Himeji Gourmet Journal
You can stop by while going back to Himeji Station after...
I went to an adult Japanese dining "Umeno" a restaurant like a hiding place located close to Himeji castle.
It is about a 7 minute...
Most popular
Fugukawa ponzu
This dish is cooked after boiling fish skin called Torafugu(Japanese puffer fish) and cooling it with cold water.
The finely cut Fugu skin contains plenty...
400yen
Ei-hire aburi
This is cooked with seared skate wing. Seared skate wing matches with sake well and is the best dish among snacks to compliment alcohol.
When...
350yen
Gyusuji ( Oden )
※ Oden(Japanese one pot simmered dish)
Gyusuji(Beef tendon) is a ingredient for Oden and achilles tendon of beef. It's hard before being boiled but turns...
200yen
Himeji Gourmet news
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...
Teppan puritako
Teppan puritako is a dish that uses boiled octopus and cooked with a refreshing taste. Octopus with delicious taste cut into bite size and...
Jukusei torikawa
This dish is also marinated torikawa(chicken skin) with shop original sauce. It's seasoned with soy sauce, which is a Japanese style seasoning and several...
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...
