Kowaka

This cozy eatery retains the charm of the good old Showa era, where the owner showcases their culinary skills. Drawing on their background from a long-established seafood shop, they delicately prepare seasonal fresh fish such as stone bream and flathead flounder, as well as wild mountain vegetables. Each dish, from the crispy tempura that highlights the sweetness of corn to the fermented mackerel and sardine dumpling soup, is rich in flavor. Pairing these with local sake will naturally convey why food enthusiasts keep coming back.