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Our most precious dashi soup stock here at Tanukiya. You can savor it most simply and directly in our kake udon (thick wheat noodles). We have customers who only ever order this, so it must be delicious - why not try some yourself? We make our dashi stock from kombu kelp harvested near Hokkaido's Rebun Island, and when our guests hear that, some are shocked that we would use such high quality kombu as soup stock. But while we offer reasonable prices, we're dedicated to not making compromises where we shouldn't. Just because we call ourselves a "self" udon (thick wheat noodle) restaurant, it doesn't mean that we don't pay attention to our guests, and we endeavor to get our freshly made food out on time. We also remember the faces and preferences of our regulars and work hard to ensure that you enjoy yourself. In our vegetable tempura we do our best to use locally harvested produce, like lotus root from Tsurajima in Kurashiki and sweet potatoes from Naruto. We get our seasonal vegetables from a green-grocer and

Within our sesame tofu croquette are savory seasonal ingredients like shrimp and lily bulbs. The presentation and the dinnerware are both Western-style, and we smother it in our savory homemade sauce for a novel treat. Here at Ajisai Shin, we use fresh seasonal ingredients that we order from local farms to prepare a variety of dishes. Among them, we serve rare "yellow chives" - a local specialty of Okayama - in an egg stew along with icefish that pair perfectly with their flavor. Our chef Nogami takes fresh seasonal fish and produce to paint each dish with the color of the season. Preserving the Japanese culinary tradition of making meals that impress one with the changing times of the year, Nogami offers these ancient delights in a casual, open atmosphere. Our chef is a master of his craft, with 23 years of culinary experience in Japanese cuisine. He opened Ajisai Shin because he wanted his customers to have a restaurant where they could feel free to just drop in for some Japanese food without the formality

The lotus is the flower of Buddhism, and we hold our lotus root dishes in high-esteem as we model ourselves on the hospitality style of Buddhist nuns. Enjoy all the lotus roots you desire. Lotus roots are a "lucky" ingredient because of their holes, which are said to bring "good prospects for the future". So you can expect your luck to pick up with our lotus roots. Depending on how they are cooked, they can be "crunchy", "sticky", "crisp", and more, and you can delight yourself in a variety of textures and tastes. We do all we can to make a good impression on our guests - with the arrangement of our dishes, and again with the textures and tastes of foods. We are located in a corner of a quiet suburban area not far from the eastern banks of the Hyoken River, and we are a 15-minute walk from Higashi Okayama Station. Step through the gate and you will be welcomed by a small "jizo" statue. One side of our dining hall has a glass wall where a gentle and elegant light pours in.

Our sushi restaurant is on Korakuen-dori Street, away from the downtown area. Owner Mr. Jun Yamamoto, offers [sushi that has a meaning and is worth having in Okayama]. In other words, we offer sushi that can be found only in Okayama, adopting the concept of [terroir (locality)]. The owner's parents run [Uosho], a renowned sushi restaurant that was found more than 70 years ago. Succeeding traditional techniques of [Uosho], he also sticks to using fish caught in the Setouchi area, as they have a mild savory flavor like the mild climate and character of the people in Okayama. Enjoy exquisite mildness of our toppings and a perfect combination with sushi rice that is also mildly seasoned with vinegar. Our outstanding counter is made with one piece of plain wood. Fully enjoy our sushi, side dishes, and tasty sake to find out why people came all the way to visit this shop.