Omelette rice and rice with haishi are popular, using dubi sauce, which is made by adding beef tendon and aromatic vegetables to bouillon and cooking it slowly over a low flame for more than two weeks. This is a famous restaurant in Okazaki where tourists and regulars line up even before the restaurant opens. In addition to the satisfaction of the large fried prawns fried crispy and savory in lard, the accompanying ketchup-flavored spaghetti and potato salad are also indispensable supporting players. Most of the menu items can be taken out for an additional 80 yen for the container.

Since its establishment in the late Edo period (1603-1867), Sanmi Koan has been loved for its saikyo-yaki and chirimen sansho (dried Japanese pepper) dishes, etc. Renovated in 2017, you can enjoy soba, dishes, and drinks as an individual dish or as a course. The specialty is Jyuwari-soba, made from buckwheat flour stone-ground in the restaurant. The buckwheat seeds are selected from domestic buckwheat plants that are delicious at different times of the year, allowing diners to enjoy the unique characteristics of each buckwheat plant. Reservations are required at least two days in advance for both lunch and dinner. A charge of 550 yen is required for terrace seating.