Our History and Quality.Local Food and Home made Buckwheat Noodle.

We stay with the full value of quality for what our customers eat.

photo1Akirunoshi is a small city located an hour from Tokyo.
It is surrounded in mountains and rivers and you can experience the boon of the countryside in Tokyo for hiking and local foods,
Our restaurant Yanagiya opened in the beginning of the Showa period, and it is managed by the third generations of the owner.
We also obtain the best ingredients from different areas from local farmers which provide the best quality available during appropriate season.

Blessing from Itsukaichi Local food.

Norabona

Norabona

A local vegetable grown since the Edo period that is so tender that you can even eat the stems.
Its best season is from February to April.
We make norabona into seasonal dishes such as Shiraae (Cooked with tofu). ,Gomaae (Cooked with sesame seeds). Ohitashi (Boiled norabona,) and Oshinko (Pickles).
We highly recommend the popular Oshinko (Pickles) with its distinct sweetness and texture.

Ayu

Ayu

The freshwater fish Ayu was gifted to shoguns during the Edo period.
Ayu Fishing starts in June, and Ayu fishing has been passed down for generations with the restaurant’s owner.
Deep fry Ayu is available only from June to August, so hurry and partake in its delicious and firm texture! Simmered Ayu is served from August.

Akikawa corn

Akikawa corn

With its large kernels and sweet flavor, please indulge in the Akikawa corn in June and July.

Akikawa pear

Akikawa pear

Akikawa pear has its season in August & September. This pear is not available in supermarkets, but only at local farmer’s markets.

Quality of Our Home made buckwheat noodle.

Quality of Our Home made buckwheat noodle.Homemade buckwheat noodles
One on our signature dishes is this handmade buckwheat noodle.
We blend 80%buckwheat flour grown in Hokkaido, and 20% wheat flour to let you enjoy the special blend’s aroma.

This is what we use for our noodle soup.

This is what we use for our noodle soup.

We use real bonito flakes from Makurazaki and Yaezu, famous for its bonito, while many other restaurants use mixed fish flakes.
We make two kinds of Kaeshi (base sauce for buckwheat noodle): one is Karajiru (Sauce for hot buckwheat noodles), and the other is Amajiru (sauce for hot buckwheat noodles).
We use two kinds of soy sauce from the Chiba prefecture.
We use Usuiro (light colored soysauce) for amajiru and Koikuchi (strong flavored) for Karajiru.

We proudly introduce our “Satoyama bento“

We proudly introduce our “Satoyama bento“

We carefully select local ingredients in Itsukaichi for Satoyama dishes (Traditional dishes)
This bento box start serving since 2014, the bento box was published in the newspaper .
We use seasonal and local ingredients for this bento so that you can enjoy Itsukaichi local foods each season.
With local sake you can totally enjoy whole Itsukaichi.
We would look forward to your visit.

We were published in newspaper.

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