Casserole was founded in 1741, first started with operating white meat casserole. Casserole chefs will boiled meat because of material Shi Yi, a rich dishes cooked "food feast", the "Kyoto three hundred reputed carrier, meaty flavor pressure North White" praise. That year, the public has the twisters "casserole guise - not too afternoon waiting," he explains casseroles popular situation. Today casserole through continuous development, has become one of the representatives of the old capital.

Eight centered than the alternative, then use a large casserole rumored to be among the Ming Dynasty created a series of casserole dishes, called "Kyoto is a must." Casserole casserole signs of white meat, crisp outside and tender, timeless fragrance, Flavored thick, cooked tender fragrant, Sulan, peeled and sliced boneless dip after a special sauce to eat, fragrant lips and teeth. Casserole casseroles soft, taste is not greasy, such as dipping sauce adjusted against the food, flavor is more palatable. Its white meat casserole dishes, crystal elbow, family portrait, nine turn broth, gravy fish maw, fish and cheese, etc. by the customer favorite.