Yamanashi Prefecture is blessed with an environment and topography suitable for fruit cultivation, and a wide variety of grapes are grown from summer to fall, including Shinnemuscat and Kyoho grapes. Shimura Grape Research Institute, located in Fuefuki-shi, Yamanashi, is not only a grower, but also a father and son who are always trying to develop new grapes and connect the “soil for the future”.

Cultivation of grapes in Yamanashi, the fruit kingdom

Fruit cultivation has flourished in Yamanashi Prefecture since ancient times. The history of grape cultivation goes back as far as the Edo period (1603-1867), when grapes were cultivated as one of the “eight delicacies of Koshu,” the representative fruits of Kai Province. Blessed with well-drained land with long hours of sunshine and a climate with a large temperature difference between day and night, Koshu ranks first in Japan in terms of grape production. Research on cultivation methods and grape variety improvement is also active, and new techniques and varieties are constantly being developed.

One of the leading grape growers in Yamanashi Prefecture is Akio Shimura, representative of Shimura Grape Research Institute, who has a farm in Fuefuki-shi, Yamanashi Prefecture, located in the eastern part of the Kofu Basin. While working to improve the grape cultivation he has developed, he has also established his own sales channels while providing technical guidance to growers throughout Japan. He is also engaged in a wide range of initiatives, including his own brand strategy.

Let’s make new grapes!

The name Shimura Grape Research Institute was made famous by its founder and Akio’s father, Tomio Shimura. He is a nationally known leader in viticulture and winemaking. Tomio has developed more than 100 varieties of grapes for both fresh eating and winemaking. He has been involved in the establishment of numerous wineries throughout Japan, and has been awarded honorary doctor of agriculture degrees from several universities in recognition of his achievements in teaching cultivation techniques in Japan and abroad.

After graduating from university, Tomio joined Mann’s Wine Katsunuma Winery in Katsunuma-cho, Koshu City, Yamanashi Prefecture, where he spent 34 years refining his winemaking and viticultural skills. 1986 saw the establishment of Shimura Grape Research Institute, dedicated to the development of new grape varieties suited to Japan’s climate and climate. He introduced many varieties such as “Yuho,” “Queen Seven,” “My Heart,” and “Violet King,” and popularized their cultivation techniques. His new varieties, with their excellent taste and ease of cultivation, quickly became the talk of the town, and he continues to sell seedlings and provide cultivation guidance throughout Japan and abroad, even today under the leadership of his son, Kosei.

The “Black Shock” Spreads to the Grape Industry

My father’s main activities were variety development and consulting, with little focus on commercial cultivation. As the name implies, this farm was a laboratory.”

After taking over from his father, Kosei started the incorporation of Shimura Grape Research Institute in March 2023, and started commercial cultivation of more than 30 varieties in a vast vineyard of about 3.5 hectares. Now, in August, the peak month for sales, they are inundated with inquiries and orders, and by early September, most of the varieties are out of stock.

While many farms are starting to cultivate the Shine Muscat, the farm is focusing on various crosses in order to develop new varieties for the next generation. The new variety “Fuji no Kikki” is the result of their efforts. This is Shimura Institute’s original Black Shine Muscat, a cross between the seedless Shine Muscat, which can be eaten down to the skin, and Wink, which has a beautiful purple-black color, high sugar content, and a refreshing acidity. It has a richer, richer sweetness than the Shine Muscat and a stronger aroma like the Kyoho grape, but with a delicious skin and chunky texture. In a survey conducted by the Japan International Volunteer Center (JVC), it was selected as “the grape I would most like to grow.

Other varieties with the same parentage of the Shine Muscat grape are also gaining popularity, including “Miwahime,” named after a family member and characterized by its red skin, refreshing acidity, and sweetness, and “Yuho,” in which a single grape can grow to the size of a hen’s egg.

Innovations brought by Cheyenne Muscat

The Shine Muscat, the parent of “Fuji no Kira” and other varieties developed by Shimura Grape Research Institute, was introduced about 30 years ago. 1988, the Agricultural Research Institute of Hiroshima Prefecture created a hybrid between “Akitsu 21” and “Hakunan,” and the variety was registered in 2006. The creation of a grape variety that is not only tasty, seedless, and edible down to the skin, but also easy to cultivate, “revolutionized the grape industry,” says Kosei.

Until then, the main grape varieties in Japan were Kyoho (1621 hectares), which had the largest grapes and was excellent in terms of eating quality and sugar content, and Delaware (1627 hectares), which gained popularity as a pioneer in seedlessness through the use of gibberellin treatment. According to statistics from the Japan Federation of Horticultural Cooperative Associations in 2022, the cultivated area has expanded to 1,797 hectares, the largest in Japan.

Do what you can, carefully.

The quality of the grapes differs depending on the grower,” says Akio, who carefully observes the bunches one by one. He says that the grape cultivation process is a continuous process of trial and error, with the emphasis on grape-like aroma and flavor, and harvesting the grapes in their best condition.

The most difficult task is “picking” the grapes, which involves thinning out the grapes in bunches. If left unchecked, the grapes would become too dense and crush each other, preventing the grapes from fully enlarging and adversely affecting the shape and taste of the grapes. Because many farms are growing the grapes, it is important to cultivate them carefully using the knowledge and techniques that have been cultivated over the years,” says Kosei emphatically.

Tinkering with Soil Creates the Future

What I am always focused on is developing varieties on the farm,” says Kosei, whose development is a process of trial and error. When a new variety is developed, it is grafted, and once it has been successfully and stably cultivated, he begins full-fledged seedling production. The process takes about five years.

The goal has remained the same since my father’s time: the development of grape cultivation. Although many varieties have been developed at national research institutes, only a few of them can be grown by farmers in a stable manner in reality. There is a big difference between the environment of a national institute in a laboratory in a test tube and the environment in the field. Therefore, we want to develop grapes that can be grown practically and sustainably through trial and error by our farmers on their farms,” he said.

We would like to share newly discovered techniques and knowledge without holding on to them.” The future of grapes is clear to Kosei and his team, who have been leading the industry for many years.

Sweet grape hospitality

Shimura-Portuguese Laboratory does not sell wholesale, but only through its own direct sales store and online store. During the season, cars with license plates from other prefectures start arriving early in the morning, and long lines form every day. One of the pleasures of the visitors is the Grape Shop Cocolo, a sweets store located inside the facility. In addition to parfaits using various seasonal grape varieties, the shop also offers a wide variety of other grape items such as gelato, juice, and wine.

A popular menu item is the “Parfait with 5 Grapes” (2,600 yen), which includes an abundance of 5 varieties of grapes: Shine Muscat, Fujimutsu, Queen Seven, My Way, and Queen Muscat. The combination of rich vanilla ice cream with balsamic vinegar, crispy fiantine, maple cookie, and mascarpone enhances the sweetness and aroma of the grapes in this luxurious dish.

Shimura Grape Laboratory’s hospitality of “giving visitors the chance to taste Yamanashi grapes on the spot” is one of the reasons why Shimura Grape Laboratory has attracted so many fans.

Spreading “Soil for the Future” throughout the World

Looking around his vast farm, Kosei says, “I would like to continue to promote Yamanashi grapes to the world while continuing development centered on crossbreeding with the Cheinmuscat grape. In recent years, some of his relatives have emerged as potential successors, and he is now focusing on mentoring them for the further development of Shimura Grape Research Institute and the industry. In Japan today, there are many hurdles to registering a trademark for a new variety developed in the private sector. While dealing with such a system, he is determined to “spread the quality and technology of Yamanashi grapes throughout the world, with a view to obtaining patents overseas in the future.

Shimura Grape Research Institute embodies grape production by farmers for farmers. Shimura Grape Research Institute will continue to develop “soil for the future” for the next generation of grapes and their bearers.

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Patisserie La Girafe with a focus on chocolate

A 5-minute drive from JR Toyama Station. What emerges is a classic building with a hint of Western elegance. Located on a back road along the Jinzu River is the popular patisserie “Patisserie La Girafe,” where local customers are always waiting in line.
At first glance, it is hard to tell what kind of store it is, as there are no show windows and the interior cannot be seen from the outside. The atmosphere of the store is like a hideout, and when you enter the store, you will find a classic and high quality space that is a fusion of East and West, with soft but slightly dim lighting and an antique interior that creates a calm impression.
Owner-chef Junichiro Hongo says, “I aim to create something that can only be tasted here by taking tradition and inheritance and adding my originality to them.
The ingredients include fruit purees, chocolates, dried fruits, spices, and delicious local fruits, eggs, and herbs from all over the world. The showcase is filled with sweets that can only be found at Patisserie La Girafe.

The shop is particularly particular about chocolate. Almost all of the chocolate confections in the store are made with bean-to-bar chocolate. This is a type of chocolate in which the chocolate maker handles the entire processing process from the cacao bean to the chocolate itself. The company uses only cacao beans harvested in specific regions or farms, or combines several types of cacao beans in its original chocolates, depending on the direction of the confectionery.

Excellent chocolate, both fresh and baked

Among the fresh confections made with their special chocolate, we recommend the Pieger, which has an impressive “G” mark at the beginning of the store’s name. The “crispy, sticky” texture and rich cacao flavor spread at once, and the aroma of liqueur lingers in the nose at the end, creating a gem with a mature atmosphere. The combination of the ganache with vintage port, the sticky chocolate dough made from cacao beans, and the compote of dried figs simmered until crumbly, creates a calculated complexity of flavor. It is a specialty of the store that makes you want to linger forever.
Another must-try among the baked goods is the galette cacao. This thick baked sablet, made mainly from bean-to-bar chocolate, has a deep, lingering taste of cacao beans and a light, addictive texture. Chocolate that looks like it has been coarsely crushed is kneaded into the dough, making this a very satisfying piece with a crispy texture and a strong chocolate presence. The baked goods are also sold online, so you can keep them down as gifts for your loved ones.

In pursuit of a unique taste, Mr. Hongo insists on chocolate as an ingredient. Each confection created by Mr. Hongo is beautifully decorated with artistic forms, and is full of charm that will make you want to come back again and again. Why not come by and taste the “real chocolate” made by Toyama’s hideaway patisserie?

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美味しい牛の秘訣は“水”「氷見牛専門店 たなか」／富山県氷見市 – NIHONMONO 湧き水は氷見牛にも嬉しい 富山県氷見市は、能登半島の東側の付け根に位置する町。海岸線から振り返れば、海と山とい

NIHONMONO – 「にほん」の「ほんも…

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A Japanese confectionery established in Kyoto in 1893.
The charm of Kyoto sweets is that they can be enjoyed not only by the sense of taste, but also by the eyes through their colors and shapes, and by the ears through the names of the sweets.
While preserving the traditions and formalities of the past, we also remain innovative and
continue to produce attractive Kyoto-style confections.

Wagashi Craftsman’s Passion for Wagashi

This historic Japanese confectionery was founded in 1893.

Initially, they made dried confections and steamed confections for temples, shrines, and tea masters, but it was the “vegetable rice crackers” that they released after the war that made Suehomi famous. Vegetable rice crackers are so-called “egg rice crackers” baked with a thin mixture of Kyoto vegetables such as lotus root from Ogura Pond, burdock root from Horikawa, and sprouts from Kurama. The egg sembe, which is supposed to be a children’s snack, has been transformed into an elegant sembe that even adults will enjoy. Of course, the fresh sweets are also known for their delicious taste.

Sue-Tomi Blue” has been popular since the old days.

The “Sue-tomi Blue” wrapping paper is one of the synonyms of Sue-tomi.

One of the reasons why Sue-tomi’s sweets are very popular as “errand gifts” is the beautiful wrapping paper. The blue color, called “Suehomi blue,” is a special color that combines transparency and eye-catching vividness, giving it a Japanese, rather than Western, flavor. After the war, the second generation of Suetomi asked a Japanese-style painter to design a new wrapping paper, which was created through repeated discussions and trial and error. The wrapping paper is innovative without being too flashy, and gives a clean and elegant impression, further enlivening the mood of those who are connected by Suehomi’s Japanese sweets.

This time, Nakata took on the challenge of making fresh confections. What impressed him was that he stamped “Hide” on each completed confectionery with a baking iron. However, since each piece is made by hand, it takes a craftsman with many years of experience to create a beautifully finished wagashi. Suehomi’s confections are also appreciated as “souvenirs,” and this is because they are particular about their wrapping paper. The beauty of this wrapping paper, called “Sue-tomi blue,” is a translucent pale blue color, which makes you feel excited even before you eat it. It is the kind of care that only a professional would show.

Sue-tomi creates sweets unique to Kyoto with the people who eat and buy them in mind. The passion of Suefuji’s passion is evident in his passion for his sweets, and he does not rest on his laurels as a long-established brand.

Kyoto is a city that has been a part of Japanese culture for centuries, and its confections are full of a playful and sophisticated spirit. Through Suehomi’s wagashi, we have been and will continue to study hard to bring you “dreams and fun” that only Kyoto can offer.

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Fluffy Shaved Ice

“Please have a taste.” A bowl of ”kakigori”(Japanese-style shaved ice) was served. You could feel the fluffy, not slushy sensation as soon as the spoon was dipped into the ice. “It’s like cotton candy”, commented Nakata. “When we use natural ice instead of ice from an ice-making machine, even ”kakigori” as fluffy as this doesn’t melt so easily”, says Yuichiro Yamada of Yondaime Koriya Tokujiro. This fluffy “kakigori” has been introduced on television and in magazines. It is so popular that in summertime, people line up in front of the shop. Yondaime Koriya means fourth generation ice vender. As the name indicates, Yondaime Koriya Tokujiro makes and sells natural ice. Unlike ice made by ice-making machines, natural ice made from mountain runoff water drawn into a pond and frozen by cold air in the open nature, is rich in minerals. The minerals give the water a subtle sweet flavor. But the biggest distinction of natural ice is its clarity. Unlike the opaque machine-made ice, the block of natural ice that we saw was so clear that you could almost see the other side.

Ice with Daily Lines

“We get lines like these in natural ice”, Yamamoto pointed out. There were actual lines in the ice. The lines are equivalent to annual lines in trees. “A line marks a layer of ice, freezing overnight. The next line is the part that froze during the next evening. ”Instead of annual lines, daily lines are carved in natural ice. Natural does not mean that ice can be left alone on its own. It needs to be nurtured and cared for daily.

Snow is the biggest enemy in making natural ice. When a blanket of snow covers the frozen pond, cold air cannot reach the ice. This prevents ice from becoming clear. And so, whenever it snows, snow must be ”shoveled”. Snow is shoveled away with quick motions throughout the large ice pond from end to end. Yamada says that he is quite anxious during the snowy season. On the day of our visit, a thin layer of ice was being shattered to be flushed away. By doing so, impurities are removed from the ice pond, making the ice clear. Nakata helped out with this routine, which was hard work. Using a long rod with a claw on the end, pieces of ice were drawn close and shattered. Ice is “nurtured” attentively by repeating such actions.

Passion Moves Minds

At present, there are only a few companies that produce natural ice in all of Japan. Although ice making was a popular business in Nikko from the olden days, there are only three businesses left. In 2006, former owner Yoshiara considered closing Koriya Tokujiro due to old age. But Yamada had a strong desire to preserve the culture of Nikko, and asked Yoshiara if he could succeed the business.

“I refused and said this job is too tough” recalled Yoshiara who showed up at the end of our visit. “But you let him succeed in the end. Why?” asked Nakata. “Uh, well, he was persistent.” Yoshiara laughed. In spite of being turned down many times, Yamada did not give up and visited Yoshiara repeatedly.

Yamada wished to preserve the culture of Nikko. But Yoshiara as a craftsman knew that work could not be succeeded without solid determination and passion. It took some time for the two to agree, but what brought the two minds together was “passion”.

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“Senbei” shop is “dango” shop?

”Senbei” shop is ”dango” shop?
Ikedaya was founded in 1865. It is a long established ”senbei (rice cracker) ” shop with 150 years of history, but it started as a ”dango” or rice dumplings shop. The Oshu Kaido road connecting present day Tokyo to present day Fukushima Prefecture ran nearby, so the area prospered as a post station town since the Edo period. Along that road , a tea house called ”Oume Dango” was opened. But why did it become a ”senbei” shop? Akira Ikeda, the president answered the question.
”The rice dumplings could not be kept for many days, so they flattened the dumplings and baked them. And they spread soy sauce on them because there were soy sauce production areas such as Noda nearby and voila! they were delicious. That’s the beginning of Soka Senbei, so it is told.”

“Arare” and “senbei” use different rice as ingredient?

Soka Senbei is generally known to be crunchy and hard toasted. Ikeda was explaining about Soka Senbei and was saying, ”There are more ”arare” in West Japan and more ”senbei” in East Japan”, when Nakata stopped him with a question. ”Wait a minute. What is the biggest difference between ”senbei” and ”arare”?”
”Senbei is made from ordinary rice, the one we usually eat as steamed rice. ”Arare” is made from glutinous rice.”
So, both ”arare” and ”senbei” are rice crackers, but they are different things. ”Arare” made from glutinous rice has rather chewy texture, whereas ”senbei” made from ordinary rice tends to be more crispy. The town of Soka was a rice growing area, so there were confectionaries made from ordinary rice. This has led to the creation of hard baked Soka Senbei.

Push them flat.

The crunchy texture of Soka Senbei comes also from the method of toasting. When the dough is toasted on a grill, bubbles will come up to the surface, just like when toasting ”mochi”. Then the bubbles are pushed flat with a tool called ”oshigawara”
So, this pushing makes the ”senbei” hard and crunchy. At Ikedaya, one can experience ”senbei” toasting, so Nakata, a great lover of ”senbei”, had a go.

However, it was harder than he imagined. He struggled with the ”oshigawara” in one hand, and barely managed to bake a piece of senbei. According to Ikeda, Soka Senbei are better, when they are flatter, but just look at Nakata’s senbei….
However, utterly unconcerned, he smeared his ”senbei” with soy sauce, and crunched away the self-made ”senbei” very happily.

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Customers line up for Sugiyama’s “Fresh fruit jelly”

At first glance, it looks like a ”local fruit shop”.
However, at certain time of the day, a long line forms in front of the store.
People are waiting for the ”fresh fruit jelly” made by fruit artist, Kiyomi Sugiyama.
Some people line up 3 hours before the jellies are ready, Sugiyama told us.

Sugiyama started making fresh fruit jelly in 2005.
When Nakata asked ”Why did you think about making them?”, he immediately answered, ”Because I wanted people to eat more fruit.”
When Sugiyama discovered the low fruit consumption in Shizuoka prefecture, he developed a strong desire for more people to discover the great taste of fruit. ”

“I want many people to enjoy fruits…”

“The most attractive feature of the fresh fruit jelly is the appearance. There are colorful pieces of fruit floating in shiny, transparent jelly. It is so beautiful that it’s almost a shame to eat it.
The fruit inside the jelly is very fresh, so when you eat it, the concentrated sweetness of raw fruit spreads in your mouth. The jelly’s softness adds to the refreshing taste after a meal.

Fresh fruit jelly was introduced on television and in magazines, and the number of fans grew all over the nation.
The creator, Sugiyama is bewildered by this, but in the end, he said ”I exist because of those who produce the fruit. I just sell the fruit.”
No matter how many products he sells or how famous he becomes, his determination ”to have more people eat fruit” will not change.

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Store Specializing in Namafu

As may be seen from the store name, this store specializes in ”fu”. It has a long history, founded in the end of the Edo period. It is a prestigious store, being a designated store to offer products to the imperial house for generations. Fu appears in Japanese cuisine as one of the supporting roles, but at times it can become the main character. This would be the ”Fu manju”. Fuuka has originated as a store specializing in ”Namafu” but in modern times, it is popular for its ”Fu manju”. When you open up the bamboo leaf, a light green namafu appears and you may notice a slight whiff of the sea: it includes a bit of aonori seaweed. Inside is red bean paste with refined sweetness. Once in the mouth, all these ingredients instantly blend well in harmony and creates a sophisticated elegant taste.

Tasting Just Made Fumanju

Nakata has a taste of this Fumanju. The fumanju are all delicately wrapped with care. After it is neatly wrapped and steamed, the fumanju is dipped in cold water. Nakata finishes it in one mouthful, as he stands inside the store. There are many Japanese dishes using fu, and its smooth texture and light taste matches well with delicate Kyoto cuisine. Moreover fu is an ingredient perfect for the health conscious, as it is high in protein and low in fat.

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In confectionery making, it is believed that if ingredients are added to sugar, it will not harden.
Until now, kompeito sugar has only been available in sugar flavors, even though it is colorful and beautiful.
However, after much research, Midori-juan Shimizu overturned this conventional wisdom and succeeded in creating kompeito with a variety of flavors.
Today, the company produces and sells approximately 90 varieties of kompeito.

The immensely popular kompeito of Midorokujuan Shimizu

It is said that kompeito came to Japan in 1549 during the Warring States period. It is said to have been one of the Nanban confections, along with sponge cakes, that were introduced to Japan, and was especially beautiful and very popular among the Nanban confections. However, it is said that the manufacturing process of kompeito was not introduced to Japan, and it was not until the Edo period (1603-1867) that kompeito was produced and became known among the general populace. The store we visited this time, ” Midori-juan Shimizu, ” is the only store in Japan specializing in kompeito. One of the reasons why this is the only shop in Japan that specializes in kompeito is that making kompeito requires a lot of patience and skill. The core of kompeito is made from finely crushed glutinous rice called ira flour, and sugar is poured over the core and allowed to dry. This simple process must be continued for more than two weeks for each type.

Realizing new flavors and a wide variety of menu items

There is no recipe for making kompeito, and it takes 20 years to master the technique of producing the sugars. The craftsman must constantly watch the kompeito and adjust the speed and angle of the kettle’s rotation, the density of the sugar, and other factors, never leaving his side even for a moment. Furthermore, in confectionery making, it is believed that if ingredients are added to sugar, it will not harden, and until now kompeito sugar has only been colored and sugar flavored. Therefore, even if it looked beautiful, it tasted nothing more than “hardened sugar.

The company now sells about 50 varieties of kompeito, including chocolate, brandy, and plum wine. Kompeito sugar was brought to Japan from the southern barbarians during the Warring States period (1467-1568) and became a luxury confectionery in the Edo period (1603-1868). I wonder how the European market, the original home of kompeito, would view today’s kompeito as a “traditional Japanese confectionery. I am sure they would be surprised to know that they have never seen such a delicious kompeito.

While preserving the tradition that has been handed down from one generation to the next for nearly 200 years since the Edo period, we never forget to challenge ourselves and pursue “kompeito that can be tasted only at Midori-juan Shimizu. We hope you will enjoy the authentic taste, color, and shape!

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Sue-Tomi, Kyoto’s representative long-established Japanese confectionery/Kyoto City, Kyoto … A Japanese confectionery established in Kyoto in 1893. The charm of Kyoto sweets is that they can be enjoyed not only by the sense of taste, but also by the …

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“Fuuka” Perfect Match to the Elegance of Kyoto Store Specializing in Namafu As may be seen from the store name, this store specializes in ”fu”. It has a long history, founded in the end of the Edo period….

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“Yoshino Kuzu” Indispensible to Japanese Food

Kuzu has always had a strong bond with the Japanese, and it is also one of the ”7 plants of Autumn”. The fiber taken from the vine of Kuzu was used for cloth, the leaves for livestock feed, the roots for Chinese medicine, and the flowers used for medicine for hangovers. The charming violet flowers have been adorned by many and have been mentioned in many poems in the compilation ”Manyoshu”.
Another popular favorite worth mentioning about kuzu is the Japanese sweets, ”kuzukiri”. Surprisingly, this seemingly traditional sweets made from the roots of the kuzu plant has a short history, starting from the middle of Edo period. Kuzu is smooth and is mellow to the palate, used for Japanese sweets and to thicken soup for Japanese cuisine, and as people became more health conscious, it has become increasingly popular.
Nara is famous for Yoshino kuzu. Here at Kurokawa Honke, kuzu flour has been made for over 400 years, the method not much different from the past.

Repetitious and redundant process

People specializing in digging the kuzu plants are called ”Yamakata” and they are responsible for bringing the kuzu back from the mountains. The kuzu plants are crushed and are purified in the well repeatedly. Then the top layer is skimmed off, leaving the starchy substance that has been deposited underneath.
This backbreaking procedure referred to as ”Yoshinozarashi” is repeated multiple times. The kuzu is then dried for 2 months and becomes ”honkuzu”.
Kuzu flour made at Kurokawa Honke is of the highest quality and is dedicated to the Imperial Family. It was endorsed with the ”highest quality ever” by the Yamato Matsuyama feudal lord upon the company’s foundation. They have strived to live up to this great honor ever since, protecting tradition and quality.

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The famous pasta

The Italian restaurant ”Siesta” is so famous that when people want to eat pasta in Wakayama, they say ”Eat here!”. The restaurant is always filled with customers, and is very busy.
It started as a cafe 9 years ago. When they started, the pasta dishes were the most popular, so they reopened as a pasta specialty restaurant. Certainly, once you try the chewiness of fresh pasta, it is to crave for.
The sauce which uses a lot of local ingredients from both the ocean and the land, is also part of the appeal.

Ultimate sweets made from local ingredients

Next to the pasta restaurant, there is a dessert specialty shop, ”Astro Siesta”. Their cheesecake is very popular. People make long lines to buy this cheesecake, so you have to go very early in the morning and line up or they will be sold out. It is the same when they sell at famous department stores.
It is thick and quite sweet. But it is not heavy. This taste comes from high quality ingredients acquired locally, such as free range eggs from Makiba ranch in Oishi plain, honey from mandarin orange flowers of the Nishibayashi apiary, and thick milk from Kimura Ranch. This store is a must visit when visiting Wakayama.

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