01 / ABOUT THE PLACE
About this place
Grilling offal slowly over the wire rack as rendering fat sizzles away is an invigorating way to close out the day. When arriving at Yakiniku Hormone Komien, the natural place to begin is with the house specialty: the Salt Offal Platter. Featuring the day's recommended cuts seasoned cleanly with salt, it is meant to be eaten with a generous spoonful of original Hiromi miso mixed right at the table. The table cover charge includes seasoned Wagyu meat miso paired with fresh vegetables, making for an enjoyable bite to accompany a first drink while waiting for the grills to heat up.
Individual offal selections include striped large intestine (shimacho), round intestine (marucho), first stomach (mino), fatty mino (toromino), cheek meat (tsurami), and liver, inviting diners to compare differences in chew and rich depth. Those in the mood for cold, raw preparations will appreciate chilled uterus in ponzu (kobukuro ponzu) or senmai sashimi (third stomach), both delivering refreshing acidity that cleanses the palate between cuts. For straightforward beef satisfaction, the kitchen offers Kuroge Wagyu special tongue, kalbi, loin, and the daily selected lean steak, which changes according to market sourcing.
To finish the meal, options include cold noodles served in light chilled broth, rich Hiromi oxtail soup (gomtang), and a spicy homemade meat curry. Drinks range from draft beer, highballs, Hoppy, and lemon sours to makgeolli, shochu, and sake; the menu also outlines a self-service 2-hour all-you-can-drink plan for entire groups.
Open for dinner and accepting reservations for table seating, the restaurant is a dependable choice for drinks with friends or an evening dedicated to hearty yakiniku.
