Service: very friendly if a bit shy
Equipment: very clean around. Traditional
Strong points: Traditional and new Japanese cuisine. Incredible Champagne list!
For long Kikugawa City was a bit of “forgotten country” until only recently.
Things are starting to change for the better as more and more people take advantage of the cheaper rents to move there. The city has also greatly improved and refurbished its image.
To cap it all some very good restaurants are also emerging for the pleasure of the increasing population!
One such place is Obune/おぶね.
I had the occasion to visit the place in the company of co-workers during an anniversary dinner and make acquaintance with his chef/owner Mr. Kazuki Takagi/高木一樹 and sample his cuisine!
This is traditional Japan although the gastronomy is modern!
I always have an eye for the Shizuoka sake… and this is an almost impossible to obtain line of premium sake from Isojiman Brewery in Yaizu City! The boxes only are collector’s items!
The six of us had isolated themselves in a separate room but I could take a peek through the lattice!
This is the sake we partook of: First-class Isojiman Daiginjyo made with Aiyama Sake rice milled down to 50%!
Someone might have thought we were drinking wine!
And then we started the feast:
Cream Cheese with Junsai/a kind of mountain vegetable.
“Mehikari/芽光, a deep-sea fish from Aichi Prefecture!
“Ikura no imushi/イクラの飯蒸し, rice and salmon’s roe steamed together!
O tsukuri/sashimi plate/dish: Honmeji maguro/Honmeji tuna, Suzuki/Sea bass and Madako/Octopus!
A favorite of mine: lukewarm ankimo/frogfish liver or “Japanese Foie gras”!
Fuji No Kuni Pork shabu shabu with home-made gomadare/sesame dressing!
Zucchini Dry Curry served the Japanese way!
White mushrooms from Fuji City on steamed Kyokankamo egg plant and sweet and sour sauce/ankake!
Akadasi miso soup!
Fukuroi City Lemon Sorbet! A beauty!
I’m planning to visit the place again by myself but don’t tell anyone!
OBUNE/Traditional & Contemporary Japanese Foods (as on the business card!)
439-0031 Kikugawa City, Kamo, 1948
Business hours: Lunch, 11:30~14:00. Dinner, 17:30~23:00
Closed on Mondays or the next day in case of a National Holiday
Credit Cards OK
RECOMMENDED RELATED WEBSITES
With a Glass, Shinshu Life, Jacaranda Blue,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
4 thoughts on “Japanese Cuisine: Obune in Kikugawa City!”
Everything looks very seducing and extremely exotic! I would be thrilled to taste all the dishes.
I have one question: how do you decide if you drink warm or cold sake? I know you mentioned that it depends on people’s preferences, but for example if the sake is very dry, is it more often drunk cold than the sweeter one? Or the other way round? Is there one characteristic point which makes people prefer the sake cold (dry/sweeter, high/medium quality, etc.)?
Sake tastes different at room temperature (18~22 degrees) and warm (about 40 degrees). By the way I don’tl appreciate hot sake at all as the heat hides the taste!
As I said all sake will be different at different temperatures and the fact they are dry or sweet is not universal!
Likewise it is a question of personal preference.
Now many people drink their sake warm in wnter and chilled in summer.
I just drink them mostly at 18~22 degrees. But there are exceptions! It’s all a matter of experimentation!
Thank you for the answer. I see I should simply practice and practice sake drinking… the way I do with European wines 🙂
You are most welcome!
I actually agrre that tasting the sake like wines has interested a lot of my Japanese friends!