Morijuu (the whole forest) is open since its formation as store specializing in eel, oyster dishes in 1848 (Kaei 1).
About founding, it means that Himeji clansman, Morimasa Takei helped the opening of business funds in every aspect by life of Himeji feudal clan senior retainer, Sunno Kawai at the time.
And it had been got close to many customers, but the name of patriots of loyalism seems to have remained including Ryoma Sakamoto of Tosa clansman in former regular customer list a lot.
Is particular about Kansai-style how to grill pride that eel kabayaki cannot enter by steaming to be able to enjoy, and skin of is fragrant lightly throughout the year, the body just softly. And we finish with secret sauce which we added from founding.
In addition, for seasonal dishes (from the end of October to March around the end), there are oyster dishes.
"Kaki Dotenabe" which we finished in white miso is special dish warming from heart and soul core by representative menu.
There is other "fried oysters" "oyster meal" "Kalla steaming of oyster".
Please appreciate many dishes of Morijuu pride that has been inherited from founding those days.
We look forward to visit.
|Address||〒670-0905 126, Uomachi, Himeji-shi, Hyogo|
|Business hours||Lunch) 11:30-14:00 (last order 13:30)
Night) 17:00-20:30 (last order 20:00)
|.||Low dining table 2,000 yen of Special Menu (15 meals-limited a day) eel plum
Mamushi set meal 3,240 yen
kabayaki set meal 3,240 yen
Low dining table 1,300 yen of lunch-limited oyster plum ※Only as for the oyster dishes season
Kaki Dotenabe 2,700 yen
Oyster meal 970 yen (than two portions)
|Regular holiday||Sundays and holidays ※Please inquire for GW and tray time|
|Parking lot||※There is contract parking lot. "Only as for Yamada parking." When it is check for each 4,000 yen or more, because of one car, we do parking rate for one hour in free of charge. As you seal, in the case of the check, please show stationed-in-bike-race ticket. On other than the Yamada parking use, please note that you become out of service object in our restaurant.|