Tokyo Washoku Rikuu Ebisu Branch

Grilled tilefish with scales has a pleasant texture and goes well with lotus root. When you open the lid of the earthenware pot, the aroma of dashi broth and tilefish stimulates your appetite. This luxurious rice dish, with its excellent balance of texture, aroma, and flavor, is highly satisfying and popular.

The chuck flap, roasted over time with resting time, is tender, flavorful, and juicy. You can enjoy to your heart's content with the rare portion of selected A5-ranked black Japanese beef.

The fatty yellowtail and Mitsuseki Japanese parsley, which can be eaten down to the root, are served in a hot broth. In particular, the winter "kanburi (winter yellowtail)," which is fatty and full of flavor, is a must-try. The yellowtail's richness and the Japanese parsley's fresh aroma make a perfect match.