Okayama, Japan｜Okayama-no Shun-to Jizake-no Mise Wasuke

Out of downtown A shop on a quiet street I found a store worthy of being called a "famous store". In conclusion, The interior, food, and price are all 100 points. Especially for those who visit from outside the prefecture A restaurant suitable for learning about a part of Okayama's food culture. Because it's delicious. Ingredients, seasonings, and cooking methods I felt strongly that "I want to tell you". For those who don't care about that, Totally satisfying food and price. It will thrive. It is a shop that I definitely want to visit again. Thank you for the meal.

This is my first time in the area around Okayama Station, and there are a lot of restaurants, and many of them look like individual shops. I visited Wasuke, who I had researched beforehand and was interested in. I didn't have a reservation as it was the first day of a three-day holiday, but I was able to get in just in time. The next person who came was turned away, so perhaps this restaurant has a lot of reservations. The interior of the store is a Japanese-style space with a calm tatami room. It feels like the hall is partitioned with curtains, but it doesn't feel cheap. Actually, it was good that everyone was drinking quietly and not making any noise, probably because of the number of customers around me. For food, we ordered assorted sashimi, true squid with sea urchin, and stir-fried sozuri meat with special sauce. For drinks, we ordered beer, local sake, and a highball. The food is generally delicious and the prices are reasonable. It was my first time eating sozuri meat, and it was delicious, not too hard, not too soft, and chewy and full of flavor! The special sauce whets the appetite and goes well with highballs. I wasn't able to eat much because of my stomach issues, but there were so many interesting items on the menu that I'd like to come back.

The owner is from around Sakushu, so it is a restaurant where you can eat dishes that use plenty of seasonal ingredients from Tsuyama and Misaki Town. Dried meat, a local ingredient of Tsuyama, is especially recommended. When I first heard this, I thought, "It's beef jerky, isn't it?", but it's not. “Let the salted lean meat dry for several days in a well-ventilated place, then slice thin slices of the dried meat, which has a condensed umami flavor, and roast it lightly in a frying pan. Sprinkle it on the skin of the pot and then sprinkle it with shichimi.” The chicken version of the same recipe, dried dried, is also available! Do not hesitate to go and try it. It's really delicious♪ You can also eat "Sozuri Nabe" using sozuri meat, which is becoming a specialty of Tsuyama. I am always overwhelmed by the variety of side dishes, such as Nagi beef steak from the northern part of the prefecture, Sakushu black soybean tofu cold tofu, and dishes using yellow chives from Okayama. We also have a wide variety of seafood directly delivered from Hinase fishing port, and in addition to sashimi and sashimi, we also recommend homemade overnight dried fish for those who love alcohol.