20 migliori ristoranti per raccomandazione a Intorno a ImafuneStazione

The spacious interior allows for a relaxed experience even in groups. It has a retro and calm atmosphere, making it feel like you've entered another world. The course flows smoothly from appetizers to the final dish, including desserts. There are also menu options that include Kobe beef, which is delightful for tasting various dishes. The fried foods and soups are prepared with care, and you can be satisfied with the miso soup and rice as well. The staff is friendly, the restrooms are clean, and there are all-you-can-drink options and card payment available, which is reassuring.

This stylish izakaya is very busy and bustling, and the drinks are delicious. The sashimi is delicious, and you can even eat the heads of the shrimps. It was very tasty. The fried tofu called "Harukoma Tofu" is also delicious. There are people with their families here, so it's a great place for families as well. I will go back again!

I should have gone there when it was nearby! We went to Tenka-chaya on this day. Although I've driven by a few times, this may be the first time I've landed here! I was told there was a great restaurant, Kakunoya! Originally located in Kitashinchi, Kakunoya has relocated and opened in my hometown! The location is about 5 minutes from Tenga-chaya station. A beautiful blue tent in a nostalgic apartment building. A beautiful and cozy store from this area. The interior is warm, bright, and very comfortable. The small space with a counter and one table may be even better! We toasted with a glass of champagne! For food, let's order what you like from the a la carte menu! Appetizers We had an appetizer of hamo (conger eel) and clams in a cold jus! The hamo's liver is rich and the roe is small but you can feel it's soft and chewy! The hamo clams were juicy, light and cool! It was a perfect dish for summer and very tasty! Fresh caviar from France! Next came a whole can of caviar! When was the last time you had caviar? No, I don't know if I ever had caviar in the first place. I've only had a little bit of it in some dishes! For garnish, onions, egg whites, egg yolks, and chopped parsley. These are served on crispy bread. The seasoning of the caviar is simple, as we enjoy the caviar! The texture of the caviar is very delicate and salty! I have never tasted such delicious caviar! The caviar I had before was salty and limp... Was it an imposter? We all agreed that the caviar was superb! Deep-fried taro The taro has been cooked once and then deep-fried until crispy! Crispy on the outside, soft and smooth inside! The tangy accent of black pepper is a nice touch! I didn't know we had this kind of Japanese style food on the menu! Nama-yuba, soy milk, cold sea urchin on top The crunchy texture of the raw yuba and the fluffy texture of the soymilk! And thick sea urchin and jellied sea urchin! The combination of each of them makes it summery and easy to eat! It would not be surprising if this dish was served at a Japanese restaurant. It was also very tasty! Carpaccio of barracuda grilled and frosted Not raw, but grilled and frosted. Only the skin is seared to give it a savory aroma, and you can enjoy both the grilled part and the raw part! That's why I like it! It had a good amount of fat! Spare Rib Cutlet I was surprised at the size of the spare ribs! The ribs were braised and deep-fried, so the meat was tender and fell off the bone! The meat is tender and juicy! It must have taken a lot of time and effort to make this! I ate it while thinking about that! Kuroge Wagyu Beef Stew As you can probably tell, the meat is tender! I had imagined it to be beef stew, but it was served on a plate and served with mustard, which was fresh! The deep flavor of the stew and the sour mustard go well together! Calamari Oil Pasta I ordered this pasta because it was described as a variety of pasta! The chef asked me what kind of pasta I wanted, so I ordered oil pasta! The oil pasta with baby squid came out! It was oil pasta, but very light and the main ingredient, the calamari, really came through! It was wonderful that the chef could make this so quickly! Pate de Campagne Who's that? The last one I ordered was... Moist and soft, served with mustard, tomato base and mustard! Everyone's wine never stops! Yaki Curry with Orange Eggs I thought we would have finished with pasta, but we ordered this as well! The egg in this dish makes it mellow, but it's not boring at all! I don't feel like I'm depending on it at all! I'm not a big fan of eggs in curry, as they drown out the spice... but But I didn't feel that this one was lacking in spice, and I was satisfied with it! Homemade rich cheesecake with mango sorbet I'll eat the desserts too! The homemade cheesecake is refreshing yet rich! The sorbet, made with sweet mango, is just like mango! I'm full! I'm satisfied! The five of us ate together, so we were happy to be able to eat various kinds of food, albeit little by little! The chef is generally very kind and his personality seems to show! I wonder why I didn't go there when it was in Shinchi, if they serve such wonderful food! I regret it a little... Such a great place for locals and families to come! I wish I had one near here... I will come back to your store! Thanks for the food~!

The interior is illuminated by colorful lanterns, creating a cozy atmosphere. There are many people from overseas, and the lively ambiance is enjoyable. Mi Quang features striking yellow noodles, and the crispy sesame cracker texture adds an accent. You can adjust the spiciness and sourness with the condiments on the table, allowing you to customize it to your liking. The spare ribs of Bun Suon have a subtle cinnamon aroma, and the flavor expands with each bite. The spiced sauce for the fried tofu is also addictive, making it hard to put down the chopsticks.

The interior has a bright and casual atmosphere, and while it is compact, it is comfortable. The seating is centered around a counter, allowing you to settle in and spend time leisurely. The menu leans heavily towards Italian cuisine, but also features fun Chinese-style small plates. In particular, the 'Braised Hormone in Tomato Sauce' is best enjoyed with garlic toast. The 'Chicken Breast in Mala Sauce' and 'Boiled Dumplings' are also well-balanced and pair nicely with drinks. A young couple runs the place, making it easy to enter even for first-timers, and the conversation is pleasant.

Appena entrati, si viene colpiti dal profumo del carbone e dalla cucina a vista. Gli spiedini sono croccanti all'esterno e succosi all'interno, molto soddisfacenti. Il sapore del pollo e della carne di coda è intenso, e gli spiedini di formaggio e mozzarella sono eccezionali. L'insalata di patate cremosa di yam è senza maionese, preparata con yam e formaggio cremoso, quindi è liscia. Il sashimi, i dolci germogli di cavolo e anche il riso fritto con kumquat sono tutti deliziosi. SORACHI 1984 è disponibile, e si possono scegliere anche sakè e shōchū, il che rende l'esperienza ancora migliore, e il personale è molto gentile.

The aroma of meat grilled on a gas roaster fills the restaurant, creating a happy atmosphere. The thickly sliced tongue I ordered as a starter was as thick as a tire, and with each bite, the umami burst forth. Next, the premium salted tongue was served in a sexy presentation, and squeezing lemon on it made it even more refreshing. The complimentary assorted plate was surprisingly luxurious, with enough volume for everyone to share. The offal and grilled liver were also fresh, with a rich flavor that melted in my mouth, leaving me very satisfied. Even the cold noodles and bibimbap we had at the end were delicious, making for an exciting yakiniku experience that didn't stop until the very end.