Archives: Travel Post

A farmhouse restaurant built by renovating a 190-year-old mother house. They eat local local cuisine using more than 40 kinds of self-grown vegetables and the bounty of the surrounding mountains. 7-8 items daily lunch 2100 yen is full volume (reservation required).

It is the only eel specialty store in the town and was founded in 1931. Put the eel purchased in a wooden box in the stream flowing beside the store. It boasts a secret sauce, and is baked carefully one by one over a charcoal fire at 2600 yen, at 3800 yen at the top, and at 4900 yen at the top. Shiroyaki 2400 yen eaten with wasabi soy sauce is also popular. Kabaki 2400 yen, kimayaki 1000 yen. It takes some time to bake after receiving the order.

Shari uses rice sasasari from local Osaki, and the material uses fresh materials from Shiogami, Ishinomaki, and Hachinohe. You can also enjoy the local sake of Furukawa.

You can taste a creative dish, named "Mokura Dish", in the name of Taisho democracy, which was sung by Sakuzo Yoshino, who was originally from the Furukawa district of Osaki city. It incorporates Western and Chinese dishes based on Japanese food, and is also popular with seasonal special peasable dishes. There is a wide range of menus using seafood from local cuisine of Miyagi.

A cafe with galettes & crepes, pizzas and a Western-style powder menu. Not only the dough, but also the sauce and jam are homemade, and it goes well with special tea coffee and organic tea. Baked sweets are also popular as souvenirs. Take-out for drinks, crepes and pizza. The crepe dough is commercialized by layering it to become a delicious dough without using eggs. Allergic children are also pleased.

A restaurant where you can taste Chinese cuisine using shark fin, which is a specialty of Kesennuma. The staff's reception and bright sunshine create a pleasant atmosphere. Coffee is attached to the dish using shark fin. Shuka fin ramen (with crab) is recommended for 2800 yen.

The hormones, which are pickled in homemade garlic miso, are accented with the spicy hot pepper and the smell of garlic. They are also very good with shredded cabbage. The restaurant's specialty menu is 550 yen per serving of liver without the smell.

The famous restaurant of Kesennuma Hormone is back. The sweet and spicy hormone has a mild taste of garlic, which is recommended for the first time. If you prefer a strong taste, let's eat it with a homemade sauce full of garlic. There is also a common Worcestershire sauce.

Ocean Katsuo-Tuna Fishing Union Directly managed tuna restaurant in Kesennuma. It boasts a variety of tuna bowls using fresh and delicious tuna caught in the world's oceans, and kamatoro steaks from Kesennuma swordfish. The rice is made from Miyagi Prefecture's Hitomebore and Sasanishiki, and serves hearty and reasonably priced food.

A restaurant with a reputation in Kesennuma. It has many dishes using jiba seafood. Its specialty is Kaishin-don, tsumetai meat soba (chicken), wappa rice, sauce katsudon, and shabu-shabu Yasukiyaki. It's delicious, cheap, but it's a restaurant where you can eat food pleasantly.