Hanawarabi

This inn, with roots that date back to the local fish market that opened in 1921, underwent a major renovation and reopened in April 2023. It sits on 8600 square meters (over two acres) of land and has a huge inner courtyard. Because of its roots, the inn has a solid reputation for cuisine made with fresh locally caught fish. The renovated dining area has private rooms both large and small. A skilled chef will prepare seasonal fish, such as wild anago (conger eel) from Kanezaki in summer and fugu (pufferfish) in winter.