That restaurant,this unforgettable dish

t the foot of the Seta Karahashi Bridge stands a renowned restaurant that has long drawn gourmets from across Japan. Set within a beautifully restored Taisho-era storehouse, the restaurant specializes in charcoal-grilled cuisine. Game meats and lake fish such as hon-moroko—personally recommended by Megumi Nishizawa, a licensed hunter—often take center stage, while OMI-BEEF sourced from the renowned aged-meat specialist Sakaeya can also be enjoyed with advance request. The kainomi (flap meat) cut, prized for its deep umami, is served with funazushi-style rice and a fragrant shiso-leaf paste.