Koshimeijo Co.,Ltd

You can enjoy freshly fried Tochio-age. Tochio-age is a specialty of the Tochio area of Nagaoka City, where the tofu, which has been drained of its water content, is fried twice, once in low-temperature oil and once in high-temperature oil, making it crispy on the outside and fluffy on the inside. Tochio-age is now exported not only throughout Japan but also to foreign countries. Tochio-age is topped with green onions, dried bonito flakes, a dash of shichimi (seven spice) togarashi (chili pepper), and finally a sprinkling of special dashi soy sauce.

Creative Japanese cuisine by the young owner, Yudai Ishihara, who trained at a famous Tokyo restaurant for 20 years. While staying true to the basics, he also creates dishes infused with a lot of "playfulness," as the name of the restaurant suggests. Another attraction of the restaurant is that it stocks not only local sake, but also a wide variety of famous sake from all over Japan. Please stop by when you visit Nagaoka.

This locally-oriented bar serves dishes using local vegetables, meats, and Tochio-age (fried fish). The image of a bar tends to lead one to believe that they only serve wine, but in fact they also have a wide variety of local sake. The special spare ribs and pasta with blue crab cream are exquisite.

A long-established kappo ryokan in the Tochio district of Nagaoka City. The kind proprietress and the homemade miso soup served at breakfast are the specialties of Fukudaya Ryokan. We hope that you will heal your tired body after a long journey.