Cafe Dining Hana

[Hot Spring + Cuisine] *The photo is for illustration purposes.

[Hot Spring + Cuisine] *The photo is for illustration purposes.

[Hot Spring + Cuisine] *The photo is an image.

Onsen + Dishes: A broth based on local sake and local miso, nurtured by the climate and water of Nishi-Awa, and five local ingredients from Oboke, Iya and Tokushima - Awa pork, fresh shiitake mushrooms, Iya stone curd, Iya konnyaku, bite-sized kinchaku (buckwheat rice inside), and three kinds of root vegetables - carrots, daikon radish and burdock root, The dish is a total of eight different types of suehagari nabe, including three types of root vegetables - carrots, daikon radish, and burdock. The dish is finished with boiled Nishi-Awa specialty somen noodles with leftover broth. The name "Omihime" is derived from the fact that rice malt has anti-aging properties, and the soup stock is made with local sake and miso. The photo is for reference only.