This long-established Western-style restaurant has been a favorite of locals of all ages for 50 years since it opened in front of the Soja Daijingu Shrine.
The specialty is "Volga Rice," which has been popular since the establishment of the restaurant.
The secret of the flavor of the locally sourced eggs is that they use kelp powder as feed for the chickens, and the eggs themselves have a slightly salty taste.
A thinly fried egg is used to wrap ketchup rice filled with ingredients, and a mild homemade sauce is poured over the cutlet.
The sauces used in all Western dishes are light and easy to eat, which is a popular feature.

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