FIRE HILL

A fresh fish restaurant that also operates a guesthouse. To allow guests to relax and enjoy the food, the interior has about 60 seats centered around tatami rooms. You can enjoy seasonal fish caught locally. Recommended dishes include the Senzaki squid set (2500 yen) and locally sourced fresh sea urchin rice (market price).

A yakiton shop is lined with lanterns in the image of a shrine festival on the side of the store's entrance. There is a table in the parlor, and you can enjoy a meal in a nostalgic atmosphere. It has a sitting room that can accommodate 30 people, and a variety of banquet plans are available. It is also possible to combine all you can drink for 2 hours. Course contents, pots, skewers, desserts, etc. will be met with the request, and if you want to drink slowly, there is also a plan to enjoy all you can drink for 3 hours or unlimited. The much-vaunted charcoal skewer uses pork from aseptic stocked stone pork and Chōshōdashi chicken, which is bred on feed with herbs, without synthetic antibacterial agents, antibiotics.

While based on kaiseki, it offers a new sensation of cuisine using ingredients and techniques from both Japanese and Western styles, pleasing both the eyes and the palate. The lunch set is 2500 yen (weekdays only) and includes sashimi, grilled dishes, steamed dishes, fried dishes, and even dessert, making it a great value. The Setouchi set is 4400 yen, the seasonal kaiseki starts at 5500 yen, and the stylish person kaiseki is 10,000 yen. All seating is in private dugout tables, offering a panoramic view of Suo-nada. Since it often fills up, it's best to make a reservation early.