Horumon Ko

Just a thirty-second walk from the north exit of JR Ogikubo Station, Horumon Kou is located on the second floor of a building just past the bustling bus terminal. With unbeatable access and a focus on fresh offal and premium cuts of meat sourced directly from the Tokyo Meat Market, this rising yakiniku spot is earning strong praise from Tokyo’s meat-loving food community.

The highlight here is the top-grade offal, sourced through Tajima Kenji Shoten, a trusted vendor at the Tokyo Meat Market. After launching his own restaurant, owner Tokuyama walked into the market without any appointments or introductions, hoping to find a reliable supplier. “I didn’t really know how things worked back then,” he recalls. But his passion made an impression, and one of the top professionals in the offal business introduced him to Tajima Kenji Shoten.

“I wouldn’t have been able to build this meat-focused style without that connection. Cuts like this tongue or harami can’t just be bought with money. I feel lucky and grateful for the relationships that made it possible. My goal is to continue serving meat with this level of quality, normally found only in city-center restaurants, in a casual and long-lasting format.”

One must-try item is the Wagyu Goku Harami, a thick and luxurious cut of skirt steak. This cut is prepared using a method that skips vacuum sealing and water chilling, allowing it to dry naturally and retain its depth of flavor. The rich meat is carefully pre-seasoned with two types of salt and sesame oil to enhance the bold umami and juicy texture. After being grilled to just the right point, it stays tender and juicy all the way through, delivering a deeply satisfying bite.

Horumon Kou was selected for the 2024 Tabelog Yakiniku Tokyo Top 100 list not only because of its affordability and accessibility but also for its thoughtful side dishes, welcoming service, and well-designed space. This is a truly outstanding spot, and we at TableEX are proud to recommend it with complete confidence.