Ippin Oryori Ootaki

Seasonal kaiseki (traditional multi-course meal), featuring dishes recommended during the season, is highly acclaimed. The seasonal delicacies of the mountains and sea, mainly using local ingredients, are presented in a total of about 10 dishes, allowing you to relax to your heart's content with the nourishing flavors of the season.  Reservations are required. The photo shows an example of one of the course dishes, soup.

This course offers an assortment of seasonal ingredients and sashimi as appetizers, as well as Sukiyaki for the main dish. The owner, who trained in Kyoto, uses Japanese culinary techniques to bring out the full flavor of the finest Wagyu beef. It is a popular course for international guests. Reservations are required.

Only the highest grade A5 Wagyu beef is used. The staff cooks it in front of you, first grilling only the meat and then dipping it in a raw egg, served in the style of Japanese cuisine. After that, vegetables and other ingredients are simmered in a house-made broth to give the dish a rich flavor.

The seasonal Kaiseki course meal, which features seasonal recommended dishes prepared as a course of your choice, is very popular. It consists of around 10 dishes, mainly made with local ingredients, and you can enjoy the seasonal flavors to your heart's content. Reservations are required. The photo shows an example of one of the course dishes, "Owan."

[Around 10 dishes in total] Appetizer, platter, soup, side dish, grilled dish, small hotpot or meat dish, etc., palate cleanser, seasonal clay pot rice, dessert

A course where you can enjoy a selection of seasonal ingredients and sashimi as an appetizer, followed by sukiyaki as the main course. The owner, who trained in Kyoto, uses his Japanese cooking techniques to bring out the full flavor of the finest Wagyu beef. It is also popular with guests from overseas! Reservations required.

[Around 7 dishes in total] Appetizer, platter, sashimi, sukiyaki, palate cleanser, boiled noodles, dessert

The first half of the course includes a plate of 5 to 7 dishes from the "Hitomatsu" menu of the day, which includes simmered and boiled seasonal ingredients. You can enjoy the colors and flavors of the seasons with all five senses. The photo is for illustrative purposes only.

They only use the highest grade A5 Wagyu beef. The staff cooks the meal right in front of you, first grilling the meat and then dipping it in raw egg, the traditional Japanese way. After that, they simmer the vegetables in their own homemade sauce, creating a layered flavor.

The 11,000 yen Kaiseki Course ends with freshly cooked rice cooked in a clay pot using seasonal ingredients. It's heartwarming and delicious.

We offer hot pot dishes all year round, using ingredients representative of each season. We also have single portion sizes available, which is a plus. Reservations must be made at least two days in advance. *Please contact the store for details. *Prices may change depending on the availability of ingredients.

A popular hot pot where you can enjoy conger eel from the Seto Inland Sea. It is served from June to October, and in early autumn, a luxurious hot pot called "Hamomatsu" with autumn conger eel and matsutake mushrooms is also available!

･Spring: Sakura sea bream (spring wild sea bream from Setouchi), firefly squid ･Summer: conger eel ･Autumn: autumn conger eel, matsutake mushroom, maple leaf sea bream (autumn wild sea bream from Setouchi) ･Winter: puffer fish, duck ･All year round: soft-shelled turtle

We carefully prepare dishes that bring out the flavor of the ingredients purchased that day, and create handwritten menus every day. You can enjoy authentic seasonal Japanese cuisine with a la carte options that give you a lot of freedom. *Details about the dishes will be provided at the store.

The sashimi platter (starting from 3,300 yen per person) is popular.

Bite-sized snacks to go with your drinks. The "Morikomi" is a dish that combines several different types of snacks and is a specialty of the restaurant.

We offer fried foods, simmered dishes, vinegared dishes, and other dishes that go well with sake and wine.

Grilled seasonal fish and high-quality seasonal ingredients.

A la carte dishes such as Japanese black beef, pork, and duck

Deep-fried seasonal ingredients

A la carte dishes and small hotpots made with high-quality seasonal ingredients

Fried rice, boiled noodles, etc.

"Tai-dashi Oden" made with standard ingredients and seasonal ingredients is a luxury that can only be found in Ehime, the home of red sea bream. The oden, infused with the elegant, gentle, and deep flavor of sea bream broth, is incredibly delicious.

[Seasonal ingredients] From 1,100 yen ･Oden made with high-quality seasonal ingredients such as autumn matsutake mushrooms and winter milt [Standard ingredients] From 110 yen ･Eggs, potatoes, daikon radishes, fried small sardines, Kyoto namafu (wheat gluten), shiitake mushrooms, chicken meatballs, country konjac, etc.

[Examples of dishes] ･Yuba sashimi 880 yen ･Namafu and raw yuba with Yoshino kuzu sauce 1,210 yen ･Fried raw yuba 990 yen ･Crunchy yuba and watercress salad 990 yen ･Yuba chips 550 yen ･Raw yuba rice 990 yen ･Yuba porridge 1,100 yen