Kawaji's juice originated in the town of kawagi, mainly with a roasted string, but it is rare to see a variety of non-cooked dishes, including 50+s of baked foods, the food itself, with a line of sale, the original juice presented, and the fragrance of oil! Kawajihara's juices cut the food into tiny pieces, slashed on fine bamboos, a string of meat, waist, chicken wings, brittle bones, potatoes, green peppers, tofuss, platinum, which can be found in the menu, each and every one of which requires constant flipping by the master, halogenated water, salivating salsin, roasting a little bit more, fragrance, a little fragrance, but each of which tastes so good that it can't be pulled out! Half of the heights are made up of attics, fences, unpressed, and space is reasonably used. The lights are warm, light and bright downstairs, slightly contrasting with red and black, white walls and logs, looking nice and comfy, a little japanese style, which is in line with all my imagination about the existing chain store! There's wine and meat, and you're familiar with strange barbecues. In addition to having a nice atmosphere, the kawaji generation has a very special taste for customers. A wooden box of iron, a thermostat with each tablepost is the main battleground for tonight. The greasy little sweet intestines are placed on white baked paper. One sip, one blow, a little fragrance. The fat is on the baking paper and the scent is so intense that it drills into the nostrils. The soufflés of beef, chicken feet and pig skins, sour tofu, sour and thin, fragrance of the brain, long taste! In addition to the high-explosive money, the tin-paper barbecue series is worth taste. The sweetness of the fungus with the tin platinum-gill mushrooms comes out with the thick garlic. There's no overdoing the platinum and the clams, but with fresh raw soup from the food, there's enough fresh and rich taste