Trip to Yamagata| Gourmet (local cuisine)

Oishida-machi "Shin-soba Festival"

It is performed every year in the end of October (Saturday and Sunday). Town which we brought up for this Sun.


Flavor hermitage maruhachi

It is warm in specialty of Yamagata Imoni, winter in cold shabu, autumn in wild plants dish, summer in spring.


Uesugi earl's house

Country where Uesugi earl's house was built as Earl person of Uesugi 14s present head of a household Mochinori Uesugi's house.


Eel, local cuisine agetsuma

Stand still in the depths of small Kyoto and said former Teramachi; is taste waema by food culture of various places throughout Yamagata.


18 years old restoration of youth lunch

Mother of Hongo west district of Oe-machi gather for; using "local seasonal ingredients.


Restaurant Jionji-jinya

In restaurant of calm atmosphere banquet dishes, side mainly on local cuisine.


bunshi*fufuryoritoko "seikyo"

In corner of sentence Shiro gluten, we want many people to have Muda gluten.


Absent place "one fortune"

Waterway to go around in town in post town that opened out along Dewa highway, storehouse of whitewashing.



The top to call local cuisine coming to Higashine for a long time to all of you in old sitting room in a warehouse of this family.


hoterushienesuhaimu Kaneyama restaurant "pal"

We enjoy dish that delicious air is delicious while looking at green opening outside window. .


Warehouse LUNA Katano shop

Sake brewery of Edo of 160 years old quietly and gorgeously of ancient times.

[Tsuruoka-shi (Tsuruoka district)]

White giku

Treat with seasonal dish of Yamagata in homey atmosphere in private room of large small four rooms.


Cooking toriya

There is store in residential area. In four rooms very much: Of 15-30 people: 15 people.


Seasonal Aya four seasons hirozen

It is love by scenery with four seasons color oldness to expect from Yamagata Station neighboring Ka-jo Castle central the 24th floor.


Dewa highway Japanese oak rooming house baachanzukurabu "hospitality dish"

It is country dish using local ingredients. It is fun with dish seasonal every season.


Sun of long Horse meat

"Basashi" which is uncommon in other areas in Nagai-shi "horse roasted pork fillet.


Konjac dish

In guard station, we take our ease with various konjac dishes including konjac Kaiseki.


Be saved by seasonal taste; Mon

Rais who suggests flow of new Japanese food with "usotsuki" of 2003 refurbishing.


Person of wasabi

We originally think that there is much sashimi material as it was fishmonger. Reservation dearima.

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