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A meal and souvenir shop located at the end of the Okudamimi Silver Line. The popular menu is 1,300 yen (with Kenchin soup), which is a two-tiered bowl with mixed rice with wild vegetables and assorted country dishes. There are also 700 yen for salt baked char. It is also convenient for dam site sightseeing.
A homemade specialty soba shop in Suhara, Uminuma, Koshihikari no Sato. Soba noodles with yams to connect with abundant springs are characterized by a firm firmness. The recommendation here is Tenzaru 1500 yen with a large shrimp heaven. Hedge Soba 3 to 4 servings is 3500 yen. Tsuyu, which used Tosa's bonito, and was slowly laid with soy sauce and mirin, goes with her side. There are also unique menus such as noodle soba donya made by combining soba and udon, and green fried noodles with different noodles with mugwort flour and Koshihikari flour.
You can enjoy wild vegetables in the spring, river fish in the summer, seasonal dishes of natural mushrooms in the fall, and deer in the winter. The menu is varied, including hand-made soba noodles and pizza made from stone kiln. There is also a selection of set meals where you can taste koshihikari from the fish marsh.
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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