Tombo

Tombo’s signature Today’s Mixed Offal Platter brings together cuts of beef, pork and chicken, making it an appealing choice when you’re not sure what to order. Diners cook at their own pace over a charcoal brazier at the table, and visitors have praised the generous portions and the aroma of the charcoal.

For more than offal, add grilled dishes such as premium beef tripe, beef skirt steak or beef tongue. One diner ordered the mixed platter with premium beef tripe and choregi salad, and enjoyed trying the seasonings on the table. A guest dining from a course reported a meal that moved from low-temperature-cooked liver and beef heart sashimi to kimchi and namul, followed by tongue, skirt steak and other grilled cuts.

Between rounds of grilling, try small plates such as bean sprout namul, fresh napa cabbage kimchi or corn tempura. To finish, there’s offal tantanmen, described as having a rich beef, pork and chicken broth, as well as a brothless tantanmen and grilled rice balls with house-made offal miso.

For different group sizes and occasions, Tombo offers a charcoal-grill course for 4,000 yen and a charcoal-grill course with all-you-can-drink for 6,000 yen. Counter seating and private rooms are available, making the restaurant suitable for group meals.