Kakkiri Ryori Happo

We carefully select seasonal ingredients and prepare them as a special feast for that day, serving each dish with heartfelt dedication. Please note that the price of the dishes may be adjusted depending on the availability and content of the ingredients. If you have any specific ingredients in mind (such as Matsuba crab, pufferfish, blue crab, abalone, premium beef, grouper, sweetfish, etc.), we will provide guidance on the budget according to the ingredients. Please feel free to consult with us when making a reservation.

The lunch course is available only on Fridays, Saturdays, and Sundays. (Reservations for 8 or more guests can be made on weekdays and holidays as well.) If requested at the time of reservation, we can also prepare dishes similar to those in the dinner course.

A dashi made by using plenty of genuine kombu sourced from Rishiri Island in Hokkaido, simmered for over five hours on low heat. This luxurious method has been passed down in Osaka's Japanese restaurants since the days when it was transported to the 'kitchen of the world' by the Kitamaebune ships. The first dashi is enhanced with freshly shaved katsuobushi, resulting in a clear and sweet soup. For simmered dishes, we prepare dashi that brings out the deliciousness of the ingredients, such as chicken and dried shiitake mushrooms.

The ingredients used in our dishes are selected by visiting production areas across the country, directly talking to fishermen, farmers, and market workers, and choosing based on what we have actually seen. We maintain frequent communication to ensure we always procure fresh ingredients. Additionally, we make abundant use of local ingredients from Okayama. Now that we have gained experience, we want our customers to also enjoy the local goodness. We are pleased to provide a moment for customers from overseas and outside the prefecture to savor the flavors of Okayama.

"Seventy percent of cooking is determined by the tools." I adhere to this belief, which I developed during my training in Osaka, and at Happo, we place great importance on tools. The knives I use, selected from Aritsugu in Kyoto, are chosen based on the ingredients. I have honed my skills to match the quality of these top-notch tools. Among the ingredients, fish, in particular, has its flavor altered by the way it is cut. I devise cutting techniques that allow you to fully enjoy the deliciousness of the ingredients, taking into account the fat content and the direction of the fibers. Each dish is carefully prepared and presented.

At Happo, we use tableware primarily from antique sources, Bizen ware, and Kutani ware. We have carefully selected pieces from various kilns, antique shops, and contemporary artists. Our tableware not only enhances the beauty of the ingredients but also adds color to our customers' special days and moments. We invite you to enjoy the changes of the seasons, the texture when held, and the excitement when peering inside. Please savor the tableware that accompanies our customers' joy and creates irreplaceable moments.

The counter that spreads throughout the store highlights the style of 'serving only as much food as the customer can eat while observing their condition.' Cooking and plating at the counter, where no deception is possible, tests the essence of the chef. We pour our heartfelt dedication and refined skills into our dishes. We provide the best hospitality to ensure that the connection with our customers lasts a long time.

We carefully select drinks such as beer, sake, shochu, and wine, as well as seasonal and themed options, with heartfelt consideration. We prioritize harmony with the food and prepare drinks according to your preferences.