Reputation and Taste Daurma Restaurant (Ise-ebi from Sagami Bay) | Japan Highlights Travel, for sightseeing around Tokaido

Odawara Station 

[Reputation and Taste Daurma Restaurant (Ise-ebi from Sagami Bay)]

Ise-ebi (Ise spiny lobster) dishes served to coincide with the opening of the fishing season

A long-established restaurant located in one of the typical buildings of the downtown streets of Odawara City, which is designated as a nationally registered Tangible Cultural Property. Fresh local fish from Sagami Bay is brought in for tempura and seasonal kaiseki cuisine. In addition, August 1st sees the start of the Ise-ebi fishing season, and a wide variety of Ise-ebi dishes that foodies have been waiting for make an appearance onto the menu. The Ise-ebi of Sagami Bay was originally called Kamakura-ebi and has long been cherished as a specialty product. How about enjoying Odawara's hidden specialty in Daruma's quaint atmosphere?
Posted photos Main Ise-ebi prepared in various ways, including sushi, tempura and head soup (Image)
Two photos Upper photo The "Ise-ebi set meal", a gorgeous staging of Ise-ebi head soup and Ise-ebi sashimi served on a boat-like platter, lower photo Exterior of the main building designated as a nationally registered Tangible Cultural Property
Best season Ise-ebi: Early August to early October
Address 2-1-30 Hon-cho, Odawara City, Kanagawa
Phone +81-465-22-4128 (Japanese only)
Opening hours Restaurant on the 1st floor: 11:00 a.m. to 8:00 p.m. (Last order), Upstairs private room: 11:00 a.m. to 7:00 p.m. (Last admission)
Holidays January 1st and 2nd
Price Ise-ebi set meal 4,536 yen
Ise-ebi sashimi (with Ise-ebi head soup) 3,240 yen
Ise-ebi sushi (2 pieces with Ise-ebi head soup) 3,024 yen
Ise-ebi tempura (with Ise-ebi head soup) 3,024 yen
* These prices apply during the Ise-ebi fishing season, i.e., from early August to early October. Outside from the above season, please inquire for market prices.
Access Approx. 7-minute walk from "Odawara Station" of JR Tokaido Shinkansen.

updated on Mar 30, 2018

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