Umeda Shokudo

Located on the 1nd floor of a building in Yushima 3-chome, Umeda Shokudo is built around exceptionally fresh offal and sizzling teppan grills made for lingering over drinks. The headliner is the house specialty kimo-yaki, beef liver cooked on the griddle to a tender, fluffy consistency that keeps its rich savor without heavy gaminess. Raw-style offerings like crisp, bouncy beef heart sashimi (hatsu sashi) and textured senmai third-stomach sashimi highlight the freshness of the meats, matching well with spicy green chili dipping sauce.

For the main griddle course, diners can order the horumon maze mix or combine cuts like shiro intestine, aka red meat cuts, beef tendon, and mixed vegetables into a generous teppan scramble. Sliced green chilies add a sharp kick, and once the drippings have coated the iron surface, a portion of udon noodles or rice can be tossed in to finish off the meal. Heartier fare also includes horumon yakiudon seasoned with miso or soy sauce, as well as Korean-style seaweed-wrapped gimbap.

Side dishes like homemade potato salad, steamed pork, and green chili rolled omelets sit alongside drinks including bottled Sapporo Red Star, draft makgeolli, and tangy baisu sours. The convivial counter-style atmosphere makes it easy to ask the owner for recommendations, and with hours running from 17:00 in the evening until 3:00 the following morning, it serves equally well for casual after-work bites or late-night gatherings.