(Source: 食べログ)
On Nagaragawa, traditional ukai fishing is done from May 11th until October 15th every year. Standing on the banks of Nagaragawa, Sugiyama is the absolute observation spot! You can observe from a close-up view how the usho fishermen skillfully control the cormorants.
(Source: 食べログ)
The top recommendation is the ayu lunch menu (4,100yen) that can be enjoyed for a limited season from June through October. It's a very popular set menu that lets you thoroughly savor dishes using fresh wild ayu caught in Nagaragawa and includes glazed ayu, ayu sashimi, salty grilled ayu, deepfried ayu and ayu rice porridge.
(Source: 食べログ)
Also recommended is the winter-only limited kamo-teppan (10,000 yen), a wild duck teppan (hot plate) cuisine passed on straight from the Imperial Household! It exclusively uses the neck meat of the male duck, which is said to be the most delicious, free of any distinct smells and is of a soft and sweet meat quality.
(Source: 食べログ)
(Source: 食べログ)
On Nagaragawa, traditional ukai fishing is done from May 11th until October 15th every year. Standing on the banks of Nagaragawa, Sugiyama is the absolute observation spot! You can observe from a close-up view how the usho fishermen skillfully control the cormorants.
(Source: 食べログ)
The top recommendation is the ayu lunch menu (4,100yen) that can be enjoyed for a limited season from June through October. It's a very popular set menu that lets you thoroughly savor dishes using fresh wild ayu caught in Nagaragawa and includes glazed ayu, ayu sashimi, salty grilled ayu, deepfried ayu and ayu rice porridge.
(Source: 食べログ)
Also recommended is the winter-only limited kamo-teppan (10,000 yen), a wild duck teppan (hot plate) cuisine passed on straight from the Imperial Household! It exclusively uses the neck meat of the male duck, which is said to be the most delicious, free of any distinct smells and is of a soft and sweet meat quality.
(Source: 食べログ)