Our seven-course menu included sashimi, tempura, sushi and soup, and cattle, fish and vegetables, most of which were delicious (I was interested in soy milk, Japanese fried eggs and dessert). Each was well-displayed (especially appetizers). Beautiful park in the middle - quite cozy. Service was excellent, attentive and polite!
The store is the atmosphere and the appearance of the old store. Just the right music. Wooden desk and chair bench. The menu on the wall, coffee today and toast today. I need to borrow a place to work, only one cup of coffee. The shop is matched with two, one is UCC match, another is the home match is mainly blue mountain. Huo, blue mountain to do match, must taste. Taste, slightly acid, accidentally put in cold drink also OK. The cold cups in the shop are lovely, and the mats with their own logo are lovely. If it is summer...
A snail tail of the ordinary food, I just want to eat. I tried to compare with brucia: "want to eat snail tail. Big snail tail, celery, carrot, rosemary, and wine, with a large iron pot full of six hours of the kind." He took a half-person-high iron pot from the goodness. Choose a good day, put the tail of the cow head into, and then tons of tons of red wine, day and night to gargle. Then I eat the extraordinary snail tail! The tail was gargle soft and gum, and also in the pan fry to the coke, just to the table. The oysters stick to the corners of their mouths. There is not much meat on the tail bones. They can only cut two pieces with a knife. They are held in their hands and double their happiness. They are scented until they faint. The Italians will eat warm stews in winter, and they will splash out with the soup of the oxtail soup. The oil from the tail oozes into the soft carbs. I eat it and I scold my heart, "How many calories are this tm! Scented and oily!" Tell him the tail is delicious, and skim off some oil next time. Brucia nodded: "Health is important, I don't skim oil." Chef's principle is to eat well (more oil). "But I can't take my weight!" Brucia said sympathetically. "No."
Close to Kiyomizu-si, a regular restaurant for chefs
Sometimes eating dishes is not just to taste a taste, but a feeling.