Labyrinth Restaurant

Around lunch one day.

Dan, a regular and adventurer at the Demon King's shop, was indulgent in the store.

Looks like a holiday (off) today, unarmed, lightweight with shirts and trousers only.

Rarely, he's the only three of his people, not together.

"Yes, go ahead. Take your time."

"Oh, thank you."

"You'll be bringing your food soon, too"

Receive a jock of barley wine (beer) that Alice has brought, and take a good sip of momentum first.

"Khu!

Cold barley drinks stain your sweaty, thirsty body.

It's like rain moisturizing the desert. To taste this sip more deliciously, it was worth the thirst I endured without daring to touch the cold served earlier.

If your thirst has healed that way, slowly after the second bite.

It's also a good thing to have a lively drink with a companion you feel comfortable with as you usually do, or a friend or acquaintance outside the party, but quietly swallow alone or something nasty.

Unstable holiday days are a problem for adventurers to run, but it can also be described as some kind of privilege to swallow dignified from the middle of the day (Hinaka) when the people of Shirai are working the yakuza.

In fact, the working-style youngsters who were having lunch in their surrounding seats were secretly turning their envious gaze. Anyway, if it's a holiday, they'll have to go back to work after a lunch break. I guess they can't even swallow if they want to.

Dan noticed that gaze, but he never got attached at all.

I enjoyed the feeling of carbonation as I licked my little one as I relaxed my thoughts on the direction of the food and dishes after this.

"Thank you for waiting. Daily meal fixing, rice platter."

Dan ordered the daily meal of the day.

The main meat dish sits Don in the center of the plate, underneath which is a pile of chopped cabbage. And it's a bold composition of wakame and tofu miso soup with a glass of white rice with a donbury.

"Whoa, that looks delicious! Oh, and replace the beer!

Because rare dishes that are not usually on the menu are often employable experimentally, and are also somewhat less expensive, it is no longer implicit common sense within the regular routine to check daily content after a visit.

In the case of Dan, who prefers meat dishes, choosing an order from the menu is usually the norm when the daily content was vegetable-based, tofu, etc., which is the main healthy type.

But even though the daily routine on this day was a culinary name I had never eaten, I was already convinced it was a "hit" at first reading of the posted description.

"Did I just say 'Tonteki' or something? Which one...... ugh!

Dan, who quickly put his hand on the main tonteki, looked out for surprise.

Tonteki is pork steak if you want to explain it in a nutshell.

It's "tonnes teki" because it's pork (tonnes) steak, as beef steak is called "bifteki".

Baked pork. However, even if it's delicious, it won't taste quite as surprising.

Tonteki is characterized by the flavour of a rich sauce that colours the meat. That's not just sprinkled on roasted meat either, but cooked carefully while intertwining sauces makes the flavor really familiar.

There are countless fine differences between regions and shops, but dozens of different vegetables, fruits and spices are carefully boiled in a sweet and spicy soy sauce that elevates the tonguetteki to a different dimension of cooking than just baked pork.

This sauce, made by the Demon King based on Uster sauce, also had a flavor that was too intense in individual meat products.

"Ko, this makes me want a comeback......!

You seemed right to order rice in advance in bulk.

The violence of taste raging around in your mouth is forcefully twisted with the help of white rice.

The sweeter Rice is brought out more than usual, the more illusions I have that the more I eat, the more appetite I have. The accompanying chopped cabbage is also ideal for re-mouthing pork fat and sauce entangled.

We eat meat, we eat comedy, we eat meat again. Occasionally, if I was eating while pinching miso soup, cabbage, etc., the dish with a large plate and the Dombri rice would just happen to be carrappo.

"Huh, it was delicious"

Dan's gaze is already toward the menu table as he washes away the finish of the dish with additional barley wine. Young appetites for food platters cannot be satisfied in the end with just one serving of food, no matter how large the platter.

"Fries and barley next...... no, it's hard to throw away distilled liquor either. Because the dry stuff..."

I'm only just beginning to swallow one person for the holidays.

It's an elegant sake because of it, so it won't start without delicious dishes.

Dan, who finished his appetizer (hors d 'oeuvres), was so amused to haunt his head.