Info
Business Hours
Cuisines Category
Front Door
A calm atmosphere at the front desk
Kaiseki Cooking 2
Restaurant "Iori"
Half Moon Gozen
Cuisine 1
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The natural taste of the specialty material is attractive, such as using fresh fruit. If you are wondering what to do, check out the top 5 listed in the store.
The first floor is a restaurant in a convenient location called the Nishibibashi Bus Center. There is a counter seat in the style of digging at the window, and you can enjoy tea and a meal while looking at the bridging bridge. Iwakuni sushi tea set 1120 yen with lencon heaven, tea and soup is popular. There is also a souvenir shop prospect market.
There is also a dining restaurant on the second floor of the Iwakuni International Tourist Hotel, which has a hot spring of Nishibibashi, and a teppanyaki restaurant, including local dishes such as Iwakuni sushi and Ohira stewed with root vegetables and chicken, as well as authentic French dishes.
A fresh fish restaurant that also runs a private inn. You can enjoy fresh fish dishes, and the specialty squid (100g1350 yen) uses live squid just fried from the raw fish in the store, so the taste and chewiness are exceptional. Local raw urinameshi 3500 yen (may change depending on the purchase price) is also recommended.
The solponiente is Spanish for yunyang. From inside the store, you can admire the beautiful yunyang, which was also selected for the Japanese yunyo 100-year-old. You can enjoy a pleasant space in harmony with nature and a time to relax.
A yakiton shop is lined with lanterns in the image of a shrine festival on the side of the store's entrance. There is a table in the parlor, and you can enjoy a meal in a nostalgic atmosphere. It has a sitting room that can accommodate 30 people, and a variety of banquet plans are available. It is also possible to combine all you can drink for 2 hours. Course contents, pots, skewers, desserts, etc. will be met with the request, and if you want to drink slowly, there is also a plan to enjoy all you can drink for 3 hours or unlimited. The much-vaunted charcoal skewer uses pork from aseptic stocked stone pork and Chōshōdashi chicken, which is bred on feed with herbs, without synthetic antibacterial agents, antibiotics.
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