Located a 5-minute walk from Gofunoya Station, this restaurant has a charming atmosphere with Japanese sake labels adorning the door. Inside, there are 5 sunken kotatsu tables and 2 counter seats. There is also a smoking area outside. The manager and staff are full of energy and smiles, providing excellent service to regulars and newcomers alike. Families, couples, and solo diners can all enjoy their meal here. The specialty King Hormone comes in several varieties, but the wasabi soy sauce is highly recommended. The manager suggested enjoying it with plenty of wasabi to complement the rich flavor. In winter, they also serve hot pot. In addition to various cuts of meat like tongue and kalbi, their stone bibimbap and kimchi are also delicious. The selection of Japanese sake is impressive, with the manager offering rare varieties for tasting sessions. Even if you're unfamiliar with sake, the knowledgeable manager can recommend one based on your preferences. The combination of meat and sake here is superb. My family only goes to this restaurant for yakiniku now. They offer a rainy day service where certain meats are complimentary. It's recommended to make a reservation in advance. Payment is accepted in cash or through PayPay. They are closed every Tuesday and open during the year-end and New Year holidays.

I enjoyed thick and juicy tongue and skirt steak! The sake selection is also great, making it a fun place to go with friends. The refreshing cold noodles for the finale left me satisfied until the end! Just a little bit more variety in the salt seasoning for the meat would be nice.

If you don't live there, you may never get off at the station called "Gotanno" for your entire life. Of course, only local trains stop there. But I happened to find a great restaurant near that station. Its name is "Juju Horumon Club." Let me introduce the wonderful points of this restaurant: - High-quality meat...! - Yet affordable prices! - They even serve raw meat sashimi. - The horumon (offal) melts in your mouth. - Everything you eat is delicious. - The sauces and dressings are all delicious. - They timely replace the sauce container with fresh ones. - The staff members have amazing observational skills. - They attend to you before you even call them. - The manager's hospitality is overflowing. - On rainy days, you get a free meat dish as a discount. And it's served in a regular size, which was quite impressive. I will definitely visit again. It would be sad if it becomes difficult to make a reservation, but I also don't want it to become too famous because of my selfishness. This restaurant deserves more recognition with this quality. Thank you for the meal! <(_ _*)>

It's unclear whether it's because I went with regular customers or if the quality is always the same, but anyway. It's amazing! Even though it's not chemical-free, I'm completely satisfied with this cost performance. I had two cups of oolong tea, ate a lot of rice, and it came to 5,000 yen! The sauce is incredibly delicious. The chef's repertoire is outstanding. It seems like the chef makes his own original creations, like the miso sauce for cabbage. It's amazing! The chef is very generous, has a lovely smile, and the staff are energetic. It feels like a local yakiniku restaurant! The taste is outstanding! When it comes to hormone dishes, Tokyo is definitely strong. I will definitely visit this place again!

Located a 10-minute walk from Gofunoya Station, this yakiniku restaurant is top-notch! I've been here about 5 times already. On rainy days, you get a free serving of their famous King Hormone dish. The standout features are the excellent customer service and their wide selection of premium Japanese sake. It's rare to find a yakiniku restaurant that recommends pairing yakiniku with Japanese sake.

Compared to the overwhelmingly popular Gotanda in Shinagawa Ward, Gotano in Adachi Ward is relatively minor. Located just two stops away from the terminal station Kita-Senju on the Tobu Isesaki Line, this small station only serves local trains, yet it is home to top-notch beef, pork, and chicken restaurants (unofficially named the "Three Beast Knights"). Among them, "Makotoya" stands out as the best pork offal grill in the city. "Gamusara" offers rare chicken cuts like heart and neck, as well as chicken sashimi. The same restaurant also excels in beef offal cuts like liver, heart, and skirt steak. I recently tried beef liver and heart at Stamina-en (Kanamachi), a well-regarded restaurant in Adachi Ward with a high rating of 4.42 on Tabelog, but personally, I found the liver and heart at Makotoya more satisfying. Despite its current low Tabelog score of 3.02, Makotoya is a solid 4.0 for offal lovers. Similar hidden gems can be found in other inconvenient local train stations like Tateshi (Katsushika Ward) along the Keisei Line, Horikiri Shobuen (Katsushika Ward), Gotano (Adachi Ward) on the Tobu Isesaki Line, and Higashi-Mukojima (Sumida Ward). Exploring these off-the-beaten-path eateries in downtown areas can be quite fascinating. The restaurant has a cozy interior with two counter seats in front of the kitchen and five tables in the sunken kotatsu-style seating area, accommodating around 20 guests. Despite its somewhat remote location on a quiet street away from the main road in Gotano (the same street as Gamusara), Makotoya attracts a good number of customers from Monday onwards, suggesting local support despite its modest Tabelog score. I ordered a glass of Black Hoppy (430 yen, refill 200 yen). Large bottles of Sapporo Black Label and Asahi Super Dry are priced at 580 yen (tax included), while Sapporo Draft Beer is available for 590 yen. The drink prices are quite affordable, resembling a casual pub despite being a grill and offal restaurant in the working-class neighborhood of Adachi Ward. The owner seems to be a sake enthusiast, even hosting sake tasting events. Depending on the day, you might find premium sake like Echigo for 500 yen. Previously known for its shochu selection, the restaurant still offers unique shochu varieties. The second glass of Hoppy tends to have more alcohol content than the first, and occasionally, premium sake or off-menu items are available. Makotoya seems to cater to regular customers for a more satisfying experience. The owner's unique personality may divide opinions among customers. Here are my thoughts on the dishes I tried, with individual ratings in brackets. Prices include tax. [3.3] Lettuce appetizer: Fresh lettuce with sesame dressing, white sesame seeds, and black pepper, served salad-style. It's rare to receive lettuce instead of cabbage as an appetizer, with a generous portion typical of downtown eateries. [3.3] Kimchi platter (650 yen): Homemade Napa cabbage kimchi, kakuteki (radish), and oi kimchi (cucumber). The kimchi has a sweeter taste than spiciness, but the umami from seafood is noticeable, leaving a positive impression. Unlike commercial kimchi, it lacks a chemical taste. The kimchi includes chives in the Napa cabbage version and uses radish leaves for kakuteki, creating a well-balanced composition. If it were spicier, it would have exceeded a rating of 3.5, but preferences may vary among Japanese diners. The flavorful kimchi sauce can be repurposed for other dishes. [3.2] Homemade braised pork belly (750 yen): Also homemade, the braised pork belly has a sweet seasoning similar to the kimchi. The pork belly is lean with a tender texture, but I prefer a fattier, melt-in-your-mouth version. [3.1] Braised beef tendon (700 yen): Spicy and sweet, with a leaning towards sweetness in the seasoning, it seems that the restaurant favors sweetness in its side dishes.==========

I was planning to visit a hormone shop, but it was closed, so I decided to try a new place instead. The conclusion is that it was a wonderful restaurant. The quality of the meat was excellent, and the customer service was fantastic. The staff were friendly and helpful, even to us first-time visitors. They have a great selection of sake, shochu, and the master's sense shines through. The Makgeolli Tomato (500 yen), Hoppy (430 yen), and Naka (200 yen) were all reasonably priced. The amount of refill for the shochu on the rocks was generous. The appetizers included a Kimchi platter (650 yen), Braised Pork Belly (750 yen), Beef Tendon Stew (700 yen), Whole Pork Harami (700 yen), King Hormone (690 yen), Grilled Upper Yuke (1600 yen), Middle Rib Kalbi (590 yen), Special Liver Grilled (1000 yen), Heart Sashimi (800 yen), and Special Liver Grilled (1000 yen). The appetizer was a lettuce salad with plenty of sesame dressing. The Kimchi platter had three types of kimchi, all homemade and delicious. The Braised Pork Belly was sweet and tender. The King Hormone was delicious with a choice of wasabi soy sauce or salt miso. The Heart Sashimi was fresh and had no odor. The Grilled Special Liver was the best, very fresh and delicious. Overall, it was a fantastic experience at this restaurant, and I would definitely want to visit again.

Two expectations were off. Everything was plentiful. The original flavors are good, and the freshness of the ingredients is also good. I entered for free, but it was full of young people from the neighborhood. It seems to be popular for lively banquets. Depending on the clientele at the time, it may be better to avoid eating quietly and calmly. Also, there is a high smoking rate, so partitioning seats is meaningless. However, these days, there are many cases where women also smoke. The specialty of the grilled meat is the King Hormone, which is not only good for hearty eating but also convenient for drinking alcohol. There are about 15 types of appetizers such as homemade kimchi, various namul, changja, and pig trotters. You can easily imagine that the seasoning is original to the restaurant just by eating the kimchi assortment. The changja is served more than three times the amount of other restaurants. A pot of beef tendon stew is full of tender tendons and plenty of melted broth. Just this should be quite filling. The seasoning is not the typical miso-based flavor but more of a soy sauce base. It has a slightly complex and delicious taste. The sashimi lineup includes Adachi-ku's number one liver, kobukuro, yukke, senmai, guts, and beef sashimi. On this day, only kobukuro was left, finely chopped with fresh ingredients, chives, sesame seeds, and a unique sauce. I added a little gochujang and it was delicious. Without paying attention to the loin, kalbi, and tongue, I focused on four types of beef and seven types of pork hormones. The beef includes upper mino and geara, and the pork includes cartilage, teppo, and cheek meat. Both the quantity and size of the cuts were large, so I slowed down at this point. The upper mino is just right in firmness, not unnecessarily tough. The geara has large cuts, and when grilled, sweet meat juice overflows. It's great. The cartilage's freshness is evident at a glance. The slight meat attached to it enhances the fat content and tastes great with salt. The teppo is soft and juicy. The cheek meat is so large that one piece is enough for a yakitori stall, and it is both soft and juicy. I really liked it. The salad was also generous. Juju salad: Crispy fresh lettuce with radish, original onion sauce, and ground sesame seeds. Spicy munchee salad: Crispy lettuce with cucumber, Japanese-style dressing, and ground sesame seeds. The original dressings for these salads are delicious, and at 500 yen each, they are cheap! Also, the basic beer is a large bottle for 550 yen, which is reasonable. Indeed, it can be said to be in Adachi-ku. I felt that the bottle of makgeolli for 500 yen for a large drink was expensive, so I ordered a bottle (2,000 yen) and got nearly six cups' worth, feeling very satisfied. Drinkers are particularly concerned about the cost performance of alcohol. There is a main store in Saitama, and this place is considered a branch run by the son.

I didn't have high expectations when I entered, but the menu was impressive. This restaurant symbolizes the high level of horumon (offal) in Adachi Ward, including rare cuts. When I asked for a recommendation for sake, I was surprised to be served "Tobikkiri," a rare sake from Aizu. The owner was friendly and even provided good service to us, who were not regular customers. If I had to nitpick, the interior and overall appearance make it seem like a typical yakiniku restaurant in a rough area, frequented by rowdy local youth. However, it is a great restaurant that deserves more recognition as a top horumon spot.