Archives: Travel Post

A cute cake shop and cafe with stucco stucco building. Sweets made with local ingredients can be eaten on the terrace seat heading to the Shimanto River, or on the second floor of the shop or roadside station "Nishi Tosa". Recommended chestnut roll with round chestnut 350 yen and Mont Blanc 430 yen. Strawberries and melons and sweets of Shinkaka pear depending on the season.

With the lights down slightly, you can enjoy a variety of coffee such as Neldrip, siphon, espresso, and Dutch coffee. Chiffon cake is recommended with coffee.

A monthly mini solo exhibition is held. Pay attention to a variety of handmade cake 400 yen, from Japanese to Western morning 450 yen. The popular handmade service lunch uses Shimanto fresh vegetables, after-meal coffee or orange juice, and a mini dessert is 800 yen.

It is a rustic dining room run by aunts of local farmers, where you can eat fresh open-field vegetables and plenty of good luck from the river of the Shimanto River. The name of the store means "vegetable garden" in dialect. The menu is only 1300 yen for Viking adults, 700 yen for elementary school students, and 300 yen for infants. Rare country dishes from Yamasato are lined up. Let's beat the seasonal dishes using local ingredients, such as pickled amego, wild boar croquettes, crab juice, and river shrimp somen. It is necessary to visit the store with more than 10 people.

Dining room overlooking the Shimanto River. The river shrimp caught in the Shimanto River are 1000 yen each for the river shrimp kang fried and river shrimp salt boiled, which have the best crispness, and 1800 yen for the river shrimp set meal. Shimanto udon 850 yen with river shrimp and blue paste, as well as Gori-don, Gori-don fried, fragrant ayu salt (market price), and eel kabayaki (market price) are also popular. Because all river dishes are natural products of the Shimanto River, there are cases where they cannot be served depending on the state of the river, so check in advance and visit.

The reason for purchasing natural products that are becoming rare, such as the Shimanto River's fish, eels, and river shrimp, is that there is a thick network with local fishermen who are also cultivated as river fishermen. The unique aroma and plump body are delicious, such as natural salt grilled 1 tail from 1380 yen to 5600 yen. You can eat slowly while looking at the Shimanto River on the second floor, as well as on the terrace. The first floor sells original products such as eel tea.

It opened in 1965. A shop where you can taste plenty of local dishes from the Hata region, which has the most history in Shimanto. Shimanto River's natural salt-grilled market price, bluesanori tempura 1320 yen with a pleasant feeling of crispness, eggs and eggs limited to March and April 550 yen, as well as abundant river, sea, and mountain food. Pay attention to the Hanazen Omakase set meal 2310 yen with 5 types of local dishes that change ingredients and contents depending on the season.

A long-established restaurant that was founded around the middle of the Showa era, built near Shimanto City Hall along National Route 439. This shop was the first to serve Aosanori on the Shimanto River as tempura. "Can you make blue paste a leading role in cooking?" is a dish born from a conversation with a customer, with a crisp texture and the scent of the full-on Shimanto River exceptional. Just as the original, he took off his hat to his master's skill without feeling any clothing or oil. Shimanto River set meal 3850 yen with the taste of Shimanto River, such as blue nori tempura and eel kabayaki. Seashin food is also recommended.

A restaurant near Shimanto City Hall. In addition to the eel, Ayu and river shrimp of the Shimanto River, you can enjoy local dishes that make use of natural happiness, such as bonito and Shimizu mackerel from the Pacific Ocean. Recommended Shimanto River dishes include natural eel kabayaki, fried river shrimp, blue tempura, and egg binding. There are also a variety of set-up meals, including a set-up meal and a set of fresh-up mackerel. The foot-extending digger-kotatsu table is well received to be eaten with a hearth and while local chicken and seafood dishes are baked in front of you.

The udon noodles that stick to the ingredients are tasted in a calm atmosphere with a hearth, and I would like to try the most popular "Riki Pork Curry Udon".