Himeji Gourmet Journal
“Yumeya, a place where you can feel free to stop by...
A popular Izakaya called "Yumeya" is located in an easy-to-understand place in front of the Himeji station.
When you want to stop only for one...
Most popular
Teiban yaki hokke
Hokke(Atka mackerel) has a thick meat with firm fat among dried fish.
When grilled, the tasty fat of this Hokke melts and spreads throughout the...
580yen (+tax)
Asari sakamushi
This is a dish made from steamed Asari(clam) with a shell by sake after being stir fried. It's seasoned with ginger and garlic when...
500yen (+tax)
Tori sasami neri goma salad
This is a salad that uses crunchy potherb mustard and onions with chicken breast strips.
Less fatty chicken breast strips are rich in protein and...
780yen (+tax)
Stamina Teppanyaki Nabe (Hinamori pork)
Since Hinamori pork is pig meat, which grows up with water called Kirishima inyo sui.
The smell of the meat is less, but it is...
1,180yen (+tax)
Himeji Gourmet news
Kushi tempura Ikageso
Kushi tempura is a skewered food made from bite-sized ingredients on a skewer and deep fried in batter that is made from flour and...
Hyakunichitorisashimi moriawase
This is a chicken sashimi platter.
Usually the growing period is 40 days, however, it is being raised carefully over a period of about 100...
Tomato kimchi
Tomato kimchi uses fresh tomato and arranged Korean fermented food kimchi.
Cut the tomato, season it with kimuchi yangnyeom (kimuchi seasoning mix) with pepper and...
