We use seasonal ingredients such as hijiki seaweed and bamboo shoots and serve it freshly cooked on the spot. Enjoy the fluffy, freshly cooked rice and the delicious scorched rice.

The photo shows horse mackerel and ebodai. We order them from Ogiso Shoten, a long-established store in Shimoda. The type of dried fish changes depending on the season.
*Small dishes include Amagi pickled in wasabi, salted squid, grated whitebait, homemade tamagoyaki (rolled egg), and green vegetables with white dressing.

In addition to seafood such as seared scallops, red squid, and shrimp, we also offer country-style sushi such as boiled king oyster mushrooms and shiitake mushrooms (changes daily).

The hotel maid will stamp your bag with the Shimoda branding. Take a photo to remember your trip to Shimoda.

The raw material is agarwood from Susaki, Izu. This is the best quality agarwood that represents Izu. The tokoroten is also made by Nishibayashi Shoten in Shimoda.

Whole bonito is salted and slowly dried. It is a traditional preserved food unique to this region, and has been familiar to many people since ancient times. How about using it as a topping for rice or udon?

Udon noodles made with tea from Shizuoka, a tea-producing region. It has a chewy texture and a fragrant, refined flavor. Serve with green onions, shredded nori seaweed, young shoots, sesame seeds, and noodle soup.

Wake up refreshed in the morning with the delicious flavors of vegetables and uplifting spices. Have an energetic day ahead.