My daily life of cooking food in Tokyo

Chapter 187 It’s really different!
Taketa Otani was also among the people waiting to be seated.

He was a little surprised when he saw the long line of people waiting to take a seat at Ryuki Izakaya.

Is this izakaya's business so good?

I almost stepped here.

No wonder the boss has the confidence to say to himself: "I am different from them."

If it was such a business, it would indeed not go bankrupt because of Zhidou's problem.

You can rest assured yourself.

Although he already got the answer, Buta Otani became even more curious.

What is it that makes this izakaya’s business so good?
If I remember correctly, some time ago, there seemed to be bad news about Longli Izakaya.

Under normal circumstances, it would be a blessing if the Dragon Carp Izakaya didn't become deserted, but how could it still be so lively?
It's really curious.

Thinking of this, Otani Buta walked into Ryuki Izakaya.

His luck was very good.

When it was his turn, there were still a few seats, so there was no need to worry about finding a seat.

After ordering three glasses of beer, Taketa Otani opened the menu to check.

Looking at the vivid menu, Otani Taketa felt as if the glutton in his belly had been activated, and his appetite became voracious.

What intrigued him the most was the limit written on the menu about branch beans.

Is this kind of thing really necessary in limited quantities?

Who would order Zhidou until the limit is too much?

I ordered a portion of salted twig beans and a dashi-flavored curry.

Otani Taketa waited patiently.

Edazu is the main purpose of coming to Ryuki Izakaya today, so I can’t miss it.

As for curry cooking?
His favorite dish to eat with wine is Oden.

Naturally, I will choose curry with similar taste.

Although oden with a curry flavor is rare, it's not like he hasn't eaten it before.

Because Otani Taketa ordered dishes that did not require kitchen preparation.

So it was served quickly.

A platter of snacks and snacks was also served together.

The two small dishes of twig beans on the top are particularly conspicuous.

Looking at them, Takeshi Otani felt a little bit in his heart.

Oops, too many.

It was a bit of a waste to order so many beans.

Fortunately, I didn't order any other dishes to go with the wine, so I should be able to finish it.

The two dishes of twig beans seemed to have different tastes and some changes in color.

Braised edamame is slightly darker in color than brine edamame.

Picking up the Zhidou on the right handily, Taketa Otani looked it up.

The skin of the branch beans is dark green and looks very appetizing.

After peeling off the outer skin, you can see the inner branch beans.

They are plump, smooth and shiny, and look very attractive.

A little brown marinade flows from the gaps in the edamame pods, exuding a strong aroma of aniseed.

Otani Taketa couldn't hold it back and put four or five edamame beans directly into his mouth.

The braised beans are tender and juicy, with a delicate and rich texture, and a rich taste and aroma.

When you eat it, you can feel the softness of the bean skin and the sweetness of the beans inside, and you can also taste the aroma and taste of the marinade.

The saltiness of the marinade is just right, which greatly increases the appetite.

The overall taste is very rich and impressive.

This edamame has a clean texture, rich taste and aroma.

It is a delicacy worth tasting.

Whether as a snack or a side dish.

They are all perfect gourmet experiences that leave people with endless aftertaste.

Otani Taketa was shocked.

How can this be?

How can a dish of twig beans be so delicious.

Coupled with a sip of beer, it can bring unparalleled enjoyment.

Recalling Liu Minghui's confident speech.

Otani Taketa blushed a little.

The other party was just stating the facts, but he was mistaken for being confident.

Fortunately, I didn't say anything too strange at the beginning.

Otherwise, I'm afraid I could die on the spot.

Thinking of this, Takeshi Otani looked at another plate of zhidou.

The bright emerald green color makes it look very attractive.

I admit that the plate of twig beans on the right is delicious.

But the disc on the left is definitely worse.

Because Otani Taketa couldn't think of any kind of salted edamame that would be more delicious than this dish of braised edamame.

Thinking of this, Otani Taketa picked up a pod of salted twig beans.

Easily peel off its coat, put it in your mouth and taste it carefully.

When the plump branch beans enter your mouth, the first thing you feel is a fresh taste, which makes you feel very comfortable.

Seemingly ordinary salt water branch beans, under the chef's superb cooking level.

It not only retains the sweetness and taste of the branch beans, but also adds an aroma and taste.

After eating the first bean, my taste buds began to be stimulated by the salty taste.

The flavor is perfectly balanced and not overpowering, just the right amount of satisfaction.

At this time, the taste of the beans also begins to emerge.

They are not only plump, but also soft and delicate.

Even the moment it melts in your mouth, you can feel a hint of sweetness, which is pleasant.

This brine branch bean dish is fresh and refreshing, moderately salty and fresh.

The bean grains are full, the taste is delicate, and it melts in the mouth, which makes people have endless aftertaste.

It is also a delicious and addictive appetizer.

Otani Taketa was a little shocked.

This Ryuki Izakaya seems ordinary, but it can actually have two such high-quality edamame dishes at the same time.

Simply incredible.

It is completely normal for this level of cuisine to become the signature of a high-end izakaya.

One kind of branch bean in particular can have two distinctive flavors.

Setting off each other can give people indescribable enjoyment.

Looking at the beer that has run out of a glass.

Taketa Otani felt a little pained.

His orders are all based on the reimbursement limit.

The twig beans are too delicious, so the reimbursement amount seems a bit insufficient.

Plus, he would have to pay for it out of his own pocket.

He glanced at the edamame, which reflected each other like emeralds.

Otani Taketa gritted his teeth and summoned the waiter.

He wants to keep ordering.

It was not easy to come across an appetizer that satisfied me.

It's not worth the trip not to drink to your heart's content.

Ryuki Izakaya is worth it!

There is no problem if you pay for the wine you drink.

Pointing to the menu, Taketa Otani said very proudly: "Here are eight more beers."

"Two servings of branch bean platter!"

This time, I must drink to my heart's content!
Being able to enjoy such delicious food at this price is really a great value.

Yoji Kawakami smiled and said, "Guest, I'm sorry."

"There's no problem with the beer, but the edamame you ordered is limited."

"So you can only order one more at most."

"Why don't you have one less?"

"This is not our intention to embarrass our guests."

"These twig beans are freshly handmade by our chef every day, and the output is very limited."

"In order to allow more guests to enjoy such delicious food, we can only limit it."

"Hope you understand."

Yoji Kawakami's words made Taketa Otani completely embarrassed.

Is this kind of thing really necessary in limited quantities?

Thinking of what he said before, Otani Taketa felt like he was being slapped in the face.

Since these twig beans are freshly made by hand every day, it is easy to understand that they are limited.

He said with some embarrassment: "Then reduce the amount of tuna beans."

(End of this chapter)