There is a Kaiseki Restaurant called “Kakou Okamoto”, at 200 meter down the hill from our guesthouse.
ゲストハウスから坂を200メートル下ったところに懐石料理屋“佳肴岡もと”さんがあります。
从我们旅舍下坡200米的地方有一家米其林怀石料理店“佳肴岡本”。

若手料理人の岡本良太さん、開業間もなくミシュラン1つ星を獲得。食べログで4.08の評価を得る輝かしい実績からも、長年の修行によって洗練された技が伺えます。各地から取り寄せられた四季折々の旬の食材が最高の状態で出されます。また日本酒をこよなく愛する店主が、全国から取り寄せた60種の中から、出されたお料理と好みに合った選りすぐりの銘酒をリズミカルに勧めてくれます。

季節のおまかせコース 6月5日の献立 1人13500円/税込/飲み物別

一、付出天然じゅんさい、帆立、アスパラ、蓮根
雲丹卵黄タレ掛け、穂紫蘇
一、酢の物能登産鳥貝、白ズイキ、酢橘ジュレ、青柚子
一、煮物碗結び鱚、糸瓜、オクラ、山椒
一、造里小値賀イサキ焼霜造、ラッキョ、山葵
一、八寸鰯辛煮、他
一、焼物あまて鰈炭火焼き、紫蘇白味噌ソース、新じゃがいも、一寸豆
一、温物鴨茄子、琵琶湖天然鰻、針生姜
一、食事一鯖寿司
一、食事二シャポーン鹿児島地鶏コンソメスープ、フカヒレ、米麺
一、果物宮崎マンゴー、ビワ、アーモンド
一、菓子波照間島黒糖饅頭、小豆、レーズン

The young chef Mr. Okamoto has earned Michelin 1 Star within a year after he opened this Kappo style restaurant. The freshest seasonal local materials cooked in the finest condition and served for you. You also can enjoy watching his well-honed skills at the counter seat. Another highlight is Sake presentation by the chef. Himself loves sake and he pick up the best one based on your favorite taste and the served dishes from over 60 sake all over Japan.

The Seasonal Course served on 5th June,
JY13500 per person, tax and service charge included, drinks not included

Tukidashi
Appetizer
Natural Watershield, Scallop, Asparagus, Lotus root
with Sea Urchins Egg Yolk sauce, Beefsteak plant flower on top
Sunomono
Vinegared
Fulvia mutica from Noto Peninsula,
Taro petioles, Sudachi jelly, Green Yuzu
Nimono
Boiled
Ribbon shape Sillaginidae, Sponge gourd,
Okra ladies fingers, Zanthoxylum Piperitum
Tukuri
Raw fish
Skin grilled raw Threeline grunt from Ojika Town
in Nagasaki, served with Rakkyo Pickles and Wasabi
Hassun
Second course
Spicy boiled sardine and others
Yakimono
Grilled food
Charcoal grilled Dabs, with Beefsteak Plant White Miso sauce,
New Potato, Broad beans
Atsumono
Warm dish
Boiled Kamo Eggplant and Natural eel from Biwa lake,
Shredded Ginger on top
Shokuji-1
Rice dish
Mackerel sushi
Shokuji-2
Substantial dish
Shark fin, Rice noodles in
consomme soup cooked by Kagoshima local chicken
Kudamono
Fruits
Sweet Mango from Miyasaki and Loquat, chopped almond on top
Kashi
Sweets
Hateruma (South island near Okinawa) style
black sugar taste steamed bun with Adzuki beans and Raisins inside

日本料理厨师冈本良太先生,在著名料理店积累了很多年的培训之后,独立开业未满一年就获得了米其林一星,日本的点评网TABELOG上也获得4.08的高分。各地应时的食材通过他精练的技巧,烹饪成最佳状态送到桌上。坐吧台座位可以看到他很有节奏的烹饪过程。这家店的另一个特点是热爱日本酒的冈本先生亲自挑选的名酒。他从全国各地的60种中选出符合客人口味和当天料理的拿出来推荐给客人。

一、付出天然莼菜、扇贝、芦笋、莲藕、海胆蛋黄酱、紫苏花
一、酢之物能登産滑顶薄壳鸟蛤、芋头叶柄、青柑桔果冻、青柚子
一、煮物碗結鱚科、丝瓜、羊角豆、山椒
一、造里长崎县小值贺产的伊佐木(黄鸡鱼)烧霜造、糖醋藠头、芥末
一、八寸辣煮沙丁鱼等
一、焼物炭烧比目鱼、紫苏白味增酱、新土豆、蚕豆
一、温物鸭茄子(京都本地品种)、琵琶湖天然鳗鱼、生姜丝
一、食事一青花鱼寿司
一、食事二用鹿儿岛土鸡熬的清汤、鱼翅、米线
一、果物宮崎产芒果、枇杷、杏仁碎
一、菓子冲绳南部波照间岛风味黑糖馒头、含红豆和葡萄干

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