Archives: Travel Post

The signboard dishes are handled and baked after receiving an order, and then unaje, (one-second), medium (three-fourths), and upper (one). The specialty is Uma-cha Gozen, which uses tea for cooking. It takes time to make a reservation by phone.

An Italian creation that takes advantage of the warmth of the Japanese, which is in front of you from the west exit of Iriso Station. There is also a spacious counter and a private room which can be used by 6 to 8 people. Margherita pizza 1210 yen made of matcha dough made from local Sayama tea, and Japanese-style spaghetti 1078 yen with a peppery flavor of mushrooms and burdock are a popular menu for women, offering a good taste of the ingredients. Handmade cakes and lunch menus that can be enjoyed on a daily basis are also well received. There is also a gallery that can be used free of charge, and you can enjoy the handmade works and paintings of nearby artists while eating. It is a home shop and is familiar to locals.

Tavern where you can fish and eat yourself, a topic on TV. In the middle of the shop is a big ship and a fish. You can cook the fish you have caught on the spot. There is no doubt that it will be exciting in the family and at the alumni meeting with company associates. Popular seats must be reserved. Such as the course with fish fishing is also very popular. Banquets of groups (up to 120 people) are also welcome. It also holds a monthly event.

About 140 years in business. It was the predecessor of "Western Cuisine Biokoin", which hosted French Colonel Faure and his family, who came to Japan for aviation instruction in Tokorozawa, which had the country's first airfield in 1919. Colonel Fall's favorite cutlets are still the most popular lunch menu. There are unique lunch menus, such as the kaiseki course, which loves the season, and the spirit-friendly spirit of the spirit and mind-and-body (Megumi) Gozen 3800 yen, and the pepper udon set 1200 yen. There are many visits by celebrities, and the store is decorated with interesting photographs and fine art, and the well-kept Japanese garden soothe the hearts of the guests. Some paid private rooms are available.

Cafe with wood deck terrace where you can enjoy the four seasons. A menu that adds color to luxury cafe time, including flour-free, additive-free spice medicine curry, freshly ground coffee and Dutch coffee brewed by siphon, freshly baked soy milk waffles and shaved ice in handmade syrup. There is a space for selling handmade miscellaneous goods and holding mini-concerts in the shop, so you can have fun coffee time.

Pursuing taste with the motto of safety and safety from its inception; "Kowari Soba" made from buckwheat flour from the Otowiko prefecture of Hokkaido; original incense udon noodles with nutritious whole grains; and seasonal creative menus and dishes using local ingredients with specialty sake.

It seems to spend an average of eight hours on the noodles, and the smoothness of the nodoshi is exquisitely entangled with the gravy. The menu includes gravy udon noodles and katte (boiled vegetables).

Three types of domestic flour are blended and served with the original koshi soba noodles. The katsuo bar, which takes dashi, seems to be a commitment to use after shaving it every morning, and it is made by considering the compatibility of noodles and soup. All ingredients except shrimp are domestic. The large size shrimp is a natural shrimp from Australia or Indonesia.

Buckwheat flour is used by self-milling the fruit of organic soba noodles. There is no compromise on the selection of materials, such as using a hongarebushi that has been laid down for more than a year. While spicy, the soup is mellow and enhances the scent of buckwheat. Morisoba 850 yen, sake and shochu are also available.

A long-established udon restaurant that represents Tokorozawa. A popular menu that has been handed down from generation to generation is a hearty gravy seiro udon.