Mishima Tei Honten

Blanched fluorescent squid with Yoshino arrowroot｜Two ingredients that are not my favorite come together. Tomatoes with egg yolk vinegar + seasoned miso, scallions and buckwheat | The tomatoes are really sweet, probably the sweetest tomatoes I have ever tasted. Side dishes | Jukushima seaweed, sea bream roe, butterbur Three flavors of soft-cooked rice｜100 rice that still retains moisture, plus seasoned enoki mushrooms, cod roe, and small whitebait. The visual sensation of rice with spicy food is perfect for your meal. Golden sea bream and celery rice｜I thought it must be a bowl of fried rice, but it turned out not to be as delicious as expected, so I was a little disappointed. Brown Sugar Sakura Cake + Matcha｜Japanese confectionery during the cherry blossom season is so sweet. I haven’t lost the Japanese insistence that wagashi must be sweet. I can’t. Tangerine Juice｜Juice of an orange with thin skin and sweet flesh. Delicious.

We went in and ordered a few cheap yamabatsu grilled chicken and rice balls, and took a big fire pit to sit and warm ourselves. On the iron rack in the middle of the fire pit, hot water was boiling. There were also kotatsu grills on the seats outside, which was great. The yamabatsu grilled chicken was roasted to a crispy aroma, and half of the chicken was hanging on a long skewer, which was heavy in my hand. After eating the wings and part of the leg meat wrapped in sweet sauce, I fell into deep thought about the remaining half a pound of roasted chicken breast, which was so healthy. The seven-round grilled meat was delicious! The beef was very fresh, sliced ​​thinly, and gently roasted on the small stove, it curled up into a ball, and the fat dripped down. It was so fragrant that I could eat a big bowl of rice! More beef! The rice ball, I was shocked, it was a solid carbon water bomb weighing almost a pound 💣——How could I eat this? ? The rice ball was stuffed with fillings. If you bite it from this side, it is filled with plums, and if you bite it from the other side, it is filled with sweet dried gourds. I also put the roasted beef on top and took a big bite. I didn’t finish it until the end.

A small private room with a small table in the middle and a cast iron pot on it. After eating the appetizers of tofu and tempura, an aunt in a kimono came in with a large plate of meat. A5 Omi beef, the fat distribution is extremely even and the marbled beef is bright pink, and the appearance of the meat is appetizing. Apply butter to the hot pan, pour some cut (sushi sauce), and the aunt picks up the first piece of meat and puts it into the pan. Unexpectedly, the meat is bigger than the pan, and my friends and I were dumbfounded (ΩДΩ). The first piece of meat is only dipped in egg liquid, and the even fat is soaked in the aroma of soy sauce and a little sweetness after frying, making it soft, smooth and tender. You won't feel greasy even if you eat a whole piece, which is very satisfying. Next, when the sukiyaki sauce is bubbling, add tofu, konjac shreds and green onions to fry. After the vegetables are cooked, add the second piece of meat, wait until the meat changes color due to overcooking, and serve it in a bowl with the vegetables. For the second bowl, fill the tender meat with the sweetness of green onions. In the third round, onions and enoki mushrooms are put into the pot first, followed by meat and spring chrysanthemum (similar to mugwort stalks). After the ingredients are cooked, they are served in a bowl. The last main course is the store's special zasui, with sukiyaki sauce as the base, rice added and egg liquid poured over it.