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Entaijiso offers the finest Japanese cuisine that uses mainly the fresh seafood of Toyama bay.

Dining(Japanese cuisine)

Dining(Japanese cuisine)

Toyama Bay is one of the richest fishing areas in Japan, and benefits from the water from melting snow pouring from the 3,000-meter-high Northern Japanese Alps Range into the 1,000-meter-deep bay. Fresh seafood from the bay, such as firefly squid (which has an uncanny shine), white shrimp (called "The Jewel of Toyama bay"), pink shrimp, oyster, Japanese ivory shell, crab, black scraper, gray cod, and yellowtail fish are all local specialties that you can enjoy.

 

 

Japanese cuisine is worldly renowned as being a health food, good for longevity and natural balance.

Dining(Japanese cuisine)

Dining(Japanese cuisine)

Dining(Japanese cuisine)

Dining(Japanese cuisine)

These images are only examples of our dishes.
*In the traditional style of a Ryokan, you will be served your dinner in your room or dining room for guests.
*Our menu varies with the seasons.
*If you have a special preference or food allergy,
please let us know by filling in the ‘Special Instructions’ section on the reservation form.
*If you know you will be late for dinner we would be grateful, if you will inform us.

Breakfast (buffet)

Breakfast (buffet)

Breakfast (buffet)

At the Entaijiso, you will be served your Japanese style buffet in the hall that can be seen a beautiful scenery of Kurobe gorge and Kurobe river.

Example

Zaru-Tofu It is a soft white food made by coagulating soymilk, and then pressing the resulting curds into blocks.
Original Aonori It is a type of edible green seaweed.
Himono Himono are fish that are butted, butterflied, salted and then left out to dry overnight to rid it of excess water.
The fish become richer in taste.
Atsuyaki-tamago It is a type of Japanese omelet, which is made by rolling together several layers of cooked egg.
Tsukemono Tsukemono are Japanese pickles.
They are served with rice as Okazu (side dish), and sometimes with drinks as an Otsumami.
The most common kinds are pickled in salt or brine.
Kamaboko It is a variety of Japanese processed seafood product, made from Surimi, in which various white fish are pureed, combined with additives such as MSG, formed into distinctive loaves, and then steamed until fully cooked and firm.
The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces.

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