20 ausgewählte Restaurants in Umgebung von ImazatoStation nach Empfehlung

The roses alongside were very tasty.

The chicken stock-based, back fat soy sauce flavored soup is combined with thick, straight noodles that are slightly wavy. Ingredients include stir-fried pork belly, bean sprouts, and cabbage. The soup is made from chicken stock, with back fat and oil added to give it a rich flavor. The noodles are made by Mineya Foods and are glutinous and elastic. Two slices of pork belly are included and are well seasoned. It also comes with carrots for dehydration.

It is just a short walk from Kintetsu Imazato Station, and the calm wooden interior is comfortable. The table seats are spaciously arranged, and the appearance of the ventilation ducts adds a nice accent. The sauces include soy sauce, spicy sauce, and ponzu, along with gochujang and grated garlic, making it fun to change up the flavors. For meat, the thick salted tongue becomes even juicier with lemon, and the red meat platter allows you to enjoy the deliciousness of skirt steak and chuck flap, which change daily. The assorted offal features the rich flavor of the fatty parts and the crunchiness of the tripe, pairing excellently with rice. I was satisfied with everything, from quickly searing the grilled shabu and placing it on egg yolk and rice, to the kimchi, namul, and gentle wakatama soup.

The atmosphere of the shop was good, and the staff's response was also good. The dishes I ordered were delicious. I would like to visit again.

When I casually walked in, the staff greeted me with a smile, which was a relief. The signature dish, tail ramen, can be chosen between soy sauce and salt, both of which have a clear richness that is appealing. The soup, infused with the flavor of slowly simmered beef tail, is smooth with a light aftertaste, making it hard to stop using the ladle. The tender tail meat, which replaces the usual chashu, is rich in flavor with every bite, and its unique texture is enjoyable. The thin straight noodles have a slippery texture similar to egg noodles, and they blended perfectly with the soup. The best part was finishing off the remaining soup by adding white rice to create a tail gukbap-style dish, leaving me very satisfied as I left the restaurant.