Let's go to Ine Boat Houses! Since there aren't many accommodations in Ine, I decided to stay in Amanohashidate instead. It was nice to be able to eat in my room. From the delicious sashimi to the famous Takaraku-yaki, sushi, tempura, and even oysters, I was so full! If you walk a little, you'll see the beautiful sea full of fish. The breakfast was also very delicious, it was a truly Japanese ryokan experience. Thank you for the feast!

I stayed at this inn for a 2-day, 1-night trip to Amanohashidate. I saw this inn on a TV Tokyo show called Degawa's Motorcycle Trip, and made a reservation while watching the show. The highlight was definitely the natural yellowtail shabu-shabu! It seems to be the birthplace of yellowtail shabu-shabu. The yellowtail shabu-shabu course was full of yellowtail, amberjack, and yellowtail. I ate until I was full. The portion was sufficient even for men. The pace of the dishes being served was a bit fast, but the landlady was bright and kind, with just the right amount of distance. It was a great trip. Thank you very much!

When I visited Amanohashidate, I had lunch at Toriki where I had the opportunity to savor the top-class winter delicacy, Kanburi (winter yellowtail) shabu-shabu. The exterior of the restaurant, being a traditional Japanese inn, had a unique atmosphere that made me briefly doubt if I could actually have a meal there. The interior was not very spacious, probably fitting around 20 people at most. In this small space, the Kanburi shabu-shabu displayed its strong character. The plate full of Kanburi made everyone who saw it happy. I started by enjoying it as sashimi, then quickly dipped it in the hot pot to savor the Kanburi. The amount was plentiful, and without hesitation, I kept enjoying the shabu-shabu. It seemed like the more I ate, the more it didn't decrease. I regretted how I had always eaten so little in the past. Grated daikon radish and ponzu sauce paired well with it. Lastly, I had the traditional ochazuke (rice in soup) which usually includes meat or fugu, but this time it had a generous amount of dashi from the Kanburi, making it slide smoothly into my mouth. Kanburi is truly wonderful.

I had the buri shabu course during my stay. It is a small inn with about 10 rooms. A local fishmonger in Tango recommended it as a place with delicious food. The level of the food was surprisingly high for a rural tourist spot. Each dish was elaborate and delicious, showcasing the expertise in handling buri. The portions were generous, and by the time we reached the porridge at the end, we were already full. However, the porridge was so tasty that we couldn't help but have seconds. I never knew buri could taste so refined, it was worth coming all the way here just for this. I might not be able to eat buri anywhere else for a while, especially buri shabu. The breakfast was also meticulously prepared, and the plum steamed egg custard was delicious. You can also have the same course at the attached dining area (probably around 10,000 yen). Even my mother-in-law, who loves food tasting, was satisfied. The small family-style natural hot spring bath was also a nice touch. Perfect for a small group of adults on a trip. I definitely want to visit this culinary inn in a different season. The buri shabu course gets top marks.

The king of winter flavors in the Sea of Japan, Kanburi (winter yellowtail). The areas of Ine off the Tango Peninsula and Imizu off Toyama Bay are famous for this delicacy. The ryokan "Toriki" serves Kanburi as a unique "shabu-shabu" dish with a special broth. You can enjoy it at the restaurant in the ryokan or in your room. It's better to make a reservation in advance as it is a natural product and may not be available at times. If there is no Kanburi from Ine, they will bring it from Imizu to your table. The owner insists that it is completely different from Kanburi from other places. Unlike farmed ones, the entire fish has a reddish flesh and surprisingly light fat. They recommend starting with sashimi to experience the unique texture. The broth in the pot is completely white? You might wonder what it is, but it's grated daikon radish with a few centimeters thickness. This is the secret of this restaurant. The clear broth and lack of greasiness in the fat are attributed to this ingredient. This dedication seems to be the secret to their overwhelming popularity. There used to be a hot spring in Amanohashidate with a good quality of baking soda water, but it has unfortunately turned into a simple spring. There are also two cypress outdoor baths here, but they are for private use only as there is only one available. There seems to be an opportunity for bathing during lunchtime. The crab here is also the authentic Matsuba crab.

I used the lunch and day trip bathing course. The seafood is fresh, luxurious, plentiful, homemade, delicious, and well-crafted. The inn has an elegant atmosphere, delicious broth, and beautiful presentation, while also offering the charm of a guesthouse with plenty of seafood. I would like to stay and drink next time. Winter is famous for yellowtail and crab. The hot springs are also beautiful. There is a family outdoor bath. It is worth it.

I visited this restaurant which is known for its Buri Shabu, after seeing it in a magazine. It is a ryokan specializing in cuisine. Located in the scenic area of Amanohashidate, the view was not as impressive. However, the food was amazing! The way they prepare the oily and flavorful winter Buri was outstanding. They offer Buri for shabu-shabu, even though it's delicious as sashimi. Unfortunately, the portion was too much for me to finish. I had to give up (ノД`). But the next morning, they served a delicious breakfast. Thank you for the meal~

On holidays, the area around Monzen-do is crowded with tourists and cars, but once you step into the shop, it becomes surprisingly quiet and calm, despite the location. The shop itself is quite small, but it's a good place for those seeking a quiet lunch away from the hustle and bustle. I had the sashimi set meal for 1890 yen. There's nothing particularly outstanding about the food, but it's definitely not of low quality. This is an old established ryokan, so it may not be suitable for those looking for good value for money.