North Island Pavilion

A hideaway restaurant where you can enjoy authentic French casually. An at-home restaurant where owner chef Akio Nishioka, who is from French, works from bread to dessert alone. Many local residents have long-standing fans of cooking, using vegetables and seasonal ingredients from Yamanashi's natural farmers. With children and welcome alone. Feel free to let the lending party. During my seven years of training in France, my parent said, "Be it artisan (artisan), not artist (artist)." the restaurant is impressive with its bright blue exterior walls reminiscent of the Mediterranean Sea.

Speaking of Daikokiya, Tendon. It is so big that you can't see the rice, and the shrimp tendon that protruded from the bowl is popular. It is known as a long-established Edomae Tempura established in 1887. The deep-fried tempura in sesame oil is deep-fried and has a good flavor, with a light aftertaste. There is also an annex in the immediate vicinity. Shrimp Tendon 2400 yen. Tendon 2000 yen ~. Course 4000 yen ~.

Shigeyuki Sato, a master with an unusual background of teaching Japanese cuisine abroad. The dishes are very royal roads, and traditional Kyoto cuisine that does not spare any effort, such as winter melon shrimp soboro, which is made from baked shrimp and boiled winter melon, and steamed kapura with silver bean flavor. Serve. The duck loin, which is finished in pink with exquisite fire, is exquisite.