A five-minute drive from Kikugawa Station or a 15-minute drive from Kakegawa Station will take you to Shin Nihonryouri Obune, located in a tranquil residential neighborhood in Shizuoka Prefecture. Take a step inside and you will be welcomed by Chef Kazuki Takagi with a warm, friendly smile.
Hailing locally from Kikugawa, Takagi apprenticed at Kappo Ohana in Shimizu City, Shizuoka Prefecture, for three years from the age of 15 and then moved to Tokyo to further hone his culinary skills at Washoku Esquire Club’s locations in Sumitomo Building and Aoyama. Subsequently, he worked at Kyuyutei, a long-established Japanese restaurant in Shizuoka City, and served as the chef at Isawa Onsen Hotel Toyo in Yamanashi Prefecture. In 2022, at the age of 33, he opened his dream restaurant after finding an ideal site in his hometown and building his restaurant, Shin Nihonryouri Obune, there.
Committed to offering “new Japanese cuisine,” Chef Takagi creates dishes combining urban twists he learned while working in Tokyo and the natural flavors of local ingredients. He is a local patriot, having been selected as one of 200 cooks who contribute to the food culture of Shizuoka Prefecture and awarded the title of Fujinokuni Food Capital Professional. In addition, he goes to the Omaezaki and Yaizu Fishing Ports to buy seafood and sources vegetables from local farms. He combines these local ingredients with carefully selected seasonal ingredients delivered from around Japan by suppliers with whom he has relationships dating back to his days as an apprentice.
With a good supply chain of quality beef, Shin Nihonryouri Obune has “Enshu Yumesaki Beef Sukiyaki with Truffles” on its specialty menu. Enshu Yumesaki Beef, a type of premium local beef from Shizuoka, is cooked sukiyaki style and topped with sliced truffles in front of diners. The stock made from quality dried bonito and kombu seaweed makes this popular dish even more sought after.
The Japanese sake list has some 10 varieties, including Isojiman from Shizuoka and Juyondai from Yamagata. Meanwhile, the wine list curated by famous Sommelier Shinya Tasaki offers some 50 red and white wines from the top five châteaux of Bordeaux and Kenzo Estate Winery in California, among others.
Imbued with the Chef’s passion, the detached restaurant building is majestic with charred cedar exterior walls. In addition, with counter and horigotatsu table seats as well as private rooms, the restaurant serves a variety of purposes. Recharge yourself at Shin Nihonryouri Obune with your family, friends, colleagues or partner while enjoying the tasty dishes served by Chef Takagi with a friendly smile.
* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
7~8 minutes by cab from South Exit of Kikugawa Station