Archives: Travel Post

A cafe located on the second floor of the soy sauce storehouse of the soy sauce brewer, Hamada soy sauce, 200 years old. Soy sauce, where the cafe is located, has been renovated by global architect Kengo Kuma, and has gained popularity in its modern atmosphere. On the menu, you can enjoy Japanese-style sweets unique to Soy Sauce Kuramoto, such as soy sauce soft, which is made into a habitual dish, and mitarashi dango, which has a delicious homemade sauce. In addition to the cafe, there is also a shopping space "Kura shop", which allows you to purchase Kumamoto's soy sauce, original condiments, and miscellaneous goods.

The pork bone soup, made by using only a pig's head, is stewed and goes well with shikoshiko noodles. It can be eaten refreshingly, and there are many returning customers from outside the prefecture as well as locals. The handmade pork-rose char siu is low in fat and is well received by female customers.

A mass Chinese restaurant located in the north of the city of Kumamoto. There are plenty of menus such as Kumamoto's specialty Taiping Yan, soy sauce noodles, Chinese rice bowls, and grilled beef noodles. The popular Taiheiyan 750 yen soup is a chicken glass soup with low oil, simple, but rich, and kelp, garlic, and ginger. Taiping Yan 800 yen with rice with kala-fried Tang Yang and small rice is a good deal. It is a restaurant that draws on the flow of the traditional Chinese restaurant "Horai", which is nostalgic for local people. Delicious pewhen lunch. Time service 11:30 to 14:00 (except Sundays and public holidays), 100 to 150 yen discount.

The shop is a converted old sake brewery. Omurice, which is made up of four fresh eggs that are sent directly every morning, is popular. The harmony between the soft-boiled egg and the signature tomato sauce is stunning.

Based on the concept of "tart that snuggles up to everyday and season", you can enjoy tart and various craft beers that change with the season.

While the atmosphere is upscale, you can enjoy Sichuan cuisine at reasonable prices. There is also a specialty of Kumamoto's Taiping Tsubame on the menu, and fresh seafood is used for soup. Ingredients such as seasonal vegetables mainly from local products are gorgeous with 13 to 14 species. 1000 yen for the Kumamoto specialty Taiheiyan, which is finished with a special flavor made by Yingxiang. I am glad that dishes that focus on safe and safe materials, such as using vegetables grown with organic and pesticide reduction as much as possible, because it is OK to adjust the spiciness according to your taste. There is also a round table and a private room in the shop full of elegance and luxury, and it responds to the situation in a fine way. Let's make an appointment and leave.

We use torahugu from the agusa "Ogawa Fisheries", which is patented as non-toxic puffer fish. At lunch, you can taste puffer fish at a reasonable price, such as Fugu Sashi Gozen 3300 yen. In the course dishes, 5500 yen ~, there is also a mountain tea flower course, 7700 yen, where you can also taste white children.

In Toraya, there are various private rooms so that you can relax the "real taste" without heart.

A chocolate bar on the first floor of a building on Poolscourt Street in downtown Kumamoto. Master handmade chocolates and original chocolate cocktails are popular. Chocolate cocktails are available in two types: dark chocolate base and white chocolate base.

About 40 years in existence, a tavern with an unpretentious atmosphere attended by local foodies. The boasting menu is a horse-stabbing of the Kuriyama Ranch, which has a good reputation in Kumamoto Prefecture. It is well received by tourists who are looking for horse stabbing, with a selection of valuable sites such as levers and patrons every day. If you order a horse meat platter of 3850 yen, you can enjoy the taste of horse meat, such as marbled horse stabbing, hategami, futago, and leva stabbing. In addition, there are a wide variety of single-dish dishes with shochu and sake, such as fish and shellfish directly from Amakusa, yakitori grilled with Bōchō charcoal, and handmade spicy lotuses.