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元伊勢籠神社に奉納される古代米を使った赤米うどん950円が味わえる。麺はほんのりと赤くもちっとした食感で、淡口のだしとの相性も抜群。丹後のお宝食材をつめこんだ「丹後お宝丼」やカフェメニューも豊富に揃っている。
宮津湾を眺めて食事ができる食事処。毎朝調理長自ら近隣の漁港に水揚げされる魚介類を買い付けており、11～3月には冬の冷たい海で身が引き締まったブリの料理が楽しめる(要予約)。当日の水揚げの状況にもよるが、脂ののった季節ならではのうまさをぶりしゃぶ6600円～やお造り、すしで味わえる。11～3月はカニもおいしい季節。茹でガニ、カニ造りなどのカニ定食5500円。さまざまな食べ方で楽しむカニコースは、お造りやカニすき鍋などが付いて9900円～、フルコースは1万7600円～(ともに要予約)。値段はカニの大きさやランクにより変わるので事前に確認をしよう。
湖畔に立つモダンな建物が印象的な創作和食の店。カウンター席では天橋立を眺めながら食事ができる。昼の定食は日替わり定食と寿司定食。にぎりずしや鯖ずしのほか季節の料理やすし懐石(要予約)も。夜は京のブランド産品・丹後グジや伊根湾で育てられた岩ガキ、冬期なら活きたまま仕入れ真水でしめてから茹で上げるカニや伊根の寒ブリなど、予算や好みに応じた懐石料理や鍋などを用意。極寒の日本海の荒波に揉まれて引き締まり脂がのった寒ブリを使ったしゃぶ鍋は12月下旬～3月の限定メニュー。薄切りの身をしゃぶしゃぶで食べるうまさは格別。値段は仕入れや時期によって変わるので要問合せ。
A sukiya-style restaurant that stands inside Arashiyama Park on the shores of the Watsuki Bridge. "Osukuzen", which is named after the cherry blossom spot Arashiyama, was inspired by the box set that was once used by a merchant in Kyoto for children. A two-tiered box table with eight inches in the upper row and seasonal cooking in the lower row of the pull-out ceremony, with spicy tofu, making, grilled foods, and bowls. The content of the dishes is a seasonal monthly change, and the day of the day seats are from 5800 yen.
It was founded in 1930. It is known for its homemade noodle tea soba, but from some point on, the taste of 1100 yen of Todon has spread through word of mouth, and it has become a specialty menu that can be lined up in the tourist season. It uses dashi soup for soba noodles, carefully taken with mackerel and kelp, and is finished with chicken and two eggs to be soft and soft-ripe.
The popular restaurant, which is lined with geimaiko's uchiwa and the signature colored paper of famous people, is a specialty curry udon, which also has 1220 yen with unique cheese.
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