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Osaka, Settsukyo Hananosato Onsen Sansuikan
For Wild Boar Hoba-yaki, guests taste the classic pale flesh of wild boar loin now that it has developed fat. Delicious wild boar loin is normally…
Serves 1 · ¥579
Cook time 40 min
Ajikobo Suisen
This is the additional course, making use of autumn ingredients. Roast Venison Shintama uses in-season venison, a lean cut from the hindquarter…
Serves 1 · ¥600
Cook time 1 hr
We use Chiba Prefecture's specialty peanuts in the appetizer, the deep-fried course, and the vinegared dish: raw peanuts in the appetizer's peanut…
Hibiya - Daiwa Exceed Co., Ltd. "Esquire Club"
The grilled course's fragrant tea-grilling follows the magnolia-leaf grilling method. Because direct heat can sometimes cause the leaf to catch fire…
Chiba - The Inn of Filled Hearts Yoshiyume
The soup course is chrysanthemum pufferfish-milt tofu. We use pufferfish (fugu) milt, add tofu, milk, and egg white, scatter in blanched edible…
This is a grilled dish. For the grilled beef tongue with eggplant aroma, freeze-dried eggplant is coarsely grated and combined with panko, along with…
Ise-sada Main Store
This is the grilled course. Paper-grilled butterfish is an old technique, but I included it because there are so many points to watch, such as…
Nadaman Guest House, Shinjuku
This is the steamed course. For the mozzarella cheese tofu, since mozzarella doesn't melt easily, we add Parmesan, milk, and ground sesame, then heat…
