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Tang Funa Gorge, known as the birthplace of the rotary somen sink. There is a table of somen sink in the spacious. A long time ago, the legend that Tang boats were entering and leaving was the origin of the name, and you can enjoy the somen sink using Shimizu, which was selected as the "Heisei no Meizui Hyakusyo". There are also single-item menus such as popular A-set meals (somen, trout salt, rice balls, rice balls, carp, and carp) and trout and karaage.
Speaking of the tsuyu of the Karafunakyo, the name of the trout noya is also high, and you have a somen sink. People who eat can use the fishing moat on the premises. The trout noya, where fireflies can be seen in the Karafunakyo. A lot of fireflies fly around May-June.
The specialty of the long-established confectionery store in 1919 is 110 yen for one ibu sukiji, which is made of potato paste wrapped in fragrant skin of laurel. It is a baked confection that goes well with both tea and coffee. A mini-sized dorayaki/space mame sweet 135 yen with plenty of broad bean paste from Ibusuki is also well received.
You can enjoy the island song and original songs of Yoori Island at a shop run by the Kari Yushima band, which is based in Yoori Island. On the stage from 20:30, there are people who are healed by the tone of the three lines or dance happily. Children are also welcome. Cocktails with the image of the island are also popular. No meal menu.
The old private house was renewed and opened. Master Masaaki Masashiyama is a veteran surfer and knows the points, so let's ask. Here the menu, which reflects the light-hearted character of the master, is unique. Ice cream and parfait are served in seashell containers, and the company has a strong desire to create such works as Bananan Cocoa (cocoa-flavored banana juice), and Nico Nico Rice with fried minced meat and fried egg on rice. Let's taste in an old and new space.
It is located in the Hotel Yoron Island Village, which stands in the northeast direction of the port of Yoron, and the restaurant using Ryukyu limestone and coral is exactly the restaurant of a summer resort. Recommended is Omakase course from 2,700 yen, with fried Gurukun, Goya Chample, milk and mozuku tofu, papaya soup, rice and soup. A lunch made by a chef from Amami, a croton course of 3675 yen with chicken rice (1350 yen per item), is also a reputation.
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