in Kanagawa. This is a restaurant where a meat professional "competes with meat." The ingredients are sourced from "Kabasawa Shoten," an offal wholesaler in the Tokyo Meat Market, and pork offal from the famous "Suzukiya" in Shirokane Takanawa, along with premium cuts from "Yazawa Meat." It operates on a reservation-only basis, serving courses only on weekdays. Freshness directly translates to flavor. Both the tongue and liver have no hint of odor and become sweeter with each bite. Even with minimal seasoning, the quality of the ingredients speaks for itself. ⸻ ● Atmosphere The yellow sign and the neighboring mahjong club give it a local vibe. The exterior looks just like a typical horumon shop. Upon entering, you’ll find a completely non-smoking environment, with a strict policy against strong odors. Behind its casual appearance lies a discipline that allows you to focus on the meat. ⸻ ● Menu - Omasum Sashimi A plate with fine, dark folds. It has a crunchy texture with no odor. The acidity of the vinegar miso lightly cuts through the aftertaste. - Tracheal Cartilage Sashimi Finely sliced white throat cartilage. Its unique texture crumbles pleasantly. Enjoy it with green onion salt for a refreshing taste. - Tongue Thinly sliced and dressed with green onion salt. It retains its elasticity while the fat releases a sweet flavor with each bite. - Outside Skirt Red meat from the diaphragm. It has a meaty texture, and when bitten, juices and umami burst forth. Salt and pepper enhance the sweetness of the red meat. - Hanging Tender A rare cut close to the center of the outside skirt. It has a fine grain, and the fat melts elegantly. Its texture is softer than that of the outside skirt. - Liver The deep crimson sheen speaks of its freshness. Even when cooked, it remains sweet and has no graininess. Sesame oil and salt highlight the sweetness of the ingredient. - Assorted Horumon (Sweetbread, Mountain Chain Tripe, etc.) The contrast between the sweetness of the fat and the elasticity is delightful. It’s not heavy, and the aftertaste is clear. - Cold Noodles A clear broth with firm, thin noodles. Half-boiled egg, kakuteki, and cucumber help cleanse the palate. It’s just the right lightness to finish the meal. ⸻ ⚫︎ Overall Evaluation While the name and sign suggest a casual horumon shop, the interior is a serious, reservation-only establishment. The highlight here is "freshness" rather than cooking techniques. The offal delivered directly from the market serves as a foundation that stands out even with minimal seasoning. There’s no flashiness. However, each dish is satisfying. It’s undoubtedly worth the trip to Musashi-Shinjo.