The 20 Best Restaurants near Ooimachi station

I was curious about this restaurant because of the posts of the foodies I follow on Instagram. I was gladly given the opportunity to visit by chance and went to Samezu Station on the Keihin Kyuko Line. This is the second time in my life that I have used this station, and by the way, the first time was also at Otsu-chan (^^) Assorted domestic tongue (thick cut, thin cut, and tongue geta) The thick slice was as thick as it could be! The thick slice is so thick that it's easy to eat because of the careful knife. There was lemon juice on the table, but there was a cut lemon on the plate, so I put a squeeze of freshly squeezed lemon on it and snapped it off! The crunchy texture, just the right amount of saltiness, and the sourness of the lemon...what more could you ask for? The slices were not thinly sliced at all (in a good way). It is thick enough to leave a firm chewy texture, about the same thickness as a typical yakiniku restaurant cut. We enjoyed it while comparing the different textures from the thick cut. The tongue geta has a completely different taste and texture from the above two types. It is cooked in two different cooking conditions, a crispy version and a fluffy version. Personally, I prefer the crispy version, but of course the fluffy version is also delicious. Of the three types, I think this is the one that makes alcohol go down a treat. 10 kinds of meat Ten different parts of the meat were served on a special plate. The arrangement of the meats on the front leg, stomach, and back leg is as you would expect from a popular restaurant. The Ichibo, Zabuton, and Tomosankaku were personal hits on this day! The cuts are large, so you can enjoy them with salt for the first bite and tare for the second. The balance between the more sashimi parts and the red meat parts is also very good, and the composition is too nice to be appreciated by the gastrointestinal tract. As I thought the last time I visited, I would like a little more seasoning on the meat as a whole. Aburi-Toro-Shabu Donburi I had this dish on my last visit and enjoyed it very much. The gravy, sauce, egg yolk, sesame oil, and red pepper flakes were a perfect match. The meat is lean, so it is not too fatty, and the rich meaty flavor is just right for the rice after the meal. This is a delicious dish that I would like to have a plate of each. Cold Noodles The final dish of the meal (laughs). It is a light dish using ume plum and shiso leaves, and is extremely tasty! It may be hard to tell from the picture, but the amount of noodles is packed in and very satisfying (despite the fact that the soup is complete). Homemade apricot bean curd Richly flavored apricot bean curd, refreshing in the mouth. The salad and yam kimchi that we ordered with our entrée were both flavored with dried bonito flakes and had a gentle taste. It is perfect as an appetizer because it is not too strong in flavor and easy to eat. So, it was a very satisfying time, filling both my stomach and my heart. *On the way home, we were shown the refrigerator of Otogawa Livestock Breeding across the street from the restaurant. The sight of the vacuum-packed display of parts of meat purchased from a whole cow was a sight to behold. We were impressed to hear about the various aspects of their meat procurement and processing.

I really love this restaurant and keep coming back again and again. I live in a rural area, but every time I go on a business trip to Tokyo, I make sure to visit and heal myself with delicious food and wine. Some bistros will not allow you to enter if you are alone, but they welcome you with open arms. You can order a course by yourself, but to my delight, the portions are so large that I feel like I'm going to be bloated.

This is the fourth time I have been to this restaurant, which I have come to know since the beginning of this year. The miso pickles and kasuzuke (pickles with sake lees) are of course delicious, and the small bowls of food on the menu are also very seasonal, I always enjoy the food. I like that the waitstaff is very attentive and the atmosphere is relaxed. I would like to see more alcoholic beverages on the menu. I think it would be good to have more alcoholic beverages on the menu. We set the price per person at 4,000 yen because we drink alcohol.

The dishes were delicious and full of cheese from start to finish, and very hearty! It was a dinner that cheese lovers can't resist. The freshly made mozzarella live experience from the staff was also my first time and it was fun and tasty!!

It was an all-you-can-eat course of lean meat, and the quality of the meat was high, which made me very satisfied! There was a bit of a smell from the shima chō (a type of beef offal), but since it's an internal organ, I guess it's somewhat unavoidable. It would be perfect if the all-you-can-eat option included kimchi or namul, and white rice.

The explanation of the cuts of meat, cooking methods, and how to eat was thorough, and it was great that the staff grilled the meat for us, allowing us to enjoy the best meat!

It would be perfect if there were no time limits.

Competing on the strength of cosmopolitanism These days, I think the focus is more on the stores that are swinging for the fences than on the stores that are neither. This is GU3, which is so popular that there is a three-month waiting list for reservations! The price was 5,000 yen until 2018/03/31, but they are revising the price to 5,400 yen from 2018/04/01. It's not much different, and it's for the consumption tax. Of course you can't beat the quality of meat at a high-end restaurant, but at this price with all-you-can-drink, it's a complete loss. It's like they're trying to advertise. You should definitely get 8 people together and go there! Overpriced and nit-picky!