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บรรยากาศที่มีสไตล์ และพนักงานในร้านก็ดูมีน้ำใจมาก อาหารมีรสชาติของการรมควันไม่มากนัก แต่ช็อกโกแลตมีรสชาติแบบรมควัน แต่เสียงของลูกค้าข้างๆ ดังมาก ทำให้การสนทนาเป็นเรื่องยากมาก และทำให้ลังเลว่าจะเปลี่ยนร้านกลางทาง

Season of Farewells @Higobashi｜Happiness through good food! Spring is approaching and it's time to say goodbye Sad news that came suddenly Let's go out to eat for the last time! (Let's go eat for the last time! Originally a cigarette shop (still selling cigarettes) Take-out sandwiches in the morning Curry lunch in the afternoon Italian bar at night Italian bar at night Especially at night, the place is packed day after day, night after night! The restaurant is very popular for its inexpensive and delicious Italian food! Chef Yokoyama, who has been working there for 7 years, will be leaving at the end of February, so I went to see him for the last time! I had originally planned to meet him on the last day for a dinner party, but I just had to... I just had to... I just had to see him... When I went to the restaurant without a reservation, it was even more packed than usual! Everyone came to see Chef Yokoyama! It takes an hour before a table opens! My stomach is at a 9.5, should I walk to consume as much as possible? Shall I run? No, we crashed at a nearby restaurant to kill plenty of time! The place is always packed with people, but this day was really amazing! At Mashika, you order your food at the checkout counter! When it's ready, they bring it to your seat! Drinks are also usually self-serve! You can bring your favorite drink from the refrigerator, or you can have it automatically filled with wine or beer! On this day, four of us went to the restaurant, and one of the members was a sommelier, so we left it to him! ataraxia 2015 white wine It is refreshing, but rich in flavor and does not interfere with the meal, It is not a hindrance to a meal, rather, it is a perfect match for future dishes! Lightly smoked glutinous pork paté (500 yen) This is another must-try when you come here! The thickly cut pâté is meaty, and the pistachio? The texture of the nuts is exquisite! And the slight smokiness of the pork is a must-try! Spicy chicken skin! ↑upI don't know the name of this dish... I don't know the name of the dish... It's a spicy version of chicken skin. I can imagine what it tastes like, but the spices are used very well and the chicken skin does not have a habit of being spicy! It's like a snack! Gorgonzola Treviso Walnut Salad with Honey Gorgonzola has a peculiar taste, but with honey, it tastes really unique! A salad can be transformed into such a stylish dish! Frito of Broad bean with Parmigiano-Reggiano A product only available now using spring vegetables! The aroma of cheese is already wafting through the air as soon as it is brought to the table! This is what I mean when I say that the aroma alone is enough to make me want to drink alcohol. The slight bitterness of the fava beans and the richness of the cheese are outstanding! Japanese Deer Bolognese All of Masika's pasta dishes are exquisite! The Bolognese is a thick sauce with a strong meaty flavor! It is made from venison, so it is thick, but it has a delicious aftertaste that does not leave a bad aftertaste! 　Truffle-flavored tajarin with scallion butter cream sauce And Mashika's signature pasta! Tayarin! Pasta is fresh pasta kneaded with egg This bright orange color! The cream sauce that is generously mixed with this pasta is Asari Butter! The umami of the scallion and the butter are exquisite! The truffle flavor is added to it! If it were summer, there would be lots of summer truffles! There are no summer truffles this time of year, right? It's been a long time since I've had tayarin, but it was so good! GENTIL "HUGEL Wine from Alsace region! It has a little bit of a habit, but the aftertaste is very refreshing, so it's easy to drink! We drank a lot of wine that day! Chef Yokoyama is busy seeing off all the customers who are leaving! Chef Yokoyama is from Ponte Vecchio! That's why the food here is superb! And since it is reasonably priced, it's no wonder it's so popular! Chef Yokoyama also holds cooking classes twice a month, and I have attended a few of them! It was a lot of fun, and I looked forward to attending the cooking classes! That's no longer the case! The next stage for Chef Yokoyama is to open "Blue Light Yokoyama" in Wakasa Wada, Fukui! I love the name! He is planning to open a nice restaurant near the sea! I will miss his cooking, but I will make a trip to Fukui again someday! Mashika has also invited a new chef from the famous restaurant "Chenchi" in Kyoto. Let's visit the new Mashika when the summer truffles are available! Thank you for the food! （Mashika 06-6443-0148 1-19-15 Edobori, Nishi-ku, Osaka-shi, Osaka Business hours: Morning 9:00 - until sold out 　　　　　　　Lunch 11:30-14:30 (L.O.14:00) 　　　　　　　Night time 17:00 - 12:00 (Food L.O. 23:00 / Drink L.O. 23:30) Closed on Sunday