Mitsui Fudosan's new commercial facility, COREDO Muromachi 2, opening on March 20th, will bring together a huge selection of delicious food from all over Japan.
On the first floor, Nihonbashi Dashiba Hanare, the first restaurant by Ninben, a 315-year-old Nihonbashi bonito flakes specialty store, will open. The menu features hearty soups made with seasonal ingredients, seasoned rice, and side dishes, all of which allow you to fully enjoy dashi, the foundation of Japanese cuisine.
Also on the same floor is Hakkaisan Sennen Kojiya, a bar serving sake from the northern region. In a space where sake is displayed like an ornament on the wall, the bar serves sake made with ultra-soft water from Uonuma, Niigata, and rice suited to sake brewing. In addition to suggesting meals that go well with sake, the bar will also sell a limited-edition baumkuchen made with Hakkaisan Daiginjo sake. Next door, Oyster Farm Hokkaido Akkeshi serves fresh oysters all year round, along with seafood such as salmon roe, Atka mackerel, and shrimp, and sake that can be ordered at one of 10 different temperatures.
Several stores selling Shikoku cuisine have also opened. Imoya Kinjiro, which sells the Tosa specialty sweet potato chips, has set up a deep-frying workshop inside the store where freshly fried potato chips are served. SHIKOKU Bar also offers dishes using Jakoten, a deep-fried fish paste specialty from Uwajima, Ehime; Sanuki udon from Kagawa; and Awaodori chicken, which is carefully raised in Tokushima's relaxed environment.
There's also a wide selection of food from Nagoya and Kyushu. Tori Sanwa in Aichi offers dine-in and take-out dishes such as oyakodon (chicken and egg rice bowls) and fried chicken made with Nagoya Cochin, one of Japan's three major local chicken breeds. The chicken is raised with approximately three times the effort of regular broilers, resulting in a low fat content and rich flavor. Meanwhile, Kyujiki, a Kagoshima-based shop specializing in Satsuma-age (fried fish cakes), offers Satsuma-age (fried fish cakes) incorporating a variety of ingredients, including cheese, soft-boiled eggs, and corn. Hakata Motsunabe Yamaya serves premium motsunabe (hot pot) made with carefully selected spicy cod roe and only domestically raised beef small intestines.
