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A la carte dishes are also attractive at Jingu-michi, a kappo restaurant in Okazaki [Jingu...
Rakuzen Kakinuma, which has operated for 20 years with a restaurant on Marutamachi Street not far from the new location, has relocated and opened in the Okazaki area. Hidenao Kakinuma, owner of the restaurant with 30 years of experience as a Japanese chef, said, "The previous restaurant had many group customers, but this restaurant is counter only. I moved here to provide more attentive and higher grade service.
The open counter with a view of the garden is spacious and luxurious for relaxing. Mr. Kakinuma finishes his dishes in the open kitchen, which can be seen from all the seats, while matching the pace of the customers' eating.
All dishes are examples of the 16,500 yen course. The soup of the day was shinjyo made with Matsuba crab from Hamasaka, which was purchased directly from the region. The broth of freshly shaved Kagoshima bonito has an exceptional flavor!
The course menu consists of about 12 dishes made from seasonal ingredients purchased at the Kyoto Central Market every morning. The dishes are carefully prepared one by one, with the broth made from freshly shaved dried bonito flakes and duck meat smoked with rice husks before being grilled over a charcoal fire.
Sashimi of Shiogama tuna with a good amount of fat. It is served with freshly cooked seaweed, which has a rich aroma of the sea, and is not dependent on soy sauce.
Enjoy the sake, which Mr. Kakinuma, a sake lover, has carefully selected from all over Japan, along with about 30 different brands.
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