Kosaka Shuzojo

The fluffy and juicy filling is cooked over a charcoal fire with a thick sauce on the surface, and the moment you bite into it, it melts and pops out with the delicious flavor of the eel.

Located along the Itadori River, this restaurant is a hidden gem of Japanese cuisine with a delicious, light broth as well as duck and sweetfish.

Tonchan restaurant is known for its soft and juicy tonchan. The seasoning is a little spicy and goes well with sake, which has a strong flavor. It is the soul food of Mino citizens, but on weekends, customers come from far and wide to visit.

Tsujiya's style is to spare no time and effort in maintaining the tradition of "cutting and then baking" that has been in place since the company's founding. The sauce is a secret recipe with a rich flavor. The outside is fragrant and the inside is fluffy. The thick sauce is also popular.

Most handmade soba restaurants start by purchasing buckwheat flour, but the owner handles everything from dusting, removing stones, polishing, 12-step sorting, peeling, and grinding with his own eyes and hands. The soup stock, kaeshi, and everything else is superb.

Mino is a production center of handmade washi paper with a history of more than 1,000 years. In the Edo period (1603-1867), washi merchants lined the streets of the town, and the streets still remain today. Enjoy the atmosphere of the Edo period while staying in a spacious and clean room, and enjoy a moment like a different space.