01 / ABOUT THE PLACE
About this place
At Sumibi Horumon Anchin, diners grill their own meat at their own pace over a charcoal-filled shichirin, a small charcoal brazier. The focus is yakiniku, with a variety of offal cuts to choose from. Some menu items include a description of the cut, such as takenoko (aorta), shikin (oesophagus) and nama-teppou (rectum). There are also options such as thick-cut pork tongue and chicken neck meat. Those new to offal might stick to familiar cuts, while more experienced diners may want to try something with an intriguing name.
For a change from offal, there is yaki-shabu: thinly sliced shoulder loin briefly seared on the grill. Lamb-gyeopsal comes with perilla leaves, garlic chips and kimchi; samgyeopsal is wrapped around kinpira and served with egg yolk. These dishes offer different ways to enjoy grilled meat and bring variety to the table. Cold noodles are another option to finish the meal, and one diner recommends the Korean noodles. There is plenty to enjoy beyond the main event of yakiniku.
One report describes the restaurant as a compact space with 5 counter seats and 2 tables, and says it is also suitable for dining alone. Reservations are available, so they may be worth considering if you plan to visit with a small group.
