Arai and Segoshi of Ayu

※ Please make a reservation by the day before stay.
※ Some dishes occasionally cannot be served, depending on the season or availability of ingredients at the time.
※ We cannot take an order on the day of stay.
※All photos as shown is a simulation

Arai of Ayu

In the middle of the Ayu fishing season, grown Ayu is usually made to the “Arai” dish, which is raw and firmed by very cold water.
It is only in Hitoyoshi, where there are abundant natural products of rivers.

Segoshi of Ayu

鮎料理

“Segoshi” of Ayu is a kind of raw fish dish that you can eat only right after starting the Ayu fishing season on June.
Ayu at this time, cut into bite-sized pieces with its back bone, is very soft, and is dipped into vinegar and miso source when you eat.

Salt-Grilled Ayu

It is the most popular Ayu dish grilled with salt.