01 / ABOUT THE PLACE
About this place
From the moment it hits the grill, an appetizing aroma rises from the signature Jukusei! Tsubo Horumon (aged jar-marinated offal) at Yakiniku Horumon Enma. Thoroughly steeped in a secret sauce, these generous cuts of offal balance rich, sweet fat against the savory char of the marinade, yielding deeper flavor with every chew. The menu also highlights the distinct character of each cut, featuring items like the signature Byosatsu Loin—flash-seared and coated in egg yolk—and hearty thick-cut beef tongue.
Specialist offal cuts and sharp condiment pairings
The offal selection is broad, featuring tender shibire (sweetbreads), crisp urute (trachea cartilage), and rich premium liver. Diners can tailor each bite with extra sauces and condiments—coarsely grated daikon with ponzu for richer meats, a green yuzu aromatic sauce laced with shiso and myoga for salted cuts and offal, or a spicy "hell sauce" spiked with green chili when you want a punch of heat. Pairing the seasoned chopped chives of "magic nira" with premium liver or rice is another recommended way to switch up the flavors mid-meal.
From slow-simmered stew to fresh Morioka cold noodles
Between grilled items, side dishes like Aoki-san's Beef Stew—simmered until the tendon and tongue turn melt-in-the-mouth tender—and crunchy white senmai (omasum sashimi) provide a welcome change of pace. For the finish, cold noodle dishes using fresh noodles shipped directly from Morioka—such as the healthy cold noodles or a refreshing plum cold noodle—cleanly round off the richness of the barbecue.
With both counter and table seating inside, the restaurant suits small group dinners just as comfortably as solo barbecue sessions. A selection of beer, wine, and cocktails is available, and stopping in for the early happy hour running from opening into the late afternoon makes for a convenient visit.
