1
Fish Toku (would, profitableness)

Store of the eel Japanese-style cooking which starts the business in 1912 (1912), and continues 3 generations. The domestic eel ordered every day can be tasted from Shizuoka-ken Yoshida-cho where culture of eel is popular. More material is at a store, it's good, they seem to draw it out sufficiently, from underground 30m, kumiage, it's thrown to Imaichi's natural water and it's left for about 2 days. I don't feed and mud and the bad smell are removed and a body of eel is closed tightly.

The Charcoal-broiled Fish which appears in recommendation of the store "Grilled Eel and Rice in Lacquered Box" is a baked Kanto wind after the eel made cutting a fish from its back is steamed by a bamboo plate. Politely, without a bone, ignition is being done carefully by Kishu good charcoal after an order enters a body, so plump, per the mouth. It's outstanding in the chemistry with the sauce with deep body I keep adding since foundation and the rice with Koshihikari made in Nikko.

This place
Supporter

Really good eel is eaten! By charcoal, because it was baked, by PARI, fragrant leather and FUWAFFUWA, JUSHII, without the facts a body says!

The private room made with a cedar in Nikko Tosho-gu Shrine.

The atmosphere with the warmth for which one in the store used a cedar abundantly. There are also a table seat and an annex where 100th anniversary of opening in addition to the main building where I have a great hall was commemorated and made "the one of the eel, where".
The private room ridge where Kazuhiro has 5 rooms a Japanese-style room and a western-style room with a terrace of the system which digs here and stands up. It feels like calming down and when you can have a meal, is popular and is the space I'd like to use for Grilled Eel and Rice in Lacquered Box in particular when the "fish Toku Set Meal" in which a dish is included 5 seasons would like to taste the luxurious menu.
The room where it's also very popular at the inside between "cedar". It also fits well in commemoration of the travel of Nikko by production of the pure Japanese style which took a fallen tree of a row of cedars over from Nikko Tosho-gu Shrine and made.

Fish Toku (would, profitableness)

• Tochigi Nikko city Imaichi 467 MAP
• From JR Imaichi Station, about 5 minutes on foot
  From Tobu Railway Kami-imaichi Station and Shimoimaichi Station, about 10 minutes on foot
• 11:00-14:00 (L.O.13:00) and 17:30-21:00 (L.O.20:00)
  ※ As soon as it disappears, the stocking part of the eel ends.
• Monday and 3rd Sunday
• 0288-21-0131
• Free
• Reservation: An annex "the one of the eel, which place" needs reservation by the previous day.

2
Kitchen Fuji (kitchen wisteria)

The local specialty Stir-fried Udon Noodles offered by an iron opening let

The Western food store where you have crossed in half a century and have enjoyed locally. I broke substitution in 2007 and moved from Nikko station circumference to Imaichi area, but the taste of the store inherited from the late head of the family isn't different. The basic menu of the omelet and rice is also famous, the "Stir-fried Udon Noodles" to which local specialty is offered by an iron opening let. Fried Udon Noodles as well as ground meat and simple topping material as cabbage are seasoned, egg and butter, topping. When soy sauce is hung and mixed, it's in butter and the fragrance which can't stand that I melt together. By the hot iron pan effect, brown, fragrance of the Udon Noodles which burned can also be enjoyed.

The baking spaghetti of an original source is also popular.

The popular one piece offered "baking spaghetti" also equals in an iron opening let likewise. If it's being carried to a table, I make the center dent, and raw egg is broken and put in. Without putting room hair in, if it's stirred, I turn and put in homemade chili oil, and even if it'll be soft-boiled, it stops. It can be satisfied with hot gusto and fragrance. A source of seasoning is being taught for this menu by the complicated taste. The dressing of the salad included by a set is also homemade. It's the reason that the gusto with which I took elaborate pains has been loved lengthily so that days closed is spent on acquirement.

Kitchen Fuji (kitchen wisteria)

• Tochigi prefecture Nikko city Imaichi Honcho 28-5 MAP
• It's a car for about 20 minutes on foot from JR Imaichi Station and Tobu Railway Shimoimaichi Station, about 5 minutes
• Monday . Tuesday and Thursday 11:30-15:00
  Wednesday . Friday 11:00-14:00 and 18:30-21:00
  Saturday 11:30-14:30 and 17:00-21:00
• Sunday
• 0288-22-2263
• Free

3
Pickle Udon Noodles Well, shoes

The store hand-made Udon Noodles with barley can taste

Store of the hand-made Udon only lunch runs. When it's an order, first, the kind of noodles is chosen. Or one of rather thick "white noodles" with a strong lower back and unusual "barley black noodles" with barley are chosen from the "right leakage" which can be enjoyed both. An edge stands just like Buckweat, and "barley black Udon Noodles" is over a strong lower back and the smooth throat. Next chosen pickle orders the favorite taste from "mushroom soup" "gravy" "duck soup" "black curry pickle" etc.. Root Kelp made in Hokkaido uses about 10 kinds for the stock of the pickle, and the taste of the noodles is brought out more.

The atmosphere like the cafe where it's antique in the store

A store owner utilizes the technology of a Buckweat strike made a hobby after a retiring age for more than 20 years and starts the business in 2009. Unusualness of the Udon Noodles and gusto with barley were word-of-mouth communication, and many ones got the reputation, and started also to come from a distant place. It's also a highlight a hobby of your wife who manages a store by a three-legged race is stained glass making, and that a nice work is distributed here and there in the store. It's possible to taste good Udon Noodles while enjoying comfortable time in the atmosphere like the antique cafe.

Pickle Udon Noodles Well, shoes

• Tochigi prefecture Nikko city Yoshizawa 237-6 MAP
• It's a car for 20 minutes on foot from JR Imaichi Station and Tobu Railway Shimoimaichi Station, about 5 minutes
• 11:00-14:00
• Sunday . Monday
• 0288-22-3144
• Free

4
Juan Beck Naoto

Vegetables of Nikko-upbringing are enjoyed for French food.

The artistic hideout French who pauses quietly in a residential area. An owner chef improves by a famous store of French food from Gunma and Tokyo and starts the business by old Imaichi-shi in home (present Nikko city) in 2000. Vegetables are used in a dish abundantly, and it's possible to feel abundance of the ingredients from Nikko. The claim with the seasonal vegetables offered as amuse in a course of lunch is chef's SUPESHARITE. The claim completed like mousse and a harmony of jelly of the consomme which became clear are exquisite. It's said that there is also a lot of Guest/customer visited with this in mind.

A local brand pig excellent in quality, by cold cooking.

The "NikkoHIMITSU (secret) pig" of the soft and delicate quality of meat brought up by subsoil water in a Nikko mountain range can taste a main meat dish. It's roasted, and it's offered after the flavor of the meat is shut by cold cooking, and it's also the good chemistry with vegetables of a garnish. When there is receipt, it's said that there is also Japan which can offer the venison dish extracted locally. It's Restaurant which can taste a favor in land in each season while getting away from the noise along the highway where I bustle with a tourist and relaxing by quiet space comfortably.

Juan Beck Naoto

• Tochigi prefecture Nikko Ichise river 60-1 MAP
• From Tobu Railway Shimoimaichi Station, about 7 minutes on foot
• 12:00-15:00 (L.O.13:30) and 18:00-21:30 (L.O.19:30)
• Wednesday (There are consecutive holidays once a month.)
• A course lunch of 4180 yen-and a course dinner of 6600 yen-(Reservation required)
• 0288-30-3239
• Free