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Kokochiyo

Name: Kokochiyo
Address: 1512 Ura, Awaji City, Hyogo Prefecture, Awaji-shi, préfecture de Hyōgo, JP
Telephone: +81799701358
Price range: JPY 18 000
Rating: 3.43

こゝちよ

3.43

（1avis）

JPY 18 000

Kaiseki

Awaji-shi, préfecture de Hyōgo, Japan

0

message

Réservation

Réservation possible・Réservation par procuration

Genre

Budget

JPY 18 000

Horaires d'ouverture

Adresse

Type de place

Table Salle privée

Équipements

Parking disponible

Mode de paiement

Cartes acceptées(VISA, Maître, JCB, AMEX et Diners), Paiement électronique accepté et Paiement par code QR disponible(PayPay)

17 août à 13 septembre 2026

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：Réservation instantanée

：Demande de réservation

：Aucune place disponible

：Jours de fermeture

A hidden gem where you can savor premium ingredients from Awaji Island

Located in a quiet area in the northern part of Awaji Island, "Kokochiyo" is a hidden gem that has earned a Michelin one-star rating. The interior has a warm, home-like atmosphere, allowing you to enjoy your meal in a relaxed setting. The dishes feature local specialties such as conger eel and three-year-old fugu, with the sashimi and fried fugu being particularly exquisite. The seasonal dishes made with fresh ingredients strike a perfect balance between quality and portion size, offering new delights with each visit.

Évaluation

3.43（1avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

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Avis

u8313726120

@u8313726120

Japon

2023年8月4日

3.9

At a restaurant deep in the mountains of Awaji Island, we tasted torafugu (blowfish) that has been stored for three years. The food, prepared with nature's bounty and aquaculture techniques, is excellent, and the hospitality of the pleasant atmosphere is also worthy of appreciation. A wide variety of sake is available, including fugu fin sake, special junmai senmuzen, and yamahai junmai someneri, as well as a full menu of fugu dishes. The tessa is a dish that can be enjoyed with different flavors of homemade ponzu (citrus juice), orange, budding leeks, and grated autumn leaves, and the zosui (rice porridge) also had a special flavor. The brown sugar soybean flour and Awaji Island milk sherbet for dessert was also a dish that could be enjoyed to the end. This restaurant is worth a visit.

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