taste of rice cooked in iron pot fu tiger (aoyama)

The boiled rice to make in the iron-made large kettle it is tasty

Please try imagining n/a When the profound wooden cover is opened, the iron pot it probably will be entwined, the white steam where already you stand up.It drifts from the steam sweet fragrance it forces, fragrance n/a For our Japanese, perhaps the ultimate beauty food it is the boiled rice.The store which can eat the boiled rice where it uses the big iron pot, that this time it introduces the flying tsu drill to make with the direct fire is tasty, it is large oven rice tiger luck.

The fragrance of the making building boiled rice which drifts into the store

With tiger luck, the United States of 20 kinds or more you ate many degrees and although to make at high temperature of the result and the iron pot which are compared you selected the United States which is suited.That Koshihikari of the Niigata prefecture Nagaoka product.Rich Shimizu, it cleans rice the United States which raises with the climate which is optimum to the soil and the rice plant work which are rich in nutrition, at the area of production, everyday has directly delivered at the store.

The cook to make the United States where raises carefully to the farmer with the fire allowance of exquisiteness.Activating beginning the taste which with the weak fire has lain hidden in the United States.After that in order to be able to designate the opening as between the grains, it is strong in the fire.Like this it is to be finished in the food impression of doing portly by doing.The oven whose heat insulation is high wraps the iron pot entirely, is tasty you enclose, end the fragrance which is done strongly slightly with the fire you force, in tasting.

When the boiled rice of the making building is included in the mouth, being mellow, the sweetness which is not the ri [ge] spreads.and, that is even more sweetness and chew well, with the elasticity which was plump grain and will continue to unravel. born in the japanese was good! nobody thought they would and.

following page in, cook made over by the arm, i will introduce a side dish quirky.

smack to make japanese home cooking cook

cooking here is simple home cooking is the center. is a familiar dish from my childhood, i enjoy it a little different from delicate taste of japanese cuisine laden with training people make. for example ginger grilled pig is, there is a special secret sauce. a refreshing flavor and spicy ginger made plenty off the smell of pork, corner a savory flavorwe pull up to. it has been finished to taste thin, soy sauce and mirin in a perfect balance of, proceed to the gem of the rice.

grilled fish of the day dried culture of mackerel . mackerel was purchased specially, ran a thing about fat and oozing juwa~tsu come and put chopsticks. because it was baked in exquisite condition of fire, you can also enjoy the flavor of lenticel. since the change by grilled fish meal purchase, the appearance time of the future as well as grilled saury. i look forward.

fly mix in addition to the taste of professional human effort is also. including the fried shrimp were raised to take advantage of the texture was angrily and fresh shrimp, kneaded in a raw cabbage, special croquette teeth and enjoy the crisp touch, cream crab croquette, such as an impressive richness and smoothness of the bechamel sauce, is a sophisticated mix fly vaguely feel the chef’s skill. it is good to you over the source of course, please try ready-to-eat bite without anything. delicate taste is handed down to tongue to direct.

following page in, i will introduce the all-you-can-eat side dishes of rice also perfect for this.

the table also all-you-can-eat side dishes

tiger is available in fuzhou refills of rice. service who is happy to only dish that was introduced in the previous page is not enough things. side dishes of the day is not all-you-can-eat! side dishes with plenty of vegetables is centered on a healthy side dishes to balance the sum of meal. let us introduce one by one from the side dishes of the day.

side dishes from kansai chef makes an elegant taste is characterized by thin. fried tofu and boiled bitashi komatsuna while leaving the texture was crisp and, komatsuna bittersweet of cooked quickly after you pull the. it has been finished to taste thin, does not feel the difference in the taste of soup was enough of a solid.

dried radish is a table of home cooking also often seen, the difference between homeopathic and take in the hands of the cook. dried shiitake flavor and taste of radish and bonito penetrates to thoroughly also:, and the taste was kokkuri. asazuke only with seasonal vegetables is impressive crunchy crisp of. have marked and easily, is also ideal for hashiyasume.

delicious delicious side dish with rice. if you have this, there is no doubt that you will be happy than usual lunch time! wave of customers that come to fuzhou taken to cut off there is no evidence that. ask anyone of japanese gastronomy here is because there is.

(large stove food fu tiger aoyama)
location: n/a
kita-aoyama, minato-ku, tokyo n/a shigeru building flowerB1
TEL: n/a
access: omotesando station subway ginza line walk5minute
subway chiyoda line omotesando station walk5minute
map: Yahoo!map information
opening hours: lunch 11:30~15:00
dinner 17:30~23:30
regular holiday: open all
remarks: today’s grilled fish meal (1000yen) – japanese-style grilled meal ginger pig (1000yen) fly-meal mix (1300yen) . the lunch menu also other curry and rice catering (950yen) – toro onion bowl tsukiji direct sending (1100yen) such as.