WAKA Ristorante, a creative Italian restaurant

Kuramoto-cho is known for the University of Tokushima’s medical school and hospital, and is a convenient 6-minute train ride from JR Tokushima Station. WAKA Ristorante is located in a building facing the main street. The restaurant was formerly known as “Casa Marino,” a trattoria where Kazunori Wakabayashi, who had worked at popular Italian restaurants in Tokyo and Kansai, moved to his wife’s hometown, Tokushima, about 25 years ago and boasted overwhelming popularity as the owner-chef. In 2017, the restaurant’s name and location were changed to “WAKA Ristorante” in order to make it a more upscale ristorante and to create a restaurant with a focus on quality. The restaurant’s omakase course, which is available only by reservation, is very popular, and its reputation is well known among food lovers outside of the prefecture. Many fans visit the restaurant every time they come to Tokushima. Nakata recommends Ristorante for its “unique and creative Italian cuisine.
The ingredients used in the courses are all fresh local ingredients from Tokushima and the best imported from all over the country.
For example, the star of the specialty “Tokushima Yuki Wild Lobster Tagliolini” is a wild lobster from Yuki, Tokushima Prefecture. The rich and aromatic sauce is made by stewing the freshly cut live lobsters with tomatoes, and the tagliolini is entwined with the flavor of the fresh pasta, giving it an irresistible, chewy texture. While Tokushima Prefecture is famous for its seafood, Chef Wakabayashi says that the vegetables are also superb. For example, the pointed fruit tomato “Renaissance” grown by AgriBest in Awa City is a gem with few seeds and high sugar content. The ‘koku shiitake’ mushrooms produced in Kamiyama are also delicious with a strong flavor,” says Wakabayashi.

Upscale yet homey Italian cuisine

The main staple, “Awa Beef Chateaubriand Steak,” also features the fine fat of an A5-rank female. Awa Beef is raised in Tokushima Prefecture, which is blessed with abundant water, which results in a fine texture of fat. Chef Wakabayashi places great importance on bringing out the freshness and flavor of these carefully selected ingredients when preparing his dishes. In his courses, he not only brings the ingredients to the forefront, but also sometimes uses them as a soup stock. It is precisely because Chef Wakabayashi knows Tokushima’s delicious food so well that he is able to fully utilize its potential in his own cuisine.
Chef Wakabayashi is particular about not only the food but also the space. He welcomes visitors with the warmth of high-quality wood, using zelkova and cherry trees he cut from his own mountain for the entrance door and tables. The restaurant also chooses Tokushima-made tableware and cutlery, and Otani-yaki plates further enhance the beauty of the cuisine. The cuisine has a luxurious feel, but the relaxed, homey atmosphere may be the secret to making you want to come back again. If you are ever in Tokushima, be sure to make a reservation and visit.

NIHONMONO – 「にほん」の「ほんも…

地産地食プロジェクトから誕生「かまパン＆ストア」／徳島県神山町 – NIHONMONO パンで地産地消の課題解決 徳島県神山町にある「かまパン」は、人口約5200人の小さな山間の町にあり、地域のパン

NIHONMONO – 「にほん」の「ほんも…

60年続く練り物専門店が作る徳島のソウルフード 谷ちくわ商店 谷泰志さん/徳島県小松島市 – NIHONMONO 源義経も絶賛した竹ちくわとは 徳島県小松島市にある谷ちくわ商店は、60年以上「竹ちくわ」をはじめとした練り物を

The post WAKA Ristorante, creative Italian cuisine that makes the most of the ingredients first appeared on NIHONMONO.

Yamadaya spreads the deliciousness of fugu across the country

Located in Usuki in Oita prefecture, Yamadaya, the well renowned “fugu (puffer fish)” restaurant, was established in 1905. The area where the restaurant first opened was called “Uotanna” and served the many fishermen who worked nearby. Specializing in udon noodles and inari sushi early in its history, it expanded to other Japanese cuisine, moving to its current location in the early Showa era. Under the third generation owner, there are now 2 locations in Tokyo and the store in Nishi Azabu has earned 3 Michelin stars 9 years in a row. 

Shimonoseki is most popular for fugu, and while it’s true that Usuki does not have a very long history associated with fugu, it was enjoyed as a special treat for celebrations. The fugu in this area has a distinct firmness and concentrated flavor due to the strong current. Most of the fugu from this area was shipped out to Tokyo and Shimonoseki, leaving little for locals to enjoy. In the 1960’s, Yamadaya began serving fugu to the locals, so they could enjoy the local delicacy. Since it already had a great reputation in other parts of the nation, people flocked to enjoy the fugu at the source.

Taste fresh fugu

At Yamadaya, fugu is served on the same day it is caught. Most restaurants allow it to settle overnight, because it is easier to slice thinly. Fresh fugu is difficult to slice, so each piece tends to be a bit thicker, bringing out the full flavor of the fugu. This ended up being an advantage, leading the third generation proprietress to comment “visitors can enjoy the freshest fugu in Usuki”. “

The building blends in well with the traditional structures in this town. There are 6 private rooms with the largest room accommodating up to 100 people. There are tables set up along the windows with a view of the garden, and guests are escorted there for dessert. “It is our mission to always extend the very best for our guests, just as our ancestors taught us.” True to her word, there is true hospitality in every aspect of their service. We recommend you reserve a seat at Yamadaya to enjoy the very best fugu if you are ever in Usuki.

The post Renowned “fugu” restaurant from 1905 – Yamadaya first appeared on NIHONMONO.

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?

NIHONMONO – 「にほん」の「ほんも…

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…

豪商の米蔵でクラフトビールが味わえる「KOBO Brew Pub」／富山県富山市 – NIHONMONO 米蔵で味わう絶品のクラフトビール 富山市の北部、富山湾と神通川や富岩運河が交わる岩瀬エリアは江戸初期から北前船

The post Patisserie La Girafe where you can meet real chocolate first appeared on NIHONMONO.

Fusion of Noto and Italian Cuisine

Located on a hill overlooking the Sea of Japan and the Tateyama Mountain range, Flat is a small inn run by Australian-born Benjamin Flatt (a.k.a. Ben) and his wife Chikako Funashita, who operate it for four couples a day. Ben’s “Noto Italian” cuisine, prepared with fresh local Noto ingredients and homemade fermented foods, is highly acclaimed.
Ben began helping out at his family’s restaurant in Australia when he was 13 years old and worked his way up to head chef at an Italian restaurant in Sydney. After coming to Japan upon his marriage, he learned Noto’s local cuisine at “Sannami,” a guest house run by Chikako’s family.

He not only cooks, but also makes seasonings and preserves unique to the region. For example, his homemade “Ishiri,” made by marinating the innards of fresh squid in salt and fermenting them for three years, is a mild fish sauce that has been produced on the Noto Peninsula for centuries. At dinner in the dining room overlooking the Sea of Japan, you can enjoy a course that uses a variety of seasonal ingredients from Noto, including this homemade “ishiri”. Ben’s unique style of fusing Noto’s food culture with Italian cuisine is unique. The daily menu is based on the spirit of “local production for local consumption” of Italian cuisine, and is determined by looking at the seafood caught that day.

Accommodations with delicious meals and spectacular views

“Konka Iwashi” and “Konka Saba” served for breakfast are traditional Noto preserved foods made by marinating sardines and mackerel in rice bran, salt, and red pepper. Most commercially available products are fermented for six months to a year, but the breakfast items at “Flatto” are homemade gems that have been slowly fermented and aged for two to three years. It is most commonly eaten grilled, but it can also be used as an ingredient in sashimi and nabe (hot pot), and as a Japanese anchovy in salads and dressings,” says Ben. There are many other traditional Noto foods that can be enjoyed at Flatto. For example, “Benkouko,” made by pickling dried daikon radish in ishiri, is a pickle unique to Noto that can also be enjoyed grilled, a rare way to eat it. It is ready to eat when the daikon is charred and the aroma of the pickled radish rises from the air. Yunamba” (1,000 yen), made with home-grown yuzu, Noto’s natural salt, and chili peppers and pickled for four years, is ideal as a condiment for nabe (hot pot) and other dishes. Yunamba” and ‘homemade Ishiri’ (900 yen) are popular as souvenirs.

There are three guest rooms (10 tatami mats) in the main building and one room (8 tatami mats + 6 tatami mats) in a detached house with a hinoki bath. Rooms in the main building also have access to a separate room completed in November 2020 with a full hinoki bath, etc. The price is 20,350 yen per night for two meals (22,550 yen on Saturdays, days before national holidays, and consecutive holidays). The view of Toyama Bay and the garden, which can be enjoyed from every room window, is so beautiful that Hidetoshi Nakata says it left a lasting impression on him. When you visit Noto, we hope you will stay one night and enjoy the seasonal nature and “Noto Italian” cuisine.

NIHONMONO – 「にほん」の「ほんも…

金沢のカジュアルなカフェ「CAFÉ DE H（カフェ ドゥ アッシュ）」／石川県金沢市 – NIHONMONO セミセルフのCAFÉ DE H 金沢の活気あるエリアに、2019年にオープンした「CAFÉ DE H（カフェ

NIHONMONO – 「にほん」の「ほんも…

全国からの客が絶えない金沢一の寿司「小松弥助」寿司職人･森田一夫さん／石川県金沢市 – NIHONMONO 全国でも有名な小松弥助 「東の次郎、西の弥助」と称された金沢鮨の名店「小松弥助」。2015年11月に惜しまれつ

The post Noto Italian and Fermented Food Inn “Flat” first appeared on NIHONMONO.

Famous “onsen” known as “Kamasaki for healing wounds”

Kamasaki Onsen is located in the south of Miyagi, and has a history of about 600 years, its foundation dating back to 1428. ”Tokine-no-Yado Yunushi Ichijo” is the oldest ”onsen” inn in this area, and the present owner is the 20th generation. The ancestor of the Ichijo family was a samurai who had served the warlord Yoshimoto Imagawa, who fled to this area after he was defeated at the Battle of Okehazama. When he dipped himself in the hot spring water, his wound healed, so he decided to start a watering place. The hot spring is said to be effective for healing wounds, and has long been familiar with the name ”Kamasaki for healing wounds”.
The inn has two sources; one is ”Medicinal Bath of Ou” with the spring water which wells on site containing sodium chloride and sulfates. The other is ”Bath for Beautiful Skin” also called ”Cave Bath”, with cold spring water of 18℃. You can enjoy two different baths from different sources.

Taste the delicacies of Miyagi in the “main wooden building of Yunushi Ichijo”

When visiting ”Tokine-no-Yado Yunushi Ichijo”, you will be drawn to the large wooden building. It is the ”Ichijo Main Building” which is the pride of the hotel. This four storied building was built from Taisho to early Meiji period by carpenters who specialize in building temples and shrines. It is a magnificent piece of Japanese architecture, representing the wisdom and aesthetics of previous generations.
When guests arrive at the hotel, they are escorted to the annex in the forest. There, they can enjoy the ”onsen”, and relax in their guest room. At dinner time, an usher guides them over the ”Bridge of Time” into the Ichijo Main Building, where private dining rooms await.
In this luxurious environment, a traditional Japanese course dinner named ”Cuisine of the Woods” is served. The main dish is grilled ”Sendai beef” of the highest grade meat. Fresh ”Miyagino Pork”, raised locally, is served as delicious ”shabu shabu”. And fresh fish is served as aromatic carpaccio. The local ”sake” and a good selection of wine are also pleasing to the palate.

Like the heroin in a movie

”Our guests are like a heroin in a movie who wanders into ”the Forest of Ichijo”, and is treated to the simple hospitality of Tohoku, impressed by the many little experiences that touch the heart. Our heroin returns to reality in a calm state of mind. We’d like to welcome every guest with such a story in mind.” said Tatsuya Ichijo, the 20th generation head of the family. There is a tranquility that can be felt because it is a small but traditional ”onsen” area. Many guests are repeat visitors, attracted by such charm.
Miyagi Prefecture is full of interesting tourist sites. One can follow the history and cultures of the Date and Katakura clan ”samurai”, enjoy the magnificent nature of Zao and Matsushima, and you can choose from a variety of plans according to each season. ”Tokine-no-Yado Yunushi Ichijo” awaits you in the land of Kamasaki Onsen, and enrich your trip even more.

The post Adding richness to your trip “Tokine-no-Yado Yunushi Ichijo” first appeared on NIHONMONO.

A nostalgic Japanese house

The countryside of Minamiuonuma-shi becomes a snowy landscape during the winter. There stands a heavy structure with thatched roof. This country house was built in 1872. The scenery is nostalgic even though it is unfamiliar to you. A thick pillar and majestic beam, ”ranma” decorated with carvings, the interior with antique nuance, all give the feeling of good old days in Japan. There is a 1500 year old zelkova tree on the premise which have quietly watched over visitors throughout the years. The food made from seasonal ingredients are delicious and carries a warm comforting ambience for the guests.

The luxury of having seasonal ingredients

The course starts with jellied water shield, followed by boiled chrysanthemums, green onions and Japanese ginger with miso dressing, Japanese yam roll, grilled char, so on and so forth. An array of dishes rustic yet flavorful are served. Nakata’s favorite dish was the rice. “”The rice itself is good, it is cooked so that the rice is plump. It’s probably how it is cooked,”” said Nakata as he continued to eat. He was the first person to go for seconds. “”We try to use seasonal vegetables as much as possible, such as mountain vegetables in spring, home grown organic vegetables during summer,”” says the proprietor Naoko Nagumo. “”What is the secret to cooking rice? Could you give me a tip that anyone can replicate at home?”” Nagumo answers, “”Wash rice quickly and soak in water sufficiently. Use good tasting water. It is also important to let the rice stand and let settle after it is cooked.”” I hope the readers will try this.
Not only can you enjoy a meal but you can also stay at Keyakien. You can relish seasonal ingredients and delicious “”sake”” made in Niigata as you appreciate the scenery of each season. When you wake up after a good night’s sleep, you can enjoy breakfast accompanied by delicious rice. One will thoroughly be satisfied with the luxurious time spent at Keyakien.

The post Tasting the nature of Minamiuonuma “Keyakien” first appeared on NIHONMONO.

Elegant Relaxation

”Yunohana onsen” is an onsen often referred to as ”Kyoto’s okuzashiki (backroom)” and is located in the mountains of Kameoka-city, Kyoto Prefecture. It is about 30 minutes by car from Arashiyama and is located westward from the center of Kyoto. Currently they are popular for the trolleys that head toward Arashiyama, and the Hozu river rafting, but in has had a history of being a healing onsen during the feudal ages where injured soldiers came to heal their wounds. ”Sumiya Kihouan” is situated in the corner of this Yunohana onsen district. ”Sumiya Kihouan” greets its guests with their wonderful thatched gates. They have 27 guestrooms in total, such as the Japanese-style ”Yama no an”, The other rooms are all modern-styled comfortable rooms, such as the Western-style room ”Seiyu” which has canopied twin beds, indoor jacuzzi and slab stone sauna, producing a refined atmosphere.

Enjoying the onsen

The hotel spa is simple thermal radioactive onsen, sourced from the ”Yu no Hana onsen”. It includes a slight amount of natural radium said to be effective for the digestive system and adjusting hormone balance. Bathing facilities are the open-air ”Hanareno yu” for the ladies with the bathtub made of a thousand-year-old cherry tree. The reserved bath is ”Yamano kakure yu” (admission fee 3150 yen for 45 minutes) enabling you to embrace the nature of Kyoto all to yourself in the hot water, loosening up your muscles as well as your mind. Why not visit ”Sumiya Kihouan” and be enveloped in its calmness? It would be like a bouquet of flowers adding elegance to your trip to Kyoto.

The post “Sumiya Kihouan” A Moment in Kyoto’s “Okuzashiki” first appeared on NIHONMONO.

A Place of Interest in Kyoto

There are many theories regarding the word ”kaiseki”, however the popular theory is that it derives from a Zen monk putting a hot stone (onjaku) inside the inner layer of his kimono (Futokoro） to ease his hunger. ”Kaiseki cuisine” relates to this story as a light meal taken with tea. Another word pronounced the same but written differently with another Chinese character, kaiseki ryori is a meal taken with sake. There are many landmarks that reflect Kyo culture in the city of Kyoto, and ”Kyo Nanzenji Hyotei” is one as well. It was founded more than 400 years ago as a rest house for travelers. It is situated just by the main street of Nanzenji, and the appearance still takes on the traditional style, where they have a bench, straw sandals, straw hat, and water jug just as it would have 400 years ago.

Enchanting Hospitality

The tea houses of Hyotei are all Japanese traditional tearooms, built apart from each other. Guests are able to enjoy their meals in refined lit rooms, listening to the soft ripples of the undulating water in the garden full of beautiful greenery. The oldest tea house, ”Kuzuya” was built more than 400 years ago. You will be entertained by the solemn ambience inheriting the tradition that have existed through the manners, atmosphere and the served dishes. The annex is built in a more casual setting with a choice of either dining on Japanese style tatami mats or at the table and will be served the Shokado bento box or the famous ”Morning rice porridge”. The secret recipe to their signature ”Hyotei egg dishes” are only handed down to one person in the next generation. Kyo vegetables from contracted farmers are used in each of the dishes, such as the Kamo egg plants, Shogoin turnips, Tanaka chili peppers, adding gracefulness. All these things put together can be enjoyed in addition to their generous hospitality. ”We will continue doing what we do best in our own modest way, offering the finest of Kyoto cuisine while remaining true to our traditions and preserving the philosophy of the tea ceremony.” as quoted from Hyotei’s website. You need to actually experience the harmony of their cuisine and ambience of the facility to be truly impressed as ”Kyo Nanzenji Hyotei” has been so for such a long time throughout the generations.

The post By “Kyoto Nanzenji, Hyotei” At Tea house with a Long History first appeared on NIHONMONO.

“Regular Classic” Convinces Gourmets

Katsura river flows at the foot of Arashiyama Kyoto. On the right hand shore near Matsuo bridge is the renown ”Tempura Matsu”. There is a large lantern with the word ”Tempura” hung by the entrance, to greet the customers. It is a famous restaurant, where gourmets of Kyoto frequently visit repeatedly. It started off as a restaurant specializing in tempura, but now mainly serves kaiseki cuisine and course dishes.

Creativeness Stimulates Appetite

Their creativeness does not limit itself to authentic Japanese and uses herbs and bechamel sauce to stimulate appetite. In the summer, somen noodles are decorated on a plate made of ice. Seasonal tempura is tilefish, wakasagi, mixed tempura of sakura shrimps and asparagus. The intense natural flavor of vegetables are drawn out just perfectly. The famous season icon hamo, is said to be the best when they have been caught after they grow in waters during the rainy season, is also served ingeniously. Fresh ingredients served in original style is appealing to their regular customers. Lunch course start from 5000 yen. Why not pay them a visit on your next trip to Arashiyama. They will welcome you with their big lantern.

The post “Tempura Matsu” Renowned Restaurant Where you can Feel the Seasons of Arashiyama first appeared on NIHONMONO.

“Hira-Sansou” follows the path of tea kettles

The Yamanobe cuisine ”ryokan”, ”Hira-sansou” is located in Katsuragawa, a place that seems like a hidden village. When searched on the internet, it is clear that they are rated highly as a ”ryokan”, but also for their cuisine.
Mountain herbs in spring, ”ayu” sweet fish in the summer, ”matsutake” mushrooms in the autumn and boar and bear meat in the winter. Their menus are superb tasting delicacies from each season, called ”Yamanobe cuisine” which you can enjoy when you visit in the different seasons.
What especially attracts food enthusiasts is the ”moon hot pot” made with moon bear meat. Thinly sliced bear meat has more white meat with fat-integrated collagen than red meat, and once heated, will melt in your mouth. It has no odor, as many may imagine with bear.

The distinctive feature of Hira-sanso is the hot, heavy, and delicate kiln construction.

You can book a table just to enjoy a meal, but we highly recommend staying at the ”ryokan” to enjoy their cuisine.
The guest rooms are built using recycled wood from old houses more than a century old. They are small but kept very clean, and from the curtained windows, a nice breeze is felt from Mt. Hiei. You can enjoy the luxury of what would have been like in the past, listening to the splashing sounds made by the carps in the pond of the garden, or the rumbling of the water mill, the rustling of feathered wings, or the noisy chirping of the swallows; all while reclining in your yukata. After this, the Yamanobe cuisine popular among people in and outside of Shiga will be served as you slowly savor the meal.

Everyone has their own way of enjoying Hira Sanso, even at home.

Of course the meals are the same whether you are there just for the meal or as an overnight guest. However, by fully enjoying the time before and after the meal will change your entire experience there.

The post “Hira-sansou” Ryokan to Enjoy Seasonal Menus first appeared on NIHONMONO.