I don't like hormones, but I had always been curious about this restaurant. Since I often visit nearby restaurants, I would always peek inside as I passed by. My drinking buddies told me that they have more than just hormones, so I mustered up the courage to visit. Nervously, I opened the creaky door and was greeted by a nostalgic black telephone still in use. The interior was very small, with seating for about 4-5 people at the counter and 5-6 people in the raised seating area. I arrived around 5:40 pm without realizing they open at 6 pm, but they welcomed me kindly (laughs). The menu was displayed on the wall and seemed carefully selected. I decided to start with kimchi and a highball. The kimchi was sweet and had a unique flavor. When I inquired about it, the owner mentioned that they had customers try different varieties and this was the most delicious. I see, that's why it tastes so good. Since I don't like hormones, I ordered the beef skirt. It was seasoned with salt, and the perfect balance made it a delight to eat. Next, I tried the recommended dish, "upper guts." Guts? Not being familiar with hormones, I asked the friendly owner. "It's pork stomach," he kindly explained. Pork stomach? It's my first time trying it, but I cautiously took a bite... It was tender! What a texture! It was delicious! I happily finished it all (laughs). I then enjoyed a few glasses of black Kirishima on the rocks while chatting with the owner about the local areas of Kotoni, Hachiken, and Hassamu. I would like to try various dishes at this restaurant. I left feeling very satisfied.

Welcome! Received information from the Nagareboshi-ko Information Center in Koto-ni, Nishi Ward, so decided to check it out. Across from the JR overpass, there is Nanko-en. I come to drink here maybe once a year. It's a small place with 6 counter seats and 1 table. It's a bit intimidating for first-timers, but once you enter, it's not so bad. The menu on the wall is not too extensive, but the variety of alcohol is quite large. There is a duct above the counter, but not in the table area. The lemon chu-hi is recommended, and the seasoned menma is a great snack. The "Minna no Highball" is just a regular highball. The "Jou Gatsu" is recommended, using both the upper and lower part of the tongue for an eco-friendly approach. The charcoal grill has been used for about 3 years, but was mentioned as starting in January on Facebook. The meat should be grilled well. The small dishes and the eco-friendly approach make the food look abundant. All flavors are seasoned with salt and pepper, and you may get garlic, gochujang, or extra pepper on the side. The negi (green onion) with the beef tongue is a great combination, enhancing the flavor of the tongue. The tongue is crispy and flavorful, outshining the kalbi. The pork sagari is surprisingly refreshing and flavorful, with a good amount of fat. The teppou (large intestine) is juicy and sweet. The pork tongue is also thick and lean, with a refreshing taste. Even though I didn't order it, the 3 types of soup and the smoky finish were a nice touch. Overall, it was a great meal. Thank you for the feast.