さくら刺（霜降り、赤身）。
Sakura sashi(sashimi of horse meat) - shimofuri(meat marbled with layers of fat) and lean meat.
牛煮込み。キノコ煮。
Simmered beef with onion. Simmered mushroom.
あん肝。穴子。
Ankimo. Anago.
カキフライ。柳川鍋。
Fried oyster. Yanagawa-nabe - hotpot made with dojo(loach - a small fish related to eel), burdock, leek and eggs.
肉豆腐。唐揚げ。
Meat and tofu. Kara-age.
ばい貝やわらか煮。焼き茄子。
Simmered water snails. Grilled aubergine.
ゲソ揚げ。玉子焼き。
Fried squid tentacles. Egg roll(very sweet).
季節のぬた。刺身盛り合わせ。
Maguro and vegetables with miso. Sashimi.
串カツ。ふぐのビール揚げ。
Fried pork skewers. Fried fugu.
きぬかつぎ（里芋）。お茶漬け（梅）。
Little taro. Ochatsuke - hot green tea poured on top of rice with savory soup seasoning and sour plum topping.
カレーうどん。肉うどん。焼きおにぎり。
Curry udon. Meat udon. Grilled onigiri.
A hundred-year-old izakaya with 99% of customers being salarymen and ojisan. ^^;;; The food is typical izakaya food, cheap and tasty. Many sake choices.
みますや
Recent Comments