Inside this warm restaurant, located in a regenerated 60-year old building, you can savor dishes based mainly around vegetables that are good for the body. The owner, Tsukie Koyama, shows her skills in her kasaneni, dishes made of stewed layers. They’re available on the popular menu, using whole seasonal vegetables, stewed in their own juices, creating a rich-tasting dish that allows you to directly sense the deliciousness of the ingredients. These dishes are recognized for their excellent appearance, and the carefully selected ceramics that Ms. Koyama has found on trips add color to the table. For the set meal, you can chose from three types of okayu, Japanese rice porridge, with unpolished rice that fills your mouth with flavor each time you take a bite. This dish is slowly cooked with unpolished rice and adzuki beans, and seven-bun-tsuki rice (at a stage between polished and unpolished rice) grown with the aigamo method, where ducklings are released into the paddy a few weeks after the seedlings are planted. The restaurant can also provide vegan food (it is preferable to telephone the restaurant in advance).(This information is as of June 2019)
MAP