01 / ABOUT THE PLACE
About this place
Cooked steadily over the wire grill while being repeatedly brushed with sauce, the kombu soy sauce mino is one of the signature specialties to try at Aobadai Horumon Sambyakuya. Finely scored to let the savory richness of the kelp-steeped soy sauce cling to each morsel, the cut offers a satisfying chew and a deep, unfolding umami.
The horumon selection is remarkably varied, showcasing individual textures across items like tender, richly flavored shibire, snappy urute, fat-cap hatsu, hachinosu, and yang. For an easy way into the variety, chef-selected assortments of three or five cuts let you compare distinct textures and optimal grilling times side by side.
Alongside the offal offerings, the kitchen provides a substantial lineup of classic meats, including thick-cut harami, tongue, and wagyu kalbi. Vegetables such as crisp shredded cabbage and tossed munchu salad provide a clean contrast between grilled cuts, refreshing the palate as the meal continues.
To round out dinner, hot and cold carbohydrate options include cold noodles served in either white or black soup bases, as well as hearty yukgaejang gukbap. Drinks feature draft beer, fresh lemon sours, and unpasteurized makgeolli served from an earthenware crock, with reservations recommended for an effortless evening visit.
