Gyuzo

Grilling offal over the wire mesh until excess fat melts away into crisp, aromatic edges is the signature experience at Yakiniku Horumon Gyuzo. The wagyu salt-seasoned offal delivers a clean, rich sweetness without gaminess, balanced nicely by a dip in refreshing ponzu. In addition to salted ponzu, the kitchen offers house marinades like an original miso sauce and a spicy miso sauce, allowing guests to match different seasoning styles to the character of each cut.

The offal selection is extensive, and platters of 3, 5, or 7 varieties are ideal for sampling across the menu. Highlights include crisp jo-mino (first stomach), meltingly soft marucho (small intestine), and tender shibire (sweetbreads), while raw specialties such as white senmai sashimi and flash-grilled fresh liver add dynamic contrasts to the table.

Beyond offal, classic yakiniku cuts and lean beef choices are well represented. Options range from tender, well-marbled tongue and jo-tan-shio to beef skirt steak (harami) packed with savory flavor and low in fat, alongside rare selections like misuji and tomosankaku (tri-tip). Interspersing the meat with Kujo scallion salad or mixed kimchi keeps each course tasting fresh.

Hearty finishes are equally varied, featuring bibimbap, sizzling stone-grilled mentaiko cheese bibimbap, and kalbi soup with adjustable spice levels. Cold noodles and bibim noodles also come in half portions, making it easy to tailor the meal's conclusion to your appetite.

The dining room provides comfortable table seating where guests can take their time alongside beer, wine, or cocktails. Evenings are popular and often lively, so advance reservations are recommended for an unhurried dinner.