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Extra informatie
- Odenspecialiteiten
- Airconditioning
- Maaltijd aan de bar
Praktische informatie
- Telefoon : : +81 6-6210-3845
Beschrijving
The owner-chef approaches oden as one would kaiseki dishes served in bowls. For example, in spring his oden features new cabbage and rape blossoms; in summer, anago served with slivered new burdock root, boiled salty-sweet, and topped with an egg, in what is called the Yanagawa style; then mushrooms in autumn and longtooth grouper in winter. The green spring onion and oil cake is an inspiration from the kasu-udon originating in Minamikawachi.
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