Vegetables are best eaten where they come from. That is why we opened our restaurant in Ohara. We mainly use vegetables from Kamigamo, but we also use ingredients from Ohara and Miyama to provide a unique taste," says owner Nakayama. The vegetables that meet the standards of Mr. Nakayama, who is a certified vegetable sommelier, are transformed into a variety of dishes each day. In the fall, mushrooms, potatoes, and other seasonal delicacies are served with great flavor.

The dishes, of course, are served on a variety of cute little plates, and the moment when you arrange them as you wish is also enjoyable. The customers sit around a large table, so there is a lot of conversation among them, and the atmosphere naturally becomes lively," he says.

The all-you-can-eat menu of about 15 types of obanzai is based on Japanese flavors and skillfully incorporates herbs and condiments to create a taste that you will never get tired of. In addition to the obanzai, three of today's dish, three onigiri rice balls, and a dessert are also included to comfortably fill your stomach. The take-out Kamigamo bento and daily rice ball bento are also popular.