Ebisu Itchome Horumon is a few minutes’ walk from Ebisu station.
Gas grills are on each table with a strong exhaust pipe over each grill.
Our first course was a rich liver sashimi, very intense in flavor. It is garnished with sesame oil and salt.
A variety of innards to grill. Other tables that had this same item served had little signs in each well describing what each item was. We were told that the restaurant ran out of signs. Regardless, it is a variety of textures and flavors.
Shinji grills the offal. This is always fun for diners who love to cook.
Our last course was a hot pot of offal, tofu, and vegetables.
To help diners figure out the different parts of the cow a guide is drawn on a chalkboard.
The menu is also posted outside of the restaurant.
This simply designed restaurant features a power vacuum over each table’s gas grill to suck up the smoke. The staff suggested we start off with liver sashimi, which was very fresh but cut too thick. The next course of grilled naizo was our favorite, especially the fatty tontoro (neck) and hearty hatsumoto (aorta). Ebisu Itchome’s signature dish, the kopuchan nabe, is filled with vegetables to balance the fatty small intestines. The loud music explains why our phone calls went unanswered while we were lost for 45 minutes, so make sure you bring along a good map.
Ebisu Itchome Horumon 恵比寿一丁目ホルモン
Shibuya-ku, Ebisu 1-22-23 渋谷区恵比寿1-22-23
Open daily 11:30am-3pm and 6pm-5am
Nearest stn: Ebisu, east exit