Uichi

Richly fatty grilled offal, horumon-filled tonpeiyaki known as Horumon Pei-yaki, and takoyaki to finish: at Uichi, offal takes centre stage, but there are also dishes to change the pace of the meal. One diner described the grilled offal as sweet and savoury, with the sweetness of the fat coming through; they also enjoyed it with bean sprouts. It is a natural first choice for anyone keen to savour the offal itself.

Horumon Pei-yaki is described as combining offal with the mellow taste of egg. It offers another way to enjoy offal beyond the grilled dishes. Diners have also shared impressions of the beef and pork offal, making a selection of teppan-grilled dishes sound well suited to sharing over drinks. One diner ordered takoyaki afterwards and liked its soft, almost molten centre. It is another option for adding a familiar Osaka speciality after the offal dishes.

The menu includes small plates, beer and other alcoholic drinks. You can eat in or order takeaway. Horumon yakisoba and sobameshi are also among the dishes mentioned, making Uichi worth considering for a meal built around teppan cooking.