[Ikariya Shokudo] in Kiyamachi has local cuisine that even wine connoisseurs will appreciate...
Chef Noro entertains his guests with dishes using carefully selected ingredients from Kyoto, Shiga, and his hometown of Aomori. He also boldly incorporates Western and Japanese culinary techniques, attracting guests with his vigorous spirit of challenge. Last year, he opened a new restaurant next door to the east of the existing restaurant. He has also begun new challenges, such as selling side dishes at the store.
The seasonings are also unique and not limited to Italian cuisine. The Worcestershire sauce is delicious just by putting it on boiled pork, and the Western-style meat miso made from Ozaki beef is delicious on eggplant or konnyaku (konnyaku is a type of Japanese radish). The best shoyu is probably yudofu," he said. If you are having trouble deciding on a menu for this evening, ask Chef Noro, who is always happy to chat with you.
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