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塩沢宿牧之通りで自家製南魚沼産コシヒカリと、亭主が食材にこだわった逸品料理が味わえる割烹。盛り付けるシチューは、地元魚沼ワイン和牛の牛すじを半日以上かけてじっくり煮込んで仕上げた。日本海の鮮魚のアラで出汁をとったお吸い物が脇を固め、贅沢すぎる内容に仕上がった。
