激旨だった支店と比べると結構期待ハズレ。 : Seiryuu Edo

Photo blog ⇒ "http://kouji328.blog59.fc2.com/blog-entry-4919.html" Kasadera Kannon "Roku no Ichi" is held on the 6th of every month (6th, 16th, 26th), and is open from 8am to 4pm. I went once on a weekday in 2018, but my wife, who found out that it's also held on 11/6, suggested we go again this time on a Sunday, so I went back. Actually, I had delicious Teppan-yaki at the Nishiryu Keido branch in between "Roku no Ichi", so next time I'm planning to eat at the main branch nearby. By the way, I went by car last time, but this time I took the train. Take the Sakuradori subway line to Sakurahonmachi station, and walk along the Nagoya Loop Line (also Meitetsu) to Kasadera Kannon (just over 1km, 15 minutes on foot). By the way, the Nishiryu Keido main branch is on the opposite side of the Kasadera Nishimon intersection where you turn left towards Kasadera Kannon. So, I took a leisurely stroll around the grounds of Kasafukuji Temple before 10:00, and it took less than an hour to get around, so I had some time to kill until the Nishiryu Keido main store opened at 11:30. I had no choice but to wander around Meitetsu Honkasadera Station, and there was a bench for two people in front of the store, so I waited there until it opened. As customers started to show up just before opening, the staff member behind the curtain appeared, and I was the first customer to enter. The inside of the store was long and narrow, and I was surprised at how cramped it was, as I had imagined it to be a branch. The steel table with a square iron plate grill in the center was the same as the branch, but there were four of them in the front space. We sat at the table for two at the front and couldn't check, but it seems like there is a raised space in the back. Anyway, it's a world of difference from the open, popular Yakiniku (Grilled meat) in the branch. I know the branch, but it seems very cramped. Also, the staff are old men who are the owners? It's very different from the branch where the experienced craftsmen-like employees were noticeable. The staff at the main store are clearly young. I feel that they are energetic, but the atmosphere, environment, and staff are all better described as the main store. Well, there must be a reason for that. Anyway, I ordered. Beef innards 630 yen (530) and beef ribs 1100 yen (890), which were delicious at the branch. *Prices in parentheses are from the branch in 2018. The amount was enough, but the appearance of two types was a little poor, so this time I also added pork innards 550 yen (470). I skipped the alcohol and ordered large rice 350 yen (300) and medium rice 300 yen (240). All in all, 2930 yen (2430). The cost has increased a lot. Well, it's a time when procurement is suddenly getting tough, so it's inevitable that it's 20% more expensive than four years ago (the price difference between the branch and the main store will be explained later). The hot plate is lit, and the lady with an aluminum plate in hand pours the meat covered with sauce onto the hot plate while covering it to prevent oil from splashing. The bright red kalbi meat is impressive, but the amount itself is not so much, right? While thinking about this, I watch the lady's work for a while. The moisture from the innards spread out with the iron immediately starts to boil, and as the meat begins to cook, roughly chopped vegetables (mostly cabbage and a little onion) are added and mixed in. ``The kalbi is cooked, but please eat the innards after the moisture has evaporated.'' ``Add garlic (powder) and chili pepper to taste to Yakiniku (Grilled meat) sauce (on the table).'' ``Please call if you need grated garlic,'' I was told, so I quickly asked for some raw garlic. And the innards on the hot plate are ready! At the branch, the appearance was a bit lonely with just two dishes, beef innards and beef kalbi, so I ordered three dishes, but maybe there was not enough cabbage? It doesn't look much different, does it? And when I ate it, I felt a big difference. The sauce was soy sauce, and the umami that was abundant at the branch... I didn't feel it. The kalbi meat, which seemed to be lightly marbled before being grilled, seemed to be mostly lean. The meat quality was probably good, but the fatty kalbi at the branch was definitely more delicious. I couldn't tell if the innards were beef or pork, but I don't think there was any marucho, and there were only a few pieces of gizzard shavings, and most of it was tetchan with a crunchy texture. I complained, but I ate it all up with rice with pickled radish, leaving no grain behind. The problem is that I compared it to the delicious teppan innards I had at the branch four years ago. If I didn't know the branch, I would have thought that it was just as good with a less sweet seasoning. Although the style is the same, the Nishiryu Keido branch and the main branch are almost different when you eat them. In the end, I was quite disappointed because I expected the taste of the branch... What a shame. By the way, when I checked the current prices at the branch later, beef innards were 600 yen (-30 from the main store), beef ribs 990 yen (-110), and pork innards 540 yen (-10). It's a bit subtle, but what is the reason for this price difference? Putting that aside, compared to the previous branch, there is no doubt that the quality of the meat is not as good and the price has skyrocketed. Well, it's inevitable given the time of year, and the main store also has better customer service because the staff are younger, but what surprised me most was how different the taste of the sauce was. Well, the branch store was a few years old... does this mean I need to check the branch store again? By the way, you can pay by card, but for some reason they give you no receipt, just one handwritten receipt. 68 points. 2022/11/6 Nishiryu Keido Branch ⇒ "https://kouji328.blog.fc2.com/blog-entry-4192.html"