Ararde

Dishes that utilize firewood and charcoal evoke the true taste of Basque cuisine. In particular, the steak of South American black cattle, slow-cooked to perfection, and the melt-in-your-mouth Spanish mackerel are unique dishes that cannot be experienced elsewhere. The pinchos and arroz, which combine different ingredients, stimulate the five senses and make the meal even more special. The dishes, finished with a focus on the type of firewood and a unique method, are unforgettable once tasted.

The interior, with its heavy old wooden beams and the scent of firewood, evokes a mountain lodge in the Basque region, providing a calming atmosphere. This restaurant, standing in a quiet alley, makes you forget the lively urban vibe and is filled with the rustic air of nature. In particular, the warm scent of firewood drifting through the interior allows for a leisurely time. The beauty of the space created by the single slab counter made of zelkova wood is impressive.

Opened in 2016, Ararude has been loved by many for its unique wood-fired cuisine. This restaurant was established by Chef Yoshitsugu Yamamoto, who has been active in Osaka, and offers dishes filled with his experience and passion. After training in Spain and Argentina, Chef Yamamoto perfected Basque cuisine, and his skills continue to captivate visitors today.

Chef Yoshitsugu Yamamoto has extensive experience in Argentina and Spain and is a master of Basque cuisine. His skills are proven by invitations from restaurants and wineries around the world. His cooking is known for skillfully using firewood and charcoal to bring out the maximum flavor of the ingredients. Shortly after becoming independent, he opened Aralde, and his dishes captivate the hearts of those who visit.