Cafe du Pin Chitose chitose

You can taste 950 yen of red rice udon noodles with ancient rice to be dedicated at the former Isegon Shrine. The noodles are slightly red and have a crisp texture, and are very compatible with the light mouth. There is also a rich selection of "Tango Oba-Don" and cafe menus, which are filled with Tango's treasure ingredients.

A restaurant where you can eat by looking at Miyatsu Bay. Every morning, the cooking manager himself buys fish and shellfish to be washed up in a nearby fishing port, and in November to March, you can enjoy the dish of yellowtail in the cold winter sea (reservation required). Depending on the situation of the frying on the day, you can taste the taste of the greasy season for 6600 yen ~ yaozu, sushi. Crab is also delicious season from 11 to March. Crab set meal such as boiled crab and crab making 5500 yen. The crab course to be enjoyed in various ways of eating is from 9900 yen, with a kuri or crab sukipan, and the full course is from 17,600 yen (both must be reserved). The price varies depending on the size and rank of the crab, so let's check in advance.

An impressive creative Japanese restaurant with a modern building standing on the lake. At the counter seat, you can eat while looking at the sky bridge. Lunch set meals are daily set meals and sushi set meals. In addition to nigiri and mackerel zushi, there are also seasonal dishes and sushi kaiseki (required for reservation). At night, we prepare kaiseki dishes and pots according to our budget and taste, such as Kyoto's brand products, Tango Guji, and Iwakaki raised in Ine Bay, and crabs and Ine's cold yellowtail that are purchased and cooked in fresh water in winter. The shabu hot pot made of cold yellowtail that is tightened and greased by the extreme cold waves of the Sea of Japan is a limited menu from late December to March. Umasa, which eats a thin slice of shabu-shabu, is exceptional. The price varies depending on the purchase and the time of year, so you need to ask.