The style of burning one night dried, which is considered to be the most delicious way of eating Wakasa Rei, over a charcoal fire is popular. Fish with dried soy sauce is especially recommended. The local area is also the best in charcoal grilling (anago) and is very popular. There is also a sake menu. Depending on the season, you can enjoy a variety of fish sashimi and dried fish pickled with soy sauce. I want to slowly taste the sake, shochu and seasonal appetizers recommended by Kirakutei.

A kappo shop with a kappo set up in front of the counter seats in the area near Obama Park. You can taste the seafood of Wakasa Bay, such as bream and puffer fish swimming in the fish. The recommendation is for 3080 yen in the sea, which comes with five stingers and sweet snapper Wakasa ware. There are also Wakasa Fugu set meal 3300 yen, Maku Kaido specialty mackerel stick sushi 2750 yen, and Hamayaki Saba set meal 1995 yen, a specialty of Maku Kaido starting point. You can also enjoy the seasonal taste of the seasons, and you can enjoy Isaza in spring and Echizen crab and Wakasa puffer dishes in winter without reservation.

A long-established establishment that the company was founded as a rice shop in the mid-Edo period, and became a soba shop in the Meiji era. Use a specially grown pungent radish or a good homemade noodle. The popularity is 1380 yen for the four-tiered Goseyama [Noseseyama] soba. It is a satisfying dish with a small set of four types: spicy soba with spicy radish squeezed juice, Yamasato soba with natural potato tororo, grated soba, and cutlet grated soba.