The fluorescent squid with Yoshino Ge powder ｜ two ingredients that are not on my preferences are met.
Tomato with egg yolk vinegar + seasoning garlic for onion buckwheat ｜ Tomato is really sweet, probably the sweetest tomato ever eaten.
Small stir-fry ｜ 16 Island Seagull, Salmon, Bee Fish
Soft porridge three flavors ｜ 100 meters of water remaining, with seasoning golden mushrooms, salmon, small silver fish. Rice with spicy seeds, the next meal.
Jinmu Luancai Luan rice ｜ I thought it must be a bowl of rice with a burst of incense, the result is not tasty in imagination, slightly disappointed.
Black sugar maple cake + macach ｜ Sakura season and oranges, orange sweet, did not lose the Japanese and oranges must be sweet insistence, I can not.
Orange juice ｜ a thin-skinned sweet orange せとか juice. Delicious.
We went in and ordered some cheap burglars to burn, and rice dumplings, and took up a large stove to sit down to bake the fire. In the middle of the stove on the iron shelf, boiling hot water. Outside seating and the quilt, too, is good. The thief burns, roasts the fragrant fragrant, half the chicken is hung on the long sign, take in the hand heavy. Put the wings wrapped in sweet sauce and some of the leg meat after eating, to the remaining half a catty roast chicken breast, sink into meditative, good health. Seven rounds of roast meat, delicious! The beef is very fresh, thin slices, gently baked on the small stove, it will be rolled into a ball, and the grease drops. It is too fragrant, you can eat a big bowl of rice! More beef! I was surprised by the rice ball, a solid carbon bomb that weighs a kilogram 💣 Did you eat it? ? The rice balls were filled with stuffing. It was plum filling from one side, and dry and sweet filling from the other. I put the roasted beef on top and ate it hard. I didn't finish it until the end.
A small private room with a small table in the middle, with a cast iron pot on it, came in, after the pre-cooked tofu and tempura, and aunt in kimono, carrying a large plate of meat. A5 OMI cattle, the fat distribution is extremely uniform frost drop and the cattle are bright pink, the appetite is greatly increased when you see the meat. Smear the butter on a hot pot, pour some cut (sushi roast juice), and aunt picks up the first meat to cook. I didn't expect that the meat is bigger than the pot, my friends and I are stupid (ΩДΩ). The first slice of meat, only egg rind, even fat after the frying soy sauce and a little sweet, soft, smooth and tender. A whole slice will not feel greasy, greatly satisfied. Next, in Shouxi roasted juice when the rinds, into the bean curd, konjac and onions fry. After the vegetables are ripe, put the second slice of meat into a bowl, and let the meat change color over-fire. Add the vegetables in a bowl. Add the second bowl, and fill the tender meat with a sweet slice of onion. In the third round, onion and mushrooms are cooked in a pot, followed by meat and chrysanthemum (like orange), and then served in a bowl. The final staple is a specially made jujube, Shouxi roasted juice to the bottom, and rice in the egg.
The location is at the junction of Sanjo Famous Store Street and Teramachi Kyogoku Shopping Street, diagonally across from Doraku Crab, and it will be a short walk from Sanjo Famous Store Street in Heyuan Town. The day sukiyaki course will be cheaper than the evening one, and of course the quality content will definitely be streamlined. The lunch sukiyaki set meal for one person is three slices of beef, some vegetable tofu, konjac, a bowl of rice, beef floss, a small dish of Beijing pickles, drinks (I chose a pot of tea), a slice of honeydew melon and a cup of tea after the meal (So before you can choose not to choose tea), such a serving including service fee is 7,128 yen/person, and the whole female generals will cook, and everyone must order the same set meal. I booked through the hotel’s front desk and was told that a credit card was required for guarantee, and cancellations within three days were not accepted. Three pieces of meat in the lunch are different parts, the first piece is the shoulder, the most amazing, this piece is not cooked with vegetables, first put butter in the pot, then sprinkle sugar, then put the beef on top, put soy sauce, the beef is good It is eaten with raw eggs. The other two slices are cooked in the pot with the vegetables. Originally, I was more resistant to raw eggs, and I thought the price of three slices of beef would be a little expensive, but after the first slice of beef, I felt the wonderful touch of the beef wrapped in smooth egg liquid melting on the tip of my tongue for the first time. At that time, the only thought was that the price of this beef was not expensive at all, it was worth it! The second is to agree that raw eggs are the soul of sukiyaki! Because I am from Shanghai and I also put sugar in my dishes, I think their sukiyaki method suits my taste. When we finished eating and going downstairs to put on shoes, the lady serving us also quietly followed and knelt aside quietly. After putting on her shoes, she got up and was about to go out, but she couldn't afford to kneel until we went out. After coming back, I still have a good aftertaste of this sukiyaki. The unanimous comment is that next time I go to Kyoto, I will go to Mishimatei to eat a better set meal in the evening.
The century-old sukiyaki restaurant first spreads a layer of butter on a hot pan over a medium-low heat, then spreads a large slice of thinly sliced beef, sprinkles with a layer of sugar, and finally tops the sauce and seasoning wine. The first bite is the most amazing, the beef is dipped in raw egg liquid and put in the mouth, full of flavor.