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Cooking

Cooking

Info

  • Address:   
  • 148 Hiranuma, Yoshikawa, Saitama
  • PublicTransportation:   
JR Yoshikawa Station → 10-minute walk
  • CarAccess:   
6km 14 minutes from Tokyo Outer Rand via Prefectural Road No. 67 from Sango West IC
  • Parking Number:   
20 units
  • Phone Number:   
  • 048-982-0022

Business Hours

11-20:30 LO

Cuisines Category

Cooking, eel dishes


You can easily taste the taste of catfish.


You can enjoy a variety of dishes. First course.


A Japanese-style room where you can eat and relax at the table

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

The content uses an automatic translation service, which is not always accurate.
The translated content may be different from the original meaning, so please understand and use it.

Related Foods

Fish wisteria

The city of Yoshikawa, which has successfully cultivated catfish, which has been severely reduced with urbanization, and claims the name "Nanae no Sato Yoshikawa" as a symbol of the catfish. This shop close to Nakagawa also offers catfish, eel and carp dishes. Nanataki fried 610 yen is made by mincing the body of a pale catfish with bones and fried in oil, and is a taste of Yoshikawa tradition. The surface is crisp and the contents are plump and soft. The occasional crisp texture is also pleasant because the bones are also beaten together. You can enjoy the elegant white aroma and softness. First of all, tempura 1420 yen comes with seasonal vegetable tempura, so let's eat it with Tentsuyu. It does not provide summer. The plump baked unafness is 2440 yen ~, and there are also menus such as boiled eel and eel bones.

Japanese cuisine Fukujube Yoshikawa

A long-established restaurant of Kawafu and kaiseki cuisine that has been in the city of Yoshikawa, which has flourished since the end of the Edo period, Tenpo 8 (1837). You can enjoy river fish dishes such as catfish and eel. Pusu-zukuri (4 servings), tushige (top) with liver sucking, and hitsumabushi (top) to taste with broth. In addition, there are take-out seasonal lunch boxes such as "Kanzan" 4514 yen, "Korin" 6296 yen, "Ninsei" 7128 yen and "Koetsu" 9385 yen. The nature-rich environment is one of the attractions, and you can enjoy the gentle river flow and scenery from the seats of all the private rooms, and enjoy the dishes. He will guide you to a parlor where you can view the river without a reservation.

Restaurant koji house

A long-established restaurant that has a 400-year-old history with beautiful Japanese gardens and famous paintings and fine arts such as Buncho Tani's "Koe-e", which is decorated in the shop. It is said that historical luminaries such as Isamu Kondo, Kaishu Katsu and Shusuke Itagaki also liked the taste of the shop. You can eat river fish dishes using catfish, eels and carp, which have been familiar for a long time in the Yoshikawa, where the Edogawa and Nakagawa flow east-west. "Tataki-fried", which is made by beating the middle drop, bones, liver, etc. with a kitchen knife and fried with miso in oil, is a local dish of Yoshikawa. You can enjoy the taki fried and first tempura Tempura Gozen is 2420 yen. With sashimi and dumpling juice, you can compare various catfish dishes. The first Edogawa course is 6050 yen. Enjoy the three kinds of river fish: carp, catfish, and eel.

Longevity hermitage

You can taste it at an old-fashioned mass soba shop 800 yen with clay pots and plenty of ingredients such as duck and vegetables. Squeeze the sudachi for the taste and freshen up.

Suruga-ya

The dishes made through communication with the guests are created by French, which generously uses Hanono vegetables and fruits. In particular, he took care of the origin of the restaurant, which was “a place to serve delicious soup”, and based on the belief that “if the soup is not good, it is not a restaurant,” he has been busy pursuing the taste of soup, such as soup using carrots and pumpkin from Hanono. A fashionable and impactful vessel, hand-in-hand with a re-creation of the once-prosperous culture of Ionoyaki, adds warmth to the dish. The gap between a dish with a Japanese taste and a gorgeous dish is fun. A fireplace using Nishikawa wood firewood in a store reminiscent of Switzerland creates an atmosphere. I want to taste slow time.

Small Island Shop

A hideaway shop nestled down a road surrounded by fields and houses. Skilled craftsmen are baking live eels at the cooking station just after entering the entrance, and the scent wafting over the large store, which is full of Tsuchima, is tantalizing. The specialty, white-grilled, is a dish that is carefully baked with Kishu Bikō charcoal without any flavor. Taste it with ginger soy sauce, but at first to enjoy the original sweetness. It is also good to enjoy sake with kabayaki or white grilled dishes. Unashige (with sucks and new incense) 4550 yen ~, kabayaki and white grilled 4150 yen ~. The "Unagi Kabayaki Large" 12,600 yen is a lively dish with three eels. Let's eat it with a few people. The private house-style store has a table seat as well as a room where you can view the garden.

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