Fresh beef and pork innards.
(This post is sequel of my last post “Eating tour on one Thursday 2/3 : Chaka in Kita-Senjyu”.)
We got off at a calm station that is named “Mikawashima”.
It is within a walking distance from Nippori, but contrary to busy Nippori, Mikawashima is quiet.
And Yamadaya stand along a quiet street, a little far from the calm station.
３軒目、夕食は三河島にひっそりとある焼肉屋さん(*´д｀*)
They are good at Yakiniku, especially innards of pigs & cows.
年代モノのお店です（`･ω･´）
At first my friend and I drunk a toast.
My drink was ginger highball (ジンジャーハイボール, 430 yen) that have a large slice of ginger.
このジンジャーをかじるかかじらないか、悩むところです（かじりませんでした）
Whether I should eat the ginger or not is hard to decide 😛 (I didn’t eat after all)
At first, we ordered steamed beef tail (牛テール蒸し, 950 yen) that is very popular among guests.
とろんとろん、コラーゲンたっぷり(*´д｀*)
It’s mass of collagen !!!
And pig’s liver sashimi (豚れば刺し, ? yen).
We might not be able to eat it before long in Japan. Already serving cow’s liver sashimi is restricted by law and some of people that serve cow’s liver as raw in restaurants were arrested. Not only the owners but also part-time workers. Incredible…
So owners are very nervous. Also Yamadaya didn’t show it on the menu, though pig’s liver sashimi is not restricted yet. I couldn’t know its price. They called it “Pig’s sashimi” and they never used the word, “liver”.
風前のともしびな、豚刺しも。やっぱりおいしいなあ(*´д｀*)
It’s so tasty all the same.
Steamed fatty pork tongue (豚タントロ蒸し, 650 yen)
豚タンも～この日はタンばっか食べてました～(*´д｀*)
I ate much tongues that day 😛 Pig’s tongue was good, too. As you see, so fatty 😀
After that another friend arrived at the shop. So, I ordered a coke (コーラ, 240 yen) and drunk a toast again.
もう一人到着～ということでもう一回乾杯。焼肉にはやっぱりコーラ（`･ω･´）
I need coke while eating yakiniku,
We ordered a second helping of steamed beef tail, but it was already sold out 🙁
Alas, I wanted to eat more :O
Uterus sashimi (コブクロ刺し, 670 yen).
コブクロの食感最高ですね(*´д｀*)
Its texture was funny. And it was fresh and tasty. Lots of green onions and ponzu went with the uterus very well.
After that we started to eat yakiniku.
Thickly sliced beef tongue (厚切り牛タン, ? yen).
分厚い牛タン。でもサクサクかみ切れちゃう♪
Good smell …..
焼いてます（`･ω･´）
Though it was thick, it was easy to chew ! And so fatty !
Aged-beef (熟成肉, ? yen).
６０日間熟成させたらしい･･･(*´д｀*)
It was not on the regular menu. The name was hanged on the wall as special. So I forgot its price.
The staff said it is aged for 60 days, so I think it must be expensive. Though it is not good expression, aged-beef is just before rotten.
As you see, those didn’t have good color partly. But the more it was chewed, the tastier it became.
Deluxe sirloin (上ロース, 1450 yen).
熟成肉、とは書いてないんですが、こちらもしっかり熟成された感じ。（見た目的にも）
The menu not says it is aged-beef, but it looked like long aged-beef and tasted great.
Beef large intestine (テッチャン, 800 yen).
ちょっとこの脂の塊はきつかったです(；´Д｀)
That’s mass of fat !
We are thirties and forties, so it’s hard to eat the mass of fats up 🙁
When we were in teenagers, we must have eaten it greedily…
Kkakdugi (カクテキ, 400 yen).
肉ばっかで口の中が脂っこくなってきたのでキムチ注文
Much fatty meats made the inside of our mouth sticky, so we ordered a kimchi.
Simmered giblets with salt (牛塩もつ煮込み, 530 yen).
まだまだ食べますよ(`･ω･´
And, Yamadaya’s special assorted beef innards (山田屋ホルモンミックス).
いろいろな部位がテキトウに盛られています
Some parts of cows’ innards were on the dish randomly.
Beef spleen sashimi (チレ刺し, 670 yen).
Beef spleen and reticulum were mixed together.We had to eat soon because the water of the reticulum got out of it sooner.
Gomguk soup (コムタンスープ, 1050 yen).
あっさりとしたコムタンスープでさっぱり(*´д｀*)
It’s a beef tail soup.
About Yamadaya (山田屋)
Address / 3-18-10 Higashi-Nippori, Arakawa-ku, Tokyo
Station / Mikawashima station (JR)
Open / 12:00 – 14:00, 17:30 – 22:00
Saturdays / 12:00 – 14:00, 17:00 – 22:00
Closed / Sundays, Mondays
Comment
Why is liver being banned in Japan ?
I think it’s only raw liver (sashimi)..or?
Well, raw, I ‘d understand…. ugh…. but I love liver… liver pate, liver spread, liver sauce…. In Paris , that was actually what I ordered for dinner ( liver steak ).
Me too…pork liver pate is probably one of the most popular sandwich spreads in Denmark:)
In the Philippines, too. I love it. I spread Reno Liver Spread on bread, and that’s it… like butter. Liver sauce is what we have for roast pork, lechon, etc.
Yes.Just raw liver.
We can still eat cooked liver.
Many people dead because of O157-H7 contained in cows’ raw liver.
And then the government restricted serving cows’ liver as raw.
And I agree. Liver paste delicious.
I like eating it with baguette 😉