The Osaka roast shop in the downtown area is 33rd this year. The signature beef tendon roast, the salty aroma of Osaka with the stewed beef tendon, has the foreign characteristics of Kobe. This winter, they can't miss their oysters. The four big oysters are hidden in the hot Osaka roast, with the entrance of the cake, and the oysters' gravy is sprayed on the noodles. Finally, you can't mention fried chicken skin without sauce and seasoning with salt, which is rare in Kansai. But the precise fire control makes this seemingly simple fried chicken skin have a special flavor. The multiplication effect of chicken oil and salt, killing beer!