Archives: Travel Post

The secret of mellowness is to cook the sauce, which is made using several species of near-sea boiled fish, such as Rishiri kelp and bonito, horse mackerel, katakuchi and flying fish, while taking time in a wood-burning kettle instead of gas. Finally, the iron plate baked in bright red is soaked, and the old-fashioned method of extinguishing the smell of boiling water is used. Ise Udon 600 yen and Yaki pork Ise Udon 800 yen.

A long-established store in Okazaki Park that has been established for over 130 years. The recommended dagaku is baked with Bi-Cho Charcoal after the order is received. It is popular at 1980 yen for the Nanameshi dagaku set meal. It is 5390 yen for the Japanese set meal (with Nanameshi and dagaku). On the reservation, you will also receive kaiseki and kaiseki dishes.

Upper sushi 1800 yen using seasonal materials such as local eel and Mexicali. Despite the full volume, it is reasonable and the satisfaction is high. Shari blended independently goes well. In addition, eel dishes from Isshiki (2500 yen ~) are also popular. There are also various takeaways.

A long-established eel shop founded in the Taishō period. We offer a number of gem items that focus on natural materials, mainly for sushi and fugu. You can enjoy the seasonal taste of the fish caught in the Nagara River and natural Torafugu dishes, and enjoy eel dishes with good, umami and volume at a low price. The eel kabayaki, which is carefully baked by artisans one by one on a charcoal fire, has a rich surface and a plump texture. The secret sauce, which has been added since its inception, has a firm, dense taste, and it often intertwines with the savoury eel kabayaki. Hitsubushi, which is packed with extreme kabayaki, is also a specialty. There are also many one-dish dishes such as Umaki.

A restaurant of Iso cuisine near Omaezaki Port. There are many local fans for exciting dishes. Iso set meal 3500 yen with sashimi, fry, small bowl, crab and vinegar with rice and miso soup. Conceived as a dish for fishermen to eat on a boat, "gawa" is a wild local dish that uses freshly caught fish to be beaten and then dissolved in cold water along with miso, garlic, ginger, and umeboshi to taste with miso. You can taste it at this store for 550 yen. Banquet course is required from 4400 yen.

You can enjoy fresh seafood such as high-footed crabs and deep-sea fish, which are purchased directly from trawlers. It is rich and rich because it is quickly transferred to raw fish and retains its freshness. The standard is 7150 yen for high-foot crab set meal (order is 2 servings) and 1980 yen for Tendon with high-foot crab.

Crab crabs, also known as mok crabs, are rare ingredients that inhabit the clear stream. The menu is a staple of zugani udon noodles with exquisite soup made by grinding crab meat into miso. You can enjoy natural Ayu cuisine from June to October. Natural Ayu Sashimi, Natural Ayu Salt, Ayu Meshi, etc. You need to make an appointment.

A sushi restaurant in Izu-Nagaoka Onsen, about 62 years of its inception. It is a quaint store like a restaurant, and all the stories are shipped directly from Numazu Port. Nigiri sushi is 1300 to 3000 yen (with chawanmushi), and in addition to Nigiri sushi, the Momoyama course is up to 3600 yen. You can eat the course at an affordable price. Weekday lunch of 1600 yen was also well received.

Iso restaurant, which mainly consists of ground fish dishes purchased directly from fixed-net. Kaishidon 2200 yen ~ has plenty of ground fish that were fried that morning. In addition, the ground fish tendon 980 yen is a perfect volume dish with tempura of local vegetables in addition to ground fish. There are also various daily set meals. In each case, it has such a soup as a soup. In addition, one dish can be enjoyed in various ways such as riverfish, harbo, golden bream, and manbo by frying on that day. Omakase course according to the budget is also popular.

A seafood restaurant with a reputation for being cheap and voluminous in the Izu Atsukawa Onsen. The Iso-yadon 2200 yen is filled with plenty of finely chopped ground fish, shellfish, salmon roe, natame, etc., and the egg yolk is placed in the middle. Popular for the compatibility of seafood and natto. It boasts 12 types of rice bowls, ranging from Taki-don of Aji to 3960 yen of Unisazae bowl.