On a regular day, taking a holiday to drive to Okutama. Specifically, I visited Okutama to go to this restaurant, which is located in a place that can only be reached by car. I drove along Ome Kaido towards the Kobunadani Dam direction, turned right on a road near the unmanned station Kawai Station, and ascended a narrow mountain road until I suddenly came across a solemn old folk house. It is said to have been relocated from Koyanai City in Niigata. I came all the way to Okutama to try the summer-limited ayu dishes served at this old folk house. The restaurant is surrounded by trees, with a natural location overlooking the Ohtama River. The inside of the restaurant has a quaint atmosphere like that of a long-established inn, and the quietness is very pleasant. When I was led to a high-ceilinged Japanese-style room, if I listened carefully, I could hear the sound of the river's murmuring. Ah, it's so soothing. I felt like I had slipped back into a distant summer day in the past. This time, I ordered the summer-limited menu "Midsummer Ayu Platter" for 3,300 yen, which is full of ayu dishes. - Ayu Kamado Gohan (rice cooked with ayu) - Grilled ayu with salt - Ayu Nanbanzuke (marinated ayu) - Corn with bean paste - Summer vegetables simmered - Sashimi konjac - Chicken soup, and other lavish contents. I also ordered a tofu cake, a dessert that is limited to one per day. After a while, the first dish, the ayu pot, arrived with the fire still burning. It takes about 20-25 minutes to extinguish the fire for each pot, and I was told that I could eat it once the fire went out. The time it took for the fire to go out felt so long. The fire finally went out, and the battle was about to begin. I eagerly opened the lid of the pot, and the rich aroma of the ayu tickled my nose. Inside the pot, there was a whole small ayu, and the flaked ayu meat was packed tightly. This was irresistible. Let's eat it right away. The flavor, umami, and bitterness of the ayu were all concentrated in the pot, and they mixed well with the hot rice cooked in the pot. The sliced burdock that was also included added a nice accent, and this unity was truly the essence of pot rice. The unexpected deliciousness made me eat with single-minded devotion. All the other dishes also brought out the deliciousness of the ingredients while adding a little extra touch, and each one was very tasty. Among them, the corn with bean paste was exceptional. The tofu cake I ordered for dessert had a taste that was a little strange, with hints of both cheesecake and tofu, but the blueberry sauce skillfully brought them together, and surprisingly, I liked it. After getting completely full, I walked along the Ohtama River flowing below. It felt like such a peaceful time, something I hadn't experienced in a while. I could feel myself being healed both physically and mentally. But this is Tokyo, and Tokyo is surprisingly vast. Next time, I will definitely come back to try the autumn-limited chestnut pot rice, as I left Okutama with that determination.

My family built a grave for my mother in Okutama thirty years ago when she passed away. Last year, my father passed away, and this summer we held a memorial service for him. As it takes nearly two hours by car from our home and it was hot, we decided to only invite children and grandchildren, and not elderly or distant relatives. After visiting the grave, we made a reservation and visited this place. There was a long line at Kamameshi Nakaisan, with cars waiting for parking spots... The portions were generous, and the rockfish sashimi we ordered was delicious. A clear river flowed behind the restaurant, providing a very soothing atmosphere.

Good weather on Sunday! (Actually, it's so hot that I might get heatstroke haha) So, the only option is to go for a drive! I wanted to go to Naka's Kamameshi restaurant along the Ohtamba River in Okutama, but when we arrived around 2:30 pm, we were told we would have to wait for about an hour, so we decided to try Chiwaki-san a little further ahead. Luckily, they were not busy, so we were able to get a table right away! We ordered the venison yakiniku plate (3,290 yen) which is available all year round, and my companion chose the seasonal dish of ayu kamado rice (2,200 yen). We also shared a seasonal tempura assortment (1,480 yen). The tempura was served quickly, and it was surprisingly crispy and delicious! The corn tempura was the best, sweet and crispy, making me very happy! The venison yakiniku took a bit of time to cook thoroughly, but the lean meat paired well with the sauce and was very tasty! The ayu kamado rice was also delicious, with the flavor of the fish and bitterness blending perfectly. The miso soup with dumplings was light but quite filling. We took a walk along the Ohtamba River next to the restaurant on our way back, and it was so refreshing. The clear air and the sound of the river were soothing, making me forget about the busyness of daily life. It's amazing that you can enjoy nature and mountain delicacies like this in Tokyo. If you're up for a drive, definitely check out this wonderful restaurant!

I visited on a weekday holiday. Since it was a weekday and deep in the mountains, there were no other customers. I ordered the recommended wild boar and pork hot pot. As described, it warmed me up to the core. The staff was very polite, and the atmosphere was truly like a hidden gem, perfect for relaxing away from the hustle and bustle of the city.

Great location. Good taste. The flavors were not too strong, but gentle and delicious. Being able to see the nature of Okutama through the large windows made the meal even more enjoyable. What I found particularly delicious was the seasonal tempura, with various types of mushrooms and persimmons, all of which were delicious. I spent two hours traveling to Okutama today, just to come here and it was worth it. I was able to fully experience Okutama!!

A hidden gem deep in the mountains. Located near a flowing river, this restaurant will soothe all your senses. The tempura is delicious, and they even have persimmon tempura! If you want to be surrounded by nature and enjoy a tasty meal, be sure to visit!

In Okutama, I wanted to eat river fish. It's best to catch and salt-grill them, but having them cooked is fine too. My friend took me to a place that fit this description. It had a normal house-like atmosphere, but once you went upstairs, there was a clear stream right below your eyes! Eating while listening to the babbling of the river was amazing. Overall, I felt the food was a bit bland, but then I realized that salt-grilled fish already has a lot of salt. If everything was too salty, it would make you thirsty later, so I thought the mild flavor was actually good. It made me feel warm and cozy. The prices were also very reasonable.

I visited Okutama on a weekend in November. I had planned to walk along the Ootamba River from Kawai Station to a traditional house restaurant, but they kindly offered to pick me up by car, so I accepted their offer. The impressive building, relocated from Ojiya City in Niigata Prefecture, exuded a refined atmosphere as soon as I stepped inside. Everywhere I looked, I could feel the autumn ambiance, with the murmuring of the river enhancing the deep mountain atmosphere. From the spacious tatami room, I could see the trees starting to change color outside the windows. We started with a toast with a glass of draft beer for 620 yen and some appetizers. The ginger mayonnaise salad looked like ham at first glance, a unique dish. Soon, the grilled mushroom assortment for 980 yen arrived. The bamboo basket decorated with autumn leaves contained shiitake, shimeji, maitake, and hiratake mushrooms. When placed on the grill, a fragrant aroma filled the air. The freshly grilled mushrooms were all rich in flavor. It truly felt like a feast from the mountains. The unique texture of the mushrooms was delightful to bite into. To pay homage to the former owner of this traditional house from Ojiya, I switched to "Tamanoshiman" for 580 yen. The grilled river fish for 750 yen was shared between "iwana" and "yamame." Although not in season, both were well-fed and had tender flesh. The elegant flavor of these fish, raised in clear streams, was so delicious that it left me speechless. Next, the deer meat barbecue for 1,580 yen arrived. The Okutama pork loin was beautifully red and glossy, with chopped onions underneath. As the solid fuel ignited, the meat slowly cooked. I took a piece into my mouth when it was ready. The pork loin, cooked slowly over low heat, was tender and incredibly juicy. The gamey flavor was absent, and the taste was full of natural charm. The combination with onions was excellent, and I thoroughly enjoyed the venison. I then switched to "Sawanoi" from the local "Ozawa Sake Brewery" for 580 yen and had the deep-fried mushrooms for 780 yen. The four types of mushrooms were freshly fried and hot. Each had a thick texture and a pleasantly chewy bite. For dessert, I shared the Mont Blanc tart for 580 yen and the Ohagi set for 350 yen. The limited edition tart was topped with large chestnut "shibukawa" from the local area. The rich chestnut cream was layered on top. The handcrafted dessert was smooth and exquisite. The Ohagi with sweet bean paste was also handmade, with a chewy texture. The refined sweetness of the bean paste blended perfectly with the matcha. The "mountain blessings" I enjoyed at the traditional house in Okutama left a special taste that lingered in both my body and soul.

Even though it was a Tuesday, my wife and I decided to take a break from work and enjoy the flavors of autumn by visiting this restaurant in Odanba, Okutama Town. The road leading to the restaurant was narrow in some places, making it difficult for cars to pass each other, and the surrounding area was surrounded by mountains, giving off a remote and secluded feel that was far from the city. We ordered the "Chestnut Kamado and Autumn Delicacies" set menu, which is only available in September and October. This set included chestnut rice cooked in a traditional stove, rolled small sweetfish with kelp, pickled myoga, rolled omelette, deep-fried sweet potatoes with chestnuts, chestnut simmered in syrup, assorted autumn tempura, chawanmushi, and soup (with an option to change to "dango soup" for an additional fee). The dishes were made with locally harvested chestnuts and a variety of autumn ingredients, showcasing the delicious flavors of the season. We also tried the "Grilled River Fish" (we chose Yamame) and the "Deer Yakiniku (Okutama Pork Loin)" with a special sauce that enhanced the flavor of the deer meat. The grilled fish had a subtle sweetness and a firm texture, while the deer meat had a mild and delicious taste that paired well with the onions on the hot plate. The experience at the restaurant was like escaping from the passage of time, allowing us to relax and enjoy a moment of tranquility away from our daily busyness. Although we may not visit frequently, we would definitely consider returning when we need a break from our accumulated fatigue. The delicious food and the overall experience were truly enjoyable. Thank you for the wonderful meal.

I was aiming to visit Okutama for the autumn leaves, but this restaurant caught my eye and I decided to visit for the first time. The opening time was 11:00 am, so I entered as soon as they opened. The parking lot quickly filled up. Although I didn't have a reservation, they were able to accommodate me. It was a Sunday, so I was lucky to get a seat without a reservation. The first floor seemed to have only traditional tatami seating. I requested a table seat and was led to the second floor, where I was seated at a semi-private table in the back, which I appreciated. The seating on the second floor is mostly tatami, so those with mobility issues should be cautious. The atmosphere was cozy and not too formal, with a traditional Japanese house feel. The menu mainly featured seasonal mushrooms, with wild boar hot pot being recommended. I had the rice cooked in a pot, while my companion had the mushroom hamburger. I would like to visit again in each season, as they have dishes featuring seasonal ingredients like sweetfish in summer. The tempura mainly consisted of mushrooms and vegetables, so I would love to come back during the spring wild vegetable season. I bought simmered chestnuts as a souvenir. Overall, the food was healthy, but the rice pot dish was quite filling, equivalent to three bowls of rice.

This time, it's a review of a restaurant we stopped by when my wife and I went on a drive to Okutama. We headed straight to the restaurant according to its opening hours. The restaurant is located by turning right off Ome Kaido and going up a narrow and steep road. When we arrived at the restaurant, it seemed that tatami rooms were the main seating option. Since my wife has bad knees, we talked to the staff and they kindly arranged a table seat for us. We ordered a side dish of assorted tempura and butter-grilled mushrooms. The tempura mainly consisted of mushrooms and vegetables, a healthy choice. As for the main dish, I had the mushroom hamburger plate. When trying to cut the hamburger with chopsticks, it crumbled easily, but when I placed it on the rice and ate it crumbled, it was incredibly delicious. The meat juices soaked into the rice, creating a supreme flavor. My wife had the mushroom rice cooked in a pot, and she seemed to enjoy it a lot. The restaurant is located deep in the mountains, so you need a car or motorcycle to get there. However, by the time we finished our meal and left the restaurant, there were several groups of customers waiting in line, so it seems to be a hidden gem. Thank you for the delicious meal. It was a great dining experience.

With two colleagues, we headed to Okutama right after finishing our night shift. Chiwaki is located deep in the mountains, next to a river. The restaurant has a charming old farmhouse vibe, with the mother and older daughter in the kitchen, and the younger daughter serving on the floor. Despite just opening, there were already about four groups dining. We ordered some sake and started with the limited 10 servings of ayu sashimi... delicious! The delicate and light flavor of the ayu was perfectly complemented by the right amount of soy sauce. As we savored our sake, the ayu rice bowl arrived. Soon after, we enjoyed grilled venison, assorted tempura, and butter sautéed mushrooms... all with gentle and delightful flavors that paired well with the sake. While it may be a bit pricey for lunch, the elegant and refined experience, including the location, made it the best lunch of our lives. If you're used to strong flavors, you might find it a bit lacking, but it was a truly enjoyable experience.

Oshokuji-dokoro Chiwaki-san 618-1 Odantani, Okutama-cho, Nishitama-gun, Tokyo Midsummer Ayu Platter ¥2500 Ayu Kamado Gohan (rice cooked with sweetfish) Grilled Ayu (sweetfish) Chin Ayu Nanbanzuke (baby sweetfish marinated in vinegar) Corn with Matcha Sauce Summer Vegetables Agemono (deep-fried dish) Sashimi Konnyaku (yam cake) Chicken Osumashi (clear soup) I had given up on trying this limited-time summer Ayu platter until I heard there were still 7 servings left, so I decided to order it. The Ayu Kamado Gohan had a delicious flavor and aroma from the small sweetfish, and the bitterness of the sweetfish was also very enjoyable. The combination of burdock root flavor and umami matched perfectly with the sweetfish. The chicken and mushroom in the Osumashi soup had a wonderful umami flavor that blended well with the broth. The grilled Ayu was surprisingly large and had a great aroma, with tender and tasty flesh. The Chin Ayu Nanbanzuke, along with the pickled onions underneath, enhanced the flavor even more. The corn with matcha sauce had a nice balance of matcha aroma, corn sweetness, and soft center filling. I had a relaxing and elegant time enjoying delicious food in this old Japanese house. It was a great opportunity to fully appreciate the Ayu dishes. Thank you for the wonderful meal.

I had the Hamburg steak set meal for 1,620 yen at "Chiwaki" in Kawai, Ome. This restaurant is a traditional house moved and rebuilt along the Ome Kaido near Kawai Station, by the Ome River. The cozy atmosphere allows you to enjoy the view of the clear stream from your table. While they offer dishes like steamed rice with river fish and set meals, I decided to try the mushroom Hamburg steak which is a popular choice. The Hamburg steak is made with a mix of shimeji mushrooms and 7 other types of mushrooms sourced from Okutama, but the overall taste is more sweet and soy sauce-based rather than mushroom-flavored. The texture of the Hamburg steak is soft and tender, and it crumbles easily when cut due to the generous amount of sauce. It comes with a clear soup with chicken broth, Chinese cabbage, green onions, tofu, shimeji mushrooms, and wheat flour dumplings, which pairs well with the rich flavor of the Hamburg steak. This dish may be divisive among diners, so if you're unsure, it's safer to go for the "River fish rice set meal" or the "River fish assortment set meal".

I revisited the restaurant and ordered the spring course. I started with a dish of grilled small ayu fish with miso and tempura, accompanied by a masu of Japanese sake. The salted small ayu tempura was tender and delicious, with a bitterness that paired well with the sake. The grilled miso dish was also tasty. Then, the course arrived. It included sashimi of rockfish, tempura of spring mountain vegetables like bracken fern and butterbur, and kamado rice. Since I had already tried ayu last time, I chose bamboo shoots this time. The rockfish sashimi was not as light and refreshing as I remembered, but rather rich and moist, and truly delicious. The tempura of mountain vegetables and mushrooms was also delicious. I thought it would be nice to just have another round of tempura and sake. The yuzu jelly served as a dessert was incredibly fragrant and delicious. I also received the oyaki I had ordered to take home. I will definitely come back again.

I ran deep into the mountains and found a really nice, rustic restaurant. I was surprised it was really there! I recommend it for a drive. I enjoyed various kinds of tempura.

Driving along a narrow winding road. Enjoying beautiful buildings and nature. The kettle rice is delicious ❤️ As for the deer meat, it's hmm.

A restaurant that made me doubt the ratings on Tabelog for the first time. It was as surprising as a Magikarp evolving into a Gyarados.

Located upstream from Kawai Station in Okutama, it is situated in an area where there are no more houses. After passing by the parking lot of a nearby rice pot restaurant near the station, we arrived around 11 o'clock and were able to easily find a seat. The atmosphere felt like a quaint mountain inn in a world far removed from Tokyo. In the second-floor tatami room, we enjoyed the seasonal recommended wild boar hot pot, deer grilled meat, and deep-fried mushrooms. When you lightly sprinkle salt on the mushrooms, their flavor and aroma overflow like juice. The deer meat was not as refined as what you might find in Ginza, but had a distinct and enjoyable taste. The wild boar meat was the same. Furthermore, the rice was cooked in front of us in a pot, adding to the charm, and by the time we had it as rice porridge, with the sake flowing and our stomachs full, we felt a sense of happiness. When we first entered the tatami room, I felt cold as if I had come into the mountains, but before I knew it, the warmth from the pot's fire had enveloped us. This is what it means to be rich in rustic charm. No matter how much money you spend in the city, you can't experience this kind of atmosphere.

The dishes in the meal were delicious and well-seasoned. I enjoyed eating the whole ayu and yamame fish from head to tail. The old folk house atmosphere was felt throughout, and the view of the stream through the window was clear. I would definitely like to try the autumn meal as well.