Yakiniku Shio Horumon Yoshichan Toyosu

Small beef intestines, salted beef tongue, chopped raw liver. These items are all “horumon,” the Japanese term for various offals, parts of an animal that might garner a few stomach-churning reactions. The narrative that offals are food reserved for the most carnivorous and perhaps adventurous eaters often clouds their delicious potential. However, a newcomer to the Toyosu, near the new fish market, is demonstrating why offals deserve a place on the grill and menu — maybe even equal standing alongside the line-caught tuna and fresh seafood this small island in Tokyo is known for. From the popular yakiniku restaurant in Iidabashi, Yoshichan has made its mark on the third floor of Toyosu Senkyaku Banrai, an Edo-themed shopping and hot spring complex next to the Toyosu Market. Specializing in, as one can guess, horumon, Yoshichan proves that one does not have to be a meat lover to appreciate these cuts. Their offals are fresh and high-quality, offered in pleasing assortments that take the guesswork out of ordering. The diverse offals offered at Yoshichan make dining a soft launch, or an easy challenge, into the wondrous flavors of horumon. Supporting this are premium A5-rank wagyu cuts, served at a reasonable price. Highlights include their fresh shimacho, made with beef large intestine, and the salted “shiotan,” or salted beef tongue, seasoned with salt from Argentina. Another standout is the motsunabe champon noodle, a soy sauce-based noodle soup perfumed with the flavors of horumon. Dining is far from the cramped, booth-like image of a typical barbecue chain. Families can enjoy seating at sunken kotatsu tables, while solo diners have the option of counter seating. Dishes are best paired with cold beers, shochu, makgeolli and Lambrusco wines from the restaurant's extensive alcohol collection. Welcome to the world of horumon.