Nara, Japan｜Ueda

I often go There are also dishes using seasonal ingredients, sashimi, and meat dishes. I usually eat at the counter, but when I go with my family, I use the private room in the back. Seasonal courses such as pike conger, puffer fish, and crab courses are also available. We eat pike conger and puffer fish course every year, but they always add arrangements so that we can eat them without getting bored every year. On New Year's Day, they also celebrated New Year's, and I was able to enjoy this as well. Postscript August 25, 2018 add photo I was able to enjoy steamed in an earthenware pot, autumn ingredients, and conger pike. Pudding is usually prepared as a course dessert. The adult handmade pudding is not too sweet and is perfect for closing 😄 Postscript November 9, 2018 add photo Postscript ② December 13, 2018 Added picture of blowfish course The contents of the blowfish course change every year😄 Always trial and error, listening to customers, you can enjoy the owner's commitment and conflict (laughs) Postscript ③ December 31, 2018 Add a photo of 38000 yen (tax included) You can enjoy the result of trial and error every year here as well as the puffer fish course😄 This year, the herring roe was properly included, reflecting the request from my husband (laughs).

I visited with 4 people for a year-end party at noon. The course was 6000 yen and some additional sake was about 8200 yen. Cospa is good. Is the picture an appetizer? This is Tobora no Milt.

A shop owner's specialty with people, taste, and atmosphere ✨