Welcome to Okayama-No Shun-To Jizake-No Mise Wasuke

“ This was my first time in the Okayama Station area, and there are a lot of restaurants, many of which seem to be independent establishments. I'd looked up the area beforehand and been interested in Waske, so I went there. It was the first day of a three-day weekend, so I didn't have a reservation, but I managed to get in just in time. The person who came next was turned away, so it might be a restaurant that gets a lot of reservations. The interior is a calm, Japanese-style space, mainly with tatami rooms. It feels like a large hall separated by curtains, but it doesn't feel cheap. Perhaps the clientele around me was nice, as everyone was drinking quietly and there wasn't any noise, which was nice. For food, I ordered a sashimi platter, squid with sea urchin, and stir-fried sozuri meat with a special sauce. For drinks, I ordered beer, local sake, and a highball. The food was generally delicious and reasonably priced. It was my first time trying sozuri meat, and it was neither too tough nor too soft, and had a chewy texture packed with flavor. The special sauce was very appetizing and went well with a highball. Due to my stomach size I wasn't able to eat much, but there were many interesting menu items and I would like to come again. ”

“ Lunch is the only option! The main dishes this time were simmered Spanish mackerel and grilled chicken skirt steak. Since it was Spanish mackerel, it wasn't quite as fatty, but it was substantial and filling. The simmering was also excellent. The grilled chicken skirt steak had a delightful texture and would make a great snack with alcohol. The sashimi was also perfectly fresh. If only there was a soup, it would have been perfect! (๑•̀ •́)و ｸﾞｯ ”

“ The salted Spanish mackerel is served with salted kelp. I discovered a delicious way to eat it. There's also a wide selection of meat dishes, including local favorites. Dried meat on the veranda Seared Nagi beef Sozuri beef with ponzu sauce All are delicious. The salt-grilled kinki is also delicious. A wide selection of local sake. Maybe because they don't offer extras, the bill was lower than I expected. ”

“ They had a wide selection of Okayama's local sake, and the staff were very attentive and explained everything to me, which was great. My impression was that they mostly had relatively dry local sake, but they also had a wide selection of alcohol from outside the prefecture, so you could try a variety of different drinks. The food consisted of many local dishes, and the stewed sozuri beef, a Sakushu specialty, and the fried udon noodles were particularly delicious. Sozuri refers to the meat scraped off around the bone of a cow, and the name was apparently corrupted to sozuri meat. I think this is a delicacy that shouldn't be missed when visiting Okayama. ”

“ On the outskirts of downtown, tucked away on a quiet street, I discovered a restaurant worthy of being called a "famous restaurant." In conclusion, The interior, food, and prices all get 100 points. Especially for visitors from outside the prefecture, This is a great place to get a taste of Okayama's food culture. Because it's delicious. From the ingredients and seasonings to the cooking methods, I really felt the restaurant's desire to share its culture. Even if you don't care about that, The food and prices are totally satisfying. No wonder it's so popular. This is a restaurant I'd definitely like to visit again. Thank you for the meal. ”

“ It was my first time at this restaurant Everything I ate was delicious (ˊ艸ˋ)* The chef was very friendly and the atmosphere was perfect They had a wide selection of sake and Okayama specialties Everything was delicious I'd love to go again ٩(ˊᗜˋ*)و ”

“ We used this restaurant for our year-end party. This is an izakaya that uses ingredients from Okayama. This time, we ordered mainly fish (5,000 yen with all-you-can-drink), and every dish was delicious and carefully prepared. The seared mackerel in particular was exquisite - we wanted seconds. The hot pot was also packed with ingredients such as monkfish, chicken, and pufferfish, and the rice porridge at the end was particularly tasty, with its rich broth. The staff were all very friendly and brought our drinks efficiently. It's a restaurant I'd like to visit again. ”

“ The chef is originally from the Sakushu area, and this restaurant serves dishes made with plenty of seasonal ingredients from Tsuyama and Misaki Town. One of the dishes we highly recommend is the dried meat, a local Tsuyama ingredient. When I first heard about it, I thought, "Isn't this beef jerky?" But it's not. "We dry salted lean meat in a well-ventilated place for several days, concentrating its flavor, then thinly slice it and lightly sear it in a frying pan. Once it's cooked through, we add a splash of soy sauce to the surface of the pan! Then sprinkle with shichimi (Japanese seven-spice powder) and enjoy!" The dried meat, as explained here, truly captures the hearts of drinkers. Their chicken version, Toriboshi, is also a must-try! Just give it a try. It's seriously delicious! You can also try "Sozuri Nabe," a hotpot made with sozuri meat, which is becoming a Tsuyama specialty. I'm always overwhelmed by the variety of side dishes they have, including steaks made with Nagi beef, a specialty of the northern part of the prefecture, cold tofu made with Sakushu black bean tofu, and dishes made with Okayama's famous yellow chives. They also have a wide selection of seafood delivered directly from Hinase Fishing Port, and in addition to sashimi and sashimi, they also offer homemade overnight dried fish, which I would recommend to anyone who loves sake and fish. ”