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Business Hours
Cuisines Category
蕎麦遊膳より一例
久木野庵
Appearance
久木野庵
In the store
久木野庵
デザート
久木野庵
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A European-style restaurant adjacent to the ham and sausage workshop of the German Meister traditional formula. The ham and sausage, which are made from specialty ingredients such as cows and horses raised in nature and herbal pigs with plenty of umami, are a gem that also won a gold prize in the German contest. Akage Japanese beef sirloin steaks and handmade hamburgers are also very popular menus. I want to fully taste it with the majestic location of Aso.
A selection of buckwheat flour that can be used in the Aso Plateau, such as Kugino and Namino, is hand-handed every day with the water of Shiramizu, which is known for its famous water. Recommended is the popular set menu "Inakazen" for 1750 yen. In addition to soba noodles with fine noodles, the rice is mixed with rice, cooked rice, rice rice, rice rice, etc. As a side menu, you can't miss 780 yen of local Aspara tempura limited to April to September. It is not possible to make a reservation by phone or email, and I want to visit with time to spare.
A café with a hand-made bread workshop, including tables and chairs. It uses 100% of domestic wheat, no colouration and no additives. All the ingredients are also homemade. You can spend time on the terrace with full view of Aso Godake. Pets can only be allowed on the terrace.
One of the few specialty pheasant food shops in the country. For the purpose of self-raising, the sashimi and charcoal baking of Shinpaki are delicious throughout the year. 2550 yen (3300 yen with kijisashi). Sansui cuisine 1100 yen, 1650 yen, 2200 yen. Gotta for the winter, pheasant pot. The pot is finished with the rest of the soup and the porridge is also exceptional.
Only in the direct management of the China Fish Store, the freshness and the richness of the menu come with origami. The sea view of the boxed garden can be seen from the store, and you can also enjoy a meal while watching the evening sun selected for the sunset hundred.
The restaurant is located on the island of Amakusa, near Matsushima, on the Amakusa Pearl Line. Serving rice bowls that make use of the fresh seafood of Amakusa. The type and amount of sea urchin varies depending on the time of year and the weather, but in June and March, the gazeurfish of the Amakusa Ushibubuka is well received, and in April and June, the sea urchin bowl is well received. Even the usual sea urchin bowl 2000 yen (with shellfish juice) is enough, but the special sea urchin bowl, which has a lot of sea urchin, is 2900 yen with chawanmushi on shellfish. It's just sea urchin. Red sea urchins are provided from late July to late August. A long-established proud dish.
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