Restaurant

The shop offers a taste of river fish such as char, rainbow trout and amago, which are self-farmed in clear mountain spring water. The freshness is excellent because it is taken out of the fish after the order. The set includes salt-grilled char and rainbow trout sashimi, such as sweet-boiled and fried kang, was set for 2760 yen. We also recommend char bone liquor for 2 go 1760 yen.

You can enjoy Shirakawa-go soba soba made in the morning for 950 yen, and Nihachi soba, which is made by adding 20 percent of flour to the soba ground in a millstone, has a good aroma and a pleasant texture. The rice is cooked for 200 yen plus.

It is a Gassho-zukuri building, where the pillars and beams have been used as they are. A calm atmosphere incorporating modern Japanese sensibilities drifts through. Meals are also available, featuring hand-made soba made from home-grown traditional buckwheat that is sun-dried and ground with a stone mill, served freshly made and boiled. During lunch, you can enjoy this hand-made soba along with river fish and seasonal tempura. The local kaiseki lunch starts from 4,500 yen (reservation required). The attentive hospitality is delightful.