01 / ABOUT THE PLACE
About this place
Grilled over the mesh until the rendered fat drips away and the meat turns fragrant, the Wagyu koune-yaki is one of the house specialties worth trying first upon visiting. Thinly sliced from the brisket deckle—a cut widely known as a Hiroshima specialty—it delivers a distinctive chewy bite and rich savoriness that pairs well with drinks. Alongside this standout cut, Taishu Yakiniku Horumon Waigaya Nishi-Ojima offers a hearty lineup of meats, including the whole-strip "ippon kalbi" cut from flap meat and steeped in house marinade, as well as extra-thick-cut beef tongue sliced from the prized tongue base.
True to the horumon in its name, the restaurant also features an extensive variety of offal cuts. Diners can explore distinct textures and flavors across the menu, from the plump, sweet fattiness of marucho and kopuchan small intestines to the pleasant chew of jo-mino and shibire, alongside refreshing white omasum sashimi (shiro senmai sashi). For those undecided, the chef's choice horumon platter provides an effortless way to grill and compare several cuts in smaller portions.
Between cuts of meat, the side menu offers slow-simmered beef tendon stew and napa cabbage kimchi, while horumon yakisoba and smooth, chilled noodles stand ready to close out the meal. The drink selection includes staples like draft beer, Sapporo Akaboshi, and highballs, complemented by 60-minute and 120-minute all-you-can-drink plans that allow guests to enjoy their drinks without worry.
The interior provides counter seating where solo diners can easily settle in, alongside seating suited for groups and families, with seat reservations available. Whether stopping by the counter for a quick grilled offal bite after work or gathering with friends over a lively course menu, the restaurant is a practical fit for either occasion.
