sumikuma Kuman Sumi
*One item from the course, reservation required, limited time for flounder
sumikuma Kuman Sumi
After processing the flounder and separating the meat and bones, fry each piece.The meat is plump and the bones are crispy and fragrant, making it a great meal!The moment you sip on sake while cracking the bones with your hands is truly worthy of being called a ``mouthful experience.''I'm glad you can take it home.
- Japanese
- Spring:
- Nakasan (Sakaide City, Marugame City, Zentsuji City, Nakatado District, Ayaka District)
- TAKE OUT
- Flatfish Maytagray
store information
(There are changes in December and January)
Thoughts on ingredients
This restaurant, which offers a combination of seafood from the Seto Inland Sea with seasonal and mountain produce, such as mackerel in spring, small sea bream in early summer, and oysters in winter, has maintained its reputation for flavor since the Meiji era, and has been in business for over 100 years. .Reservations are required and the rooms are private, so you can get away from the hustle and bustle of everyday life and concentrate on the delicious food. Transportation by microbus is available for 10 or more people.