
[Blog/syupo] Horikiri Shobuen's "Mikawaya" specializes in fried rice. Is the secret ingredient ketchup? Drinking at a century-old Chinese restaurant
In 1928, the restaurant changed its business model from a liquor wholesaler to a ramen shop. The third generation expanded the menu and became a Chinese restaurant. Now, under the wing of the fourth generation, the restaurant has become an essential, long-established local Chinese restaurant in front of Horikiri Shobuen Station. Its popular dish is its amber-colored fried rice with a hint of spices. It has been loved by generations...