The shopkeeper is a first-class cook with training experience in Kitashinchi. That's why you can eat local fish purchased at all fishing ports on Awaji Island with a tasteful flavor. For lunch, Hime Gozen for 2750 yen and sushi kaiseki for 4,400 yen are popular. All lunch meals come with coffee. Children's lunch is 1650 yen. At night, you can cook a kaiseki course from 5,000 yen and a single meal determined by purchasing the day.

A red-brick restaurant that uses a cotton mill in the Taisho period, where the high stairwell of about 14m is romantic. What I want to pay attention to here is a two-layer specialty beef bowl made of Awaji beef rose and specialty meat thick-Awaji onion stewed softly, and lavishly covered with super-high loin to finish.

You can enjoy fresh fish purchased from the Yura fishing port, as well as Italian with vegetables and fruits from Awaji Island, which the chef went to the farmhouse and examined one by one. Awaji is a rich treasure of ingredients throughout the four seasons, as it has been called a "food country" since ancient times. If you tell the chef, "I want to convey the charm even a little," it's a nice place to respond to the fine demands of taste and ingredients. If you use a private room on the reservation, you can enter the store even under the age of 12.