This time we would like to introduce Hormone Chiba in Kyoto.
Hormone is one of the ultimate forms of meat eating that pursues only deliciousness, and this restaurant was designed to allow you to enjoy such hormone from start to finish.
- 1 Outline of the restaurant
- 2 Menu and Taste
- 3 Conclusion
Outline of the restaurant
The restaurant is located in Shijo-Kawaramachi, Kyoto
This restaurant is located in downtown Kyoto’s Shijo-Kawaramachi. The restaurant is located on the main street Kiyamachi, further down from Shijo Dori.
You can come in on a first-come, first-served basis, but the restaurant is extremely popular even on weekdays when there is usually a long waiting list, even on days before holidays.
On weekdays, reservations can be made for 5:00 p.m. and 7:00 p.m., and reservations are essential if at all possible.
Basically, the restaurant is all about the counter.
As soon as you step into the restaurant, the smell of roasting meat and smoke spreads, and your appetite is suddenly whetted. All cooking is done on a single iron plate. The arrangement of the sauce, which is so meaningful, is not allowed to be changed, which makes you curious and eagerly await the start of the cooking.
- Business hours: 17:00 – 0:00
- Closed: Monday
- Parking: No parking lot
- Address: 234-1 Funato-cho, Shimogyo-ku, Kyoto-shi, Kyoto 600-8019
There is no parking, of course, but you probably have no choice not to drink at this restaurant, so be sure to visit by public transportation.
Menu and Taste
The menu is a good choice for those who want to try the meat of the day. There are many unusual parts of the meat, so it may be a good idea to order a set to enjoy parts you have never seen before on a repeat visit.
There are also raw food items before the meal, so you can choose according to your taste.
Otoshi is not just something already.
The appetizers are already super tasty. The unique seasoning of the appetizers shows off the restaurant’s specialties, which suddenly heightens the anticipation for the meat to be served.
First, let’s start with salt.
I forgot to mention the four kinds of meat served with salt, except for the mulled pork. The meat is laid out in order on the square griddle, and the sizzling sound of the meat makes you want to drink more.
The teppan is slightly sloped, so that excess fat falls through the bean sprouts to the saucer below. Therefore, this dish, which at first glance seems to be so dense that it requires a stomach medicine, is not so greasy, and the chopsticks go on and on. For a different taste, try eating the bean sprouts with the special salt sauce on top for a different flavor.
Next, try the homemade sauce.
After enjoying the light salt sauce, you can try the sauce that shows the restaurant’s individuality.
The sauce is a little sweet, and the little bit of roasted bean curd gives it a savory flavor. The thickness of the sauce can be adjusted by eating it with bean sprouts, and the sauce is so easy to eat that you would never guess from the name “kuro-tare” (black sauce) that it is safe for women as well.
Finish with udon or soba noodles filled with fat from the meat.
The teppan here is sloped so that excess fat can be drained off through the muscles. But it would be a waste to just pour off the fat, because the delicious flavor is concentrated here.
The concept of this restaurant’s udon and soba dishes is to make the best use of the fat in the dish.
The udon/soba is covered with the oil, and an egg is dropped in the middle to complete the dish.
It is not possible for this dish not to be delicious. It looks thick as it is, but the egg neutralizes it just right.
All the way to dessert!
After all this time and two beers, my stomach is a little heavy. The last dish is mango pudding, as if to relieve the stomach that has worked so hard all day.
That’s all for this time.
In the past year, drinking has been outlawed, from Corona to here, but the time when it is not allowed is over. It’s already winter outside, and cold beer goes well with a warm beer and a strong beer. It is truly the perfect place to release all the stress that has built up over the past year.