Aratesaryo - Okayama

You can enjoy authentic Japanese cuisine in an old-fashioned setting. The taste is also delicious and you can eat slowly.

It is a restaurant. The building is old and tasteful. The food is delicious and wonderful.

The Korakuen restaurant, Arate Saryo, has begun to take out. I brought back rose sushi, Hachijo and sake. As expected, the taste of a long-established restaurant ❗️ I enjoyed the taste of a ryotei at home, with good color and taste. Next time I want to eat at the store.

A long-established kaiseki restaurant in the outer garden of Korakuen. You can enjoy dishes made with seasonal ingredients.

I was very impressed with the quiet environment and delicious food. I am grateful for the food and hospitality of those who entertain me in a different space that is far from my daily life. It was a time in Corona that made me forget every day.

I brought home the rose sushi and Hachisushi from the Arante Saryo, which is a restaurant adjacent to Korakuen. All were very delicious with careful seasoning and serving. They also cleaned the takeout packaging. Next time I want to taste it slowly at the shop.

The Arata Saryo started with the use of goodwill on the residence of the Oiyama clan, the old Iki family, located in Kokyocho, in the old Aioi bridge in Okayama city in 1948. The founder, Bunichi Horie (Bunichi Otsuka), started a business here after hoping to develop Okayama's culinary industry after serving as a large set of the Imperial Household Agency. In 1929, the Muroto typhoon struck Okayama and caused flood damage. In 1933, we purchased and relocated the private land in the current Korakuen Gaien. The building was completely destroyed by the Great Okayama Air Raid in June 1945. After the war, it was rebuilt based on the materials of that time and is still in use today. The lanterns and some of the fittings have survived the spread of fire during the air raid, and the remains of those days are still retained. It is a historic restaurant where Atsuko (the elder sister of the Emperor) used to make a match when she visited Okayama as a royal family. In addition, the Emperor Heisei has stayed during the Crown Prince era. Not only the history, but also the dishes are made using local ingredients as much as possible, and you can enjoy the taste of the season both in the dishes and in the scenery. The owner's hospitality is also good, and once you go there, you will want to go again next time.

At the end of Yayoi, I visited "Arate Saryo" in Korakuen Gaien for the first time in 10 years, and I often used it for entertaining customers from outside the prefecture. Opened in 1933, it was completely destroyed by the air raid on Okayama in 1945, and then rebuilt to the present day. Book about 10 days in advance for the cherry blossom season, the cherry blossoms on the riverbed are less than 5 minutes, but the Korakuen side blooms for 8 minutes, and you can enjoy kaiseki while watching. The introspection is also wonderful, most of it disappeared due to the war damage, but the lanterns and some of the fittings survived the spread of fire, and it seems that the remnants of that time are still preserved. The room I reserved is the room on the east side of Kiku no Ma, where you can see the cherry blossoms on the riverbed. Many people are nominated in the venerable room that was also used for the imperial family. Starting with 3 kinds of pre-attached dishes, the season is included in the small plate. Octopus, sea urchin, and mako are served with seasonal bamboo shoots and tree buds. The salmon roe is a sweet salmon roe, and the crab is combined with seasonal green vegetables. It's bliss to be able to appreciate the cherry blossoms while having a beer with a tip ^^ The sashimi is flat shell, bonito, flounder, and the seasonal pen shell is thick and sweet. Flounder in early spring has a firm and pale taste! All were thick and delicious. The bowl is steamed with yuba of tilefish, and the kelp stock brings out the flavor of yuba and sea bream. It also has a yuzu flavor, which is my favorite taste. The grilled food is served with sesame grilled Spanish mackerel and kelp with kelp. The Spanish mackerel, which is the fish that heralds spring, is a time when there is little fat, so you can enjoy it easily. Bamboo shoot rice and bamboo shoots are getting bigger in the future. I enjoyed the seasonal moisturizing (hosta sieboldiana) and the unique crispy texture of the soup. After a meal, I had a dessert for a while. .. .. From the latter half of Heisei era, when the historic restaurants in the city continue to close, I want Arate Saryo to continue to preserve the history of the famous restaurants!