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Cuisines Category
伊勢海老極みコース
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地元で獲れた魚を使った寿司や刺身が味わえる店。7月中旬～9月中旬は島でとれる赤ウニ、アワビ、サザエ、10月から春にかけては本場の伊勢エビなど、旬の魚介が食べられる。通年食べられて美味しいサワラの握りは8カン2200円。
浦村かきの旬の時期にだけ、地元のカキ養殖場が行っているカキ食べ放題。80分間焼カキが食べ放題。別メニューで生カキ750円、カキフライ750円、酢ガキ600円などもスタンバイ(料金はいずれも税別)。
パールロードの途中にある食事処で、丼メニューはなんと60種以上。多彩な組合せの丼が揃い、好みに合わせて選べるのが魅力だ。名物のてんこもり海鮮丼はマグロ、サーモン、白身魚、イクラなどのネタが入る贅沢さ。
A rare shop where you can taste Watari oysters, which are also called phantom oysters because of their low catch. The oysters that grow on Lake Shiraishi, where the clean water of the Odaiyama system flows, have few igumi and plenty of umami. There are many fans who visit every year. Watari oyster course cuisine 4620 yen.
A restaurant in a row of houses slightly off the National Route 166 (Wakayama Kaido) leading to Okukasekyo. In the summer, such as eel dishes, in the summer, the owner's proud of the one-night dried 600 yen, and in the winter, the button pot from one serving is 2500 yen ~. You can also get information about the mountains, so feel free to stop by.
A long-established Western restaurant established in 1889 (Meiji 22). The specialty black curry 1080 yen is a special menu that carefully fry Matsusaka beef back fat and flour and takes about a month to complete. Lou is a mellow taste that cannot be imagined from the black color of the appearance. Western and course dishes such as cream croquettes and tan stew are also substantial.
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