Himeji Gourmet Journal
"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...
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)
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)
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(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 is a kind of green apple flavored cocktail that is based on whisky mixed with soda.
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 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...