20 migliori ristoranti per raccomandazione a Intorno a KiinagashimaStazione

I was amazed by the Domyouji chawanmushi (steamed egg custard) that came as an appetizer. The visual was artistic. The Hana Gozen featured yellowtail instead of last week's black rockfish. The Hana-Gozen included four kinds of fish: yellowtail, Spanish mackerel, local octopus, and swordfish. The Spanish mackerel and yellowtail had a sticky texture with a rich umami and sweetness. The Spanish mackerel and yellowtail were rich in flavor and sweetness with a sticky texture on the tongue. One thing that bothered me was the hamo (pike conger eel) shinjo. The broth was well seasoned, but the seasoning was light and I felt it needed a little more punch.