Archives: Travel Post

A cake shop specializing in tarts opened by Yabu Soba, which is popular in Mizukami Onsen. Recommended is Jack's cheese tart. Not only the tart with cheese, but also the tart that can only be tasted only now with plenty of seasonal ingredients. As well as takeaway, you can also taste freshly baked tart in the store. I want to enjoy it slowly with original coffee made from Tanigawadake's natural water and soda made from natural water.

The main facility of "Tanigawadake Onsen Camp & Field", a free-site campsite located near JR Doai Station. The red-roofed "Sweets Ietanigawadake Drive-In", which also serves as an administration building, is made up of a confectionery factory and direct sales shop for the water-sourced confectionery "Tanigawa no Tsuki" and the dorayaki "Yamano Ichifuku" with cream, and has a lot of fun. At the restaurant, you can enjoy cold soba with tempura made from freshly picked wild plants, such as Tanigawa ramen, and in May, fukinotou and taranome. A limited amount of "Akagi beef steak gozen" is also popular. BBQ stove rentals and BBQ sets are also sold. The camp will be changed due to the situation of snow accumulation, but it will be opened in late April to late November.

Preserving the taste of the 250-year-old tradition, the hand-made soba noodles, which are made by drawing in and cooling the fresh water of Hai-yama, have a clear taste. Hebi Soba 2 servings (from 1960 yen) and vegetable tempura (about 3 to 4 servings 1700 yen, half size about 2 servings 850 yen) using wild plants and self-grown vegetables, mainly from Minakami's maitake mushrooms are also popular.

Roadside station along prefectural road No. 45 Oasis is a dining room in Namkuni. The adjacent agricultural and forestry products retail office sells fresh vegetables and specialty products from the village of Minamimaki, as well as prepared foods with the taste of the home, and crafts. Dressed for a break in the drive or a meal before and after shopping. Blueberry Sunday 400 yen using blueberry jam from Minamimaki is recommended.

An inn located near the Jōshin Electric Railway Shimonita Station. Founded in the first year of the Taisho era (1912), the Tokenkan-kan, which flourished as an inn for merchants traveling to and from this area through the transfer of timber, cocoons, and konjac, is a quaint inn where Yuji Takehisa also stayed. During lunch, Tokaban Hall specialities Tori and Shiminita Katsudon are served. If you can fully enjoy the taste of the local area of Ninita and the konjac cuisine, take a konjac course. Aoiwa course 2200 yen with 6 konjac dishes such as konsashi, konjac sauce and white sauce. It is also recommended to use the onion. Reservation only at night.

A café used in an old private house that was once used as an inn and is more than 140 years old. The popular pudding sagamiso set has a special miso caramel sauce on the bottom of the pudding. Lunch menu using local materials is also recommended. Pets are allowed on the terrace.

A shop in front of Tomioka Yitsuban, a government-run factory in the Meiji period. The 1050 yen of Okkirikomi udon, a signboard menu of the shop, is a local dish in Gunma Prefecture, where ingredients such as root vegetables and mushrooms are cooked together with wide noodles. This shop has a simple soy sauce taste.

A soba-udon shop that is eye-catching with a large roof built by a siya-style store. Using different types of stone-ground soba flour from Hokkaido Horokanai and Nagano Asama Sanfoot, and Tochigi Nikko, the soba, which is made from yam, is rich in flavor and has a good throat. Stone-ground soba noodles 700 yen. The specialty of Udon is Kokono Udon, which is made by kneading the silk protein liquid from the natural cocoon of Tomioka on Jōshu wheat. Tengoshi Mayu Udon 1380 yen. The 1080 yen offered in the fall is also available in miso, duck, and curry.

A Western-style restaurant founded in 1925. Katsudon, which is made soft by carefully tapping the meat, is 900 yen, and the tonkatsu set meal is 1200 yen. Also popular is Omurice 900 yen made with the old-fashioned cooking method. Inside the shop, a picture letter made by a landlady is displayed, giving a homely and warm atmosphere.

A long-established restaurant with more than 100 years of business. Shokado lunch, which focuses on seasonal ingredients, costs from 1500 yen. Served with rice from bamboo shoots and maitake mushrooms, local sashimi konjaku, and eggs. There are also peated dishes (from 2500 yen) by order. I want to taste it slowly in a private room. There are chairs in all rooms.