Instructions on how to eat

In the case of Dengaku

Origin

Dengaku is an old dish that originates from a dance called Dengaku Mai, which was performed by farmers to pray for a rich harvest.

Takamori dengaku is said to have its origins in the mid-Edo period, when villagers who went on a pilgrimage to various countries ate tofu dengaku in Kyoto and Izumo, returned home, and applied it to the specialty taro, "Tsurunokoimo" Masu.

From then on, temple followers began to eat taro dengaku in the halls of temples and temples in each village during Jodo-e ceremonies.

After that, it was handed down as a feast at the hearth of farmers, or as a dish to celebrate in the fields after the crops were harvested.

Nowadays, along with the diversification of ingredients, various dengaku skewers were added, it has become established as the current Dengaku cuisine, the magnificent nature of Oku-Aso, the simple humanity, and the wisdom of life left behind by our ancestors,I believe that the whole point of Takamori Dengaku is to enjoy it thoroughly, including these aspects.

How to eat

The skewers are burning and getting hot. Be sure to wear work gloves. (same goes for cappo sake)

Grill the dengaku skewers, turning them carefully until they are browned on both sides.

There are two types of homemade Dengaku miso: Japanese pepper and yuzu. It's in a pot.（Sauce specifically for meat is contained in a translucent container.）

It is better to add the miso directly to the grilled dengaku without putting it on a plate and then grill it again over a little charcoal.The miso will become charred and more fragrant, making it more delicious.

After applying miso, it will burn easily. If you are not going to eat it right away, keep the skewers away from the coals.

The "Tsuru no koimo" have already been boiled, so it's OK as long as they get browned.

We recommend the Japanese pepper miso for the "Tsuru no koimo" and eggplant, and the yuzu miso for the tofu.

The yamame trout is sprinkled with salt. Once both sides are thoroughly grilled, eat it as is without adding miso.

When the yamame trout is cooked, water drips from its mouth, so when the water stops dripping, the heat has penetrated to the inside.

When the water stops dripping, reinsert the skewer and heat the tail furthest from the charcoal. It's OK if that part is cooked.

Yamame trout has a large body and has a hard time getting heat through it. The key is to bake it slowly.

The konnyaku is thoroughly boiled in dashi and then topped with a special chicken miso. Please eat it while it is still hot without grilling it.

For Yakiniku

The sauce for yakiniku comes in a translucent container.（The miso in the bowl is for dengaku.）There are two types: soy sauce sauce and miso sauce.

Higo Aka beef and koeda skewers are best enjoyed when not overcooked.

Chicken has a chewy texture. Although it is fresh, please grill it well before eating. It comes with seasoning, so you can enjoy it without adding any sauce.

Others

You can add yuzu pepper or salt to your liking. Yuzu pepper is handmade in our shop. Recommended for dago soup.

If you add it to the sauce for yakiniku, the aroma of yuzu will spread and you can enjoy a new flavor.

Salt is a natural coarse salt rich in minerals. It goes well with red beef.

Is there dengaku miso or yakiniku sauce on the seat?

Although we try to pay close attention to our customers, there may be times when we are unable to do so.

If you are missing something, if you have any concerns, or if your food has not arrived, please feel free to let a staff member know.

Please note that our entire store is non-smoking, with some exceptions. Thank you for your understanding.