Himeji Gourmet Journal
Izakaya has both delicious meat and fish…it’s like a dream.
I went to an authentic Izakaya called "Omotenashi Suzunoan" in Himeji!
"Omotenashi Suzunoan" is an Izakaya with a "pure" atmosphere located just in...
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
Tamago ( Oden )
※ Oden(Japanese one pot simmered dish)
When hard boiled Tamago(egg) is simmered with Oden's soup stock, the egg is macerated with it well and becomes...
120yen
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Honjitsu no Ara nitsuke
400 yen ～
Ara is a remain after cutting fish for sashimi and fillets.
Head, backbone and KAMA(a part between gill under head and fin) are...
Chuhai(cocktails) Lemon
Chuhai is a kind of cocktail that is based on Shochu mixed with fruit syrup, fruit juice, Calpico, etc. and soda.
Atsuage ( Oden )
※ Oden(Japanese one pot simmered dish)
Atsuage(Fried Tofu) is made from popular Tofu as a high-protein and low-calorie meal fried in the oil. The surface...
Wakadori no kara-age
This dish is called Wakadori no kara-age. It is fried flavored chicken with soy sauce and coated with flour, potato starch, etc. in oil...
