A restaurant where you can taste dishes that make use of nature-rich regionally. With the intention of the owner who values the sense of season, there are plenty of menus to feel the season, such as autumn-spring amago, Nijisyu (required to make a reservation), spring-autumn ayu, etc. In summer, you can also grab the Ayu. Mini bowl set that you can choose 2 rice bowls of your choice. Handmade pizza, udon noodles and soba are also popular.

The small mountain hut-style shop, which stands surrounded by coppices and tea plantations, was built by the master as a self-build. In the store, where the cedar boards are fresh, you can taste ten-ten soba noodles, which are beaten only with buckwheat flour. Such as Zaru soba 750 yen and plum-grated soba 1100 yen, all of which are self-milled with a millstone and have a discerning taste hit with mountain spring water.

昭和28年(1953)、先代が屋台の餃子を始めた時と変わらぬ味を守る浜松餃子の老舗。季節ごとに最適な産地から仕入れる甘味のあるキャベツと、臭みのない国産の豚肉のうまみたっぷりの餡を、モチモチ感のある薄皮で包んだ餃子はジューシーでさっぱり。少し甘めの秘伝のタレをつければ何個でも食べられる。ニンニクは風味付け程度なので、臭いの心配がないのも、女性に人気の秘密だ。餃子10個にご飯、味噌汁、漬物付きの餃子定食1050円。