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2 servings of small noodles 5
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A chic shop with a bitter color when you pass through the warm water. Modern jazz flows quietly, and the scent of dashi noodle soup drifts. Water is the deciding hand of the long-established side. If you eat slanting soba soba with a throat and a refreshing meal, and you run over nostalgia in a collaboration between soba and jazz, you can have a super holiday. We don't offer alcohol to curb drinking and driving, but stop by to taste soba noodles.
It is a long-established Niigata specialty that was founded in 1922, and has a history of being dedicated to the Imperial Family five times. The clay wall, which is made by kneading cloth seaweed with the image of a different hagi soba for each room in the shop, was created by one of Japan's best clay wall craftsmen, Kōichi Namyun. The proud Hagi soba uses seaweed funori for the connection, and features a smooth throat and chewiness. The specialty is felt, such as the domestic gensoba is self-milled with a millstone, and the use of natural bonito and kelp for tsuyu. Hedge Soba 880 yen for one serving, 1628 yen for one serving.
5 minutes by car from Road Station Cross 10 Tokamachi. A casual French restaurant with a local reputation for delicious omurice. Omurice tasted with rice and cream sauce seasoned with handmade tomato sauce, and Mori Omurice with tomato sauce and cheese in rice, a pork menu made with local wife-made pork, and a much-vaunted Wagyu hamburger were well received.
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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