#Ryotei Kinonene in #Kuki City, Saitama Prefecture, Japan.
Good morning. Good morning. Good evening.
Do you know the main differences between Yanagawa nabe, Dozeu nabe (loach stew) and Maru nabe?
They are the way the loach is cooked and whether or not eggs are used. In Yanagawa nabe, the loach is cut open back to back, deboned, cooked well with burdock root and then covered with an egg. In dozeu nabe (dojo-nabe), on the other hand, the loach is cooked whole. Marunabe is a one-pot dish in which a live loach is cooked whole (with its bones). The loach is intoxicated with sake and stewed in a pot with a sweet and spicy stock.
There are many different ways of cooking loach.
At Ryotei Kinonene, it is served as Yanagawa nabe. We have kept the techniques and flavours that have been used since the establishment of the restaurant and prepare it in a delicious way. Please enjoy it.
For reservations, please call 0480-22-3501
Reception hours: 10:30 to 21:00
Business hours: Lunch time: 11:00 to 14:30 (last service at 14:00)
Evening hours: 14:00 to 22:00 (last service at 21:00)