Taste of the four seasons Midoriya

A dining hall used in the former residence of the Sanbayashi and Hattori families, considered to be one of the three houses of the Sanbayashi and Hattori families, which have been since the Edo period. What I want to eat here is a gorgeous Hattori table with a total of 7 items containing local flavors such as Obiten and Thick Grilled Eggs 1980 yen ~ (reserve as much as possible). After the break, we go to the second floor, which overlooks the cosmars and the clean Japanese gardens that are kept in care at the front door. I also want to do not forget to visit the house.

The specialty Obiten of the fish is the fish surimi, which is made by adding tofu to the dish, then seasoned with miso or brown sugar, etc., then rolled into a tree leaf shape and fried in oil. The restaurant has a reputation for being able to taste freshly fried hot hot, and its fluffy texture makes it addictive. Obiten set meal 1350 yen, Obiten udon 1100 yen. Demonstration sales are also carried out at the concession stands.

It boasts an eel dish with no smell, which is made with herb eels from Kagoshima and Miyazaki prefectures. Nichinan One-Fishing Bonito Roju is a charm that you can eat bonito as it is, broiled, and tea-pickled.