Description
The popularity of this restaurant specializing in chanko, the common style of cooking served in sumo stables, is revealed in its broth. The nabe pot, in which meat and/or seafood mixed with seasonal vegetables is boiled in the broth, is so good that many customers slurp up the last drop. The restaurant gets its name from the professional name of the owner before he retired from the ring. His yokozuna chanko with more than 30 different ingredients, served with rice and other side dishes, at JPY3,000 is especially popular when a sumo tournament is underway.