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Chuzen-ji Kanaya hotel Dining room "water oak"

The taste of the Kanaya hotel secret and one hundred "year curry and rice"

The "Chuzen-ji Kanaya hotel" in Chuzenji Lakeside in the inside Nikko. The dining room lunch can enjoy by the quiet atmosphere "water oak" is in the forest in lakeside at this hotel where I pause.
The menu recommended in particular, "one hundred year curry and rice". Because then there was history to which curry and rice was offered as a vegetable dish in the course menu from Meiji and the Taisho Era, and an expert chef found the recipe which is at that time from a storehouse in a hotel, and reproduced "Nikko Kanaya hotel" of a similar line at the end of trial and error, this name was put.
The point that I mix just before the biggest feature teaches a topping and sauce separately, and eating. Such as including pickling soup of coconut milk and dill pickle, the mellow and deep taste sweetness, the sour taste and a sharp taste produce is worth visiting to eat intentionally. Beef saute is added to rice, and it's the present Chuzen-ji Kanaya hotel style to pour curry roux over there much.

Local specialty rainbow trout, by the Western food flavor of Japan.

"Seasonal special lunch" then, Maine can be chosen from a meat dish or a fish dish. A fish dish is a saute Kanaya wind of rainbow trout. A device is concentrated at a style of cooking and seasoning by the concept that the fish which has been the menu here is also from Meiji Period and has been caught by Chuzenji-ko Lake in localness is eaten well. It smells, for it to be boiled that the body which cries is plump after flambe is done for sake. In soy sauce and sugar, butter, it could be absorbed in a source the taste of which I can think as Japanese Western food.

This place
Supporter

The taste the large rainbow trout is voluminous, and by which rather a little sweet sauce feels like having a meal. Western food is good NA and the dish you make them think of which.

A grove of a water oak is spread outside the window of Restaurant, and it's possible to enjoy a meal while looking at excellent colored leaves from time at the middle of October.

Chuzen-ji Kanaya hotel Dining room "water oak"

• Tochigi Nikko city 2482, Chugushi MAP
• Than JRNikko station and the Tobu Railway Tobu Nikko station, embussment for Tobu bus Yumoto hot spring for about 1 hour and "in front of Chuzen-ji Kanaya hotel" getting off for 1 minute on foot
• Lunch 12:00-14:00 (L.O.)
  Breakfast 7:30-9:30 (L.O.)
  Dinner (Reservation required) 18: 00-20:00 (L.O.)
• Open everyday
• 0288-51-0001
• Free

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Pure Handmade soba Wig

Good shredding Handmade soba over the throat

Famous store near outside one where it's connected to buckwheat flour 10 and it's hit with the percentage of 1 (outside Ichi). Though it's shredding little, there is a lower back, and when it can be satisfied with the flavor of the Soba Noodles carefully by the reliable firmness, it's famous. Buckwheat flour, made in Tochigi-ken and Kanuma and, one made in Ibaraki-ken and Hitachi blend 4 kinds made in Hokkaido. It's being adjusted so that it'll be over the smooth throat while changing combination of powder according to the state of the season and the buckwheat flour. Soba Noodles and soup of the good chemistry added return to seaweed, shiitake mushroom and the soup stock passed at 5 kinds of fish join, that I'm refreshed, the refreshing taste.

The cooking with soy sauce and sugar of sheet of dried soybean casein and the tempura as well as the soba are good, so it's recommended. Then Handmade soba, cooking with soy sauce and sugar of sheet of dried soybean casein and storekeeper are original, and "buckwheat noodle dumpling set" of photograph can enjoy the taste by which created buckwheat noodle dumpling deep-fly also is included and seems to be Nikko much. The fragrance of the side where fried bean curd building tastes sweet by the food texture and freshness softly is kneading buckwheat noodle dumpling after I take an order, and is one which can't be tasted by other ones with which I agree.

This place
Supporter

If I come here, I'd like to eat "buckwheat noodle dumpling" by all means! It's flooded with soup by freshly it raised heat, the surface makes KARI and the inside rice cake with TORO, and it'll have soba, it smells and is abundant. Citron was poured over it and tasted good luxuriously.

The mass dish I'd like to try if Nikko is visited

That Chuzenji Lakeside is popular when the taste of the fresh material can be tasted simply just as it is even while a mass dish is famous, "broil with salt of rainbow trout". The white body is elegant and a habit is not, and it's a moderate salt seasoning. "Wig" then, year-round is getting the rainbow trout which grew up at clear hills and rivers in Sakashita of an ABC.
Additionally there is also "broil with salt of kokanee" etc. depending on "tempura of Grifola frondosus vegetables", "cooking with soy sauce and sugar of sheet of dried soybean casein" and receipt by an a la carte dish.

I go up stairs from an entrance of the 1st floor where the near strike can see how things are over glass, and it's on the 2nd floor. It's the Lake Chuzen-ji which spreads over the front glass window that it's suddenlying come into view. It's the best feeling Nantai-san and Shirane-san smell in the back while feeling the cool wind which is present and crosses a surface of the water, and to receive abundant Soba Noodles. The autumnal tints of the lakeside delight an eye for the pink big mountain cherry and autumn which bloom aside of the store in spring.
At the intervals there are "Chuzen-ji Tachiki Kannon" and "song KE beach" around here, and which are sightseeing, I drop in, fitting location.

Pure Handmade soba Wig

• Tochigi Nikko city 2482, Chugushi MAP
• I get off embussment for Tobu bus Chuzen-ji hot spring or Yumoto hot spring for about 50 minutes "Chuzen-ji hot spring" more than JR and the Tobu Nikko station, about 15 minutes on foot
• 11:00-15:30
  ※ As soon as Soba Noodles is sold out, it ends.
• 12 Monday-March is regular holiday-less※-lessly.
• 0288-55-0238
• With prefectural free Parking

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European romance house SHE Hoshino

French course of the orthodox school which can enjoy itself casually

SHE "and" Hoshino by which the outward appearance of the southern French wind catches eye in ideal location of Chuzenji Lakeside. It's the store Hoshino chef opened in 1991 (1991) because Hanasaki can impose culture in the lakeside where a foreigner villa compares and is developed as an international summer retreat formerly again. Even casual a la carte is even from the creation French course where the color is vivid beautifully using a dandy chicken of the Fukushima into which a chef fell as well as the ingredients which have been loved by the area and brought up.

The prefix type from which a course lunch can choose an appetizer and Maine. An appetizer of photograph, "marinade from YASHIOMASU". Elegant palate of good fat matter can be enjoyed. Maine, "Lottie of a dandy chicken and the garlic butter flavor". The dandy chicken which is being treated from opening at first, Hoshino chef, "It's touched by the resistance to the teeth which looks like a French breath chicken, there aren't other food texture which collapses and charm.", the acclaimed material. That it's brown, it's roasted and it's the luxurious one dish I receive while tying Boolean escargot (escargot butter) and ratatouille.

This place
Supporter

I received a prefix B course, Ubuyu of hot spring egg wave addition" of an appetizer has the hot water undulation made entranced egg and TURU tie a source of olive oil, it was very good by the first taste.

Spaghetti and chicken curry also enrich a la carte.

It's also a wonderful point that an a la carte dish enriches "hamburger" and "chicken curry" for the person who would like to enjoy rather light lunch. "Today's spaghetti" on this day is YASHIOMASU and mushroom, like the cream the salty taste heard moderately. Even while it's an improved breed of rainbow trout, YASHIOMASU uses the brand name product kind by which 7 standards were cleared "PUREMIAMUYASHIOMASU" by SHE and Hoshino.

This place where I wish for a lake is the place where the restaurant a father of Hoshino chef does originally was here. In the Hoshino chef's who made up his mind in order to open a Western food store for village revitalization of the inside Nikko which was born and grew up undergoing training at a famous French restaurant in Utsunomiya-shi "auberge". A chef is the store where expectation to loved local ingredients and Nikko is very necessary for the repeat customer who is included, finds its taste and visits every season, too in the dish of "SHE and Hoshino" which did that and opened it.

European romance house SHE Hoshino

• Tochigi Nikko city 2478, Chugushi MAP
• I get off Yumoto hot spring line embussment for about 50 minutes "Tachiki Kannon" more than JRNikko station and the Tobu Railway Tobu Nikko station, about 5 minutes on foot
• Lunch 11:30-15:00 (L.O.) and dinner 18:00-20:00
• Thursday
• 0288-55-0212
• Free

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Kirihana (KIRI BA.)

Taste zanmai which is Nikko by Set Meal of Handmade soba, boiling sheet of dried soybean casein and raw sheet of dried soybean casein

Parent and child Mitsuyo and "Kirihana" who is crossing in about 100, is making buckwheat noodles and is also enjoying localness and a tourist. Lake Chuzen-ji and Kegon Fall, Direction, often, when saying that I'd like also to enjoy good lunch while going around a tourist spot in the inside Nikko, it's recommended.
Homemade Handmade soba is near two eight using Utsunomiya's place powder. I also have the Udon menu and use the powder ordered from Sanuki for here. It's commitment the summer is made the shredding pleasant and easy to eat and to make the winter the warm rainy season and the ta cut it's easy to twine round which both.
Boiling sheet of dried soybean casein and raw sheet of dried soybean casein stick to Tempura Soba Noodle Soup (Udon Noodles is also permitted change.), and "sheet of dried soybean casein Set Meal" of photograph can enjoy the taste which seems to be Nikko together.

Soup stock making taken over from the late head of the family is conclusive evidence of the taste.

The soup stock the one the late head of the family produced mixes 3 kinds, dried bonito, Soda knob and a mackerel knob, and by which a book has added return of TSUO there. The fragrant and rather a little sweet taste is the feature. The taste of the inherited soup stock doesn't also change now, and I keep holding it, spending time and effort and making.

Homemade Handmade soba matches a noted store in an eaten long-established store, and, in particular, a tourist season is usual big crowd. Business will be an end in the time when Soba Noodles was sold out.
I have the sheet of dried soybean casein bowl, the Grated Japanese Mountain Yam rice and the chicken and eggs bowl which took buckwheat flour and draw sheet of dried soybean casein in addition to Udon Noodles on much.

This place
Supporter

The "sheet of dried soybean casein bowl" as well as the Buckweat are also popular in the convenient place it's easy to drop in at which in case of back Nikko sightseeing.

Kirihana (KIRI BA.)

• Tochigi Nikko city 2480, Chugushi MAP
• Nikko Utsunomiya road NikkoI.C. Vanity for about 30 minutes and in front of the bus stop "Kegon Fall entrance"
• Than JRNikko station and the Tobu Railway Tobu Nikko station, embussment for Tobu bus Chuzen-ji hot spring or Yumoto hot spring for about 50 minutes and "Chuzen-ji hot spring station" getting off for about 3 minutes on foot
• 11:00-15:00 (as soon as Soba Noodles disappears, it ends. The purpose linchpin question which has a lot of closures in 1 Monday-March)
• The regular holiday-lessness
• 0288-55-0177
• With prefectural pay Parking