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          • 주소 Tokyo, Chuo-ku, Ginza, 4-8-11, Zenrin Building F1/F2
          • 위치 Two-minute walk from Higashi-Ginza station
          • 좌석 62
          • 휴무 Sundays
          • 영업시간 Monday-Saturday 11:00-24:00
          • 전화 +81(0)3 3538 5866
          • 가격 Meal for one ¥2,000
          • 메뉴Daechang-gui ¥1,800 Modum-namul ¥1,300 Haemul-pajeon ¥1,500

          Serving scrumptious Korean-style beef intestine dishes
          OHJURI is where you can find properly cooked beef intestines, dishes that give a distinctly Korean vibe, in the middle of the trendiest locale in Japan, the Ginza district. The owner had long worked in the restaurant industry both in Korea and Japan before opening this venture a decade ago to showcase the Korean staples of beef tripe and intestine dishes. The biggest obstacle was to source whole beef intestines, which are legally forbidden from distribution in Japan. The owner now imports premium-quality intestines from the US through a direct channel. The fan base for beef intestines continues to increase as they are found to be a collagen-rich, anti-aging food.

          Tender and savory uncut beef intestines
          Beef intestines at other Korean restaurants are normally served chopped in pieces and completely trimmed of their fat, but OHJURI’s whole beef intestines come uncut with their rich fat content fully preserved to protect their tender texture and savory flavor. OHJURI’s whole beef intestines are tossed with a piquant seasoning, a secret formula well-guarded by the owner, before being grilled and eaten with a homemade sauce containing sesame seed oil and ganjang (soy sauce). Modum-namul, a platter of three varieties of namul (radish strips, bean sprouts, and baby bracken blanched and seasoned) paired with seasoned dubu-gui (pan-fried tofu slices) and beoseot-gui (grilled mushrooms), and mul-kimchi (kimchi fermented in water infused with various condiments) highlighted with pear and bell pepper are two recommendations that both underline the nuttiness of grilled beef intestines and simultaneously wipe out their greasiness. Haemul-pajeon is also a popular choice.







           한국식 곱창 요리의 진수
          <오주리>는 일본에서도 가장 트렌디한 명소인 긴자 거리에서 한국의 토속적인 음식인 곱창 요리를 제대로 즐길 수 있는 곳이다. 오랫동안 한국과 일본에서 외식업에 종사한 사장이 경험을 살려 10년 전 한국식 양과 대창을 본격적으로 선보이기 위해 이곳에 자리를 잡았다. 당시 가장 어려웠던 점은 일본 내 유통이 금지된 통대창을 구하는 일이었는데, 지금은 노력 끝에 미국산 고급 대창을 직수입해 이용하고 있다. 최근 소 내장이 콜라겐이 풍부한 안티에이징 푸드로 인정받으면서 곱창 붐이 일고 있다.

          부드럽고 고소한 대창을 통째로 요리
          반을 갈라 속을 제거한 일반 대창구이와 달리 통으로 구워내는 통대창은 가격이 다소 비싸지만 부드럽고 고소한 맛이 일품이라 단골손님이 많다. 며느리도 모르는 특제 비법으로 만든 매콤한 소스로 맛을 낸 통대창구이는 특히 참기름과 간장을 섞은 양념장에 찍어 먹으면 더 맛있다. 여기에 무, 콩나물, 고사리 등 세 가지 나물 위에 양념한 두부구이과 버섯구이를 올린 모둠나물, 배와 파프리카로 맛을 낸 물김치를 곁들이면 대창의 고소한 맛과 잘 어울리며 느끼한 맛을 없애주고 식욕을 돋워준다. 이밖에 노릇노릇하게 지져낸 해물파전도 곁들이 메뉴로 인기가 높다.


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