Restaurant NICO

Speaking of Daikokiya, Tendon. It is so big that you can't see the rice, and the shrimp tendon that protruded from the bowl is popular. It is known as a long-established Edomae Tempura established in 1887. The deep-fried tempura in sesame oil is deep-fried and has a good flavor, with a light aftertaste. There is also an annex in the immediate vicinity. Shrimp Tendon 2400 yen. Tendon 2000 yen ~. Course 4000 yen ~.

Shigeyuki Sato, a master with an unusual background of teaching Japanese cuisine abroad. The dishes are very royal roads, and traditional Kyoto cuisine that does not spare any effort, such as winter melon shrimp soboro, which is made from baked shrimp and boiled winter melon, and steamed kapura with silver bean flavor. Serve. The duck loin, which is finished in pink with exquisite fire, is exquisite.

You can enjoy the dishes and drink menu in the bright and open air of the West. The interior wrapped in Turkish blue with the image of the Mediterranean Sea is a space full of resort feeling. The strawberry menu is a thick cut sandwich. It is a healthy open sand with plenty of vegetables, and the impact of the appearance is enough. The drink menu includes cold press juice, which is popular with women, and a full-fledged cafe extracted from La Chinbury's espresso machine. Alcohols such as original cocktails are also available and can be used as a dining bar.