01 / ABOUT THE PLACE
About this place
The first dish to look for at Yakiniku Horumon Toku is Toku Beef Intestine, named after the restaurant. The menu highlights its rich, fatty flavour and springy, chewy outer texture. The recommendation is to grill the skin side thoroughly while avoiding overcooking the fatty side. As the sweetness is said to emerge with each bite, watching the heat as you cook is part of the appeal. Diners who have visited have also singled out the tecchan as a favourite.
For a chance to try several kinds of horumon—offal—there’s a choice of a five-piece fresh horumon platter or a three-piece platter of savoury salt-seasoned horumon. Individual options include liver, premium omasum, large intestine and heart. One family who visited enjoyed tecchan and liver, along with lean cuts including tsurami, outside skirt and uchi-hira. If you’re new to horumon, you can choose a platter and balance it with lean meat.
According to the menu, the liver is made with offal from female Japanese Black cattle, and is recommended with the restaurant’s special sauce. Visitors have also enjoyed senmai sashimi, a different option from the grilled dishes. Kimchi and namul platters, along with choregi salad, offer small plates to enjoy between rounds of grilled meat.
To finish, there’s Toku’s Finished Curry, stone-grilled bibimbap or cold noodles. Some diners have particularly enjoyed the curry, making it one to consider if you fancy a little rice after yakiniku. The restaurant also recommends its mango sour, served with frozen mango that melts as you drink. You can put together a meal at your own pace, from the grilled meat to a final dish and a drink.
Counter seating makes the restaurant an option for solo diners as well as groups. The Nagai Higashi branch closes on Wednesdays and opens at lunchtime from 12:00 on Saturdays and Sundays. Reservations are recommended for dinner.
