미치모토와식점

A type of dairy product made in ancient Japan. It is the first cheese produced in Japan, dating from the 8th to the 10th century. Sō was an ultra-luxury ingredient that not everyone could afford. It was associated with banquets held to welcome guests, particularly among nobles and high-ranking officials. At the same time, it was also expected to promote beauty and longevity. For common people at the time, it was a dream food. It has been recreated in modern times. The taste is mild, with a rich aroma of milk.

Features a clear broth made from fish scraps used for simmering. The meat extracted from the broth is simmered and used as a topping instead of chashu. It has a refined deliciousness that you can easily enjoy even after eating and drinking! It will surely change your perception of seafood!