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Founding a long-established eel cuisine in Wakasa, Fukui Prefecture, Japan, in 1888. "Freshly baked" is the motto. Selected and fine blue-handed eels are carefully baked with a Kansai-style direct fire, and the skin is crisp and the body has a plump texture. Natural eel needs to be confirmed by phone.
Specialized shops such as Bipokou Oshou Seoin and Kawafishes are tasted along with locations standing on the shores of Lake Mikata. You can enjoy local seasonal river fish (market value) such as heavy box 5500 yen, kabayaki and white-yaki. The dish, which uses locally-produced organic pesticide-free rice and is carefully baked with national high-level coal, boasts a savory and deep taste that is full of flavor and has a different taste and a different taste.
Kuzu sweets, which you can make after receiving an order, are popular if you want to feel the original texture and consistency of Kuzu. The transparent transparency and the elastic texture are unique to freshly made. Recommended are 700 yen and 1000 yen for kudamochi that you can taste all year. In addition, the homemade mackerel, which uses no frozen mackerel at all and is prepared only from domestic raw mackerel, is a specialty of the shopkeeper. It is a popular product of 3500 yen each.
Japanese food/Ryotei | Echizen Gani | Tōyanbo/Oshima/Mikuni Minato area Serving the most delicious ingredients in the state
Soba, Udon, Meal Restaurant | Echizen Oroshi Soba | Tōzanbo, Oshima, Mikuni Minato Area Established-established buckwheat restaurant that has been established for more than 100 years. Soba noodles that are beaten every morning have good flavor.
Refreshments, coffa | Tōyaganbo, Oshima, and Mikuni Minato area Karadagagaokobu Feast This is a quaint shop that is a renovation of an old storehouse built in the Meiji era, located in a corner of Minato-gai near the sea.
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