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[Osaka/Umeda] A restaurant serving eel skewers and beef tongue in Umeda where you can enjoy drinking during the day

🥢 Eel Skewers and Beef Tongue Kitagin 📍 Osaka Umeda (directly connected to Umeda Station on the Midosuji Line) I went to "Eel Skewers and Beef Tongue Kitagin" which opened in April on the first basement floor of Links Umeda✨️ This time, I ordered the following from the lunch menu: ・Beef Tongue Set Meal 10 Slices (2695 yen) ・Unadon (1925 yen) Single Menu ・Eel and Rolled Egg (869 yen)️📝 First, you can enjoy beef tongue soup as an appetizer. The soup had a strong tongue flavor💕 This time, Mogu Kayu had the beef tongue set meal🙏 The set comes with barley rice, oxtail soup, and grated yam! The 10-slice thick beef tongue was chewy yet soft✨️ A nice set meal that also comes with grated yam and pickles. The unaju comes with both shirayaki and kabayaki. There was also a fried egg underneath the eel. It's nice to be able to compare the taste of shirayaki and kabayaki 🙆♀️ This was also quite filling! Apparently, a large serving of barley rice is free for lunch only! Even without the large serving, there was a huge amount of rice, so I was full ☺️ I ordered the eel and rolled egg with plump and fragrant eel on top of a broth-filled egg. The fluffy egg and eel went well together. It's definitely a good match with alcohol 🙆♀️ This time I visited for lunch, but it's also a recommended restaurant for daytime drinking. It's on the first floor of Links, so it's very accessible! You can casually enjoy eel and beef tongue ✨️ There are also counter seats, so it's a restaurant where you can relax even if you're alone. Thank you for the meal🙏 . . . . 📌Yodobashi Camera LINKS UMEDA B1F, 1-1 Ofukacho, Kita-ku, Osaka City, Osaka Prefecture 📱050-5593-3674 ⏱11:00-0:00 🗓No fixed holidays . . . . #Kitagin#Eel skewers and beef tongue Kitagin#Eel skewers#Beef tongue#Links Umeda#Umeda lunch#Umeda daytime drinking#Umeda gourmet#Osaka gourmet#Osaka lunch#osaka#Osaka outing#Osaka sightseeing#Osaka trip#Travel with me#I started Moments
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Posted: May 13, 2024
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