Shokudo Uchino

This course features about 10 creative dishes based on Japanese cuisine, which shine with the chef's sensibility. The composition that brings surprise and excitement is appealing. After enjoying the delicate flavors of meat and fish dishes, the signature beef bowl is served to finish the meal. You will encounter a wide variety of dishes.

It is served finished with a sprinkling of beautiful foamy Awayuki salt, made from rice flour and salt and like powdered snow. The delicate salt accent enhances the flavor of the meat and spreads a soft, delicious aroma in the mouth.

The course dish is finished in Gyudon, where you can choose the size. The rice is "Ryu no Hitomi," a large, sweet rice produced in Gifu Prefecture. Freshly cooked rice and thinly sliced beef shoulder loin go well together. You can enjoy the mellow taste by intertwining the egg yolk. You can enjoy the mild taste with the egg yolk tossed in.