Info
Business Hours
Cuisines Category
Geofish
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A restaurant full of resort feeling overlooking the Onyukuhama coast.
The master, who goes fishing for about 60 days a year, is thinking about how to make the fish eat deliciously. The dishes are course-tailored. Vinegar tanning is pickled in vinegar, which can be tasted refreshingly, and canikoshi, which is made by grinding whole crabs and boiled, are all delicious.
A sushi shop that uses fresh ground fish that have been washed up in the fishing ports of Onjuku and Iwawada. Even in bad weather, raw fish are prepared so that you can always serve fish, so you can taste fresh local fish whenever you visit. Shari uses Isumi rice from Chiba Prefecture. The handfuls of 1320 yen ~. Among them, 3850 yen, a place containing Ise shrimp and steamed abalone, is popular. Ise shrimp are sashimi, nigiri, tempura, and Onigara ware. I want to add 1540 yen to the sushi with the sweet taste of Ise shrimp and the exquisite taste of miso.
Founding Meiji 25 (1892). A quiet teahouse surrounded by greenery in the rear mountains of Katori Shrine. Handmade dango is a specialty. The dango is a rice flour cake made by steaming rice flour, which is a set of 450 yen with four paste dango and three kinako dango with tea. Take home 15 pieces of sago 800 yen ~. From March to June, you can also enjoy 450 yen of freshly picked wormwood grass. More than 30 people need to be booked.
A hand-made soba shop using a pure Japanese house. Of course, I am satisfied with the taste of hand-made soba noodles made with buckwheat flour from Aizu, and the hospitality of the warm shopkeeper couple is also happy. 1200 yen for wild flower soba (with soba noodles and soba soup).
Gelato (400 yen, 450 yen), which always has 7 to 10 flavors, is popular at the rest place in the parking lot. In addition to seasonal fruit and chocolate, there are also Japanese flavors such as original soy sauce, and it is well received by a wide range of generations.
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