Visited on Sunday, May 2nd.
The city is full of people during the Flower Festival...
I went with my wife to see "Kuma-mon" alone, and after a light lunch, we strolled around the area along the main street.
It was already evening, so on my way back I stopped at "Choi Inami Handbook" to gather some information about Karanairai.
It is located on the west side of the street, next to the international hotel that no longer exists.
果然，由于花博会的影响，确实有很多人在步行。
Upon arriving at the restaurant, I could see from outside as well as inside. Upon checking, I found that there were empty tables at the counter, and it seemed that they were busy with cleaning tasks.
Has this restaurant ever been visited?
Was it a restaurant called Tenjin?
Upon entering, I saw that three staff members in the hall were extremely busy, handling tasks such as serving meals and taking orders.
The atmosphere here is quite challenging for our target audience.
However, it is considered proper etiquette to wait without even making a small gesture of greeting or considering others' feelings.
“Have you made a reservation?” was asked. I replied, “No. Can I use the casual drinking ticket (1,100 yen per person)?” Then they checked something that seemed like a reservation note. They said, “I’ll get it sorted out right away.” And then they guided me to a counter seat.
Seating started around 18:50.
The counter seats face the cooking stove in the kitchen. It has an L-shaped layout, with approximately 16 seats.
There seemed to be around four separate tables for four people each. There were also some seats where more people were seated together.
Great success.
Anyway, the tables at the back of the restaurant were crowded with a large number of people, and the manners seemed not very good.
Well, everyone is different.
When my wife noticed the discomfort of the chair, it turned out to be a type where the seat opens, and it serves as a storage compartment.
Great discovery.
When asked for a drink, I ordered a raw beer without even looking at the menu.
Soon, there was a cabbage dish with protruding parts in the set.
It's extremely cold, and there's a bit of yugure yacon on top.
The taste was a light ponzu sauce.
One minute later, the delivered raw beer was identified as Asahi Super Dry Extra Cold, which gives me a sense of commitment to quality.
Yes, it definitely doesn’t work.
While eating the cabbage, I sipped a little bit of raw beer.
The three types of skewered dishes were served 10 minutes after the beer was prepared. Given the busy situation, it was actually quite early. The chef brought them directly over.
Moreover, there was a line of "Sorry for the wait—." which gave a pleasant impression.
Three types of skewered dishes (blood liver, meatball, yagen) are really delicious.
Upon looking at the grilling platform, I saw flames rising, and there was quite a lot of smoke.
Because the charcoal grilled dishes are truly trustworthy.
Tsumen... soft yet retaining a distinct texture. What a delicious meat ball! The sauce is also fragrant and delicious.
The blood liver has a texture at the tip that resembles meat from the heart. Is there some other part of the organ that makes it different?
A role in preventing the removal of blood from the liver? Maybe not, huh (laugh)
And when you eat the larger parts of the blood liver, its interior becomes juicy and plump.
There is no trace of odor, nor does it have a dry or crisp texture.
The bride also said, "Wow!"
Some salted yagen can vary depending on the restaurant. However, this version has a just-right texture and saltiness. Even the daughter-in-law, who usually avoids yagen, was satisfied with it.
One after another, more customers came, but there were also situations where they were turned away. I tried to be polite and left the restaurant at 7:20 PM. The total time I spent there was 30 minutes.
The bride seemed to like it, and she said she would like to come again.
Indeed, among the yakiniku (yakitori) I've received recently, this one seems to be the best.
Despite being extremely busy, the service provided here is truly outstanding. I must bow in admiration.
There are reasons why this restaurant is so crowded and bustling.
Thank you very much for your hospitality.
