Trip to Yamagata| Gourmet of Sakata-shi (Sakata district)
We work as fishmonger and always stock fresh fish from market nearby directly every day.
Taste to eat after dissolving half-boiled egg in soup plainly and shi of mizuna greens.
Recommendation is assorted combination and tempura. Side and kneaded barley flour and tempura and all.
It is made with figure and serves seasonal local fish sashimi which went up at the Shonai beach. Give life.
From fishery products and meat, vegetables, herb to seasonings such as salt most of use ingredients.
Light car which wears well using fresh fish and local vegetables which on the day were helped draw water in the local Shonai beach.
Won ton homemade to roasted pork fillet of ribs and chuck of Sangenton and taste ball, sa ..
Ingredients are bean sprouts, cabbage, ground meat, but white Sioux this as for the secret of taste.
It is chewy with soup mellow clearly utilized taste of soup stock of fishery products.
The country discerning only using material natural in shop where blackboard wall and lattice door are atmospheric.
It is founded in 1970. The shop is girls-only gathering and one with cozy atmosphere.
1994 opening. Fish of fresh Shonai Beach which the master who did fishmonger before chooses.
Our store is sisters shop of classic well-established restaurant "koumesaki" of Sakata-shi. .
To be able to wide customer came, is order from reasonable thing.
Tsukemen to attach cold noodles to hot soup, and to eat is Japanese style with rather much noodles.
Soup and won ton become konzenichitai so as to keep eating, thicker chashi.
Specialty dish is fresh pasta of rice flour, original fresh pasta using Shonai product rice flour.
It is founded in 1955. "Kabuki walnut" which is specialty dish is simple.
Local sake and local cuisine of Shonai district, bar boasting today's recommended menu.
Handmade flavor is particular about seasonal local fruit and vegetables every day in shop.