Himeji Gourmet Journal
“Taishusakaba(Pub) YUMENOMAI” is an attractive Izakaya to enjoy casually as the...
"Taishusakaba(Pub) YUMENOMAI" is an attractive Izakaya to enjoy casually as the name suggests.
The barrel of local sake from Banshu placed in front of...
Most popular
Gyusuji nikomi
Gyusuji nikomi is a popular menu that uses beef tendon, which contains plenty of collagen.
The beef tendon for stewing is washed with running water...
380yen (+tax)
Kushi tempura Mochi
Tempura is a very popular dish for foreign people, cut ingredients into small pieces, skewer, then fry in batter, this is "Kushi tempura"(skewered tempura).
It's...
120yen (+tax)
Daikon no kara-age
This is a deep fried bite size daikon. Uncooked daikon is simmered with Japanese style broth and macerated well. Deep fried daikon is cooked...
280yen
Tori Bonjiri
Tori(poultry) no bonjiri is chicken meat around tailbone. Bonjiri is a part with the right amount of fat among poultry, it has a more...
150yen (+tax)
Himeji Gourmet news
Green apple-highball
Green apple Highball is a kind of green apple flavored cocktail that is based on whisky mixed with soda.
Itawasa
Itawasa is what thin sliced kamaboko seasoned wasabi and soy sauce.
kamaboko on the board is responsible for the name. Kamaboko is made from finely...
Kushi tempura Anago
Kushi tempura is a bite-sized ingredient on a skewer and deep fried in batter.
Anago(conger) is an elongated fish, resembling an eel, but the flavor...
Kushi tempura Camembert
Kushi tempura is a skewered food made from bite-sized ingredients on a skewer and deep fried in batter made from flour and water.
It's most...
