Finally got the chance to try this mega-popular yakiniku/horumonyaki joint last friday – I was so excited 😀 The term horumon (ホルモン) , generally referring to beef or pork Offal, is derived from the word “hormone” , or hormōn in Greek, which means “that which sets in motion” or more literally an “urge” or “impetus”. Indeed in Japan it is believed that eating horumon fuels one’s stamina and I suppose that’s where the “urge” begins! In Kansai however, some argue that horumon comes from the term “放る物” (hōrumono) , which means “discarded thing”. Before this meal I would probably have bought this latter definition, because I have never liked horumon. I would eat motsu-nabe without the motsu, and although I was fine with pork intestines in Chinese soups or Italian trippa alla Fiorentina, I never thought I could one day enjoy eating a ball of fatty animal gut. Anyway, enough writing! Here is a photo report of my dinner at Yuuji 😀
We started off with cow’s heart sashimi (ハツ刺し). This was dressed in a delicious sweet, thick soysauce served with a dab of dijon mustard and some chopped spring onion. So incredibly fresh, the heart sashimi had no strange tastes at all – it was tender with a bouncy bite, we devoured this within seconds!
Ordered a side of Korean namul just to get a portion of veg. I’d say this was nothing special but I did not expect good Korean namul here anyway :p Then we got our grill ready 😀 First up – tongue!
I love charcoal grill marks ❤
Now for the horumon….. when I saw this, I didn’t really want to eat it but … after grilling it for a while, it smelled so good and I had to take a bite :p The oiliness was acceptable level as most of the oil dripped down the grill.
Then we had liver…. And gyuu-kashira – cow’s cheek! Initially felt that the kashira lacked a bit of flavour but realized that it was all about the subtle beefy texture and aftertaste.
We also had Harami (tender cut from the diaphragm area)
And here’s the Oxtail
Kopuchan (from Gopchang in Korean- meaning intestines) was marinated in a yummy tare.
As the intestines were very oily, the fire also got extremely strong.
Here’s the grilled kopuchan!
The bone of the Oxtail we had was also made into a hearty peppery soup.
Then we had lungs.
This was very chewy, almost a little too difficult to bite, but I found it interesting to eat.
Then we had this big slab of sasami grilled with butter.
Just look at that.
And more offal… here’s our plate of kobukuro 子袋 or cow uterus :O
Last but not least Hatsumoto ハツ元 or Beef Aorta (main artery)
Puri-puri texture grilled beef aorta :p
Towards the end of the meal I felt really cruel but having enjoyed the meal , all I can say is thanks to the cows.
Will certainly return for more funky cow parts :p
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