Reviews

Weird But Delicious: Intestine, Diaphragm, and Liver at Yokohama Meat Kitchen

June 3, 2015

Intestine, diaphragm, liver: these are words that you might expect at a freshmen pre-med lecture or a Saw film, but never at a place like Yokohama. Yokohama Meat Kitchen, with their self-served, fresh-off-the-grill approach to barbecue is a perfect hook for families, dates, or whatever kind of social permutation you might have. But for every slab of raw sirloin or rack of wagyu ribs that come out of the kitchen, there is a plate of innards waiting for some adventurous eater to venture into in the stranger parts of the Yokohama menu. We arrived to lunch with just that in mind. The menu became more like a list of challenges. Beef intestines? Raw liver? How far could we go? We only sought out the weirdest and wildest of anything. |_&øk–€€õ©â ؕ½"îkuháfB¡£”t¡ü24A¢wSŠG¢ß+™æÔNõD2¹"{}×éÉf®èŒWÅ]S8yFûBôu8%…ǨWb’Ž‡…E?ÖÊðæ<,óa1AÐü©¤hvÑÙé‰kkÄ8‰=[}êߴ͘óªÃlNԞýF)£ýë3å…?BÐe¼Ú¹4Þ_ÑßíÚFM:ñûÆøxB, ¤òŒ©:uå͔½CZe¯¼s™—xW‰%¾²¿•M˜¢Ž!)±dJÄä0*“#‚Ð3ÿ¬ñ7Ùæ­Ç#(͔ežsç«Ae«-¼ÇZ6ÚéúŠt24l¦€,…CÇ_µìåB<&º[}ñGno#ò·›µçÒµ.ÜòԚn¥h–×ÌMÌ@t@c¿í7µ=²ì|2ØüÚ3DÜy5/»Ñš=@Ûr/"©q?!ÿ2ôÊ%Š9È%Iõ‹½V4‹M’I"Š0;R=þ3³wýÞ)D¦Åñ]Ž–ësœC€œc*ÿOÚÛör¸Ä/u™ØÒícD†ãNb£…ä*(5„Õù/Ûﻸ|Èô¸ù£Ä)ä˜þM–(WZƒ÷…h/„‡ì¹éZwÍî[ø7ÿ%³&RuqÄL'}Lwš×ša<aÓ¯‘ÞYkRÜjUyíB3gŠ…õwZL{¯ø’]_F…/çŠ(CP(èõöúr1‘;ÜúaцkZ|°È·p’%çF¦Ä0ÝXS3ðÊÇtz¬&'‰:ŽóUÖ¡ËðDÊ˳Q ¦Ü¶®ùG1nώyE%ry‚öÂïꈢ!U+VöËu'2e8¸âfòdÖþCÕ|Çj—ò®™¤D£ýÉ]üÁE8ħâ}†Ü~¯L[2%k<hš*þ‹òÊ<ÒÆ¥­r*䈉OÙ9ŠÝŒf9‚MRâyä’âFy՝‰bÇ·©ÎTÔ¤ u+*µ#pÕڙ²³dq’ðeó-—˜|Åu¦išœ³Ã4ó#°ü[ül9OéüÜ—Ë](y«Aw侨>•Ô&ˆ]ËòA±¼€É™cšÑº'ÖöÖqÚ0ž"ò¤Èwê@$‘ÿö°@Dsjœ¤NÉ4¢8ìešíæ©!@§ÄWjt§*W*ÁŒžwe”ÏsµžïTk.2ׂ!ÂD »˜äéʤ·öØæ׌ÀS›â!‚鶺·—¼ß&¡'‡’ò$2£W¾ãr£c¹Þ𗽳Û:²Û"4`Aj‡zdïˆslÇ!²m©yšÍæÛZÇ{zÊAf€ñZB§#ƒòæ[ŸLZóêãL}sH®¼©y-”º•ôÊ@al»Ð7Aï°Ë£©ÔGùÎ$´2—«!ßù¬rÊÓS´vP–Ìîcv㫐ò?guûY–¿âu3øGÒÉ=%ùeÜÌ:ò’Ñ¡ÿx =Fýfa–×"™bÚ÷|ÇæK€úÑ“Ó¯£n>QGdAEÉpµ’’ÜÂXŽâ„°ññÄrby«ýaœ«7QÛl‡>%vºbC³cöÁþ¹’½%ªñê:àU6‰œ³Rª7"˜mÿÿÒà¶ÍM‚–¡ßǹʛŸ]þ^ùyl¿/t{UTkׯO´²þö_ø!û¿õpǽO6}…P)Aáòé’`½·~üU0†'æ(^§õåf"í˜/üÛüá×´mZÛLÐ%„Ï (n'#DOõšœš¿g-ð±·Ãx¤×ÇûÁ=L{Ì_žÞj¿Ðä¸Ó´Ù!KuT¼ìªæŠkݾ#û9†%r2ÿ²rL‰’O!,žiŠk­MÞêüL#dr=Cƒé¿ª*±øjU›5±žxôÀ«þUÔ#ixåžÊ¼˜ÈÄ$>ŒseÿŠÛ6ý¿ 9ËDáüßö>¯è¸™©á<údïÎï#O¤iúf½alÖºeÏîn­fD—íFã•J¬‹ðÓù—2;Q<Øx¦=_Îúxãüæ¥ÔO¥0ü”Önõ¹€9Ðâ¯_‰xÓo•2zÌ2Û«•¥ÔqÃágº¼1K( a9H匒²Vg¸VË(Sk§×ˆ,öÏWÃ(e‹âr©ÞÑáôKuŸ3k–ïn‘-ºHvU€(hZ¬¼zñvÌ˺-rÇæñwóÄ~kžúU"ÚäñxG¯o„PR«Éstq㧟žcÄôL՜ڵšÃ¤ŠNõøMEw߸‡Ž$ür`²¿2kÖòé«a|ÑEŸ#ñċ#SÄï¯Â8ÿ­–‚HªnÉ!U°ÿ¯ëZ›º‰-ígevcYE@öÄc†=ëv€rfØz ÈôI´/iÒ´×&“2˜Â/)RXC|@qC€NSrx!„y$ߤµ=e®‘=8¢»I,Š9p,à£ì·ú¹!Ž0Üój–£&]£éó’‹‡Ó£Ñîbrg™,!†å¿ÝÇß%NRé.PŒñ#m3qô›r:Wõ}šê%³¦¤mi®®hvèiŠ¯éSAÐøxmŠ[¸v¥Eӑ!-}“N¤dRˆõ–ªz}¥ÿÿÓáñH«rÒU vëòÌs'$ßly|Ä4{øn™(ý!„¹”|×Öñ/)(©8I@a¾fü×òîX=´¢¼’G‚Š±ÊNnæÁ½äwœÚϚµ)tÝ&QnœK¤rPwXÐR§ýc”jx£—ûÜ24{ç¯/ËöÚÇÖ¦¹’æ«u$‹Ä¤èj *´|Jò['¢ÏÇäÃU‡‚VôŸ&Ûé:ߗí引mô»¨šÞâ2åUn8Ûô®sº‰K£ú§êwä2â÷†ä]Fo'~b>ù—êwOõ;¢Oîك•þN¿Ë›žÑÄ5:kˆâ?¥ýW¦™Ã–ŽßÂôOÎ?!jÚ§•¹™Y4Ðn¹°Hx$ªY>Îj=žÓêpÎC$x1Ïýßôx}?Ñs{O&,‘&åwüãwš?Lù~ó˓ÌÂóL­ÍA?V’´ØõÉUÿf¹´Õé‘1Où¿Îÿ9Ãßa|âóÎO,ê^CüÄ´óš=»t¿´‘ÆAiÙ]¾.?Ë#fWg™ËcpÌçœÑ¨¡2cÉô3Ååÿ̟Ë$Rª-µËP!ãÆ°ÏM¨+^PL´ÿc™8ã^ö27î|ÛùgÓïµ­öh£½·Ÿ‡¢â’H‰G::혺èAódĽ1zCÑ»«€Æ‹Uô*þ#šÚ îíÌäº{vô¦¾·JZ¶‚ ‚(Yw®Ý?™rgÖ92ŒºhýìïÖ(æQ-_]¤ÓjqÜ/ÂOósÉÃzf¼„ŽH§m*Œ>‚ÄËêHd•‰#á¢d øÊòÎÚ¿ÑQíæ_˜š¤×$sôB±!hÌMñØƒCOÙý¦ç™¸@$8ú‰p@°bÜ<+ÃûûT °¾9ŸEÓgÜy„5Ž§4WœˆÜý"VU­Cý±8ÅÚ1æ1l¶G‰¤ŸPÔRêíTKo#­±—y5Á^Áªóø@Êeˆê4äø²žØÇùèSio­M/ÖgöØÓ`{˜Êgô„CA¹z䋖© úÜtˆÅ@ôØñcAñÑNTG.qâl”êz`‚ãÕ·Bï"†xH5ܤÔe¸åcnN£E%¸Ò}Yícå%:В@ÜôË£œn}%ï¥Ö¤ñZ¯]º™N½c!øxƒ¾*Ò2ĵ£ŠÓb;šàê«]é¿.¸«ƒv'"C+^_ÃÛ·ÿÔãQ[©¹øÇÀ(8·Íy“šÓt¯ÍÏ1Ágk[òµµÒÌvQÄ·úْ‡6Ñ$óæž.tÉK`®¨ðÆ:FÕ¹¾×ù,3ŒåE†XÊ1°“y&ä^[³´Š/P•¸–_¤©ªîwÜeÑÃ/è·i%qóJ¯ÐùkÎ0Ý,u¶YåbcŸÞGQþÍ3+†|?©Å˜ð²=ƒÌZ|ϕﬞ0#š{§Þ³£“Àüjޟû,ÒaÕø9j{_ûça›œ,ùGªXiחzg˜_êúL´¹†gNa&Z8üDs_ýœ»µô0ÔJ2àáôˇùŽ.´Gz¯çy7V¼´ºòÅɒhã1ÜóV‘Vª¸,±ãþÅs;FqáÆ1Ž.ÿ9ÅϪŽIq»ßÿ&|Ü+,e[2±D™Ø>{šÏÉÿΘ™C½ŒŽ`ûۃ¸ÍÅOüytņ#Ÿ½ìߜº¯å睼†‘ÁÅâÝC%’©):Üd%YjÇ˖ÙLµ±ÍÉÇ¥™•Hlü‰‘´ÜͪØêõˆ«‹y­%`ÊÉS³ÑY¸”tø¿Ÿ1¿7¿.nOävؼÏóëz·˜#ÖåŽÞûŽ¨²‘.‚ŠÜAût۟ÚoÛø³'a=œlø%dþWÒõ1ùbm@ù‚EÕ-ÜÅyiyp$¨ô©%yþóáýŒÀÖe†Ž(ŸWóí.L“ŽÄzœ£äëÿ3jzËéÂî‚&­ÄÅÉN&»Æ¿kr7¦K4c^û¹:}Lå3#éerýWΪe?vÊðº€znZ§ùYsoË«›37Iuo>ªÃ~ŸØ”,O3Zž•+Û'HyÐh–p4§ÌÚÕ®§¤ºO"ÈJD…vâßhŸæãü«™˜¢AÙÇԘ&òL…}nˆå$nÀƒ¿*Qvw<³4‡EÆRù㷆hå¬ ŸMˆ?èFôÛ&Ñdv2[^i(ÓNo%¶ã¥¯ÄjZ½¥7ý¦ÿ'(™­ƒ±ÓÀL}LžÏNºHë$GZ(J2ójÕ02X/C„KõkË¤‘ð†2ÒàQû<I÷¦Ø#–ö#m³3ô€êµP<FLpȲð’hv­ËéÃCÇ¡'ØaBøí$~¢ƒñÅ4ŒK$AþuÅ4¦ëÄÐàWÿÕåöðÇ/&‘jAb)B|3QÄì@FéÑú^ªš(OOa–ìÀE­¤Z”MfŒxËIþTðö'"%RtdE‚V嫳¢j×|¥ á•T‚K¡!Ùf~«ÉÝn@Å-Ñ:ï˜"Õc¶ˆY"}Y¤"rI‘Ä„=(´^?W¥ÀqF­¯S«ñHyõ]R{xb–éä†ÁbU«Z2^nëws‘”n”Ö.¼n’Zì¤à0aiΩa¢G¦«iç ä†”ÛÄ{ŒåŒa”~AyúÓ˞oHoæX´½U­Ä²5)V¯„ôíÆÖ³á.V˜Øá@þnù¾?3yÖkË+g—J±_JvæË.ÏƵôޜ—üŒ91™uv¸‡0©¥Ï"[L]¢7pƓ-º2T‘×â#ˆ(ãVnY‡áo»³vCù£ÍšÂOëÞ-´±’°¤‘ ²¨çÃÓ)êËÿÙaÂNöÃnjv¤¯·k½.=kN‚SͨCr؏‹á$0ۀÿ_%‚'v­T8£ct‚ÓVwÌ9“뱞ŽjJ†S^¾ÙlåïÖ.6oØÌ|n㠏r}+Ëדz¯ÄêŖH˜|mZq^TÛ}ó].(”f7b—Zséz„DVH]«š8RÙ*Û0‘ñpgè•tNäÑg¸²á…ˆ¬Bê_4`ÔáÓ*"O›)câSÅ¢Ao<Og+ÇTÎJ¯6û#ŠŸm²òl9ÿ…ÂA"7;y¾ÿ9ÀÔæÒPiR°å+p_åNd¸tK+dU§¹58²¦Ý@1U'P‘qß?ÿցp²Œˆù«®Ê<vÍD¨uæ삛ºÇ¼¦UZ³šPÑw®cY&‡Vd€,ôbZ†¿yw3ˆ]ã€ü ÑŠ‡*fǜGs¼F}L§°Ú(háÓ5ÌhTžœºÜTÇIÒQ¿KHù0fãXÅO·b,ÒÝrÂ]3QkihÙi± ÛâQӜkdoÖtBÔE·¢âK™¥b%6Ár)E?Ê?ÖÈÓIUíûHìOE)’ifš...D0¯&`M?ÕÞ¹Ðæè¡sdW6¢ßM7VLÏ#±ŽþÜ¢òPÃñ‘íþNF3èíçkA[y™­ ¸†;uÊk*†bµ<‡!C_Š¼«û9#ZÆBmÛI˜GèDò˜–iJÆh~ÈB/üdE’oµðº`‰g²¾Œ·vÆ-.(½{‰du´¹‘YPY=8žR¨Sf5áöò¼˜÷oœ¢²ºÔUqow¼£¨øŠñ­OOå§, Ü7GZiïe:ÂÐQ•[-“G¡J®îå·wµGô„Ô"¦´ñû4ÁÃ|ؙW$-ÂJÖUÑX‘ÉcO`òg›‰Z±Vgz¡e o¹Š}¢pJ6˜d1ZÒëÛ%ÒKi]–)é𳠔7µr®¬ÿ3½š—ÌZ¬­3‡–j€w«ˆÓDK-Ï2›hþ~Ôíçf[1<®8û©ZL è#йXûJC¢{/šµKý6[Ií`ä¯ï––ŒjÕ98é ß$K]))µ¬q3q]ÎåS™nÜړ¿Ž,TŠâ«¾*¦Øª‘Pÿÿ׆Ùy~7dw”˜kGUe¿Jwíᚓ§ÝÙ¢uÝÊßÊú»B«ëûÅ/—¤´.GNƒ~ù^I,3EAJ&¦·º The strangest of what we ordered was the Shiro Senmai Sashi (PHP 390), otherwise known as tripe sahimi. Tripe, often ignored in our own kare-kare pots for its raggedy texture and rubbery consistency, is already a bizarre choice of viand even when cooked. To eat it raw seemed, at first, daunting. For a moment, I could not believe that I was about to eat what looked like leftovers from a science experiment on a deceased alien. To my relief and delight, it tasted less like alien flesh and more like the tougher, worldlier cousin to Chinese jellyfish. I drowned that tripe in its accompanying sauce, a tangy orange condiment that I could have downed all on its own.

IMG_1443

Shiro Senmai Sashi

Having never had diaphragm, I expected some flimsy, membrane-y kind of meat to arrive at our table. The Wagyu-Tokujo Harami (Wagyu beef diaphragm) (PHP 690) looked and tasted like beef, except even more tender and melt-in-your-mouth-soft. Tongue, which I have enjoyed before after years of eating lengua, came in the form of Negi Gyutan (PHP 490), a skirt-steak-esque cut of meat that is best eaten with the mound of salty green onion and brine that accompanies it.

IMG_1442

Yarawaka Huromon

We found ourselves the high-end equivalent of isaw in the Yawaraka Horumon (PHP 390) or soft pork intestines. Grilling it to a medium might get you a great, goopy inside and a somewhat gummy outside, but grilling it long will make it deliciously charred, crispy, and almost like chicharon.

IMG_1436

Negi Gyutan

So if you choose to head onto Yokohama Meat Kitchen, you may want to poke around the menu for some of the more peculiar items. If a challenge means getting to eat stuff like this, then challenge accepted.

Have you been to Yokohama Meat Kitchen? What did you order? Tell us about your experience with a comment below!

This review was conducted solely by the author, who did not accept any form of cash advertising, invitation, sponsorship or payment. It was paid for by the author or Pepper.ph, and the views represented are purely the writer’s own. It is based on several anonymous visits to the restaurant.

Yokohama Meat Kitchen

Address: 16 Jupiter cor Antares St., Bel-Air, Makati City
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Gabbi Campomanes SEE AUTHOR Gabbi Campomanes Gabbi Campomanes was created by several scientists in an attempt to give sentience to root crops, vegetables, and some species of fruit. Unfortunately, the experiment was deemed a failure and Gabbi was banished to live among humans in modern civilization. When she is not reflecting on her existence as a failure to the scientific community, Gabbi enjoys eating, writing about eating, musical theatre, writing for the theatre, collecting socks, and discovering new ingredients to pickle. She is currently completing her degree in Creative Writing.
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One response to “Weird But Delicious: Intestine, Diaphragm, and Liver at Yokohama Meat Kitchen”

  1. […] had its Manila moment in 2015, and it was realized most fully in yakiniku joint Yokohama Meat Kitchen. Going against the trends that littered the city, the restaurant opened quietly early last year, […]

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