A 15-minute walk from Kitano Hakubaicho Station, I visited Daiichi, a bronze award-winning restaurant specializing in soft-shelled turtle cuisine.Founded by the first owner, Teihachi Omiya, during the Genroku era (mid-Edo period), this restaurant has been serving soft-shelled turtle dishes for about 340 years and is now in its 18th generation. The establishment still operates in its original building from its founding days.I ordered the Maru Nabe course for JPY 26,000, which features a single menu item.The Maru Nabe is prepared in a clay pot heated with coke at 1,600°C. When the bubbling clay pot is brought to the tatami room, the temperature around it rises.The simmered soft-shelled turtle is tender and delicious. The broth is slightly salty, possibly due to the evaporation of moisture.The zosui (rice porridge) is made milder with rice and eggs, complementing the rich broth, although the ginger flavor is a bit overpowering.I enjoyed every bite until the end.【Today's Menu】1. Appetizer: Soft-shelled turtle simmered dish2. Main Dish: Maru Nabe (soft-shelled turtle)3. Main Dish: Second serving of Maru Nabe4. Zosui: Soft-shelled turtle zosui with mochi and egg5. Pickles: Assorted pickles6. Dessert: Melon
We use cookies on this site to enhance your user experience.
