[After leaving the airport, head to Tokoname for lunch!] Tokoname Lunch Special

We've picked out restaurants with great reputations for their lunch menus, from French cuisine featuring ingredients from the Chita Peninsula, to pizza freshly baked in a wood-fired oven, seasonal sushi prepared by a skilled chef, and fragrant stone-ground soba noodles. Not only are the meals delicious, but there are plenty of attractions that make them worth making the effort to visit, such as the lovely space and Tokoname ware that complements the food.

• Table of Contents
• Pizzeria la Farnace
• Kitchen Repos
• Bistrot Barfleur
• Sushi Tatsumi
• Koyoan Walking Path Store

Pizzeria la Farnace

Italian restaurant attached to the museum

La Fornace, which means "something from the oven," is an Italian restaurant attached to the INAX Live Museum. In a space filled with natural light, you can enjoy wood-fired pizza made with authentic Italian flour and pasta made with seasonal ingredients from the Chita Peninsula. In seasons when it's comfortable outdoors, we recommend the terrace seats decorated with seasonal plants. You can enjoy your meal while looking out at the large chimney, the symbol of the museum.

A great value lunch where you can choose your favorite pizza or pasta!

At lunchtime, there is a great deal on a set menu with pizza or pasta as the main dish. It comes with salad, dessert, and a drink, making it a satisfying meal. Pizzas include the classic "Margherita" with tomato, cheese, and basil, and the "Quattro Formaggi," which is the most popular among women. Pasta includes "Shirasu Oil," made with local whitebait, and the painstakingly prepared "Bolognese." *The menu changes depending on the season. The restaurant can be used without entering the museum, so please feel free to stop by.

Click here for more information on Pizzeria la Farnace

Kitchen Repos

Casual French cuisine with a focus on ingredients and tableware

The restaurant has a natural modern feel, combining warm wood with inorganic materials. In a spacious space, you can enjoy casual French cuisine with a focus on ingredients and tableware. There is no compromise when it comes to the selection of ingredients, which are the key to the cuisine! They use mainly fresh locally grown vegetables, fresh seafood from Himakajima, and meat such as Koibito pork and Chita beef from Mihama. In addition, wild game hunted by the chef himself sometimes appears on the menu! No time or effort is spared in the preparation, and all stocks and sauces are homemade. The cuisine makes the most of the natural flavors of the ingredients. The tableware is also selected to match the cuisine, and Tokoname ware is also used.

Enjoy a course meal of seasonal ingredients

The lunch course starts with today's salad, followed by soup, bread, and a main dish (after-meal dessert and drink are not included). There is a half-course with one main dish (fish or meat), and a full course with two main dishes (fish and meat). Examples of fish dishes include "Pan-fried red sea bream from Mie prefecture with aged lemon ravigote," and meat dishes include "Ballotine risotto with Kinso thigh meat and fresh green nori seaweed" and "Carbonnade of domestic pork cheek (braised in beer)." There is also a wide selection of natural wines, so it is recommended to enjoy pairing them with the food.

Click here for details on Kitchen Repos

Bistrot Barfleur

A hidden French restaurant by reservation only

Located in a quiet residential area, this bistro is like a hideaway. It accepts only 10 groups per day by reservation, so you can enjoy a leisurely meal. The concept is "more casual French cuisine." You can enjoy reasonably priced dishes made with local Chita beef and Chita pork, as well as seafood from Ise Bay.

A wide selection of lunch dishes featuring Chita ingredients

The lunch menu includes various lunches with Chita beef, Chita pork, and bouillabaisse as main dishes, as well as the specialty "Wandering crab pasta lunch" and the patissier's special "Parfait lunch." Among them, the Chita beef Rossini (a premium steak of foie gras and inner thigh meat) lunch is the only one of its kind on the Chita Peninsula! In addition, there is the "Barfleur Lunch" which starts with a toast of sparkling wine, and the casual "Chef's Pasta Lunch" which is only available on weekdays. It's nice to be able to choose according to the food you want to eat, your budget, and the occasion. The chef's homemade sweets are also popular! You can enjoy the creamy rare tart and homemade Bonbon Paris gelato. The course dessert can be changed to a whole cake for an additional fee, making it perfect for anniversaries.

For more information on Bistrot Barfleur, click here

Sushi Tatsumi

Chitamae sushi, made by a skilled chef using seasonal local fish

Sushi no Tatsumi is a popular destination for local fish lovers. They promote "Chita-mae sushi" and use carefully selected ingredients from the Chita Peninsula, including seafood from Ise Bay and Mikawa Bay, Chita vinegar, local vegetables, Mihama salt, Onizaki seaweed, and eggs from Tokoname Kanayama. They also serve "Shiraoi," a sake from Sawada Sake Brewery, which has a brewery in Tokoname, and it pairs perfectly with sushi. In addition to counter seats where the chefs make the sushi right in front of you, the restaurant also has private rooms and child chairs. You can feel free to bring your children along.

Lunch is served at Chitamae Chirashi and sushi, and there are also plenty of set meals.

The restaurant is so popular that the parking lot fills up quickly during lunchtime. They have a wide variety of menu items, including a great value daily lunch (1,200 yen *weekdays only), a sushi platter with a variety of toppings, a limited number of conger eel hitsumabushi dishes, and Chitamae chirashi, which uses locally-produced red kuruma shrimp oboro. Enjoy the deliciousness of ingredients grown on the Chita Peninsula and the skilled craftsmanship of their artisans.

Click here for details on Sushi Tatsumi

Koyoan Walking Path Store

A soba restaurant located on the pottery promenade

Located near Dokanzaka on the Yakimono Sanpo (Ceramic Walking Path), this charming old house has a calming Japanese atmosphere. Once you step through the noren curtains, you'll find yourself in a relaxing Japanese space. The soba noodles are made from buckwheat grown by contracted farmers. They grind the buckwheat in a stone mill to make their own flour. Their "san-tate" soba noodles are highly rated, as they are freshly ground, made and boiled.

"Seiro soba" served in Tokoname ware is popular

Among the proud soba menu, the recommended dishes are the "Coarsely ground thin-grained soba" that allows you to fully enjoy the original flavor of soba, and the "Ebi Ten Seiro" with crispy batter and deep-fried shrimp. Served in a flavorful Tokoname ware dish, it enhances the deliciousness of the food.

For more information on Koyoan Sanpomichiten, click here