To compare yakitori in Umeda / Nakazakicho, start with salt. The order to try Banshu Akadori skewers by seasoning, heart and liver in salt and BBQ sauce, three tenderloins, three tsukune, and the rare cuts.
Salt, tare, BBQ sauce: the order to order in, if you want to compare yakitori in Umeda Read Post »
Cajun cuisine is the home cooking of the French-descended people of Louisiana. Where the name comes from, how it differs from Creole, what goes into Cajun spice, and what gumbo is – explained by a yakitori x American diner in Umeda.
What is Cajun cuisine? A yakitori diner in Umeda explains the flavours born in Louisiana Read Post »
What makes Banshu Akadori special, and why we grill it over charcoal. Rare cuts such as furisode, sorireth and toritoro, plus how to enjoy salt, tare and BBQ sauce – from a yakitori restaurant in Umeda / Nakazakicho.
Banshu Akadori over charcoal: the ingredient and the fire behind our yakitori in Umeda Read Post »
