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加古川かつめしを供する店のなかでも、ひと際人気を集める喫茶。約10種の調味料を独自にブレンドしたドミグラスソースは、まろやかな風味が特徴。かつめしはビーフとポークの2種が揃う。牛ヘレかつめしも追加。ビーフ1000円、ポーク880円、牛ヘレ1400円。
"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.
Located near the port of Oiso on the island of Awaji, there is a Japanese restaurant where you can eat mainly seafood such as puffer fish and hamo. The recommended is the Hōraku course, which is 4600 yen or more.
Located in front of Kinosaki Station, it was established in the Taishō period. In addition to sushi such as one crab miso warship roll for 2,000 yen, crab sushi (chirashi) 1700 yen, and crab bowl for 1500 yen, dishes using sweet crabs that can be melted are available directly from Kasumi. You can enjoy it at a reasonable price. During the season, it is so popular that there is a line. Various sushi is takeout OK.
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