01 / ABOUT THE PLACE
About this place
At Hanako, part of the appeal is choosing both the cut and whether to have it seasoned with salt or sauce. This standing bar grills cuts including beef tongue, premium tripe, premium skirt steak and marucho. Visitors have singled out abura for its soft, yielding texture and notably sweet fat. Akasen is praised for its satisfying chew, and one diner noted that the green onion served alongside it brought out the flavour.
Grilled horumon can be ordered in portions from 100g to 1kg, making it easy to start small or sample several cuts. One visitor described the sauce as sweet and savoury; another enjoyed tecchan seasoned with salt as well as the sauced version. If you want to compare cuts such as abura and tecchan, ordering some with salt and some with sauce is one way to do it.
The small plates include simmered beef offal, mimigā (pork ear) and salted cabbage, offering something to snack on between grilled dishes. For a more substantial meal, there is kasu udon or horumon udon. Both appear on the menu, and visitors have also shared their impressions of the udon.
Drinks include draft beer, chu-hi and highballs. One diner paired abura with lemon sour, describing how the citrus made a refreshing contrast to the richness of the offal. Others have enjoyed beer with grilled horumon. Whether you are stopping for a drink or putting together a meal of several cuts, the menu allows you to set your own pace.
