Toriyasa

It was my first time here. There was no seat when I first arrived, but I finally got one after waiting for a while. The service was first-rate and I ate until I was super full. The staff all spoke English. The price was a little more expensive but it was good and worth going again!

A very old Japanese restaurant, and the name is also very Japanese. Fortunately, we made an appointment in advance, because their restaurant itself is not very good. Their chicken porridge is really delicious.

The restaurant's famous white meat soup is made by boiling chicken for three days. The chicken is boiled until the meat and bones are clearly separated. The white soup base is thick but not turbid. When it is served on the table, the air is filled with the rich aroma of chicken soup. Dip the chicken in the handmade orange vinegar dipping sauce, and the tenderness of the meat and the freshness of the vinegar are neutralized, which is incomparably delicious. After eating, add quail eggs, chopped green onions and rice to the soup. The plump rice grains that have absorbed the soup bring the final unexpected surprise, making you just want to say: another bowl~

The salmon tasted good, but it was a bit of a rip-off. One portion only had four and a half slices, plus a small triangle, which was so small that it almost didn't add up. The fried chicken was garlic-flavored, which I liked very much. The udon noodles were very sour, I didn't like it, it was very bland

The chicken clay pot is the signature dish. At first I didn’t understand why the chicken pot was so expensive. After eating it, I found that it was indeed delicious and the service was also very good, but the overall cost-effectiveness was not very high.