We visited this place with 3 adults and 1 child.
I still prefer the spicy kappa and the aged organ meat❗
The rest is Sagari, stone-roasted bibimbab.
We also hoped for Moya Naminuru and Santiyu.
The soy sauce that comes with sashimi is really delicious❤️
It's a restaurant that is deeply rooted in the local community, and it has a very family-oriented atmosphere.
Anyway, "Sagari" and "Moyashi Namuru"
I recommend this restaurant highly.
The parking lot is semi-underground, allowing for back parking.
Otherwise, it will be very difficult when you need to take it out.
It's a bit difficult to stop here.
Comparing it to high-end restaurants would be rather vulgar.
Unlike chain restaurants, their homemade dishes are truly delicious.
It can be felt.
Let's go there in our regular clothes‼️
There are also small steps, so children can enjoy it too.
Also, a little more ❤️
It's a long time since I've visited here last.
This time, it was my sister and her husband, as well as my sister's son and his wife.
There are also two children participating. Moreover, it's the sister couple who...
Being picked up and dropped off, you can enjoy beer.
Great Chance is coming!
The kallbi was sliced thickly, making it even more delicious.
But, the real highlight here is Sagari.
This restaurant was also featured in the magazine "Oton".
I eat the usual South Korean crostini as well.
This restaurant offers kappa dishes with three flavors to choose from: salt flavor, Western-style flavor, and more.
There is also a Yuzuke Junkappa with meat inside.
I like ordinary kopps.
Anyway, it has a gentle taste. It’s a chain barbecue restaurant.
This is completely different from koppa.
It has a mild flavor, making it easy to eat. It doesn’t interfere with the grilled meat.
You can feel the flavors of the mother chef.
Sagara has an exquisite way of cutting, and the thickness of the meat is just right.
The quantity is also sufficient, and I'm truly satisfied.
Additionally, I also tried beef teriyaki and organ meats.
One thing that's concerning is that my mother hasn't been here lately.
Is your health condition deteriorating? I'm worried. But please talk to the master.
I couldn't hear anything. Well, it's a healthy son...
I'm continuing to do it. As long as I'm still in good health, I will continue to do it again.
Can we get through this? Let's go again ❤️
The photo in front of it was a hormone product in the past.
The flavor is a bit sweet.
It feels like I can't finish eating it.
This hormone is,
This is a taste that can only be experienced here.
The taste remains unchanged from 40 years ago.
Actually, it’s cooked using a white gas stove.
Want to eat.
It's a bit smoky, but...
Probably, it won’t be accepted by younger generations.
For me, right in the middle of everything.
As a couple, we have caused some disturbance.
Indeed, it's delicious.
Sagari and hormones alone are sufficient for satisfaction.
Instead of saying "Let's go again,"
It will be a routine visit.
The young generation, Sagari or
Cupcake, Maki Nambu,
However, it’s a recommended choice!
In around the year 1980, I visited Crescent Garden for the first time.
At that time, I was a college student, and my friend lived in an apartment behind the restaurant.
I went there about once a month.
On the day when the delivery came, or when I caught a cold, I came here to boost my spirits.
At that time, it was different from the current restaurant. The cooking was done over white gas stoves, with a thick layer of smoke rising up.
Kalbis are considered luxurious, so I always choose organ meat.
Currently, on the menu, there is a dish called “old-fashioned liver”. That’s it.
Recently, it's not the juicy herring that we get; instead, it has a flaky skin.
It has a rich umami flavor. It's like you can't decide exactly when to finish it...
Mix soy sauce dredge and miso dredge, and gradually add garlic and spicy soy sauce.
We order tofu-namuru as an appetizer, along with Southwestern-style kappa (spicy kappa).
This katsu is simply delicious.
I can't forget this pattern, so I visit the store once a year.
At that time, there was a barbecue restaurant in Susshinon, but
It doesn’t have a family-friendly atmosphere; it feels like an environment where an old man pours vodka down his throat.
In such circumstances, Mrs. Ohagi welcomed us, the students, warmly.
It provided me with a unique place to belong.
It might seem a bit exaggerated, but I felt that grilled meat marked a significant beginning to its popularity among everyone.
Is this what you call "My Favorite Food"? Haha.
I don't think this is a restaurant that I would go to in anticipation of enjoying the best marbled meat.
This may be a very rude review for the restaurant, but
I think the feeling of enjoying a simple grilled meat meal with a beer is really great.
