I came all the way to Miyatsu for work on this day. I worked hard from the morning and took a break around noon, so I decided to have lunch. Actually, I came here for a different restaurant nearby, but it was closed unexpectedly. So I ended up coming to this place. The restaurant had an atmosphere that made me feel the history and how it has been loved in this area for a long time. Then the owner came out from the back and handed me the menu. She was friendly and easy to talk to. The menu mentioned that they prepare the eel by taking it out alive from the tank. It sounded interesting, but it takes time, so I decided to go with the sashimi set. The sashimi set cost 1,400 yen and looked very simple. It included sashimi (rockfish, white clam, white squid), chilled tofu, pickled salad, shiitake mushroom soup, and rice. The sashimi was made with high-quality ingredients. The rockfish had a great texture, the clam was crunchy with a sweet taste, and the white squid was also sweet and delicious. It was simple but they used good fish with excellent freshness. I also enjoyed the chilled tofu, pickled salad, and soup. It's important to have good freshness in addition to aged fish. I'm glad I could enjoy good fish with good freshness. Thank you for the meal!

I visited for lunch expecting a set meal for under 1000 yen, but ended up ordering a seafood bowl for around 1500 yen. The seafood bowl came with elegant dashi soy sauce, sashimi soy sauce, and plump ikura on top. ✨

This year, it's the season for Japanese cockles again! This time, we secured the Japanese cockles in advance, making our trip to Miyazu even more exciting! When we opened the Tanba Japanese cockles, their size was immediately apparent - not the usual triangular shape, but round and plump. It was the first time I saw Japanese cockles in their original form. They were too big to eat as they were, so we had them prepared. They were divided into the meat part and the liver part. Even then, their size was overwhelming. We lightly grilled them before eating. Grilling them caused them to shrink a bit, but their large size and thickness gave them a resilient texture that was immediately apparent. You can't taste this level of Japanese cockles anywhere else but locally. Rock oysters - another tradition, the rock oysters. They felt slightly smaller compared to last year, but their unique thickness and texture were irresistible. Eating the rock oysters raw, you can enjoy the true taste of oysters without any bitterness. Baby squid - small squids served in a simmered dish. They make a great appetizer for the first cup of sake. Bamboo shoot simmered in light seasoning, allowing you to enjoy the true taste of bamboo shoots. Sweetfish - caught in Wakasa Bay, known as "guji." It has a sweetness to it, and the flesh is tender. It adds a nice touch when served grilled. The sake made me feel like I had a good drink. The Tango region has quite a few sake breweries. While Fushimi in Kyoto is famous for sake, the Kyoto Spring Freshly Squeezed Sake from Ine Town's Mukai Sake Brewery. The first cup was chilled fresh sake. Kura Mai - Matsuri Kura Mai two consecutive sakes from Takeno Sake Brewery in Kyotango City. Made with the Matsuri Hare rice. Kura Mai - Iwai Kura Mai this one uses the Iwai rice. It's a dry and robust sake. Kyoto Spring - Junmai Freshly Squeezed Sake, cloudy sake Junmai Shiramine. The one on the left is the same sake as the first one from Mukai Sake Brewery. It's an active cloudy sake. The one on the right is from Hakurei Sake Brewery in Miyazu City. It has a nice aroma. With the main Japanese cockles and sake, we were completely satisfied!

Tango Turban Shell Season! It's an irresistible time when you can enjoy both turban shell and rock oyster. I visited this restaurant again following last year. The turban shell is neatly placed in its shell. Although it's boiled, the meat part is clearly highlighted, and the intestines and liver are also carefully prepared. It's thick and has a satisfying texture! I hope to try raw turban shell next time. The impressive size of the rock oyster is overwhelming, just like last year. It's thick and can be eaten with a solid texture. The charm of the rock oyster is packed into one piece. Complimentary dish It's a local sake from Ine Town. I've never been to Ine Town before... Just the two main dishes alone are more than satisfying!

This is a shop in front of Miyazu Station. This season, you can enjoy both rock oysters and bird clams, so if you're going to Miyazu, this is the timing to go! Since they have rock oysters, I recommend trying rock oysters here for the second round in Miyazu. The rock oysters are packed with creamy flavor and a firm texture. They have no bitterness, which is unique to the local area. If it's rock oyster season, this is a must-try dish. Iwashi Kizushi is rare. It has a perfect finish and goes well with sake. The appetizer is firefly squid, which is a luxurious touch. Yaei Tsuru from Takeno Sake Brewery in Kyotango City. They have a variety of sake, so you can relax while waiting for the train.

On July 25, 2010, I visited the Hyogo Prefectural Arts and Culture Center to pick up my VPO ticket. I took the Rail Star from Okayama, arriving at Shin-Kobe at 10:30. After getting my ticket, I decided to go in search of some eel. I considered going to Osaka, but decided to take the North Kinki 7 train departing from Osaka at 12:11. I arrived in Fukuchiyama at 13:44, then caught the North Kinki Tango Railway at 13:52 to reach Miyazu at 14:23. I found a good eel restaurant called "Hiranoya" near the station. I ordered the special eel set for 2200 yen, a draft beer, and some local shellfish sashimi. While I wasn't a fan of the shellfish, the eel was delicious, much better than the rubbery eel I had in Okayama. It didn't quite compare to the eel I had at "Enayoshi" in Mishima during Golden Week. I had a feeling that it was okay to eat eel the day before the Day of the Ox, and my intuition was right. After the meal, I quickly caught the "Bunshu" train heading to Shin-Osaka.

I visited this restaurant for dinner at the end of the year on a weekday when I went to see Amanohashidate. I found it while wandering around Miyazu Station because there was no dinner included when I stayed overnight at Amanohashidate. The restaurant had an old-fashioned atmosphere, making it a bit intimidating to enter, but it seemed relatively welcoming so I chose it. There were no other customers, probably because it was a weekday night. I was seated in a tatami room. There were many seafood dishes available, but I decided to order the chicken bowl (forgot the name), pork ginger stir-fry (forgot the name), and Miyazu chikuwa. The meat dishes were average. Perhaps if I had ordered seafood, it would have been different. The lady who seemed to be the owner kindly gave me information about the area. Overall, it's a cozy and warm restaurant.

They can serve dishes according to your budget, not just from the menu. There is an abundance of locally caught seafood, so you can be satisfied beyond your budget. Last time, we went for our wedding anniversary meal. We left it to them to decide, giving them a rough budget, and dishes kept coming one after another. It felt like we were having a meal at a ryokan (Japanese inn). The crab was delicious. The first time I went, I had a seafood bowl. It was full of seafood delights. Eel is also recommended, so I would like to try it next time. The landlady is friendly and strikes up conversations, and the landlord seemed kind too.