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Business Hours
Cuisines Category
Roast pork bowl
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A dining place on the peak of Mount Akagi, where you can taste 10-wari soba noodles and seasonal mountain food, such as the 1500 yen of wild-handed Tenmoro soba, where you can taste the seasonal mountain's rice noodles, and the gallery in the store also sells pottery.
A long-established store that should also be described as a pioneer of "Akagi-Kaze Line Soba Kaido". Inside the store where the wood incense drifts, there is a front of the hearth and a sitting seat. Soba uses "Mogushita Soba", which is purchased from a contract farmer at the foot of Mount Akagi, where the temperature difference between day and night is large. Every morning, I carefully grind only the amount I use for the day with a millstone and launch it with well water that springs from 80m underground on the site. It is a smooth and smooth soba with a good throat.
Buckwheat flour is self-grown at the foot of Mount Akagi. Handmade soba with rich flavor and consistency has many fans. The menu is displayed in quantities such as Gogo (2 servings) 1800 yen and Isho (4 servings) 3600 yen.
A restaurant that boasts Kamameshi near Katashina Village Hall. Rice is made from Koshihikari from Niigata, and rice rice is cooked with Maitake, which is a specialty of Katashinamura, and has eight types of rice, including Maitake, Gome, bamboo shoots, and chicken, for 1100 yen each. Since it cooks after receiving the order, it takes about 20 minutes until it is ready, but it is well worth the wait. The tempura set and the noshige are also well received.
It is a general cafeteria with ramen and set meals, but the fourth generation young master started a French restaurant with a complete reservation. There is also a dedicated western room at the back of the store. The dish is from 3,600 yen only for authentic French course dishes. It's a store that can also be a story story.
Cafe restaurant with jazz live. Old-fashioned omurice 800 yen and Neapolitan spaghetti 800 yen are popular. Nasi Goren 850 yen is also recommended.
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