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Cuisines Category
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Domestic buckwheat flour A 100% coarse-ground millstone soba is provided. Zaru soba 800 yen and buckwheat set meal 1100 yen. There is also a reservation-only seafood barbecue of 4500 yen, and a variety of locally-washed fish and sazae will be served. Oyster huts are also open from December to the end of May.
You can taste the mochi-mochi udon made with flour blended by the store's own, and the fine Hidaka kelp served for three years. The naming of the store name is that udon is sometimes out of stock because of the hand-made style that takes care of it.
A fisherman's meal 6000 yen where you can taste seasonal seafood with sashimi or simmering. You can also enjoy winter-only tastes, such as Tango's winter taste, pine-leaf crab course dishes of 14,000 yen, and oyster course dishes from Kumihama Bay, which are popular for oyster farming, for 7000 yen (crabs from November to March).
A restaurant in the roadside station overlooking Ine Bay, which is also said to be the three largest fishing grounds in Japan. The cold yellowtail that is fried here in the winter is full and fat.
An inn in a quiet village of Okutango, overlooking the exhilarating sea in front of you. Not to mention the overnight dinner, the hotel has a reputation for lunch dishes that include fried fish and shellfish and fresh ingredients in the Sea of Japan, especially the day-trip lunch plan for winter crabs, greasy cold yellowtail, puffer fish, etc. In the "Nayu Oku Ine Onsen Crab Sanmai no Lunch Plan", a kani mini course using 1.5 high snow crab, and in the "Nayu Oku Ine Onsen Buri Sanmai no Lunch Plan", a shabu-shabu meeting of Ine Buri. All need to be booked up to 3 days in advance. If you carefully taste the taste of crabs and cold yellowtail, you want to enjoy a hot spring open-air bath where you can see the sea for 400 yen.
A restaurant at the Hashirate Bay Hotel, where you can enjoy the French creation made from seafood, organic vegetables and self-grown herbs from contract farmers, from 1430 yen to 2310 yen for lunch.
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