The fourth generation Ginza Takahashi-ya

You can taste it at an old-fashioned mass soba shop 800 yen with clay pots and plenty of ingredients such as duck and vegetables. Squeeze the sudachi for the taste and freshen up.

The dishes made through communication with the guests are created by French, which generously uses Hanono vegetables and fruits. In particular, he took care of the origin of the restaurant, which was “a place to serve delicious soup”, and based on the belief that “if the soup is not good, it is not a restaurant,” he has been busy pursuing the taste of soup, such as soup using carrots and pumpkin from Hanono. A fashionable and impactful vessel, hand-in-hand with a re-creation of the once-prosperous culture of Ionoyaki, adds warmth to the dish. The gap between a dish with a Japanese taste and a gorgeous dish is fun. A fireplace using Nishikawa wood firewood in a store reminiscent of Switzerland creates an atmosphere. I want to taste slow time.

A hideaway shop nestled down a road surrounded by fields and houses. Skilled craftsmen are baking live eels at the cooking station just after entering the entrance, and the scent wafting over the large store, which is full of Tsuchima, is tantalizing. The specialty, white-grilled, is a dish that is carefully baked with Kishu Bikō charcoal without any flavor. Taste it with ginger soy sauce, but at first to enjoy the original sweetness. It is also good to enjoy sake with kabayaki or white grilled dishes. Unashige (with sucks and new incense) 4550 yen ~, kabayaki and white grilled 4150 yen ~. The "Unagi Kabayaki Large" 12,600 yen is a lively dish with three eels. Let's eat it with a few people. The private house-style store has a table seat as well as a room where you can view the garden.