20 migliori ristoranti per raccomandazione a Atsugi-shi

I am very satisfied with the food, drinks and atmosphere. My wife, who went with me, was also pleased. We also enjoyed light conversation over the counter, and I think we had a very good time after a long time. I look forward to the next visit.

Always delicious! I'm more than happy to have a new menu. I feel secure in knowing that I can get the same thing I always get.

This is the impression I want to share with everyone! Enjoy rare Hayama beef! Yakiniku Won'nse 3.04★Eating log Business Hours Monday, Wednesday - Sunday, Holidays and before holidays Lunch 11:00-15:00 (L.O.14:30) Monday, Wednesday, Sunday, before national holidays Dinner 17:00-00:00 (L.O.23:30) Closed Tuesdays Nearest Station Hon Atsugi A 5-minute walk from Hon Atsugi Station. Waganense" is the nation's first direct distributor of Hayama beef for yakiniku. A new restaurant just opened on July 26. According to a friend who lives in Hon Atsugi, it is a yakiniku restaurant that has become a local rumor. Hayama beef itself is also rare. I visited the restaurant to taste the rare "Hayama Beef. Hayama Beef is purchased through a unique route from a ranch in Hayama, which allows the restaurant to offer rare Hayama Beef at an unbeatable price. The restaurant has a chic atmosphere with low brightness, giving it a "high-class" feel. Each seat is spacious, creating a sense of openness. You can enjoy yakiniku in a relaxed atmosphere. There is no noise and each seat is spacious, so it could be used for a date. This time, I made a reservation in advance for the "Hayama Ishii Beef" course, which seems to be the restaurant's most popular dish. Pickup menu Hayama corned beef. It has no peculiar smell like corned beef sold on the market. It has the taste of preserved food. It has a melt-in-your-mouth sensation. Mild taste with mayonnaise. Goes well with beer. ♦Four kinds of salted fish Tongue Salt →The plump texture is irresistible. Lemon goes best with this. Rump →Sweet. Not fatty, but sweet. Lemon and dipping sauce are the best. Turtle roe →Juicy and sweet. I recommend the dipping sauce. Shoulder loin (kaburi-roast) →Not just tender. The fat is good. It is a must for those who like fatty meat. Meyer lemon goes well with it. The sauce is made with Meyer lemon (tastes like a combination of lemon and orange). (It tastes like a combination of lemon and orange. It is not too sour, so it enhances the natural sweetness of the meat. It is not too sour, so it enhances the natural sweetness of the meat. ♦Four kinds of meat (with sauce) This 4 kinds of dish is just so tender. I wanted to suspend drinking beer and eat it with a pile of rice. ♦Maki →The maki comes with sauce, so you can eat it as it is. It was so marbled that it melted right in your tongue. Great with beer. Misuzi →This is a foul. This one has elasticity, so you can enjoy the texture and it gradually melts on your tongue. Special Kalbi →The sweet fat is the feature of this dish. The balance of sweetness and oil is so exquisite that it makes you ache with sensation all the time. I wish I had some rice. Ootoro Kalbi →This meat has a name like a fish. Even without sauce, you can finish eating it with just the original juicy flavor of the meat. This yakiniku specialty restaurant has the potential to become a rumor. This restaurant is not well-known because it has just opened, but I think it will become more and more famous in the future. It is comparable to other famous restaurants in Tokyo. With such a restaurant in Hon Atsugi, locals will no longer need to go all the way to Tokyo. What's more, the restaurant is currently running a half-price course campaign to commemorate its opening. I highly recommend that Yakiniku lovers take this chance to go there. It is a high-class but cost-effective yakiniku restaurant, so if you use it on a date, your man's stock will go up!

The staff at the restaurant were all very polite, and I was able to enjoy my meal very much. Since I am from Kansai, I really wanted to try grilled eel, so I visited for the first time. The surface was crispy and fragrant, and the meat was thick, making the inside fluffy with a texture I had never experienced before! The white grilled eel was served with wasabi, grated daikon, and Tosa soy sauce as condiments, and it was also very delicious.

It's convenient to make reservations online. The atmosphere is very comfortable, and the interior is full of energy. The recommended glass of wine has a wonderful aroma and pairs perfectly with the food. The sea bass carpaccio is refreshing, and the roast beef salad is also satisfying. The oyster cream pasta has a chewy texture, and the rich sauce is addictive. The tonteki that became a hot topic on TV and the local vegetable bagna càuda also leave a lasting impression.