Shoryuken

In Renji City, Kumamoto Prefecture, there is a 700-year-old city under the town (town), and its small shops are also full of stories. Upper Village うなぎ House is a century-old shop for salmon cuisine. The ancient squash layout is mostly locals. The signature dish is sauce-simmered salmon rice. The excellent place is to use Japanese domestic live dumplings, as well as salmon eggs, salmon liver soup can not be missed, the century-old shop is not a false name.

Sophie&#39;s Japan Kyushu Travel|Renji eel rice In order to take a special sightseeing train, the Jade &bull; Yamaguchi Train departs from Kumamoto to the terminal Renji. This is really a small town that can&rsquo;t be niche anymore. After getting off the train, I went straight to the village of うなぎ House (squid) to recommend the century-old store No.1. There are basically no passers-by on the road for 15 minutes. It is a bit scary. According to the navigation guide, go to the door of a small store. It took a moment to push the door to understand that everyone had come to the eel house for lunch. Although the facade is small, the inside is quite big. There are small tables outside, and several rooms inside are large private rooms. The decoration is super old, tatami mats, book pavilions, and pig iron kettles hanging on the charcoal fire pile. Key salmon rice, here is the Japanese domestic wild life charcoal fire roast, of course, not bad, even rice and charcoal also emphasize the use of nearby ball milling area, 100 years focus on making a bowl of salmon rice. About 15 minutes to wait for the table, the cheapest is a bowl of salmon rice, there are 3 pieces of salmon without soup, the selling price is 1900 yen, the girl&#39;s portion is completely enough. The outer skin of the carp is very burnt and crispy. The inner side is refreshing because it is live. The soft carp has gravy. The fine thorns are basically clean. The white rice is stained with carp juice. The taste is soft and soft. It is rare to eat such soft rice. There is also a bowl of expensive and have to try the stewed liver clear soup, which is my favorite among dozens of eel rice I have eaten.

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