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防府天満宮の石段下にある茶室。日本に喫茶の習慣を広めた菅原道真公にちなみ、平成3年(1991)に開庵。手入れの行き届いた庭園を眺めることができる。拝観料500円以上を納めた人は抹茶を拝服する事ができる。
A specialty of puffer fish and hamo dishes (fugu dishes all year round, hamo dishes from mid-May to mid-September). After careful preparation, the charm is that you can enjoy the rich taste of puffer fish, such as pufferfish stabbing, which has been laid down for several days at a low temperature to highlight the taste. Fugu course dishes are reasonable from 4950 yen to 9900 yen recommended courses with fugu nigiri. Hamo dishes are reserved only in summer.
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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