Kato, Hyogo, Japan｜Yuntaku

I used it for face-to-face meetings and for the first meal. I am satisfied with the delicious food and courteous customer service. At the beginning of the meal, a starter meal was prepared for the children. In the past, you could eat a variety of set meals, but now reservations are required, and you can choose from two courses.

A certain day's Kouki celebration. if you notice It's been seven years since I started Sousaku Sakaba Coeur (@takami_coeur ). parents are getting older Both of us were able to safely welcome Koki in good health. Thanks to my parents being healthy I can concentrate on the store. With my daily gratitude. I wanted to go to a store in Sannomiya that I've only been to once. Considering my parents, I live close to home. Hyogo Prefecture is located in Kato City. To [Japanese-style restaurant Yuntaku]. *Yuntaku → Okinawan dialect. drink happily The BGM in the store is Okinawan folk songs at just the right volume. The structure makes you feel relaxed. "menu" ● Pre-applied ``Simmered conger conger eel, deep-fried fried squid Topped with Hokkaido sea urchin Homemade mayonnaise sauce The strong flavor of conger eel on top of a gentle sauce. The curdling in your mouth becomes the sauce for the fried squid... From the first plate, you can't stop interacting with the food. ●Sashimi “Assorted Yokubarizukuri” Akashi sea bream, Shimaji, squid kizushi” Kato City... It's difficult to distribute seafood, so I wonder if it's aged well... It's delicious. The sea bream is the epitome of freshness. proof! The texture is firm and delicious. ●Hot food "Conger Conger with Ginkgo and Chawanmushi" Ginkgo Bean Paste! You can feel a slight bitterness on the side of your tongue, but when you put it in your mouth along with the egg dough, it tastes amazing. The use of mirin is very delicate and in a good amount. delicious… ● Pottery "Matsukasa grilled sweet sea bream, yolk vinegar sauce, cherry tomatoes" First photo. Grilled with scales. A combination of delicate fluffy white flesh and crispy scales of sweet sea bream. I can't stand it. The cherry tomatoes look like physalis and are fun to look at. Yolk vinegar also has a wine vinegar-like aroma, making it excellent for tomatoes. ●Seasonal dish ``Oven-baked seafood curry, pickled beets, served with homemade Nan ``Hokkaido wheat spring love'' seafood curry. vegetables and shrimp. It is not simmered with curry, but baked with keema curry as a sauce, so the sweetness of the vegetables and the umami of the shrimp are clear. I will argue. The beets are also slightly sweet and sour, giving it a slightly different flavor than Western-style pickles. The homemade naan is chewy, aromatic, and extremely delicious. ●Fried food "Assorted seasonal tempura White fish, smelt, asparagus, corn, paprika” A tempura with a simple cooking method that brings out the flavor of the ingredients. It is not dipped in tempura sauce. I want to eat it only with salt. Seasonal items are sweet. delicious. ●Rice dish "Ayu rice, pickled vegetables, red miso soup" Sweetfish rice... Such sweet rice. I can't stand it. The scent of sweetfish and cucumber with pickles... a combination that makes you want to drink ginjo sake. Hmmm. Don't cut corners on red soup stock. The best finish. ●Dessert "Special ice cream topped with brown sugar from Amami and served with red bean paste Homemade Warabimochi Hojicha The ice cream has a strong scent of soybean flour and it goes well with hojicha. Furthermore, if you combine brown sugar syrup and red bean paste together with roasted green tea, it is an irresistible combination. Of course, the warabi mochi has a soft texture and is gentle on Amami...the sweetness spreads. Japanese-style restaurant Yuntaku. It was a shop where you can see that it will be established in this land for 19 years. It was delicious and made good memories. It was a feast. Found another nice shop.

The store has been renovated, so you can see glimpses of it in some places, but overall the store is very clean and has a neat interior. Please take off your shoes before entering the store. The natural wood tables, chairs, and ceiling do not have a dark folk art style, but rather a modern setting with brightly colored straight lines that creates a calming atmosphere. There are only a few Okinawan decorations, but they are not boring and tasteful. When I first saw the restaurant, I thought it was an Okinawan restaurant because the name of the restaurant is Yuntaku, but the food is Japanese kaiseki. There are two course meals. (There seems to be a blowfish course available in winter, but this time we had the more expensive course.) The amount of food was sufficient for both my parents, who are in their 80s, and us, but it may not be enough for younger people. All the flavors were very delicious. Honestly, I didn't have high expectations since it was in the countryside, but I'm satisfied. This dish was priced at 6,800 yen excluding tax, so I felt it was a good value for money. It is run by a husband and wife team. It seems that reservations are required and the number of reservations per day is limited. As a result, it was a very quiet and relaxing space. It is very good. There are shrubbery in front of the parking lot, so it's a little difficult to park (lol), but I'll visit again.