Nasukiro, as early as the second time. The first timeHere​ ​
Last time, I didn't know what was going on, so I could replace it three times, and I refrained from using the attractive appetizer plate, which has different contents, with the first plate, but this time I also tried the second plate. It's a great answer.

The first dish, the wasabi sauce on the left, is already excellent. The sense of the person who created the Niboshi sauce is fully open. On the right are water eggplant, peach and cheese. Go up and fried zucchini marinade. And a cold pottage of corn.

The second dish, the stewed left abomasum is a mix of Japanese and Western styles. The beef tongue soup next door is only delicious. I want you to forgive me already!

I'm here, charred meat. Grilled eggplant. You might think it's not the same, but it's the same (laughs). This charring is good.

When combined with red wine, the burnt bitterness disappears quickly, and you can see that it is the strongest seasoning. Therefore, those who do not drink alcohol cannot enter the store.

Also the meat of Sakaeya in Gifu.

After the main meat, you can ask for pasta etc. It wasn't on the menu that day, but it was said that the sardines butter was ready, of course!

Niboshi after a long time. It's a little different from "si si boiled and dried" in Toranomon. Rather, it's the original scenery of Niboshi. But satisfaction is MAX!

Goulash curry I'm curious, so please make it smaller. I feel the soup stock of seafood, so I asked the owner, Mr. Takayama, and he said that the paprika cooking method would be like this. No, it's amazing.

Do your best and achieve dessert. Cinnamon tart.
Well, it's really an attitude and sense of food. The most impressive food of the year, continuing this time as well. It seems that August is summer vacation, but I will do my best to come back in September.

https://tabelog.com/tokyo/A1304/A130402/13263017/