Aomori, the perfecture sitting in the far north corner in Honshu, has ranked second in scallop catch in the whole country. The best way to taste traditional local cuisine made with fresh scallop with a reasonable price, would be a trip to お食事処おさない
When talking about Tokushima Ramen, it is hard to not imagine a thick soy sauce broth with obvious sweetness. Nonetheless, I had an exceptional encounter with a light ramen, thousand miles away from the traditional flavor in Tokushima. Donoura Ekimae’s specialty is sea bream and salt soup base ramen.