Fukatabe
cost estimate: dinner 4,000 yen
closed monday
A full selection of shellfish dishes and home-grown, pesticide-free vegetables, with sake.
The menu changes daily. Mr. Sumino, who manages the restaurant by himself, looks at the vegetables in his field and the seafood that arrives locally, and thinks about the dishes for the day. The motto of the restaurant is, "Kind on the body and fun for the mind.” The basic principle is to use no pesticides and no additives. Chef Sumino believes this fully and even makes his own miso, soy sauce, and vinegar. There are a variety of dishes such as sashimi, grilled foods, fried foods, stewed foods, noodles, and rice dishes, but each is an original that takes time to make and utilizes local ingredients. The shellfish dishes are especially recommended by Chef Sumino, who wants to share the variety and flavors of shellfish, which vary by season, and match perfectly with a variety of cooking styles: from raw to steamed wit sake, and also tempura-style. To accompany such dishes, sake is sourced from all over Japan as well as the locally. You should definitely try Sumino's own sake, which is called the Japan Sake Party.
from the chef:
After working as the board director at a seafood izakaya in Osaka, I returned home and opened this restaurant in 2018. I want to run a casual restaurant that is always fresh to the extent where the vegetables are picked right when people place their orders. The dishes also have a high degree of freedom and creativity. The Tango area has delicious seafood, rice and vegetables, and since there are many sake breweries, there is no shortage of sake to pair with the dishes. It's interesting because the taste of each brewery is completely different. If you have any questions about the taste and story, I will answer!
Grilled mackerel sushi
The brown sugar used in the pesticide-free vinegared rice grown by the owners younger brother gives the rice a mellow taste. Homemade sauce is sandwiched between the lightly salted mackerel and sushi rice.
700 yen (tax included)
Tango torigai shellfish on the table (April-June only)
Tango Torikai is the quintessential taste of early summer in Tango. The torigai here are large and thick, with a unique crunchy texture and sweetness. Kept alive in a tank until ordering for maximum freshness.
2,500 yen to 3,000 yen (tax included)
Seasonal set
An assortment of the best ingredients from the day, such as seafood, vegetables and mushrooms. You can order it cooked however you like, from roasting to grilled with salt. Served with home-made sauce.
1,500 yen to 2,000 yen (tax included)
access About a 15-minute walk from Mineyama Station, About 15 minutes by car from "Kyotango Omiya IC" expressway
address 35-7 Fukiya, Mineyama Town, Kyotango City, Kyoto Prefecture
TEL 090-9880-5088
Reservations possible
hours 18:00 to 23:00
closed: Monday
Payment information Cash only
Facility information Number of seats 14
Parking 8 spots