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.