Archives: Travel Post

A café renovated from an old private house built in the Meiji era, where you can enjoy local food and self-roasted coffee.

The lunch made with rice and vegetables, brought up by the owner with great care, is a reputation. You can enjoy a heartwarming moment with a pleasant taste and a rural landscape from the log house. If you have lunch for up to four people or a pet, you need to make a reservation.

High-quality beans are sold by home-roasting. They offer the best coffee by making use of their experience since 1982. You can enjoy the charm of sunlight, such as latte art, French toast, and shaved ice of natural ice.

Founded in Meiji 33 (1900). "Butsu" soba is a special way of beating in order to contain the preparation and kosi of the secret buckwheat flour that has been handed down from generations, and the "Yaki-soba" soba soba that has not changed since the beginning of the Meiji era. How about local sake for tempura made with fat-filled soba noodles and seasonal local vegetables? A number of single plates using a particular namewood are also worth a look. Relax in the store full of warmth of wood. There is also a reception for group reservations.

Shimizu springs in the mountains near the store. This shop was opened by the Soba Production Union to try to use this water for village revitalization. It uses only the gensoba produced in the Minashi district, and local volunteers knead it with the delicious water of Nikko. In the case of an organization, inquiry is required.

Sunkō soba shop using buckwheat flour, which is self-milled with Sunkō soba noodles. The park and cedar trees can be seen from the store. Slightly white-shredded soba is good over the throat, and it is delicious with dense tsuyu. Morisoba 800 yen and Tenzaru soba 1500 yen with six kinds of tempura are pushed. Kinjiro buckwheat 1400 yen is also recommended.

The main side is the soba field spread in front of the shop. While adhering to the old-fashioned method transmitted to the local area, it is finely milled for a light taste. The menu is only soba, and you can bring tempura. Sobayu is also well received, and you can enjoy "soba" until the end. You can taste Kenchin soup in winter.

It uses Xuan soba produced in the city of Nikko and is operated by residents of the neighborhood. It boasts soba noodles with a slightly thicker flavor. The garden from the parlage is also a must. There are abundant menus such as Mori Soba, Vegetable Tenzaru Soba, Special Soba, Sango Soba, Gogo Soba, and Ichisho Soba.

A millstone-ground hand-made buckwheat that manages a year's worth of selected domestic gensoba in an aluminum pack in a low-temperature storage, and is self-milled from gensoba.

A rest house within the Osasa Ranch, which extends over the Nikko-Kirishi Kogen at an altitude of 1030-1320m. You can enjoy dairy products such as brown Swiss beef's rich milk and soft ice cream, as well as meat dishes such as Genghis Khan, a thick-cut lamb meat, and Tochigi prefecture pork loin. You can also experience ice cream making and butter making on Saturdays and Sundays and holidays from April to October.