Nikumaregumi

Horumon Kumiai Nikumaregumi (ほ〜るもん組合 肉稀組) in Kameido delivers the straightforward pleasure of yakiniku offal grilled over fragrant rising smoke. The standout house specialty, ippon marucho, makes an impressive showing on the grill, slowly rendering into sweet, juicy fat over the mesh. Diners can also explore a variety of contrasting textures across beef cuts like upper rumen (kami-mino), large intestine (shimacho), honeycomb tripe (hachinosu), and aorta (yome-nakase), alongside limited daily recommendations such as thick-cut liver and pork large intestine.

Satisfying Red Meat Cuts and Palate Cleansers

Beyond offal, the menu features a solid lineup of standard yakiniku beef cuts. Options such as wagyu kalbi, wagyu loin cut from the kamenoko round, thick hanging tender (sagari), and skirt steak (harami) easily cater to those craving rich, meaty bites. Between cuts of meat, side dishes like bean sprout namul, smashed cucumber, and the daily stew pair naturally with highballs, chilled sake, or sours at a lively pace.

Finishing the Meal with Noodles and Rice

To close the meal, choosing a dish featuring distinct broths or noodles is a rewarding way to finish. The spicy dipping noodles (kara tsukemen) provide a lingering kick that can be rounded off with an added side of rice in the remaining broth, while the Japanese-style cold noodles and green chili cold noodles offer a clean, refreshing conclusion. With original dishes like the house Nikumare rice, egg-topped rice, and gentle broth-based gukbap soups, the menu offers dependable choices whether dining as a group or stopping by for an easy evening dinner.