Salamander Cafe — Restaurant in Nikko

What a wonderful place! 😀 We came here looking for breakfast after coming down from lake Yunoko, and didn't realize that the café was actually inside the amphibian museum. We are so glad we went inside! The café itself was cozy with great views of the lake. Their french toast was extremely delicious - the best I've ever had in my life! It is definitely worth coming here just to eat it. But the museum itself is also very interesting, and the lovely hosts made this such a special experience. We got to see curious salamanders, and to meet and hold beautiful little snakes. We would have loved to stay longer but had to leave to catch our train. We will come back, it was definitely a highlight to our trip...

There was an entrance ticket of ¥1000 to see the salamanders and other amphibian animals. I thought it was expensive, but then again, it was all worth it! My child had a great time looking at the frogs and other amphibian animals and was able to touch a harmless python (my child doesn’t want scary things but she took a leap of faith to touch and put the snake on her shoulder and arms. They also have coffees and other brunch menus. The professor was very friendly and talked to us in English. It was a very...

両棲類研究所に併設されているカフェ。研究所の見学者だけでなく、カフェ目当てのリピーターがおられる。 カフェだけ利用の場合にも入場料を払います。 カフェ主体で営業しているわけではないため、メニューの数は少ないです。しかし、所長が科学をベースに試行錯誤を重ねたフレンチトーストは、絶品。コウケンテツさんも絶賛され、作り方をおたずねになったとか。いまだに進化中。リキュールを多々使用し、これは赤字だと思いました。 今回私が食べたのは、パスタのペスカトーレ。これもまた贅沢なつくりだった。パスタソースの味が一般のお店以上だった。 カフェのスペースには資料もあり、またお酒も並んでいました。 所長にお願いするとお酒も注文できるようです。もちろんソフトドリンクのメニューがあります。

【再訪】2024.8.10 女性シェフが加わり、メニュー開発がすすんでいるようです。 今回は、日光の山椒などを使った新メニュー、サンショウオーリオ。彼女がつくった自家製の麹がのってとても美味しかった。 オススメします。 A cafeteria attached to the Amphibian Research Institute. Not only visitors but also repeaters who come for the cafeteria are coming. Even if you only use the cafeteria, you will have to pay the entrance fee. Since the purpose is not to operate a cafeteria, the number of menu items is small. However, the French toast made by the director through trial and error based on science is exquisite. Mr. Kou kentetsu also praised it highly and asked how to make it. French toast is still evolving. It is made using many liqueurs. Probably not making a profit. This time I ate pasta with seafood and tomato sauce. It was also extravagant. The taste of the pasta sauce was more than the restaurant's. There were books and drinks lined up in the cafeteria space. If you ask the director, you can also order alcohol. Of course, there are soft drinks such as coffee and tea.

Revisited 2024.8.10 A female chef has joined the staff. She is developing the menu. This time, I tried the new pasta on the menu. It is a pasta made with Nikko's Sansho pepper. It's called Sansho Olio. I recommend it...