Translator Reviews ( Japanese → English )
Rating: 50 / 0 Reviews / 18 Oct 2016 at 13:31
秋にはタラ白子ポン酢、ヒラメの造り、香箱ガニ、オコゼの唐揚げがお薦め。囲炉裏で焼いた天然ウナギは絶品。広島県福山市のもので、海でとれた珍しいウナギです。メスなので卵を持っている。ご飯にのせればうな丼になる。このウナギは今の時期しか取れない。最後は、ろえん。佐賀県の食材とお酒が楽しめる。大きなテーブルそれぞれに囲炉裏があり、その場で焼いて立ち飲みで楽しむスタイル。人気は、日替わりの３本のおすすめ串と、肉のすじポン、生ビールかハイボールのお疲れさまセット。
In autumn, cod milt with Ponzu, flounder Tsukuri, barrel crab and fried stonefish are recommended. Grilled natural eel is excellent. They are rare eels caught near the sea in Fukuyama-shi, Hiroshima prefecture. They have eggs in them as they are females. When put on the rice, it is Unadon. They are caught only in this season. Final course is Roen. You can enjoy Saga materials and sake. Each big table has a hearth and it is a style to enjoy standing eating and drinking there. Popular dish is 3 special skewers, streaks of meat with Ponzu and a set of well done draft beer or highball.