さんだ 六本木店 (Sanda)

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アキレス腱。ハツモト。
From the 5000yen wagyu kaisei dinner course.
Achilles’ tendon in ponzu. Hatsumoto(cow’s artery).
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肺。子袋。
Lung. Kobukuro(Uterus).
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牛タンの団子煮。レバ刺し。
Cow tongue and Nankotsu(soft bone) dango(dumpling). Liver with sesame oil.
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ハツ。タンユッケ。
Heart. Cow tongue yukke.
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牛筋の煮込み。
牛タン、すい臓、頬肉、ギアラ。
Simmered cow tendon.
From left to right: Cow tongue, pancreas, cheek, cow’s 4th stomach.
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ミノ、タン下、のどしびれ、ハラミ。
From left to right: mino(cow’s 1st stomach), base of cow tongue, sweetbread, harami(outside skirt meat).
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0709010052千切りキャベツのサラダ、ざるうどん、シューアイス。
Cabbage salad. Zaru-udon. Ice-cream puff.

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
Tel: 03-3423-2020

赤ちょうちん@新宿御苑前 (Akachochin)

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Party at a place specialised in raw horumon(or motsu, i.e. giblets).
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お通し(キムチともやし)。 モツ盛り合わせ。
Kimchi and beansprout. Assorted motsu with sesame oil.
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ハラミ刺し。 シビレの塩焼き。
Harami sashi(raw beef diaphragm). Grilled shibire(lymph gland) with salt.
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豆腐サラダ。 センマイ刺し。
Tofu salad. Senmai sashi(raw beef stomach).
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レバ刺し。 焼きの盛り合わせ ミックス焼き。
Raw liver. Assorted grilled motsu with sauce.
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ガツネギ合い。 タン塩。
Beef stomach(hard parts) and leek. Grilled beef tongue with salt.
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060130 141(辛と普通)牛テールスープ。 仔袋ニラ炒め。
Ox tail soup(both regular and spicy).
Stir-fried kobukuro(my god I just realise this is uterus….) and Chinese chives.

Very good food, if you can stomach raw giblets. No unpleasant smell at all since they are so fresh and seasoned well. Particularly liked the assorted motsu, harami, shibire and the tail soup.

Unfortunately the would-be-great dinner ended with an unhappy incident that, despite we had ordered tail soup enough for everyone in advance, the restaurant told us it was sold out. They managed to deliver the last two bowls of the tail soup, but they were to be shared between 15 people! I had a spoon of each and some people didn’t get to eat it at all. Everyone was really looking forward to it so it was really disappointing. So make sure you order early!
赤ちょうちん

七厘@三ノ輪 (Shichi Rin)

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A rather local yakiniku restaurant recommended by a friend who is living nearby and is sort of a regular. We got to order stuff that are not on the menu(e.g. cow tongue sashimi and beef sashimi), and enjoy an incredible omakase course which allowed us to try almost everything on the menu. It is however an impossible task to translate the menu…in fact I can’t even match the name with the right picture cos they all look the same. ^^;; Basically we tried various parts of cow, both the meat and the horumon.
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キムチ盛り合わせ。牛アキレス腱ポン酢。にんにく焼き。
Assorted kimchi. Achilles tendon in ponzu. Grilled garlic.
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センマイ刺し。レバー刺し。
Cow stomach sashimi. Liver sashimi.
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牛タン刺し。牛刺し。
Cow tongue sashimi. Beef sashimi.
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幻のタン塩(ゲタ)。
From here, the meat are to be grilled. The pic on the left is some fancy cow tongue. The rest…sorry, don’t really remember.
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The umeshu here is very nice with a variety of choices – nihonshu based, shochu based, white wine based, red wine based, and house blend. I like the house blend and nihonshu based of umeshu the most. The one in the picture is just nihonshu.
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シビレ。
My favourite horumon “shibire”, it tastes like foie gras~ Takes a while to grill until it is smooth and creamy.
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The steak is nice too. The waitor cut it into pieces for us. But I prefer the fatty thin slices of beef which are just much more juicy.
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We had some additional orders which I didn’t take pictures of…btw, there were 5 of us, 4 girls and 1 guy. ^^;;;
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ユッケ。豚トロ。
Yukke – Korean version of Steak Tartare. Tontoro – fatty pork.
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Horumon also, forgot name. Hard and chewy texture.
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On the right is Kimchi fried rice.
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061206 122The usual stomach-filling carbs(though we were already very full…): Korean beef soup rice, chilled buckwheat noodles, and ramen in a hot stone bowl. I think we paid about 12,000yen each. Considering how much we ate and drank, and how amazing the quality of the meat was, not a bad deal.
My friend actually remembered the menu in Japanese and kindly sent it to me, so I just copied here.
・キムチ盛り合わせ ・牛アキレス腱ポン酢 ・にんにく焼き
・センマイ刺し ・レバー刺し ・牛タン刺し ・牛刺し
・幻のタン塩(ゲタ) ・カイノミ ・シンシン ・ホルモン ・コブクロ
・ギアラ ・コプチャン ・シビレ ・ヒレ ・トモ三角 ・ザブトン ・ツラミ
・ユッケ ・豚トロ ・ウルテ ・ハツモト ・子袋
・キムチチャーハン ・石焼ユッケジャンラーメン ・冷麺 ・カルビクッパ
七厘

ゆうじ (Yuuji)

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ホルモン。
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ミノサンド。
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のどしびれ。上カルビ。
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コプチャン。
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上タン。ロース。
0903 060.jpg上カルビ(再)。
Very very tiny place and almost non-existent ventilation so the smoke was the worst I have experienced ever – I was tearing non-stop! But the meat was fantastic! Especially loved “nodoshibire” and “karubi”. Also ordered drinks, kimichi and rice, 5000yen per person. Very cheap! But be warned that the service is far from friendly.
ゆうじ