~3h — the round trip from the gangway, with the 60-minute margin kept aside.
Silk-thin udon hand-stretched by one family since 1860 — served cold with two dipping sauces. One of Japan’s three great udon, and the lightest lunch you will love.
Inaniwa udon is hand-stretched, dried, and much thinner and flatter than ordinary udon, with a glassy surface. The method was a closely held secret for about three centuries, passed down one family line. Sato Yosuke has made it since 1860 and was the house that finally taught it to others.
The one the queue agrees on, the one people who live here use instead, and the one nearest your ship. Opening days change; check before you build a day around one.
Hand-stretched Inaniwa udon since 1860, from the house that finally taught a three-century secret to others.
Open in Google MapsClosest to the berthSato Yosuke Seiyoken佐藤養助 西馬音内The same noodle nearer the station complex when the clock is tight.
Open in Google MapsEach of these still lands you back aboard with the hour to spare on a 6-hour stop ashore.
Each one is a finished day we have walked and timed, with this stop in it. Read the route rather than assembling it yourself.
Each of these still lands you back aboard with the hour to spare.
4 hr for both100 meters of free observation deck right beside the berth — the Sea of Japan one way, snow mountains the other.
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5 hr for bothRose-shaped street sherbet scooped by obachan vendors in summer, and the prefecture’s rice-perfect sake year-round — the Products Plaza pours tasting flights..
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