I ate "Hayashi rice which has been cooked for 100 hours"

When I was walking around the Kitajima area around lunch time at work, a nice fragrance came out from here and there, the sign that "the ultimate hayashi rice" caught my eye was among them. "Misuishinbo" reality! Is it? It is not that it is not, but it can not be helped if you are told that it is the "ultimate". In addition, "boiled for 100 hours", that means you are using demi-sauses that are simmering for over 100 hours. There is something difficult to keep simmering for 100 hours continuously even if you cook yourself. The translation is different from leaving the sauce made sauce overnight.

Because of that, because I was hungry, it was the limit, so this demo sauce boiled for 100 hours dropped in to Uri 's Pablo Picasso.

Taste reviews are as follows.
This is "Pablo Picasso". It seems to be a shop of steak kaiseki.


However, it is interesting that this one's sign, "who is the ultimate hayashi rice simmered 100 hours".


Here is the menu. There seems to be various other than plain hayashi rice.


"Lots of affection and more than 100 hours cooked stewed demi sauce!"


In the store on the first floor of the basement there are 11 seats at the counter, there are also table seats.


Since I am hungry this time, I tried ordering Wagyu Beef Fillet Hayashi (1800 yen) and Wagyu Beef Steak Hayashi (1200 yen).


I am excited and wait for Hayashi rice to be completed.


Garlic for Japanese beef steak arrives first.


This is a Japanese beef steak hayashi.



And here is Wagyu Beef Fillet Hayashi. Currently, Omori is free, so we have both items on sale.



Plenty of demi sauce.


This is the original demi sauce that is in the kitchen. It is a gem that it is cooked over 100 hours.


Apparatus is melting almost everywhere. The ingredients are like meat and onion, but the meat is thoroughly cooked and little shape remains and it melts into the taste.


Morose


Firretsu seemed to be hard in the clothes when looking at, but the contents are soft and fluffy this way.


Since it can not be helped even if you are short-circuited, I tried to go over with a business crisis in one business cycle.


The rich fragrance of demiglace spreads quickly on rice and you can enjoy not only taste but also fragrance. Its taste is simple, it has depth, even those who do not eat too much Hayashi rice are so praised that "this is good". Bought a hayashi rice type roux at the supermarket and compared with the finished taste, the case is one step or two steps different. There is no watery shabu-shabu, but it's not as thick as mushy, but its taste is firmly "demi-saus", people who have made Hayashi rice and Hashed Beef by themselves Then, you should be impressed that "How do you do this if you make it?"

This time ordered ordinary with rice on sauce, ordered with normal Hayashi rice, but to see from the appearance of making other people's order in kitchen, apply this demi-sauce on top of the omelet rice or on rice It was such a level that I felt that it would definitely be a good thing even if I put an omelet as an additional topping and put it on over it. I swore to my heart to absolutely order it next time I come next.


It was a great sun, but I quickly finished eating it. Thank you for the meal.


I noticed it when I got out, but it seems to be free for lunchtime until the end of September. Although the amount of rice was pretty large at the sengori, it is still a nice thing to want to change.


The location is 1-4-7 Sonezaki Shimbun Kita-ku, Osaka-shi, Osaka, the first basement of the Konishi Building. It may pass by if you are not careful.


The nearest is Kitashinja station of JR Tozai line, Nishi Umeda station of the Yotsubashi subway line.

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