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There are also large parlors
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A long-established restaurant that continues from the Edo period. Full-scale kaiseki dishes using seasonal materials are available at 6050 yen (reservation required). Noon kaiseki lunch is 3630 yen. At the restaurant, the course is 1320 yen, 1870 yen, and the freshly fried tempura course is 3850 yen.
The atmosphere is bright and refreshing, and you can taste authentic hand-made udon noodles. The tsuyu made with kombu, katsuo-bashi, and about four different types of seafood, is light but rich and tasty. It also goes well with the proud hand-made noodles, which have a moderate consistency.
It has been 20 years since the establishment of a ramen shop where the bonito bar shop is a specialty. A local public store that collects extreme ingredients from all over the country, focusing on feature ingredients, and continues to offer a novel menu with the theme of "Oisi, healthy, and fashionable" and the dashi soup and cooking methods that have been kept from its inception. The best choice is "Nori Lamen" 890 yen, which is double-topped with grilled seaweed and Aosanori from Ise Bay. A cup of supremely salty white-water soup born from the extreme ingredients.
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 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.
Founding Meiji 8 (1875). The oldest long-established store in Tsu. Finishing the charcoal-grilled eaves with a secret sauce from the time of its founding. The popular Hitsumabushi 2700 yen is tasted with dashi tea finished with bonito and kelp. We also recommend a fragrant stone-yaki with a stone-yaki, which is baked in a stone-yaki bowl, for 4000 yen (reservation required). Eel rice bowl 1460 yen, medium 2020 yen, upper 2590 yen, special 3190 yen and others.
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