I visited a restaurant that taught me the joy of enjoying good ingredients prepared simply, about 15 years ago.This time, I couldn't have sweetfish, but I enjoyed dishes like akou (red sea bream) soup, hamo (pike eel) with jelly, incredibly tender salmon roe, fragrant eel, udon from Hinode Seimen, bear meat, and sanma (mackerel pike) rice, among others.It seems that the Michelin guide for Kobe is back after a pause. I heard they contacted the restaurant because members of the imperial family come incognito with a lot of security, so they can't talk about anything inappropriate... ( *´艸｀)Everything was delicious.I’ll avoid the crab season and plan to visit again.It was a great meal.Ryoriya Uemura 1-24-14 Nakayamate-dori, Chuo-ku, Kobe, Hyogo, 4F Pencil Building
We use cookies on this site to enhance your user experience.
