From the 5000yen wagyu kaisei dinner course.
Achilles’ tendon in ponzu. Hatsumoto(cow’s artery).
Cow tongue and Nankotsu(soft bone) dango(dumpling). Liver with sesame oil.
Heart. Cow tongue yukke.
Simmered cow tendon.
From left to right: Cow tongue, pancreas, cheek, cow’s 4th stomach.
From left to right: mino(cow’s 1st stomach), base of cow tongue, sweetbread, harami(outside skirt meat).
For 5000yen you get to try a little bit of many different kinds of cow horumon. Most importantly they are presented nicely as in a kaiseki course so even my friend who normally can’t eat horumon was able to finish everything(well except the kobukuro which still had a distinct smell). Pancreas is rare and I’ve never seen it served anywhere else. My favourite part of the course are the cow tongue dango and the zaru-udon though. Rather than Japanese style, I think I prefer horumon prepared in Korean style.
さんだ (六本木店) (Sanda)
Add: 4-5-9 Roppongi, Minato-ku