Archives: Travel Post

There are many customers who fall in love with the eel dishes that artisans make with great taste. The plump eel body is exquisitely tangled with the sweet sauce they use while adding it since its inception. It is also worth trying kimono and white ware.

I want people who work in the downtown area to be satisfied, and I continue to make tendon with full volume and thick eyes. tendon 2300 yen, 2,800 yen, and 3,300 yen. There are no affiliated stores or branches, so I can't taste it unless I come here.

A yakiniku restaurant where you can enjoy the finest grilled meat. Yakiniku lunch with rice, soup and small pots on all menus is popular. In addition, "drink bar set" and "viking set" can be added at an additional cost. The salad bar of the "Viking Set" is lined with chigumi, toppogi, and a specialty curry with Matsusaka beef, all you can eat for 70 minutes.

A shop specializing in Dōjō cuisine that continues from the first year of Kyowa (1801) during the Edo period. The building built by the merchant house, which was rebuilt in 1964, has a lot of texture, leaving the impression of the time of its founding. The first floor is a built-in room full of Edo emotions. Recommended throat is 3000 yen. They are duped into their own drunk dojo and then lined up in shallow iron pans. Put plenty of green onions on a charcoal fire while cutting it in small pieces, and prefer Shichimi and Sansho. In addition, there are whale dishes and winter-only first dishes.

Founded in Gyeongsang 2 (1866). At a time when it was difficult to preserve the freshness of seafood, the craftsmen of Edo came up with one piece of Edomae sushi. We continue to adhere to such classical techniques. Boiled, zukes, vinegar jime, kelp jime, etc. further enhance the taste of fish.

A shop of a shop owner who is passionate about making delicious sushi. He is also particular about the tools, and uses an ice-cold refrigerator or a cypress netting box that keeps the moisture in the netting. Shari is cooked in a large black steaming using a charcoal fire and finished with red vinegar and natural salt. Extreme material, work is also excellent. The pickled sauce is made by pickled in tsuyu, which is made from boiled soy sauce with the addition of hukyu. A surprisingly rich flavor spreads.

The specialty is the use of squid. As the shopkeeper said, "In order to claim a live fish, freshness is still a life," the squid, which is meticulously transported directly from the harbor by a private transport vehicle, swims around in the tank briskly until just before the handling. The freshness of the dish is so clear that you can see through it. The crisp taste of the yellow soy sauce enhances the sweetness of the squid.

A specialty miso soup shop where you can taste nostalgic and new miso soup, with a selection of organic vegetables that are particular about the country and the producers. In addition to miso soup, rice balls filled with attention are also popular. On the second floor, works by world-class calligrapher Sōyun Takeda are displayed like a gallery, and it is attractive that you can enjoy art.

Loach is said to have a high nutritional and tonic effect as there is a word of "one eel, one loach". It is a hot ingredient for women because it has a lot of upper collagen, which is low in fat, high in protein and rich in calcium. The basic mold of the old-fashioned Edo-mae sweet and spicy cracks are poured and stewed. A whole loach made of mud-spewed loach by taking the time 1850 yen, a bone-removed honenuki pan 1950 yen, a back-folded, entrails and bones removed, a bamboo-boiled, egg-bound Yanagawa pot made into an egg-bound 1950 yen. Put plenty of green onions on the boiled loach, sprinkle with pepper and shichimi and eat hot hot. I also want to try Dozeu's kabayaki and Dozeu Tang fried.

A 140-year-old sukiyaki with its own making of both Kanto and Kansai styles. Meat is suitable sashi meat. The special offer is sweet but not kudosei, which fits the sweet flavor of the beef beef of the Japanese beef. In addition to Japanese-style rooms, there are also Western-style rooms and banquet halls, which can be used for various purposes.