Nishikiyama Country Club
Home-made demi-glace sauce made by stewing beef tongue, home-grown beef shank, and tomato puree over time is poured over the omurice. A layer of half-boiled fluffy egg made with Kayotamago, a type of fertilized egg from free-range chickens in Yusuhara Town, blankets the chicken rice.
- Homepage
- http://www.nishikiyama.jp
- Reference link
- http://niyodo-blue.com/entries/item/000001/
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