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A long-established Western restaurant established in 1889 (Meiji 22). The specialty black curry 1080 yen is a special menu that carefully fry Matsusaka beef back fat and flour and takes about a month to complete. Lou is a mellow taste that cannot be imagined from the black color of the appearance. Western and course dishes such as cream croquettes and tan stew are also substantial.
Located along the Yunde River, you can also eat river fish dishes, salt baked with amago char, sashimi, and in the summer, you can also eat Ayu dishes. Since 2015, it has been certified as Mie Gibier, and serves local boar and deer dishes in a safe form.
An amago restaurant tucked away in the secluded mountains. Amago is farmed on site, and you can enjoy the taste as close to natural as possible. The course menu is from Amago's taste course 4000 yen, which comes with fried karaaki, sweet-roasting, and cooked rice. Each table has a large hearth end, and it's nice to be able to bake yourself and eat hot. The fee is from 4000 to 6000 yen.
A rare shop where you can taste Watari oysters, which are also called phantom oysters because of their low catch. The oysters that grow on Lake Shiraishi, where the clean water of the Odaiyama system flows, have few igumi and plenty of umami. There are many fans who visit every year. Watari oyster course cuisine 4620 yen.
A restaurant in a row of houses slightly off the National Route 166 (Wakayama Kaido) leading to Okukasekyo. In the summer, such as eel dishes, in the summer, the owner's proud of the one-night dried 600 yen, and in the winter, the button pot from one serving is 2500 yen ~. You can also get information about the mountains, so feel free to stop by.
A carp restaurant that has been around for more than 280 years. Fresh carp is washed, sakokukoku, fried kang, etc. Lunch 2080 yen, Special Lunch 3004 yen ~. Kaiteki dishes 4622 yen, 5778 yen ~.
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