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The "Anesa's Hospitality" menu is a satisfying regional cuisine course packed with the flavors of Uonuma and Niigata, including grilled fish marinated in Echigo miso, sashimi of Nanban shrimp, and simmered wheat gluten and wild vegetables. You can enjoy the bounty of the seasons in each dish, from the fragrant aroma of Echigo miso and the melting sweetness of Nanban shrimp to the slight bitterness of wild vegetables.
And the main dish is, of course, Uonuma-grown Koshihikari rice. In particular, the finest rice from Minami Uonuma is cooked to perfection, allowing you to fully enjoy the aroma, sweetness, and stickiness that only freshly cooked rice can offer. Minami Uonuma Koshihikari is delicious on its own, but when paired with regional dishes made with ingredients from Uonuma and Niigata, it will have you wanting to eat bowl after bowl. This meal is highly recommended for those who want to experience "authentic Koshihikari" in Uonuma.

This is a hearty dish that fishermen on the Sea of ​​Japan truly enjoy! In a bubbling wooden box, the flavors of seasonal seafood are extracted, and a piping hot wappa soup with a fragrant broth is created. This fisherman's dish unique to Echigo is appealing for its soup, which is packed with the flavors of the sea, and its visually dynamic presentation.
Please note that we finish preparing the wappa rice and wappa soup after your arrival so that you can enjoy them freshly steamed and piping hot. Therefore, it will take some time before we can serve you, but we ask for your understanding as this is our commitment to prioritizing deliciousness.

The name "hegi" in hegi soba is said to originate from "hagu," meaning "to strip wood." A well-known theory suggests that it evolved from "hagi," the name for a bowl made by stripping wood planks, to the current "hegi." Hegi soba is unique not only in its bowl but also in its presentation, with the "teburi-mori" style, where the noodles are arranged in small portions to resemble the rough waves of the Sea of ​​Japan, being a highlight. Combined with its beautiful appearance, it has become a beloved local delicacy representing Echigo/Niigata. Its
greatest feature, however, is its strong chewiness and firm texture. By using "funori" seaweed as a binder, it creates a smooth texture and elastic bite. It pairs perfectly with the fragrant flavor of the buckwheat, making it a recommended lunch option for tourists or as part of a local cuisine. Be sure to enjoy the authentic taste of Niigata's quintessential specialty, "hegi soba."