Aizu Kozuyu

A hearty soup made from dried scallop stock and seasoned with salt and soy sauce. The soup contains satoimo potatoes, carrots, various mushrooms, ginko nuts, and tiny balls of wheat gluten called mamefu. A must for festivals, celebrations, and momentous occasions, kozuyu is one of the most famous local dishes of Aizu.

Takino Wappa-meshi

The wappameshi pioneer restaurant. Wappameshi is steamed rice with a variety of toppings, served in a bowl made from a thin sheet of curved wood

The Aizu western road Itozawa rest house, used during the Edo period, was moved here and restored in order to open this restaurant. A central pillar and the ceiling beams still bear the scars of the Boshin War. By the big hearth, visitors can enjoy wappameshi and the local, homemade cuisine. Seasonal dishes are served, and produced locally for local consumption.

【TEL】0242-25-0808 【Business hours】11:00~15:00/17:00~22:00

【Regular holiday】Open throughout the year

【Fee】Set Menu: 1,470yen to 5,400yen(As of March 1, 2017)

【Access】By Car: 15 minutes from the Aizuwakamatsu IC exit
By Bus: 2 minutes on foot from the Haikara-san “”Shiyakushomae”” bus stop


At the Izakaya, you can enjoy Aizu's local sake and cuisine.

At Izakaya, there’s a lot of local sake and seasonally fresh foods that you can enjoy.

【TEL】0242-32-5380 【Business hours】17:00~23:00

【Regular holiday】Sunday only occasionally(Please check by phone)

【Access】Walk: About 30 minutes from the JR Aizuwakamatsu Station
Taxi: About 10 minutes from the JR Aizuwakamatsu Station

Related Places

  • HASHIGO SAKE(First-rate bar-hopping)

    An exclusive offer for guests staying at hotels/ryokans in Aizuwakamatsu City! You can thoroughly enjoy the seasonal selections of Aizu an any participating Izakaya, restaurant or bar for only ¥1, more

  • Japanese sweets

    Aizu's confectionary, largely developed from the historical culture and climate, and also tea ceremony that was brought over by Gamou Ujisato. An old fashioned tasting Jokashi was popular among more

  • Soba Noodles

    A hilly terrain, hot summers followed by cold winters, and an abundance of pure, clean water: Any soba connoisseur will tell you that a place that satisfies all these conditions is sure to be a more

  • Aizu Horsemeat Cuisine

    Horsemeat cuisine purportedly developed in Aizu because of the many packhorses that shops and inns used to keep to carry customers and goods in the olden days when Aizu was a post station on the more