"It's an unpretentious shop with a motto because it's early cheap, so please feel free to come," says Kentaro Hirata, the owner of the store. The secret of deliciousness is handmade. The chili oil is also homemade, and it is boiled over two-and-a-half hours with four kinds of Ichimi peppers and five kinds of spices added to the oil, trapping the umami and aroma. The two major signs, Sichuan Mapo Tofu and Sichuan Dandan Noodles, are the gifts of polite work that can be spared.

A popular store of Akashi-yaki, which was founded in 1956 and is familiar under the name of "takoyaki". The specialty takoyaki, which contains fresh live octopus from Setouchi, is reputed to be boring no matter how many of them you eat. Let's add it to the dashi and taste it. One serving 10 pieces for 700 yen.

On the next day, a store specializing in Suji Tamadon, which is sold out, is located in the basement of the center plaza Nishikan in Sannomiya, Kobe. The beef streaks of Japanese Japanese black beef beef, which are full of collagen, are slowly boiled and simmered, and are finished with a sweet and spicy gentle taste. It is delicious to eat with hot spring eggs. The popular Kobe beef Kyokyu curry bowl is a recommended dish that combines the elegant dashi of Kobe beef A5 rank and the gentle curry of your mother.