01 / ABOUT THE PLACE
About this place
At Tomizuru, the choice between yakiniku and hot pot is part of the pleasure, even before you sit down. The signature tecchannabe uses 200g of assorted offal, with udon, tteokbokki, tofu and kimchi among the available hot pot ingredients. You can also choose the contents of the pot: the assorted offal hot pot contains 150g of assorted cuts, while the premium hot pot platter includes 150g of cuts such as bara and harami.
One diner who ordered the premium hot pot platter described offal beneath the vegetables, with bara and harami on top. As it was their first time having the dish, they asked a member of staff how to cook it, then finished by mixing white rice into the remaining broth. Whether to add udon or make fried rice with the leftover broth is a tempting decision to put off until the end.
For a meal centred on yakiniku, there is also a 200g platter featuring cuts such as kalbi and harami. A diner who ordered the platter recalled the meat's thickness, tenderness and rich flavour, as well as enjoying it with ponzu and miso sauces. Others have chosen a course that includes both yakiniku and hot pot, gathering around the pot after the grilled meat and finishing with udon.
Lunch and dinner menus are available, making the restaurant an option for a group sharing hot pot or for diners who would rather order yakiniku one plate at a time. Reservations are recommended for dinner, so deciding between hot pot and grilled meat ahead of time may make it easier to plan your meal.
