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The former staff room is in the dining room.
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A cafe next to a salt workshop that makes natural salt with seawater flowing from the Sasagawa River. Let's take a quick breath while feeling a pleasant sea breeze on the skin. There is also a rice ball set of 1000 yen using Iwafune rice. In the salt workshop, there are various kinds of handmade salt souvenirs, so I would like to stop by all means. Salt making can also be toured up close.
A sushi restaurant at Senami Onsen since 1962. Local Iwasfune Port, seasonal fresh material caught at Neyya Port, Shari which is plump cooked with some of the prefecture's most delicious water, and natural salt made from the sea water of the famous "Sasagawa Flow" in the Sea of Japan. There is a counter, 3 small rises and a sitting room to relax.
A long-established kappo of heavy buildings from the late Edo period. The Murakami beef charcoal grilled party has a seasonal small seat and a Murakami beef dish on 100g of Murakami beef steak. Steak, which is made by confining the original sweetness of meat and succulently baked with charcoal grilling, is a gem that the gravy overflows in the mouth.
You can enjoy dishes made with seasonal fish that are taken to the port of Aikawa and Himezu in Sado. Goroyaki (2 servings), which steams squid cotton (offal) and vegetables such as onions and peppers on a ceramic plate, is 2400 yen ~, which has a special flavor of ground miso and butter. Reservation is required for the 3500 yen ~ of the peasable course.
It is located in the Sado Historical Legend Museum and stands as if it were to be exuperated on top of a garden pond. Sashimi set meal 1760 yen with fresh seasonal fish taken off the coast of Sado. "Oki Juice Set Meal" (1540 yen ~), a hot pot dish made with Sado miso, is recommended from autumn to early spring (reservation required). Closed from mid-November to early April if no reservation is available.
A bistro of hideaway presence on Sado Island in Niigata Prefecture. The ingredients are abundantly grown in the field and local fish. The best-matched dinner, which offers the best-matched wine to the dishes that are served, has become popular with word of mouth. Menu is only omakase course.
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