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日本米其林指南

Yoshitaka

  • 2F, Nippo New Grand Bldg, 2-8-5 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, 日本
  • 5,000 - 8,000 JPY • 關東煮
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日本米其林指南

Yoshitaka

  • 2F, Nippo New Grand Bldg, 2-8-5 Higashishinsaibashi, Chuo-ku, Osaka, 542-0083, 日本
  • 5,000 - 8,000 JPY • 關東煮
米其林指南的觀點

The owner-chef approaches oden as one would kaiseki dishes served in bowls. For example, in spring his oden features new cabbage and rape blossoms; in summer, anago served with slivered new burdock root, boiled salty-sweet, and topped with an egg, in what is called the Yanagawa style; then mushrooms in autumn and longtooth grouper in winter. The green spring onion and oil cake is an inspiration from the kasu-udon originating in Minamikawachi.

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  • = 必比登推介:具品質且經濟實惠的美食

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