At night along the Takase River in Kyoto, without being distracted by the many famous shops in Kiyamachi, head straight to Horumon Chiba Kyoto Main Store! Tonight, I'm going to eat heartily!! With determination, stroll along the Takase River, feeling the night breeze. Arrived at the store at 20:30, there were 4 groups ahead of us. Entered the store at 21:30. Last order was at 22:00, so we quickly placed our order. [Tonight's Order (all prices include tax)] Draft beer ¥665 x 3 glasses Oolong tea ¥330 x 1 glass Chiba Course ¥3,388 White rice ¥330 (just 1 bowl tonight) Premium Tongue Sashimi ¥2,064 (sesame oil salt & soy sauce) Raw Senmai (intestine) ¥1,064 Heart Sashimi ¥1,064 (salt & ginger soy sauce) Kalbi (short rib) ¥1,790 (salt) Thinly sliced diaphragm ¥822 (sauce) Oh! The menu has been updated on July 6th, and the explanation for the update is displayed prominently on the menu on the stove as usual. The super cost performance remains unchanged!! Now, let's ask if they have "sashimi" tonight, and they replied, "We have everything available at this time!" So, draft beer and premium tongue sashimi first!! For some reason, I thanked the draft beer and took a bite of the premium tongue sashimi with sesame oil salt... It was delicious! The tongue sashimi was sweet and delicious! Especially with the sesame oil salt, the flavor was enhanced! More draft beer!! Followed by the heart sashimi, which was delicious with just salt! The freshness was great! Then, raw intestines with hot chili sauce that went well together! Horumon Chiba cooks all grilled items to perfection, so all we had to do was eat like kings. The Chiba Course ¥3,388 (details in the photos) Iron plate 1: Rich salt five types - medium rib, maruchou (thymus gland), abutasu (diaphragm), tsunagi (connective tissue), tankori (tendon) The medium rib, which was the first to cook, was delicious! Then, when dipped in garlic sauce, it became even more delicious! The maruchou was rich in fat! From abutasu to tsunagi, tankori, and to lighter parts! All of them were delicious with garlic sauce! Then, the flavor of the meat's fat joined the black sauce! Iron plate 2: Black sauce four types - heart, thin diaphragm, comekami (cheek meat), akasenmai (red tripe) Horumon cooked in black sauce with rich miso! Starting with the flavor of the heart, then the delicious fat-filled thin diaphragm! Followed by the cheek meat and red tripe! The flavor of the fat joined the black sauce! The course continues with iron plate 3: Tamago (fried noodles), but tonight, we made an additional order!!! Iron plate 3: Medium rib (extra order outside the course) Add more of the delicious parts you like! This medium rib melts in your mouth without needing to chew! Of course, we changed the iron plate before grilling. Then, even more delicious parts with the extra order: Iron plate 4: Thin diaphragm in sauce (extra order outside the course) This is it. Thin diaphragm in sauce. High-quality fat that perfectly repels the rich black sauce! With one bite, the richness of the fat oozes out! The flavor of the fat joined the black sauce! The black sauce has gathered all the flavors of the day's order and turned into the fried noodles! Then pour in the oolong tea! It was delicious! Thank you for the meal! I will visit again!

The restaurant opens at 5:00 PM, but when I arrived at 4:40 PM, there were already 8 people waiting. It is recommended to make a reservation. Those who have made a reservation will be seated on the second floor, while walk-ins will be seated on the first floor. The first floor has 14 seats. The seared liver Chiba course with beer and highball costs around 5,800 yen. The staff will grill all the meat for you (which is great because I'm not sure how to grill offal properly). The seared liver is incredibly delicious. It's just lightly seared, but it's so tender with a bit of chewiness. I was completely satisfied with just that. The Chiba course includes white kalbi, maruchou, and other simmered dishes with fatty and tender black heart, small intestines, comekami, and senmai. The yakisoba at the end is made with a black sauce (miso-based) that has been soaked in meat juices. You can choose between udon or soba. It was incredibly delicious. Truly a famous restaurant, the food was delicious. Thank you for the wonderful meal.

I ordered the Chiba course and it was reliably delicious as always. Last time I went, the staff was a bit intimidating and spoke informally, but this time they were friendly and kind. I felt like the amount of meat was less than three years ago, but it was just the right amount for me, not too much to make me uncomfortable. Personally, I would like to go again.

The staff cooked the yakisoba right in front of us, adjusting the pace based on how quickly we were eating. The person in charge was very friendly. The portion size for the last yakisoba dish was a bit large for girls, but it was irresistible for those who love horumon (offal). The simmered dish that came out first was very tender and delicious, and the kimchi was also great! I asked if they were selling kimchi to take home, but unfortunately they don't. I definitely want to visit this restaurant again.

I made a reservation and arrived at the restaurant at 7 pm. We were seated on the second floor and ordered the Chiba course and beef tongue sashimi. We were served a delicious simmered holo-holo as a complimentary appetizer. The Chiba course came with both salt and sauce, but personally, I preferred the sauce. All the cuts were fresh and delicious. The dishes were a bit on the salty side, so I think it would be better if they were a bit less salty to avoid getting tired of the taste. Thank you for the wonderful meal.

I had a craving for the taste that I want to eat regularly! It had been two years since I last visited Chiba Horumon. I didn't know that the location had been relocated. The place was clean and there was even a second floor. It was a shame that I couldn't have alcohol because I am pregnant, but I enjoyed a hearty meal with white rice. The taste was just as good as I remembered. I ate to my heart's content and only paid 4000 yen with change left over, which was great value. I will go back next time with alcohol included.

I visited this restaurant for the first time since moving. I was surprised to see that it has become a big chain with nationwide locations! It was raining heavily that day, and it was lucky that it wasn't crowded as usual. Of course, I ordered the Chiba course. It's been a while since I last had it, but maybe it's because I'm getting older, I couldn't eat as much horumon (offal) as before. But the garlic flavor was strong and it really gave me a boost of energy. The rich seasoning was irresistible. And, of course, I finished my meal with yakisoba.

Unexpectedly visited two days in a row. Without a reservation, I lined up to write my name on the waiting board for a table between 2:30 PM and 4 PM. Today, they had seared liver in stock, so I couldn't resist trying it. It was delicious, really delicious. Great value for the price. Thank you very much. *Things I learned from visiting two days in a row: - Oolong tea goes better with the food than alcohol. - The way the food is cooked can vary depending on the staff. - It's really delicious.

I made a phone reservation and visited at 5 pm. It was my first time visiting the new store as the previous one had moved. I was seated on the second floor, which can accommodate four groups. There were two staff members working, making it easy to order and ask for assistance. We ordered the tongue, heart, and tongue yukhoe. The udon noodles served at the end were also delicious. The meat was incredibly tasty, and I would love to visit this restaurant again based on the photos.

I went to this restaurant for the second time recently and I love everything about it - the service, the taste, the speed, and the atmosphere. The raw chicken sashimi I tried for the first time was incredibly delicious. The large jugs of cola and oolong tea that the person next to me ordered were surprisingly big. The udon noodles seem to be quite popular as the final dish. I can't wait to go there for the third time.

I arrived at the restaurant front at 4:00 PM, wrote my name on the waiting board, then wandered around Kawaramachi, resisting various temptations. When I returned to the restaurant at 5:00 PM, I was seated right away! (Priority was given to those who made phone reservations, and then those with same-day slots were called in order from the top) It was really good that I didn't eat anything during the 1-hour wait. Of course, I ordered the Chiba course, which was amazing from the appetizer to the dessert!!!

On a regular weekday (Monday), I was informed over the phone that the waiting list would be available at the storefront at 4:00 PM, so I promptly arrived at that time and was able to be the first in line. A young male staff member courteously took care of grilling the meat, managing several tables but still cooking everything deliciously and explaining everything patiently, answering our questions kindly. As we arrived early, we were served edamame as a complimentary dish, and on our way out, we were given mixed juice and MINTIA, which was a nice gesture. We ordered a course meal, and the salt dishes were delicious with a strong garlic flavor, while the sauce dishes had a rich miso base with several varieties, allowing us to fully enjoy the taste of the meat. For the finishing noodles, we could choose between udon and soba, and I chose soba as I love yakisoba. It was yakisoba cooked with the meat fat and sauce overflowing from the teppan, creating a harmonious blend of flavors, like "The Hormone Yakisoba"! And the price was very reasonable at just over 3,000 yen for the course meal - I was amazed at the value for money.

Visited Horumon Chiba in Kawaramachi, Kyoto! I've lost count of how many times I've been here already. It's about a 5-minute walk from Gion-Shijo Station, a must-visit spot for horumon (offal) in Kyoto! Be prepared to wait in line as it's always crowded! Reservations are a must, so make sure to book in advance! Today, I ordered the "Chiba Course" for 3388 yen per person (drinks not included). The course includes Kokushio Goshu (5 types of salt flavors), Kurotare Shishu (4 types of black sauce flavors), and a finishing dish of either udon or soba. Since there is only one course available, most people order the course and add additional horumon if needed. The course alone always fills me up! The Kokushio Goshu includes various cuts like nakaochi kalbi, maruchou, abutan, tsunagi, and tankori. The Kurotare Shishu includes abushin, hoso, akasenmai, and hohoniku cuts, which are cooked right in front of you on the teppan by the staff. The aroma is so enticing that it makes your mouth water! With the course and the finishing dish included, even those with average appetites should be satisfied. It was incredibly delicious! Thank you for the meal!

Now, now, they grilled it until it was just right, and I was eagerly waiting while sucking my fingers. But I forgot to take a lot of pictures (laughs) * Kokushio Red, Malcho, Abutan Tsunagi, Tankori * Black Dara Abshin, Hohonic, Hoso, Akasen * Chiba Dara On the slightly tilted iron plate, the meat is grilled and catches the rich meat juice dripping from the Kokushio and Black Dara meat. Here you can also grill udon or yakisoba with the delicious Shimacho that is plump and huge.

I've been curious about this restaurant for a while. It's always crowded and I couldn't go until now. Finally visited, but they had already raised their prices. They might have raised them again now... The system involves writing your name on a list, but it had just been updated so it looked like it would take about an hour, so I wandered around the area. I saw a few people in the same situation. When the time came, I entered the restaurant. It was smoky as expected for a yakiniku place. Pay attention to your attire here as well. Basically, each pair uses one grill. Each person has a staff member assigned to grill the meat for them. The grill is slanted so that the meat's oil flows into a sauce used as a finishing touch. This time, I ordered the Chiba Course! Some people order individual items, but most go for this. It's a safe choice for first-timers! I also ordered heart sashimi and beer. The heart was fresher than it looked and had a good texture that I enjoyed. The Chiba Course includes: - 5 types of salty sauce (Akamiso=mid-mid, Maruchou=small intestine, Abutan=tongue, Tsunagi=neck, Tankori=throat) - 4 types of black sauce (Abshin=heart, Hohoniku=cheek, Hoso=small intestine, Akasen=4th stomach) - A choice of udon or soba for the finishing touch. Since everyone was ordering udon, that would be a good choice. Regarding the offal, there were many types I wasn't familiar with, so I got a bit confused about which was which, sorry. If you go with another person, it might be helpful to remember half of the types each. The udon for the finishing touch was delicious, with the flavor of the meat's oil mixed in the sauce, making it the most delicious part of today's course. It was so delicious that I want to go again, but there is a related restaurant called Nikunabe Chiba nearby. I'm curious about that too... I haven't been there, so maybe that will be next. Thank you for the meal.

I tried to make a reservation at a hormone restaurant that I had been checking on SNS and went to write my name around 5:30 pm. I was already the 40th in line, and it said that once it reaches 80 people, it will be canceled. Since there were also groups writing multiple names, I gave up and went back to the hotel. I ended up going to eat ramen, but I couldn't give up on eating hormone, so I went back to the restaurant around 8 pm. I was just in time to be seated. I wanted to order the course for one person and some additional items, but they said that the course can only be ordered for the number of people and if you order individual items, they will serve 90% of the course. So, I ordered beef intestines, cheek meat, beer, cola, and beef tripe sashimi. They grilled the food for us, and even though I didn't order the course, I felt like they were in a bad mood. The sauce had a completely different taste from the usual grilled meat sauce, it was an original black sauce which surprised me, but it was rich and went well with rice. In the end, my group ordered soba as well. It was a nice meal. By the way, we were one of the last four groups to finish eating that day.