Archives: Travel Post

A gallery cafe located on a small mountain in Hiji-cho [Hijimachi]. The building, which used to be the potter's atelier, has been renovated, and the space is made up of natural materials, including earthen walls and stone-inlaid walls, stone wood-burning stoves and bamboo-made lampshades, which offer bakers, quiche and seasonal tarts. Workshops and art exhibitions are also held in the shop. When visiting the store, inquiry is required.

A shop that specialises in sushi and peasers. It can be enjoyed at 495 yen for 1 castle karei nigiri, 2420 yen for 1 person, 6050 yen for a castle karei set meal. The course is 8800 yen or more where you can taste sashimi, boiled, fried kang, and sushi at a time.

The birthplace of Yakiniku restaurant-based cold noodles. The cold noodles on the popular menu, which many people come to eat only kore, use medium-sized noodles with a crisp texture. It features a light flavor topped with seafood-based Japanese-style Japanese-style stock, Chinese cabbage kimchi, radish shredded dish, pork char siu, cucumber, boiled egg, and seasonal fruit.

Shop for handmade cakes and original blend coffee. The proud coffee features a rich aroma with low acidity and deep roasting. Especially the mariage with apple pie, which uses the "fuji" of birth and serves fresh fresh three times a day, is exceptional. It is a popular shop where cakes are often sold out after lunch, so aim at the time before lunch.

Traditional cooking and hell steaming dishes by hot steam in hot springs. Using the steam of a hot spring of about 100 degrees, eggs, meat, vegetables and seafood can be steamed in a kettle to enjoy the taste of the ingredients. Footwater is also available free of charge. Kama Basic Use Fee 400 yen within 15 minutes (200 yen for 10 minutes extension). In addition, pets can be seated outdoors only when connecting with a lead.

A restaurant where you can taste the specialty of the Hōwa Onsen, the steaming of hell steaming the ingredients with the steam of the hot springs. Serving the Yakzen-cured dishes with a unique cooking method of low-temperature steam in an original cauldron based on steam engineering. The ingredients are prepared by washing at a temperature of 50 degrees to bring out the nutritional value and taste. Because it is cooked in low-temperature steam using hot springs full of minerals, you can enjoy a gentle taste full of taste.

A steak specialty store that collects reputation by word of mouth. Coco's feature is that the marbled steaks of the carefully selected Bungo beef are tightly seasoned, and the chunky iron plate is browned and browned. It's also nice to ask me how I like it, "What suits each person?" bungo beef steak lunch is 3500 yen, and a hamburger of 20 meals per day is also recommended. Natural shrimp fly was also well received.

The most popular luxurious seafood steaming (2180 yen) is a dish where you can taste many ingredients such as abalone, shrimp, sazae, salmon and scallops.

You can enjoy steamed hell dishes at the source's hell pot on the Daikokuya grounds of Yujijuku. Hell steaming is a traditional cooking method that had been practiced since the mid-Edo period. Put the ingredients in a kettle and finish in a few tens of minutes. Food stall usage fee 500 yen per person (with seasoning and bamboo ware, 90 minutes). Reservations required only for bringing in ingredients.

Hell steaming of kaiseki restaurant steamed with plenty of steam. The steamed hell course, which is full of volume, with steamed bream tips and vegetables, shrimp and sazae, has a healthy and tasteful taste. Vegetables come with homemade daidai vinegar and sesame sauce, but many people enjoy the taste of the ingredients without adding anything. Day Hell Musi Lunch 1980 yen.