Fluffy crab (river crab soup)

Rikuzentakata scallop and seaweed grilled shabu-shabu gozen (hotawaka gozen)

Iwate Prefecture's first new OMOTENASHI local gourmet was born to help with recovery from the earthquake and revitalize the region through food. (nickname "Hotawaka Gozen") A hospitality meal that uses three ingredients that Rikuzentakata City is proud of: live scallops from Hirota Bay, wakame seaweed, and Takata no Yume branded rice. The tray is made of beautiful-grained Kesen cedar produced in the Kesen area.

Rikuzentakata Fermentation Park CAMOCY

In the Imaizumi area of ​​Rikuzentakata City, where the brewing industry has flourished since the Edo period, fermentation has been closely connected to the lives of the residents since ancient times. The name of the commercial facility ``CAMOCY'' comes from the word ``kamosu,'' which means fermenting koji to make sake and soy sauce. At CAMOCY, which has a fermentation theme, you can learn about fermentation culture while eating healthy fermented foods such as set meals made with fish from Sanriku pickled in salt koji and side dishes prepared with fermented vegetables purchased from Sanriku. Bakery, chocolate and local beer are also available.

Chinese restaurant Shikairou

We have continued to provide the same taste since our founding, using a collagen-rich soup made with local chicken. Popular menu items include Shikairou's specially selected exquisite spicy noodles and Jianbao noodles.