Previously I was in the Midorigaoka, showing me the fish that I can cook for the first time, cooked it to my liking. Bake the bottom fish like sardine, for example, in a very careful manner and make it the best dish. The rice of the deep is a pot. The season when ginger rice came out was unbearable.
Such a store suddenly disappeared. I was sorry, but when I thought that the store was crowded so much that I could not go there, it appeared again in Jiyugaoka a few years ago. While thinking that this is not going well, I was not able to go to "Middle East".
After all, this season is a crab. Of course it was because there was a crab course.
It is delicious from the boiling of the protrusion. It is clarity but it becomes ate. Koha and Senchi pickled andwitch, mountain auce fits greatly. Chawanpotchi has plenty of seaweed, and it is a delicious style with everything devised in a style that puts a spicy lotus root on a mustard. The oyster flavoring is also wonderful. Not to mention crabs, but the last crab rice seems to be this shop. How much do you eat with a mini - sized barrel crab crunching into the rice on which the radish rode? Superb item.
It is a shop that is not narrow at all and you cook by your husband alone. It seems to be busy but I do it well and this one comes out. Of course there are good things to do carefully and carefully, but for me including Cospa it is the highest peak everyday. Let's eat crab once more.

Shuangdong
Ogasawa Setagaya-ku, Tokyo 6 - 33 - 14 Mominoki Building 2 F
050-5595-7650