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2022-08-05
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Have heard many good things about this restaurant: that it served mainly deep fried food, but was so skillfully done that even people prone to mouth ulcers felt fine afterwards. Run by husband and wife team with friendly young server assistant. Many chefs liked to have their late supper there in pre-covid times. Decided to tag along Brother’s lunch. Not a big place; counter seating ard 12. 2 individual tables but those weren’t filled. Trio of condiments, being red wine sauce, sour sauce and sal
Decided to tag along Brother’s lunch. Not a big place; counter seating ard 12. 2 individual tables but those weren’t filled.
Trio of condiments, being red wine sauce, sour sauce and salt.
Brother took care of ordering. Here’s what we had.
水雲 in vinegar
Chicken wing- they loved theirs saying very aromatic with the sesame but I thought mine could be hotter.
Eel
沙錐魚
Squid
Onions. So sweet and fragrant. Everybody asked for seconds.
Abalone with liver sauce on top. Very tender.
Scallop
Garlic/ very big and juicy
梅頭pork- must order item. DietGoddess thought hers was too fatty but I didn’t agree. Perfect.
Prawn with head
Crab leg
Tomato and pork roll. Tomato inside was piping hot.
淮山
“萬願寺” Green pepper from the Kyoto area- very big and long; sweet and not spicy at all.
Spaghetti in creamy white sauce with Salmon roe in the bottom.
Chazuke (茶漬飯)
Dessert was a choice of IceCreams I didn’t like, so didn’t order any.
In summary: excellent experience. Even tho I’m not a fan of Kushiage in general (too hot air), must try this restaurant at least once.
張貼
