This is the breakfast at a traditional inn, Chairokubekkan. After a wonderful dinner last night, I am still full (laughs). For breakfast, they served me a warm rice porridge. The presentation of the tofu hot pot was so beautiful, with the soy sauce warmed in the same container. The salad had a homemade sesame dressing that paired perfectly. The grilled fish was horse mackerel, but I noticed that each room seemed to have a different type of fish. I'll leave this as a fun mystery. Thank you for the delicious meal.

A long-established hot spring inn in Miyazu Onsen. I enjoyed a variety of dishes made with yellowtail. First, yellowtail sashimi and sushi. The fat is delicious. Next, grilled yellowtail collar. It was tasty, but I wished it came with grated daikon radish. Yellowtail hot pot was served with a soup similar to a miso soup with grated daikon radish. It was very delicious as the excess fat melted away, but the portion was large and I started to feel full towards the end. I thoroughly enjoyed the yellowtail dishes.

I want to eat tori-gai (cockle)♪ Is Miyazu's tori-gai the best in Japan? I heard that from July, even wild tori-gai is allowed, so I decided to go to Miyazu with my parents who love tori-gai. With the Kyoto Jukan Expressway, Miyazu and Amanohashidate have become more convenient to access. I called ahead to inquire about tori-gai dishes and decided to include a visit to Miyazu Onsen on the way back. I thought this would be a good outing plan. Since it's a ryokan, there is also a hot spring available. This time, we visited the Charoku Bekkan ryokan. Tori-gai dishes require advance reservation due to sourcing reasons. The courses range from 5000 yen to higher. This time, we chose the tori-gai dish course with iwagaki (rock oyster) for 13,200 yen. We also ordered a separate wild tori-gai. I was told that wild tori-gai costs between 4000 yen and 8000 yen by the ryokan staff. After it was allowed, the first one cost 10,000 yen! This time, I was able to confirm the price of 8000 yen in advance. Unbelievable... But my mother said she hadn't seen tori-gai with such thickness recently... From the Miyazu IC, it took about 10 minutes by car to arrive. There were separate entrances for the ryokan and the dining area. I had requested a table in advance, but due to a group booking, we were seated in a private room with a sunken kotatsu. Since my mother has mobility issues, the ryokan staff immediately provided two types of chairs, which was very helpful. My father is not a slow eater, so I had informed the staff in advance that we needed the dishes to be served quickly. The staff were very attentive and asked if we would like some hot tea. Since we don't drink, this was a relief for us. Now, let's start with the food! - The appetizer: Mozuku seaweed, green plum, and potato tofu. The potato tofu was interesting and delicious. - Tori-gai sashimi: Sashimi of bonito and red snapper. The tori-gai was served with vinegar miso, which was thick and sweet, very delicious. - Wild tori-gai: Extra large size - ordered separately - it was thick and sweet, very delicious. We shared it among the three of us, but it would have been nice if it had been sliced for easier sharing. 8000 yen for one... - Small hot pot: White leek, celery, shimeji mushrooms, and tori-gai. At the end, they added sansho pepper, which enhanced the flavor. We love sansho pepper, so the dashi was delicious. - Stone-grilled iwagaki: Local seasonal rock oyster, plump and delicious. - Tempura: Red sea bream and vegetable tempura. The vegetables were thick and crispy, and the tempura was served with salt mixed with green tea, which was soft and delicious. - Tori-gai rice: Tori-gai, edamame, and ginger mixed together, simple and tasty. I wanted to take home the leftover rice balls... - Miso soup: Miso soup with deep-fried eggplant? The soft eggplant was delicious. - Pickles - Fruits: Melon from a neighboring town, fig, peach, dragon fruit, and various fruits. After the meal, we went to the hot spring. The bathing fee was 800 yen, and face towels were available for rent. There were no other guests, so we had the bath to ourselves. The ryokan has about 10 rooms, so the bath was not too big, but there was an outdoor bath where we could relax. The outdoor bath didn't have handrails, so my mother only used the indoor bath, but she said she wanted to stay longer. Although it didn't have the volume or extravagance of a crab feast, it was nice to have tori-gai with thick meat after a long time. This is my 1000th review.

I made a reservation directly through the HP for a lunch-only plan while visiting the banquet venue, with the expectation of dishes using local ingredients and a historic building with hospitality. However, I was disappointed. The service was very cold and the serving staff completely ignored the pace and condition of the customers. Despite making a reservation and stating preferences in advance, they seemed to completely ignore them. The staff seemed eager to clean up and leave, even though it wasn't crowded. The crab sashimi and grilled crab that came out first were very small and lacked sweetness, with no crab miso. Other items included in the course were not refined and tasted like home-cooked side dishes. The thinly sliced yellowtail for the shabu-shabu was so thin that it was almost see-through, served individually in small pots. The portion size was extremely small. The red miso soup, white rice, and pickles were served hurriedly, and my partner's rice was taken away before they could finish. The dessert was a ponkan orange jelly. The interior of the restaurant, with its traditional Japanese architecture, played classical music for some reason. The staff were oblivious to the customers' needs and pace. It was a disappointing meal overall, and we decided not to discuss hosting any banquets there. The total cost for two people was around 15,000 yen, which felt overpriced for the poor quality. We will not be returning.

We stayed for two nights and had a crab feast on the first day, followed by a yellowtail feast on the second day. The crab feast included two servings of regular crab, not the branded kind. Aside from sashimi, some of the crab seemed to be partially frozen. The hotel made efforts to explain this to ensure customer satisfaction. There was also a Matsuba crab plan available. The crabs were prepared in various ways such as sashimi, crab miso, boiled, in a hot pot, and grilled. It was a delicious experience, and we even joked about how we don't usually eat crab but found it to be really tasty. The grilled crab was served hot at our table, and the crab hot pot was a nice touch with the staff encouraging us to finish every last bit. For crab beginners, two servings may be a bit much, but it was a satisfying meal nonetheless. The yellowtail feast was also abundant, with thick slices of sashimi, large pieces of yellowtail shabu-shabu, yellowtail daikon, and yellowtail collar (two pieces!). The yellowtail was not too fatty and had a refreshing taste. The yellowtail shabu-shabu was served with homemade ponzu sauce, which added a citrusy flavor to the dish. We finished the meal with a comforting porridge. Overall, we were full and satisfied with the feast. It would be nice if they offered a soda mixed with the vinegar from Iio Jozo Brewery as a soft drink option.

Today, I headed straight to Miyazu aiming for Trigai. However, once again it was a tour, so the only one feeling tired is the driver. After peeking into the Tango Chirimen History Museum, I headed towards the area closer to the sea. The main building is a nationally registered tangible cultural property located in an area with many historical buildings in the city. The annex building is also an elegant building with a small but well-maintained garden that feels nice. I will have a meal at the attached Hanano. This area in Tango cultivates Trigai and grows them very large. I don't like the small, thin Trigai that is common and paper-like, but I like the fresh and large ones. Moreover, it comes with rock oysters, so I was excited. First, the appetizer included conger eel roe and eel wrap, and I wished the small sushi for the appetizer was Trigai instead of salmon. First, sashimi. Well, it's big and firm, the adductor muscles and strings are delicious. Next is shabu-shabu, a bit smaller but sweeter when shabu-shabu. Then charcoal-grilled! Oh my... They also quickly boiled the Trigai bile. It's fresh, so there's no fishy smell, just a deep taste. Then tempura. Vegetable tempura and a small Trigai. But it's crispy and delicious. Just when rice and miso soup arrived, finally the rock oysters! These are big and tasty. They asked if we wanted them raw or grilled, but most people had them raw. Yes, delicious. They cut the meat with a knife for easy eating, and the cut surface is satisfyingly firm. For dessert, melon. Trigai with a firm texture is really delicious. It has a good texture and is sweet. The staff at the restaurant were friendly and nice. I just wish the rock oysters came a little earlier. The dishes are served slowly. This time, the meal time was longer, so it was good, but I wish there were more Trigai available...

Echizen crab, Kanazawa crab, and Hashidate crab are all crabs that turizuki has eaten before, and the one chosen by turizuki is Chairokubekkan. Staying there, it was noticed that it has a much more Kyoto-like atmosphere compared to the famous inns in Kyoto city. The room was on the 2nd floor and was a JTB exclusive room that was used twice. In the past, during the summer beach season, I also stayed there and was impressed by the intricately carved winter melon with fireworks on the surface. The hot spring water is clear but slightly brown with a faint smell. Let's keep that smell a secret for now. As for the crab plan, there were five options: regular crab, a small amount of Tsuiyama crab, full enjoyment of Tsuiyama crab, etc. The second option was recommended, and turizuki chose the 68,000 yen plan for one person. The plan included: - Buri shabu: The buri used was surprisingly large. - Tsuiyama crab shabu-shabu: The crab was beautifully presented. - Tsuiyama crab grilled: The wife and mother-in-law praised it. - Boiled Tsuiyama crab: The crabs were impressively large, weighing around 1.3-1.4 kg each. - Crab rice porridge: Turizuki couldn't eat a single bite due to being full. The wife and daughter enjoyed the porridge without crab miso. After trying the boiled crab, it was found that the taste was similar to Kanazawa crab, with delicious crab miso. The legs of the boiled crab were seasoned similarly to Echizen crab, with a salty miso that made it a bit difficult to eat directly. The representative example of this is the boiled crab from Tajima Uoya. The legs are exquisite, and one can't help but smile after taking a bite. Additionally, mixing the crab miso from Chairokubekkan with the crab legs made them even more delicious, combining the flavors of Kanazawa crab and Tsuiyama crab. Even at this price, the inn offers excellent service and food, making it a unique experience in Fukui and Kyoto that can't be found elsewhere.

During Golden Week, I stayed at the Chatsubo Bekkan in Miyazu Onsen, following my stay at the Kyoto ANA Hotel. This traditional Japanese inn, surrounded by hedges, is a member of the Association of Preserving Japanese Inns and was established during the Edo period. The room I stayed in had a hinoki wooden bath. For dinner, we were served a creative Kyoto kaiseki meal in our room, with cold dishes served cold and hot dishes served hot. The sashimi was fresh, and the A5-ranked Tajima beef steak melted in my mouth. Dining in the room was very relaxing. For breakfast, we enjoyed a meal at the restaurant "Shikizen Hana."