Nawaya

A local specialty known as 'konare-zushi,' which is like sushi rice in a porridge-like form, served with seasonal fatty fish such as golden eye snapper and yellowtail cooked rare.

Simmered parrotfish that becomes tender and flavorful when cooked. It is combined with local mountain vegetables such as Oonarukoyuri and the stems of myoga before they turn red.

Black Seaperch finished with charcoal fire. The skin side is crispy, and as you go to the other side, you can enjoy various textures with a gradient of rareness in the cooking.

The finishing touch is rice cooked in a clay pot. Using locally produced rice that has won the top grade for taste, it is served with white rice or seasonal ingredients according to the day's dish and season.

On the rocks/With water/With hot water/With pickled plum/With lemon

On the rocks/mixed with water/mixed with hot water/with pickled plum/with lemon

Hokkaido Apple Sparkling Sake, 750ml

A local specialty known as 'aged sushi,' which is similar to porridge-like sushi rice, served with rare grilled seasonal fish such as golden eye snapper and yellowtail that are rich in fat.