Naizo (offal) restaurants are popular. Different organ meats (everything from snout to tail) can be eaten rare, grilled, or even in hot pots. This hot pot is filled with vegetables, tofu, and innards. The trick with these hot pots is that the offal usually needs to be cooked a long time until tender. This was at a restaurant in Tokyo. We were disappointed as the innards were very tough. We prefer ordering "nikomi" which is usually simmers all day long and is tender by the time customers come in the evening. For innards, rare and grilled is preferred.
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