River Deer

A basic mixed rice dish with shrimp, chicken, mountain vegetables, dried shiitake mushrooms, and thin fried tofu.

A commemorative menu for the 100th anniversary of Unazuki Onsen: "Braised Pork Rice." Mixing in a hot spring egg gives it a mellow flavor.

A rice dish featuring firefly squid, a representative local ingredient from Toyama. It is also a pilgrimage menu that became a topic of discussion in "Zatsu Tabi."

Various types of oden. A light broth made from kombu and dried sardines.

The information provided reflects the details available at the time of the survey.
Please note that facility details may change due to the facility’s circumstances, so please check for the latest information before visiting. This content has been translated using machine translation.

Information provided by: JTB Publishing

This content uses automatic translation services. Automatic translations may not always be accurate.
Please note that the translated content may differ from the original meaning. We ask for your understanding when using this content.