(Source: 食べログ)
Hamaryori, or seafood cuisine in Japanese, that uses original tastes of the ingredients are served in this restaurant. Their a-la-carte menu is dynamic because it was invented by Wakadaisho who grew up in the port town. These dishes will surely satisfy you.
(Source: 食べログ)
Asamuki-kanimi Kani-miso nose, or crab flesh pealed in the morning with crab innards, (500 yen) is the most popular menu at this restaurant. The solid snow crab is served with the rich crab innards on top, and the combination of sweetness of flesh and bitterness of innards is just perfect.
(Source: 食べログ)
With Akabuta no baraniku-shioyaki, or salt-grilled red pork (780 yen), they use free-range pork raised with strictly controlled feeding to maintain quality. Every time you take a bite of the firm meat, you can enjoy the juices of the meat.
(Source: 食べログ)
(Source: 食べログ)
Hamaryori, or seafood cuisine in Japanese, that uses original tastes of the ingredients are served in this restaurant. Their a-la-carte menu is dynamic because it was invented by Wakadaisho who grew up in the port town. These dishes will surely satisfy you.
(Source: 食べログ)
Asamuki-kanimi Kani-miso nose, or crab flesh pealed in the morning with crab innards, (500 yen) is the most popular menu at this restaurant. The solid snow crab is served with the rich crab innards on top, and the combination of sweetness of flesh and bitterness of innards is just perfect.
(Source: 食べログ)
With Akabuta no baraniku-shioyaki, or salt-grilled red pork (780 yen), they use free-range pork raised with strictly controlled feeding to maintain quality. Every time you take a bite of the firm meat, you can enjoy the juices of the meat.
(Source: 食べログ)