Ousho - Fukui

マスター The udon of Miso is trained by the master at the Yamamotoya Sohonke in Nagoya. The udon of strong stiffness is completely different from the udon. The soup is a solid, firm red mist, and it is slightly light. Honestly, unlike the image of the old red miso, I felt the deliciousness enough to be eaten by people in Fukui. I don’t know the taste of my main house. You can also receive red miso-based oden and skewers, so I took the kamomeshi back to the souvenir. Salmon rice and Asari Kama rice. Especially, Asari was bly, it was delicious

Kamameshi will be cooked after ordering, so you can enjoy other dishes for 15-30 minutes until it is cooked. Is it recommended around yudofu, deep-fried chicken crispy potato crust , miso oden red miso nagoya style ? There are plenty of affordable sake bottles so you can enjoy the waiting time again. The signboard menu, miso stewed udon, along with kamameshi is no different than the major store in Nagoya. The first person to eat seems to be surprised by the hardness of udon lol The most important kamameshi, my home staple is Shimeji, Asari or Oyster, seasonal. It is not a deep seasoning, the taste of the material is deep, and the burning condition is happy again o The reason for Star-1 is that it is not listed other than kamameshi and miso stewed udon noodles, and even if you know it is a conscientious price, you will be thrilled at the time of checkout Original 釜飯は注文してから炊き始めますので、炊き上がるまで15～30分はその他の料理を楽しみます。 おすすめは、湯豆腐・唐揚げ（片栗粉の衣でサクサク）・味噌おでん（赤味噌の名古屋風）辺りでしょうか？手頃な酒の肴も充実してますので待ち時間もまた楽し。 釜飯と並ぶ看板メニュー・味噌煮込みうどんは、名古屋の某メジャー店と比べても遜色ありません。はじめて召し上がる方はうどんの硬さにビックリされるようです 笑 肝心の釜飯、我が家の定番はしめじ・浅利or牡蠣・季節ものですね。 濃いめの味付けではなく、素材の味が濃く、お焦げ具合がまた幸せ o 星－1の理由は、釜飯・味噌煮込みうどん以外のお値段表記されておらず、良心的価格と分かっていても小心者はお会計の時にドキドキしてしまうから

Miso Nicomi Udon Camameda Ishhe Best Beyond the main course

釜めしのテイクアウト、やってるみたいです。

あげ釜飯が最高。いがいに、刺身が美味しい