Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
- Location：
- 淡路市その他
- Categories：
- Budget：
-
- Fixed holidays：
- Thursday
Specialities
Food
“Tako Kamameshi (rice cooked in a pot)” has been featured on numerous TV shows and magazines.
Service
Comfortable selection style with a grill chef attached to each table.
Food
Directly managed by a seafood company, so you can be sure of the freshness.
Space
A tasteful interior in a renovated old house used by a local fishing cooperative.
Set menu
【ランチ限定】活けあわびやさざえ等、活け貝の磯焼きコース(2名様より)5dishes
予約時の質問欄よりご飯選択お願いいたします。 ご指定の無い場合は白ごはんでご用意させて頂きます。 前日までのタコ飯変更は無料です。 生シラス丼は4月24日の解禁日以降変更可能です。(要350円)
- Accountable time
- 11:00～15:00
【ランチ限定】活けあわびやさざえ等、活け貝の磯焼き＋天ぷら&お造りのコース(2名様より)7dishes
4月24日の生シラス解禁後はご飯ものを生シラス丼に変更可。(11月末日まで) (追加料金350円要) 生シラス丼への変更をご希望の方は必ず要望欄よりお知らせください。 (ご来店後の変更不可)
- Accountable time
- 11:00～15:30
【ディナー限定】活けあわびやさざえ等、活け貝の磯焼き＋天ぷら&お造りのコース8dishes
予約時の質問欄よりご飯選択お願いいたします。 ご指定の無い場合はタコ飯でご用意させて頂きます。 生シラス丼は4月24日の解禁日以降変更可能です。(要350円)
- Accountable time
- 17:00～21:00
Review
-
Review 1,369casesFollower 3,554PeoplePick-up reviews selected by restaurants.
淡路島３年とらふぐの贅沢コース美味しかったです(^^)
この店は当たりでした(^^) 「まるせい」と言う店で食べた、三重でブランド化された天然の「あのりフグ」があまりにもまずかったので、神戸に仕事で来たついでに足を延ばして淡路島まで行ってきました。 本来なら女性がついて焼いてくれる、貝焼セットを頼むのですが、今回はフグの復讐戦。 淡路島のフグならきっと養殖でも美味しいだろうと、フグのフルコースです。「淡路島３年とらふぐの贅沢コース」は...Find out more
2019/02 Visitation
1times
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Review 103casesFollower 784PeoplePick-up reviews
最高の貝焼きコース！
淡路島にある人気店の東浦店に伺いました。テレビでも紹介されているお店なので予約必須だと思います。夏はハモ鍋、冬には3年トラフグのコースなど1年中楽しめるようです。今回は大好きな貝焼きコースで予約しました。 •貝焼きコース 3,980円 - ハモ小鍋 - 貝焼き(ヒオウギ貝、サザエ、大ア...Find out more
2023/10 Visitation
1times
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Review 244casesFollower 521Peopleやっぱり美味しい水産会社直営店‼️
淡路島にある水産会社直営の人気店 元々違うお店にいく予定だったのですが、貸し切りだったので前から気になっていたこちらのお店に急遽お伺いしました。 仮屋港が目の前にあるお...Find out more
2023/07 Visitation
1times
Restaurant information
Details
| Restaurant name |
Niijima Suisan Higashiuraten
|
|---|---|
| Categories | Seafood、Fugu (Blowfish)、Mizutaki |
| Phone number (for reservation and inquiry)・Inquiry |
050-5593-4014 |
| Reservation Availability |
Reservations available
・来店頂く際のご注意・ |
| Address |
兵庫県淡路市仮屋63番地2 |
| Transportation |
●By car: Approximately 8 minutes from Higashiura IC on the Kobe Awaji Naruto Expressway. ●Bus From Kosoku Maiko, JR Sannomiya Station, or JR Shin-Kobe Station, get off at Higashiura Bus Terminal, transfer to a local bus, get off at Awaji Kotsu Jukan Line "Kariya" bus stop, and walk for about 5 minutes. |
| Opening hours |
|
| Budget |
￥6,000～￥7,999 ￥3,000～￥3,999 |
| Budget（Aggregate of reviews） |
￥5,000～￥5,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Number of seats |
40 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK For 20-50 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
| Space/facilities |
Comfortable space,Wide seat,Tatami seats |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
Beautiful scenery,Ocean view,Secluded restaurant,House restaurant |
| With children |
Kids are welcome |
| Website | |
| The opening day |
2014.11. |
| Phone Number |
0799-75-2222 |
閉じる
Food “Tako Kamameshi (rice cooked in a pot)” has been featured on numerous TV shows and magazines.
Local Ayuhara rice (Kinuhikari) is mixed with octopus caught in the waters around Awaji Island, which can also be eaten as sashimi, and then cooked moistly in a pot right in front of you. When you put it in your mouth, you can smell the sweetness and flavor of the octopus and rice. We had a hard time finding a blend of soup stock that would go well with this Kamameshi (rice cooked in a pot), but we're proud of our creations, so we hope you'll give it a try! said the smiling store manager. If you make a reservation by the day before, you can change your white rice to octopus Kamameshi (rice cooked in a pot) for free (+500 yen on the day)
ServiceComfortable selection style with a grill chef attached to each table.
One of the keys to deliciously eating shellfish is how well it is grilled. The griller will serve you the best time to eat, when the umami juices are overflowing. The light-hearted talk was fun, and it was impressive to see the tourists and the beautiful baker sitting at the table next to each other having fun and having fun. All the bakers are local, so they might be able to tell you about recommended spots on Awaji Island! ?
Food Directly managed by a seafood company, so you can be sure of the freshness.
Niijima Suisan is headquartered in Yura Port, which is known as a treasure trove of high-quality seafood, where rich seaweed grows due to the unique tidal currents. Ingredients are carefully selected by professionals who are familiar with fish and shellfish (especially shellfish), which are delivered to famous restaurants in the Kansai region. You can enjoy the most delicious food according to the season at the quickest possible price.
SpaceA tasteful interior in a renovated old house used by a local fishing cooperative.
The interior of the restaurant is an open interior with a boat-bottomed ceiling, which was renovated from an old folk house that was built over 100 years ago. You can feel the good old Japan everywhere, such as the large, thick beams and transoms. When you look outside from the second floor, you can see the tranquil fishing port, creating a nostalgic and soothing space where you can forget the hustle and bustle of everyday life.
[For those visiting Awaji Island] A restaurant famous for Isoyaki live shellfish, directly managed by a seafood wholesale company that is well-known on TV and in magazines.
This restaurant is produced by a seafood wholesaler that is listed in Michelin's Bib Gourmand. The second floor of the quaint restaurant, which is a renovated old folk house, offers a view of the idyl
...lic fishing port. The famous Isoyaki live shellfish is made by a seafood wholesaler, so it's fresh and of the highest quality. At this restaurant, you can enjoy seasonal seafood such as conger conger and red sea urchin from Yura in the summer, and 3-year-old pufferfish from Awaji Island in the winter at reasonable prices that can only be achieved because the restaurant is directly managed by a seafood wholesaler. [Interview/West]