Kappo Ajizen

The 'Higashiyama Bamboo Shoots' grown in clay-rich red soil are characterized by their abundant sugar content, making them sweet and tender. They can be enjoyed in a sashimi style with freshly boiled shoots served with wasabi soy sauce, as well as in simmered dishes cooked with bonito and natural kelp broth, or in deep-fried preparations using minced meat or shrimp. Please savor the blessings of the mountains that herald the arrival of spring.

The 'Kamo Eggplant' is a representative of Kyoto vegetables. At our restaurant, we serve Kamo eggplants sourced from Kyoto, arranged in dishes such as 'Inro-ni'. Inside the hollowed-out Kamo eggplant, we stuff it with anago (conger eel) from Okayama. When wrapped in gauze and simmered in a soy sauce-based broth, the melting eggplant and the elegant fat of the anago harmonize, creating a flavor that pairs perfectly with sake.

The 'Blue Eel' caught in the Aoe region of Okayama is a high-end ingredient known to those in the know. At our restaurant, we offer white grilled and kabayaki options exclusively for reservations. With its thin skin and melt-in-your-mouth texture, along with a rich yet refreshing flavor, it has many fans, including customers who have been visiting for 10 years specifically for the blue eel. Enjoy it alongside autumn delicacies such as matsutake mushrooms, the Okayama specialty of sawara, barracuda, mackerel, and sea bream.

Many regular customers eagerly await the arrival of winter to enjoy 'Fugu from Shimonoseki.' In addition to the classic sashimi (tessa), hot pot (techiri), and sukiyaki, we recommend our fried fugu and grilled shirako. The fried fugu is prepared by filleting a fugu that was alive until morning, marinating it in our original batter for 5 to 6 hours to ensure the flavor penetrates the flesh. The grilled shirako, crispy on the outside and creamy on the inside, is a dish that pairs perfectly with alcohol.

From December to February, when wild boar hunting is permitted in Tanba-Sasayama, it is the season for wild boar dishes. At our restaurant, we serve fresh wild boar meat in the form of steak, sukiyaki, and botan-nabe. The 'botan-nabe,' a traditional specialty of Sasayama, is a hot pot made with wild boar meat simmered in a miso broth. To allow you to fully enjoy the natural sweetness of the meat, our homemade white miso is crafted to have a subdued sweetness, which is our commitment.