The Hayashi rice at this long-established Western restaurant founded in 1950 was delicious!

Located in a back alley across the rotary from the east exit of JR Gotanda Station, this retro Western-style restaurant is built of brick and covered in ivy leaves.

Established in 1950, this restaurant is popular for its hayashi rice served with a secret “added-on” demi-glace sauce.

The brick exterior and interior with its old chairs, tables, and counters give it a retro feel!

The old storefront has a great atmosphere.

Naturally, I ordered the popular hayashi rice.

The fact that a traditional cloth towel in a bag was brought out along with the cold water also built up my expectations.

And finally…

The hayashi rice arrived!! ️

It was served in a gravy boat separately from the rice.

The green peas were impressive and reminiscent of the Showa era, which made me even more excited about the taste.

The dark brown sauce was a real demi-glace sauce with a lot of ingredients. First, I poured the soup over the rice.

Then I put the ingredients on top.

The light sauce soaked into the rice well. I tried it. Mmm! It’s delicious! ️

Unlike its appearance, the seasoning is not strong, but it has depth. The demi-glace sauce, which has been added to for over half a century, is rich and I found myself closing my eyes to enjoy it. It touched my heart. I wonder if the faint scent is the flavor of butter.

The sauce was firmly entwined with the beef, the long, thin cut onions, and the mushrooms, and the taste of the demi-glace sauce was mild no matter where I ate it.

It was cooked without overcooking, which seems to have been done intentionally to preserve the texture of the onions. The meat and onions were well-formed, so it felt like it was full of ingredients.

This is addictive… so delicious.