(Source: 食う・寝る・あるく)
They continue to use the same sauce which has been passed on since the opening by adding a new sauce, and they use it for Hitsumabushi. And Misosuki is made with Asajime Akadori, locally produced chicken, and secret miso based on Hatcho-miso. They still carefully keep the traditional taste.
(Source: 食べログ)
One of the popular dishes "Combination meal of Hitsumabushi" (3,980 yen) has a great harmony created by juicy Japanese eel and its secret sweet sauce. The chef carefully roasts the eel with a brilliant technique of controlling the fire, and its soft texture is something they are proud of!
(Source: 食べログ)
Misosuki, as popular as Hitsumabushi, is a great hot pot made with Mikawa Akadori (the high-end chicken of Aichi prefecture), plenty of vegetable and restaurant's secret sweet and salty miso. Their secret miso is the mixture of Hatcho-miso which Nagoya cuisine is not complete without, and chicken soup stock. It goes well with rice as well!
(Source: 食べログ)
(Source: 食う・寝る・あるく)
They continue to use the same sauce which has been passed on since the opening by adding a new sauce, and they use it for Hitsumabushi. And Misosuki is made with Asajime Akadori, locally produced chicken, and secret miso based on Hatcho-miso. They still carefully keep the traditional taste.
(Source: 食べログ)
One of the popular dishes "Combination meal of Hitsumabushi" (3,980 yen) has a great harmony created by juicy Japanese eel and its secret sweet sauce. The chef carefully roasts the eel with a brilliant technique of controlling the fire, and its soft texture is something they are proud of!
(Source: 食べログ)
Misosuki, as popular as Hitsumabushi, is a great hot pot made with Mikawa Akadori (the high-end chicken of Aichi prefecture), plenty of vegetable and restaurant's secret sweet and salty miso. Their secret miso is the mixture of Hatcho-miso which Nagoya cuisine is not complete without, and chicken soup stock. It goes well with rice as well!
(Source: 食べログ)