Honke Shibato Review

The eel rice is delicious, the price is distressing, the most cost-effective way to eat is to eat the set meal at noon on weekdays, although the eel in the set meal is smaller than the evening, but the sauce and practice are the same, affordable first choice.

This home is located in Osaka City, Osaka Prefecture. The waiter service is very good. The waiters are polite. The menu has multiple language choices. I ordered a weight. The fish is fresh and tender. The rice grains absorb the salmon juice. It is very delicious. You must come to Osaka to try it!

This carp rice in Chaiteng! At that time, I saw that this century-old store was recommended by many people. It is said that it is the 15th generation and has a long history! We went at noon, so there is no appointment and there is a place. If you want to go at night, it is best to make an appointment. Because it is freshly baked, you have to wait for20-30 minutes after placing the order. Osaka grilled salmon rice (medium) 4120 yen (about 254 RMB), don't look at him only four roasted oysters above, in fact, there are another four in the middle of the meal, the portion is not small at all! The salmon is gorgeous in color, tender in taste, not bone at all, and is very tasty. Rice is also very delicious, the rice is clearly QQ, very delicious ～ Chai Teng roasted three eat package (small portion) 3120 yen (about 191 RMB), this is the three eats of salmon: eat directly, add seaweed, mustard, onion after eating and add tea to the second way to eat rice! These foods make the taste richer, and they can also relieve the greasy sauce.

The old Osaka style salmon shop, which was founded in 280 years, is now in the 15th generation. The eighth generation of Edo Shogun, the favorite salmon shop of Asahikawa Yizong, was the general's general's imperial salmon rice. Now it is also the oldest and most famous salmon shop in Osaka. If you don't make an appointment, you will be full at the hotel. If you go late, there may be a day's salmon sold out. Roasting salmon seems simple and difficult, "stranding ち 3 years, cracking き 8 years, き life", that is: to practice the squid string to the bamboo sign for 3 years, killing salmon cutting squid to practice 8 years, roasting squid needs to practice for a lifetime. The Kanto and Kansai salmon production method is different, Kanto is to cut the salmon from the back, then steamed first, then go to the charcoal fire roast. Kansai's practice is to cut the salmon from the stomach, and then not steamed directly roasted. So Kansai's salmon oil water is more sufficient. It is summer and it is the most fat season for salmon. There are five floors in the store, divided into Japanese-style tatami rooms, tables and chairs, and large private rooms. Salmon side dishes include vinegar-soaked salmon, salmon egg rolls, salmon liver, gossip and so on. The staple food is Osaka wind eel rice and Shiito wind eel three. Osaka wind eel rice rice is different from Tokyo. Tokyo is directly covered with eel on the rice. Osaka wind is covered with eel on the rice, and eel will be added in the middle of the rice. The salmon here is fatter, a lot of oil, the salmon skin is very burnt, and there is a smoky fragrance. In the Kansai area, it is a remarkable salmon rice, but the service in the store is generally the same, and the wine list is relatively small.

日料店，有年头的老店，烹制精美，菜肴选择余地也大，总之，是一家令人满意的餐馆。

店里音乐🎵恰到好处，非常适合晚上下班之后和朋友来这小聚，能缓解一天的疲劳

食材特别新鲜，真的是超有诚信的商家，平台的优惠券也很划算，会越做越好滴！

看到评价还不错就来了，确实跟大家夸的没有出入，希望店家继续保持噢