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Our neighboring restaurants.

<Kominka House Restaurants>

Cafe Kujiragumo: You might be surprised by not only this beautiful rustic kominka house but also a family of goats in its garden. The chef serves us with the meal made of pesticide-free vegetables and home-made soy sauce and miso, fermented soybeans paste. It takes around 30 minutes by car from NAKAYA.
Address:3144 uede akenocho Hokuto Yamanashi
Open 11:00-18:00
Closed on Tuesdays, Wednesdays and Thursdays. There also are irregular days off.

Kanjukuya: At the kominka house, you can enjoy sake and variety of local dishes such as Hoto, Tempra and delectable dishes. It takes around 20  minutes by car from Moshi-Moshi house.
Address: 671 akao enzan Koshu-city Yamanashi 
Lunch Time 11:30-15:00
Dinner Time 17:30-23:00
Closed on Wednesdays

Sobamaru: This is also a kominka restaurant which is appeared as if it is something from a fairy tail story. The line seen at lunchtime is a testament to the popularity of the exquisite soba served hear. It takes around 20 minutes by car from Moshi-Moshi house.
Address: 1756 fujiki enzan Koshu-city Yamanashi
Open 11:00 – 15:00
Closed on Wednesdays and the third Tuesdays.

Mount-Marlo: As you approach the bakery your senses might be enlighten by aromas and beautiful designed goods inside. A luxury loaf of “Maro” which is crafted from natural rice mould is most popular.However there are many pieces you can enjoy, including stuffed curry bread and rice powder bread. It takes around 20 minutes by car from Moshi-Moshi house.
Address: 1567 shimoozo enzan Koshu-city Yamanashi
Open Weekdays 9:00-18:00
Weekends 8:00-18:00
Closed on Mondays and the end and the beginning of a year

Served a colorful vegetables plate at Cafe Kujiragumo

 

Itadakimasu

is a phrase often heard when Japanese people eat something. It is a bit like “cheers” except with food. It was originally used in the situation where someone raises something such as food or presents above your head shows gratitude to the person who gifted to them. The idea gradually developed into the current use of “itadakimasu”, demonstrating your thanks to sacrifice of crops and livestock.
Similarly, the finishing of the meal is often announced with a “gochisosama”. “Chiso” originally meant to run around in a hurry. Since chefs worked hard to cook your food, adding the word “go”(which makes certain words sounds polite) had to come to express complex and well-prepared delicious feast themselves. Then people started to tell their appreciation to their chef or someone who cooked for them with “itadakimasu”. This is essencial etiquette to convey one’s thoughts as “not only recognizing the complexity of the dish but also , the time and care that was taken to prepare the meal.”


Once you come to Japan, would you like to try to say “itadakimasu” and “gochisosama” ?

-R.S