A hand-made soba shop made by a skilled craftsman who stuck to the three-tate method of ground, beaten, and boiled, boiled, freshly made. The soba fruit taken from Tajima is ground with a millstone, and only the natural potato harvested from the mountain of Tokose is used as a tie, so it boasts a fragrant and firm koshi. We recommend 825 yen for a bamboo bowl with three servings of soba noodles, a charcoal-salted yaki of yamame, and a 3795 yen omakase course with seasonal dishes.

A middleman's shop at Takeno Fishing Port. The live squid is managed in a dedicated water tank, but there are days when there is no, so be sure to check before visiting the store. You can taste it from mid-May to the end of August.

The beer restaurant, which makes and sells Kinosaki beer, is sold directly. The four types of local beer and Tajima beef dishes, including a clear-tasting pilsner and a deep, rich stout, are all exquisite.