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Your Food Adventure  Great article on Osaka from last weekend's
WSJ - Part 2  mbloes Jul 2, 2013 11:49 AM  THIS SENSE OF
CULINARY ECONOMY is also experiencing a global
renaissance—witness the popularity of nose-to-tail places from
London to Bangkok—and informs another distinctively Osakan food
style: horumon-yaki. Horumon means things typically discarded
(the third stomach, the base of the tongue, even the aorta) and
yaki means grilled. In Osaka these things are prized in all
forms, whether sautéed and served as street food or marinated by
hand with meticulous care at high-end horumon-yaki restaurants.
Three years ago, Takashi Inoue, a native Osakan, established his
eponymous horumon restaurant in Manhattan's West Village. His
faith in the food of his hometown paid off: Takashi is packed
most nights and has received the highest praise from critics and
scores of New York foodies. Around the same time, another Osaka-
related restaurant hit the ground i