It was really hot on July 27th, so I couldn't go home without having a drink. I visited "Daimon" for the first time in about 10 years. It was my 7th or 8th visit, I think. I arrived around 19:45 and surprisingly, I was able to enter without waiting in line! My orders were as follows (excluding tax): [Order 1] - Large Beer: 580 yen - Bean Sprouts: 300 yen - Pork Belly x2: 200 yen each - Beef Tripe Sandwich x2: 200 yen each - Beef Harami x2: 200 yen each [Order 2] - Large Beer: 580 yen [Order 3] - Kimchi and Chinese Cabbage: 380 yen - Pork Belly x2: 200 yen each - Beef Harami x2: 200 yen each Here's a brief review: - The Large Beer is Kirin Lager in a big bottle, perfectly chilled and delicious! - The Bean Sprouts Namul has a nice texture with sesame seeds on top. - The Cabbage (complimentary) is fresh and crunchy, a perfect palate cleanser. - The special sauce is incredibly tasty, I could eat it with rice forever! - The Pork Belly is delicious on its own but even better with the special sauce. - I usually don't like offal, but I love the Beef Tripe Sandwich here. - The Beef Harami is so good, it makes me crave white rice! - The Kimchi and Chinese Cabbage is spicy but pairs well with beer. Overall, the food was delicious and I was very satisfied. Thank you for the meal!

I visited a restaurant under the Tsuruhashi bridge that I had been curious about, and it happened to be available. The atmosphere is unique, and the salted beef tongue was delicious. It was a very promising start. I also enjoyed the skirt steak, loin, and hormone. Next time, I will go with someone else.

I checked to see if there is a place in Tsuruhashi where you can eat delicious yakiniku at a reasonable price. The result is that the taste is good, but it's more of a mid-range yakiniku restaurant. The skewers are cheap per piece, but each skewer has about 40g of meat, so the cost performance is not high. The drinks are reasonably priced. So if you want to enjoy some yakiniku while drinking a lot, it's a good option. What I liked about the place is the atmosphere. It feels like a Showa-era horumon yakiniku shop. The small, smoky interior enhances the drinking and conversation experience. It's that kind of place. If you take a woman who would appreciate this kind of place and she enjoys it, you might end up falling for her.

In Tsuruhashi, the fourth stop of the daytime bar hopping at 5 pm, if you arrive a little late, you won't be able to get in. The sauce is delicious no matter what you eat, and the pig's feet are also delicious. The alcohol goes down smoothly! By the time we left the restaurant, there were about 10 people waiting in line. After the third stop, we soaked in the hot springs at a nearby supermarket and then enjoyed delicious food. We ended the night by hopping to an izakaya and a standing bar for kushikatsu. Tsuruhashi, Shin-Imamiya, and Taisho are truly the holy land of bar hopping.

I visited this restaurant after work around 7 pm. It was not crowded when I arrived, but more and more customers came in later. I ordered raw Kobe beef, tongue, liver, tripe, skirt, and heart skewers, along with a large bottle of beer, totaling about 3,000 yen. The raw Kobe beef had a mild flavor and a chewy texture, which I enjoyed. It paired well with the miso sauce. The skewers were all on the smaller side for the price, but I particularly liked the tripe, skirt, and tongue skewers. After trying a variety of skewers, I felt like having something more substantial, so I ended the meal with curry from Coco Ichibanya before heading home. I would like to try out other skewer restaurants in the neighborhood as well.

※This is a memorandum. It is a personal record of when, where, what I ate, and drank. Today, I came to Tsuruhashi. First, I visited Oodono-san under the guardrail~ On this day, we had (2 people): ■ Large bottle of Kirin beer 638 yen ■ Plain chu-hi 462 yen × 7 ■ Raw intestine 770 yen ■ Chinese cabbage kimchi 418 yen ■ Bean sprouts 330 yen ■ Belly, tongue, skirt, intestines, and tripe sandwich 220 yen × 14 ■ Crunchy tripe 154 yen × 6 We visited around 7:30 pm, but it was already full, and we managed to secure seats for two. It had been a year and a half since my last visit, but it was still delicious.

I used to meet a friend at a favorite restaurant over 10 years ago, but we have since drifted apart. We would always have a beer toast on the day we met each month. Today, I met with colleagues from my current workplace in Tsuruhashi on our way home and decided to have a light drink. One of my colleagues ordered pig trotters, which I have tried before but rarely order myself. My colleague, who loves to drink, kept ordering more. I don't drink much lately, so after two beers, I was feeling a bit tipsy. We had a satisfying meal at the nostalgic restaurant.

The task store recommended by the office clerk O-san is here. O-san is in charge of bars, so I have never been to a popular restaurant other than that. The grilled skewers are all delicious, and apparently the raw cow's liver is also good. I heard about it and went to the store on a Saturday two days later. The restaurant was already full inside, with one group waiting outside (3 people). I had to wait. The road outside the store was the smoking area. It was a good timing, but I waited for an hour. During that time, I made progress on drafting a review on Tabelog. But my hands were freezing, it was so cold inside the store, and the staff were bustling around. The staff consisted of two people in the hall and one person grilling non-stop. The timing of ordering was difficult (probably due to lack of experience). It had a real old-fashioned bar atmosphere. I could only handle sweet drinks when drinking alone. The side dishes included raw cow's liver, rose meat, tongue, harami, and offal. I paid 2,120 yen, which was reasonable. I tried raw cow's liver for the first time, and it had a crunchy texture and the miso sauce matched well. It was delicious. This was the first dish served, so it was a good speed menu item to eat while waiting for the grilled skewers. The skewers were honestly average. For those who like the marinade and additional sauce flavors, they would probably enjoy it. Personally, I found the flavors to be overpowering. Overall, it's a worthwhile restaurant to visit without waiting in line. Thank you for the delicious drinks and meal.

I went to the popular yakitori restaurant Daimon in Tsuruhashi. Since I arrived right at opening, I was able to get in without waiting in line. I enjoyed eating various delicious skewers from the menu on the wall. The menu on the whiteboard and the wall were almost the same, but I noticed that there was a difference between "mino" and "mino sandwich" (lol). It was a happy experience to enjoy tasty skewers and beer in the lively atmosphere of the restaurant.

Osaka's horumon (offal) skewer restaurant in Tsuruhashi, called Daimon, is a great place to enjoy delicious horumon in the cooler season. The smell of grilled meat is now more pleasant compared to summer. It seems like the restaurant is full today, but luckily I managed to get in when someone came out of Daimon. As usual, I started with raw horumon. Today, the chef seems to be busy handling everything alone. The thinly spread sesame oil on the raw horumon brings out a nice flavor. The spicy chojang sauce is unique to Daimon. For the grilled items, I tried the pork belly and the tripe. It was my first time trying the pork belly, and the harmony between the fat and the sauce was perfect. The slightly burnt edges added to the flavor. I found that eating about two skewers was just right to fully enjoy the taste and aroma. The tripe was a bit thick, providing a good chewy texture. When you bite into it, you can really taste the meat. It made me realize the importance of having good teeth to enjoy delicious food. It was a casual and satisfying meal today. Thank you for the delicious food.

Osaka's grilled skewered offal restaurant, Odem-san, located in Tsuruhashi. It is one of the restaurants that generously supply the smoke of grilled meat on the platform of Kintetsu Tsuruhashi Station. Normally, I go to Moriya-san, but today I decided to change it up and go to Odem-san. I ordered raw tripe, beef stomach, and beef cheek meat. Immediately, beer and raw tripe arrived. The raw tripe is simply seasoned with sesame seeds, no sesame oil or salt for marination. It is enjoyed with Cho-jang sauce. Oh? The Cho-jang sauce is quite spicy, but in a good way. It gradually builds up and becomes addictive. A few minutes later, the beef stomach and beef cheek meat arrived. The beef cheek meat is cut into small pieces, and the beef stomach is slightly thicker. However, even just the way the meat is cut can make such a difference in taste, compared to the relatively thinly sliced meat at Moriya-san. The dipping sauce for the grilled skewers is light in flavor but you can still taste the sauce well, maybe because they thoroughly coat the meat with the sauce before grilling. Especially the beef cheek meat has a rich and juicy flavor. I enjoyed chewing on the beef stomach as well. Each grilled skewered offal restaurant has its own unique characteristics. Truly befitting of a long-established restaurant in Tsuruhashi. Thank you for the delicious meal.

I visited this place on a weeknight. When I got off at Tsuruhashi Station, I followed the scent and headed towards this place under the elevated railway. I arrived at 6 pm and there was a change of shifts happening. The place was crowded, and people who came after me had to wait. It's a popular spot. I started with a bottle of beer (638 yen) to wet my throat and observe the situation. I was asked by the chef about grilled items, so I ordered 2 skewers each of "harami (220 yen)," "kimo (220 yen)," and "intestines (220 yen)." The skewers arrived one by one, and I was served first. The skewers were a bit small, but being in a yakiniku town, the quality was high. They were crispy, juicy, and went well with the beer. The harami had a true yakiniku flavor with a perfect balance of fat and cooking. The kimo and intestines were also juicy. The dipping sauce was particularly delicious. It had a refreshing taste that complemented both the cabbage and the grilled meat, adding a different accent. It was delicious. I also ordered one skewer each of "mino sand (220 yen)" and "akasen (220 yen)." The mino sand was a skewer alternating between fatty meat and mino, juicy and fragrant, perfect with beer. The akasen had a crunchy texture, and the more you chewed, the more umami came out. I felt like staying longer, but I didn't want to overstay my welcome, so I left after this. The bill was based on the number of skewers at 220 yen each. Following the example of the previous customers, I put on my jacket and briskly walked back to the station. A quick drink and a quick return. If this place was near my home, I would visit every day. It was a great restaurant. Thank you for the meal.

A hard-to-find shop under the guard near Osaka Tsuruhashi. The shop has a great atmosphere with an engine curtain. When you enter, there are counter seats and a few small table seats, and it's bustling with regular customers. Newcomers may feel a bit lost as they try to figure out the rules. I ordered bottled beer, various skewers, cobukuro, kimchi, and bean sprout namul. The skewers come with a sauce on the plate, which you dip the skewers in before eating. This style is not common in Tokyo. The skewers were tender and delicious, with a good variety of cuts and a perfect size for nibbling. The sauce was a thin, tangy miso vinegar sauce that was tasty. I tried cobukuro for the first time, and it was fresh, without any unpleasant smell, and delicious. Since photography was prohibited, I can only share the exterior view. Thank you for the meal.

While looking for a place to drink, I found a line of people waiting for a newly opened bar. There were about 5-6 groups in line 40 minutes before opening, so I joined in and managed to enter on the first turn 30 minutes before opening. Orders were taken in order, so I quickly placed mine for a bottle of beer, bean sprouts, and skewers. The owner and staff were constantly moving their hands and mouths, which was entertaining to watch. The food was delicious, with the skewers having a crunchy texture and a slightly unique taste, but it was no problem with the sauce and extra garlic. I wish I had more room in my stomach for more skewers. Leaving the restaurant and sitting under the overpass with a smoky atmosphere was the perfect location.

Visited the restaurant "Daimon" in Tsuruhashi tonight for some delicious grilled pork skewers. The place was crowded, but I waited for about 30 minutes to secure a seat. I ordered a shochu highball with lemon and cabbage kimchi to start. The grilled pork skewers I ordered were: Harami x 2, Tan x 2, Mino sandwich x 2, and Sunazuri x 2. It took a while for the food to be served, but considering the constant full house, it was understandable. The staff seemed a bit overwhelmed, but the master chef at the grill was focused and efficient. In the end, I only had one shochu highball with lemon. Thank you for the meal.

This day, I went out for drinks with my senior in Tsuruhashi. It was our third stop of the night, supporting the restaurants that are still open despite the pandemic. Our first stop was at a standing bar called "Sugimoto", followed by "Nabeichi" for the second stop. Even though we had quite a bit to drink, we decided to go to our third stop, "Daimon", located under the elevated tracks of Tsuruhashi Kintetsu & JR station. Personally, I usually prefer the neighboring restaurant "Matsuyoshi", so it was actually my first time at "Daimon". Both "Daimon" and "Matsuyoshi" serve similar grilled skewers of offal. The menu was quite similar as well. On this day, we had beer, makgeolli, a few skewers, and raw cow's liver at "Daimon". The main difference between the two restaurants is the taste of the sauce. The marinade for the skewers and the sauce on the raw cow's liver were completely different. In general terms, "Matsuyoshi" uses a miso-based sauce while "Daimon" uses a soy sauce-based sauce. The sauce on the raw cow's liver was gochujang (Korean spicy miso) for "Matsuyoshi" and a non-acidic miso sauce for "Daimon". The taste of the makgeolli was also completely different. The atmosphere of the two restaurants is also very different. It's not a matter of good or bad, just a matter of personal preference. I personally still prefer "Matsuyoshi"! This experience made me realize that again (laughs). The skewers at Daimon were so delicious~~~

Under the elevated tracks near Tsuruhashi Station, there is a bustling shop called Oomon that serves freshly grilled hormone skewers. The hormone is grilled on skewers with a light sauce, creating a fragrant and crispy texture that pairs perfectly with beer. The shop is always filled with delicious-looking smoke, making it a popular spot day after day.

※Memorandum. Personal record of when, where, what was eaten, and drank. Orders (for 2 people): - Draft beer 583 yen - Highball 462 yen - Chuhai plain x6 462 yen each - Raw beef intestine 770 yen - Chinese cabbage kimchi 418 yen - Bean sprouts 330 yen - Harami, mino sandwich, bara x2, liver, tongue x2, intestine 220 yen each x16 - Tsurami, sunazuri 154 yen each x4 *Ordered 2 skewers each time. It was my first time being taken to a famous restaurant under the guard. It was my first experience at a genuine beef skewer restaurant, but the portion size per skewer was small and easy to eat, so I was able to eat more than I expected and it was very delicious.

I will upload the content of the spring that I was allowed to go to. Around Tsuruhashi Station. The image of always being covered with the smoke and smell of yakiniku. I was tempted by the smoke and suddenly felt like eating meat, so I got off at Tsuruhashi Station. When I went out of the ticket gate, there were several horumon-yaki restaurants lined up under the guard. I realized that I had never eaten around here. I was taken to a shop that had a line before opening. Tsuruhashi Kushi Yaki "Daimon". I wonder how long they have been in business here. The shop has a nice atmosphere with a seasoned interior. There are a counter and two table seats. It might be full with 10 people. The staff at the shop looked like a skilled grill master. They took orders in the order of entry. I started with a highball. It had a refreshing taste. It goes well with oily dishes. And I also ordered bottled beer. While waiting for the skewers to be grilled, I had moyashi namul. The sesame oil and salt were exquisite. Raw senmai is also popular. All the regular customers ordered it. Inside the refrigerated case, there were a large number of skewers ready. It's beautiful meat. It must be hard to prepare. When I put the harami and barakuchi in my mouth, the meat juice was plentiful. Depending on how it's grilled, skewered meat can be so skillfully delicious. It's a perfect part to enjoy the texture of the tongue. I love the liver. The one that was grilled here was different. It was easy to eat. I'm sorry the menu is hard to see. I had a good time after a long time. The sauce was delicious and had a addictive taste. I want to go there again. Thank you for the meal.

In Osaka, I devoured hormone dishes at the guard under the bridge in Tsuruhashi, Mr. Daimon. The photo shows that I really love Akasen Giala. The Giala fat is so delicious, it's truly irresistible! And all the hormone dishes at this restaurant were delicious. They were cleaned well and had a faint aroma typical of hormones that went well with alcohol. It was my first time visiting the guard under the bridge in Tsuruhashi, and I really liked the atmosphere! The smoke rising right after exiting the ticket gate really stimulates the hunger of passersby. There are still many more restaurants that suit Osaka's ladder drinking☆ It's a shame that the shortened business hours have been extended, but it's also nice to start drinking early on days off. I was completely satisfied with the delicious hormone dishes. Thank you for the meal.

On a regular night out. Today, I went to Tsuruhashi after a long time. Under the elevated train tracks in Tsuruhashi. It's a bit lonely due to the corona pandemic, but it still has a nice atmosphere. It's been about 4 years since I last came here. I visited here for the first time in a while. In the past, there were usually a few people waiting outside, but luckily I was able to sit at a table, probably due to the impact of corona. The interior of the restaurant still has a nice Showa era atmosphere. First, I ordered a Kirin beer and fresh raw cow liver sashimi. The texture was crunchy and excellent. Then, I ordered harami and other cuts of meat... After that, I had a few sour lemon shochu highballs and quickly became in a good mood. The manager, who has a strong presence, is still there. He is a great Don who has sent out many disciples into the world. As long as he is around, the bars in Tsuruhashi will remain stable. I enjoyed good drinks and meat. I will definitely visit again.