Trip to Yamagata| Gourmet of Sakata-shi (Sakata district)
From fishery products and meat, vegetables, herb to seasonings such as salt most of use ingredients.
Assorted all things on the earth sashimi is recommended. Old days naga .. using good-quality Sangenton
Popular soybean flour dumpling is dumpling with Haenuki of hometown and domestic blended rice of rice.
Won ton homemade to roasted pork fillet of ribs and chuck of Sangenton and taste ball, sa ..
"The Kuretake middle" of small MATSUYA great writer, Shiki Masaoka of the Meiji era color named "aoyu.
It is founded in 1955. "Kabuki walnut" which is specialty dish is simple.
It is chewy with soup mellow clearly utilized taste of soup stock of fishery products.
Tsukemen to attach cold noodles to hot soup, and to eat is Japanese style with rather much noodles.
Roasted pork fillet of entering six pieces can enjoy juicy meat juices very softly.
Recommendation is assorted combination and tempura. Side and kneaded barley flour and tempura and all.
"It is Flowers bloom beautifully and the moon shines bright tower restaurant got close to in Hirata, Sakata-shi district from the Taisho era through the Showa era.
The country discerning only using material natural in shop where blackboard wall and lattice door are atmospheric.
Recommending is Eisbein (lunchtime) of Shonai product Mochi pork. Orchid.
Sharp taste that soy sauce taste was base, but doubanjiang was hot sweetness of cabbage.
Anyway, it is this reasonable price to be surprised. It is value by all means.
Soup and won ton become konzenichitai so as to keep eating, thicker chashi.
We work as fishmonger and always stock fresh fish from market nearby directly every day.
President whom we studied in first rank shop of Tokyo is mackerel in cooking technology skillful in carefully together with part.
1994 opening. Fish of fresh Shonai Beach which the master who did fishmonger before chooses.
Wheat flour of domestic highest grade grade, baked salt of Okinawa, specially made taste that let you mature slowly and carefully.