restaurant Amanohashidate Alpina

Creative cuisine using Tango ingredients that can also be made vegan

Restaurant run by Yoshino Chaya, famous for its specialty "Chie no Mochi" (rice cake), a specialty of Amanohashidate. Ingredients are mainly fish and shellfish caught in Tango and seasonal fresh seafood imported from all over Japan. Authentic handmade sausages and cheese fondue are the stars of the show, and the restaurant offers excellent dishes made with carefully selected ingredients. The owner and chef have carefully selected wines and liquors that go well with the dishes.

The photo shows homemade sausage Big Fraiche Käse with fried egg, 1,900 yen (ingredients may change depending on the season). Includes seasonal soup and Alpina local fish (Toto) salad. The big sausage, which originated in Germany and is made from pork that is carefully selected from the feed, is irresistible.

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  The sumptuous Amanohashidate paella is 2,300 yen (photo shows 3,400 yen for two), made with an abundance of seasonal seafood.

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  The restaurant is located in front of the gate of Chion-ji Temple, which enshrines Monju Bosatsu (Manjusri), the "wisdom of three people coming together. It is easy to stop by during a break from sightseeing.

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  Vegan and vegetarian options are also available, much to the delight of foreign tourists.