A long-established inn founded in 1892 (Meiji 25). You can taste the dishes of octopus that grew up on the local Nishiura coast. The full course of octopus, 7020 yen (which must be reserved for four or more), is a total of 10 dishes, including octopus shabu-shabu, which is made to go into a paper pot, and sashimi and tempura, which are cooked in a suitable way for each part. In addition to octopus dishes, there are also seafood dishes from Awaji Island (fugu in winter, hamo in summer, etc.).

The shopkeeper is a first-class cook with training experience in Kitashinchi. That's why you can eat local fish purchased at all fishing ports on Awaji Island with a tasteful flavor. For lunch, Hime Gozen for 2750 yen and sushi kaiseki for 4,400 yen are popular. All lunch meals come with coffee. Children's lunch is 1650 yen. At night, you can cook a kaiseki course from 5,000 yen and a single meal determined by purchasing the day.

A red-brick restaurant that uses a cotton mill in the Taisho period, where the high stairwell of about 14m is romantic. What I want to pay attention to here is a two-layer specialty beef bowl made of Awaji beef rose and specialty meat thick-Awaji onion stewed softly, and lavishly covered with super-high loin to finish.