Yamashiroya
(Source: 食べログ)
”Anago Meshi” Using a Branded Rice of Hiroshima
Yamashiroya’s “Anago Meshi” （1,900 yen） uses only Japan’s highest level branded rice, Koshihikari. They carefully select rice, as rice plays a main role as well as other ingredients used for bowl rice dishes.
(Source: 食べログ)
“Anago Meshi” with Savor Flavor of Grilled Conger Eel
Their proud dish is “Anago Meshi” （1,900 yen） in which grilled well and savory-smelling fillets of conger eel are tightly laid on rice in a bowl. Conger eel tastes lighter, simpler, and more elegant than eel.
(Source: 食べログ)
The First Thing When You Get to Hiroshima is “Yakigaki”
A standard dish to try Hiroshima’s specialty oysters is “Yakigaki” （400 yen / 2 pieces）. They serve hot and freshly grilled oysters. The smell of soy sauce and grilled oysters is tantalizing. Their big size oysters have no fish smell and springy texture, and are very succulent full of flavor.
(Source: 食べログ)
(Source: 食べログ)
”Anago Meshi” Using a Branded Rice of Hiroshima
Yamashiroya’s “Anago Meshi” （1,900 yen） uses only Japan’s highest level branded rice, Koshihikari. They carefully select rice, as rice plays a main role as well as other ingredients used for bowl rice dishes.
(Source: 食べログ)
“Anago Meshi” with Savor Flavor of Grilled Conger Eel
Their proud dish is “Anago Meshi” （1,900 yen） in which grilled well and savory-smelling fillets of conger eel are tightly laid on rice in a bowl. Conger eel tastes lighter, simpler, and more elegant than eel.
(Source: 食べログ)
The First Thing When You Get to Hiroshima is “Yakigaki”
A standard dish to try Hiroshima’s specialty oysters is “Yakigaki” （400 yen / 2 pieces）. They serve hot and freshly grilled oysters. The smell of soy sauce and grilled oysters is tantalizing. Their big size oysters have no fish smell and springy texture, and are very succulent full of flavor.
(Source: 食べログ)
