20 migliori ristoranti per raccomandazione a Intorno a MinatoStazione

It is a famous restaurant in Sakai. The restaurant was even introduced by Hama-chan and Kobukuro at the "Sakai" exhibition, and was even referred to by Zojirushi when they were developing their high-end rice cooker. ===================================== Location: Osaka, Japan How to get there Ching-ching Electric Railway (Hankai Electric Railway) 1 minute walk from "Terajicho" stop 163m from Terajicho Station Name of restaurant: GINSHARI-YA Geko-Tei Genre→ Set menus, Japanese food (other) Business hours 8:00 - 14:00 (sometimes open 30 minutes earlier) Holidays→ Tuesdays, Obon, New Year's No credit cards accepted Electronic money is not accepted Seating capacity: Not stated, but looks like about 30 seats There is a dining area in the front and a Japanese-style room area in the back. Tobacco >> Not listed, but probably non-smoking as there were no smokers. I didn't see any smokers, so probably non-smoking. Magazine → There is a media article ^_^. ===================================== Well, the restaurant I'm going to introduce this time is Anyway, it's a bad store! What's so bad is, as I mentioned at the beginning of this article The best restaurant in Namba Parks! It is a place where you can eat rice made by the man who was involved in making the rice for Zojirushi Shokudo! In other words, when they were developing their high-end rice cookers, they studied how to cook rice with the so called rice cooking hermit here! By the way, the person called the rice cooking hermit is. Mr. Meng Murashima. who is 87 years old and still active. Professional chefs visit his restaurant for his food, and he has appeared on TV and other media. What's even more amazing is that his reputation has exploded in China and he has even been invited by the Chinese government😅. The hermit, who is never short of topics He is not interested in cooking, but only in cooking. He uses Koshihikari and Sasanishiki rice alone or blended together. He chooses the rice by comparing the differences in taste and characteristics depending on the region and year of production. The most important thing to consider is how to cook the rice. The rice is cooked in a homemade kamado and a perfectly matched pot for about 20 minutes, and just before it is finished, the rice is cooked over high heat to remove the water. After steaming the rice for 20 minutes, the water and cooking method are further fine-tuned according to the temperature and the condition of the rice. The rice is kept in a state of total concentration until it is finally transferred to the last serving dish. And I thought I felt like a pro when I looked into it. It seems they are closed during the summer months of June to August. The reason for this, according to Mr. Murashima, is that "during the summer, the water temperature rises, which affects the quality of the cooked rice. His technique and beliefs have been called beyond that of a master and into the realm of a hermit. Recently, he has been teaching rice cooking techniques in China to further expand his field of activity. Incidentally, this restaurant uses more than 30 kilograms of rice a day. How amazing is that? The average Japanese person eats just over 56 kg of rice per person per year! That means that in two days, we already use enough rice for one person for the year! For such reputed rice and side dishes 500 people visit the restaurant every day 😆. Here is a description of the restaurant When you enter, to the left, there are many side dishes on the table, and you can take what you like from there. Then, at the end of the meal, you go to get rice and soup. Finally, I took the slip and paid the bill. The side dishes seem to change from time to time. Tonkatsu, fish, tempura, etc. They have a wide variety of side dishes that are popular among men and women of all ages. Among them, the fried egg and teriyaki amberjack that I had this time They seem to be the signature dishes of the restaurant. They were really good 😊. I can't write about the taste due to the word limit. I want to tell you how great the restaurant is, rather than what I thought of it 👍

Right next to the station, it has a pleasant old-fashioned atmosphere. It's a small shop centered around a counter, where they cook efficiently. The signature Ebisu-yaki has a thin batter, making the yakisoba feel like the main attraction. The noodles are fragrant and crispy, making it hard to stop eating. Both the okonomiyaki and yakisoba are satisfying in flavor, and you can easily finish them. There are many takeout orders, which shows that it is loved by the locals.

The interior is a warm space that has been renovated, and you feel at ease the moment you enter. There are many types of tea and tea utensils lined up, and just looking at them is enjoyable. You can choose from sencha, hojicha, genmaicha, and even Japanese black tea, and you can enjoy both hot and iced options. The style of brewing it yourself with bagged tea is interesting, and the time spent waiting with an hourglass is pleasant. The fragrant hojicha pairs well even for coffee lovers, and you can savor it slowly in the shop. You can also buy it online, and there are packs and gelato that are perfect as gifts, making you want to recommend them to others.