This cafe showcases light fusion cuisine for less than 2000 yen, for example, an eggplant pasta soaked in a light broth with chunky yet tender slices of chicken fillets, topped with Shiso and wild herbs. The shredded Shiso or Japanese Perilla leaves adds bite and an astringent counterpoint to the hearty and filling pasta. Shiso is traditionally used with sushi, so here is a creative and contemporary interpretation of an Italian dish with a Japanese influence with the pairing of the eggplant and the Shiso leaves.
Kyoto pickle vegetables are indispensable to a meal. Using the raw materials of the four seasons like vegetable blossoms and bamboo shoots of spring, eggplants of summer, turnips of autumn and daikon of winter, pickles are made with a variety of methods like rice bran pickles, salt pickles, malted rice pickles and sake pickles.
Co Renkon is part of the Renkon group of izakayas or Japanese taverns in Kumamoto, the others being Renkon and Tenpo-Ryuan. Its friendly service and delightful fusion food was recognized when it was short listed for the National Izakaya Grand Prix.
Sometimes the most modest, hole-in-the-wall eatery has the best food. Such is the case with Milano no Shokodo Pizzeria across the street from the west exit of Tobu Department Store, almost next door to the Toyoko Inn, in downtown Utsunomiya, Tochigi Prefecture.
Oden Sankichi is a restaurant in Sendai's entertainment district that has been serving up oden for decades. The interior features tables where your oden soup simmers and walls are adorned with signed sports memorabilia. Great atmosphere and food.