When you enter the restaurant, firstly you can enjoy cooking flavor. Of course food tastes are great.

The course that day consisted of hors d'oeuvres, chilled vichyssoise, the signature Pan Coquille, coffee, and milk pudding. The most memorable dish was, of course, the Pan Coquille. A loaf of bread is hollowed out and fried, then filled with coquille, making this a dish unique to the restaurant. The outside is light and crisp, while the coquille inside is rich. Fried bread may sound heavy, but it wasn't particularly oily and remained well balanced through the last bite. They said they use cottonseed oil, which may contribute to how easy it is to eat. I was told the dish was invented in Showa 6. Unlike today's showier yoshoku, it has a somewhat simple, comforting flavor. It was a dish that made me understand why it has been passed down for so long. They are currently busy with their new restaurant and open irregularly, so advance reservations are required. This was a place worth visiting specifically for “Pan Coquille” itself, and interesting from a food-culture perspective too.

+2

Visited for lunch. It felt like an old-fashioned yoshoku restaurant, and the staff's warm, friendly manner was lovely. As for the food, though, the cream croquettes were piping hot and delicious, but the hamburg steak and chicken were cold, which was disappointing. Perhaps it was just a one-off.

+1

Despite facing a busy road, the atmosphere draws you in the moment you step inside. The counter and tables are thoughtfully arranged for both solo diners and groups. A neighborhood yoshoku restaurant where you eat with chopsticks. Perfect for lunch‼️

You can enjoy yoshoku prepared with care and dedication. With fewer traditional yoshoku restaurants around lately, this is a very precious restaurant.