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 long-established Japanese confectionery shop that is popular in the local area. The kazumanju (take-out 162 yen, eating and drinking 165 yen) that can be tasted from April to September, which is cooled to the right temperature by pumped-up groundwater, is irresistible with a slippery throat. The combination of smooth and modest sweetness and kudzu is also perfect.

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.