Toraya Kochuan (虎屋 壺中庵) Sanagouchi

Nestled in the lush nature of Sanakawachi Village, this restaurant quietly stands by the banks of the Enose River. The parking area is conveniently located within the grounds of a nearby shrine. As the restaurant operates on a reservation-only basis with a synchronized start, we were smoothly guided to our seats without any waiting time.The dishes crafted by the owner, who trained at a renowned restaurant in Arashiyama, Kyoto, showcase deep flavors that highlight the natural qualities of the ingredients. The sweetfish, which the owner personally catches from the river, was grilled to perfection, offering a plump texture and a refreshing taste typical of river fish. Additionally, the rice and vegetables are sourced locally, allowing us to fully savor the blessings of the region throughout the course. Less

I had some mixed reviews before visiting, so I was somewhat prepared, but this restaurant turned out to be a fantastic choice for me. Perhaps it was also a plus that the room we were invited to was on the second floor. Although I was told there would be no explanations, the staff shared insights about the dishes throughout the meal. Starting with the sesame tofu, it had a delicate flavor that melted in my mouth, creating a wonderfully creamy sensation. The sliced conger eel was incredibly tender and delicious. The sweet shrimp sashimi was delightful, and the ayu (sweetfish) was exceptional. The combination of shrimp and bamboo shoots was outstanding. I look forward to returning when the autumn leaves are in full color. Less