For lunch, I started with lotus root in sesame sauce, followed by a familiar simmered dish of konjac (slightly thick), a salad that was added to the menu, and finished with lotus root mochi. There were reviews mentioning that the dishes took a long time, but it didn't bother me, maybe because it was lunchtime. The tempura and mixed rice were delicious. The tempura included pumpkin, sweet potato, and lotus root. The pumpkin was surprisingly delicious. I was surprised. I bought lotus root candy and lotus root udon as souvenirs. I haven't tried the udon yet. The lotus root is all delicious and crunchy. I'd like to visit for dinner next time. The manager's stories were interesting, and it was a nice place. You can walk back to Oowada Station.

This is a shop that operates only during the winter season when the Kadozima lotus roots are harvested. We tried lotus root kinpira, tempura, lotus root manju, lotus root okonomiyaki, lotus root mixed rice, and a special hot pot. Kadozima lotus roots grow in the mineral-rich clay soil of the Ikoma mountain range, giving them a unique chewy and firm texture when cooked. They are a rare delicacy usually only found in high-end department stores and luxury restaurants. The lotus roots are hand-dug using a traditional method called "chimmibori" in the cold fields of Rensoda. The shop is run by a single person and operates by reservation only. It may be difficult to secure a reservation. The interior of the shop is a bit messy, so be prepared when you visit.

The lotus root in the restaurant in Kadoma is famous, but it's not something you often eat or see. I found out they offer a lotus root course, so I made a reservation over the phone. From start to finish, every dish was made with lotus root. Surprisingly, I didn't get tired of it at all because the texture of the lotus root changes with each dish. I highly recommend the lotus root hot pot, where grated lotus root is put into an iron pot and turns a deep purple color. We also had a purple-colored porridge at the end. The owner runs the restaurant alone, so the dishes come out slowly, but it was a special and relaxing experience. The food was delicious, the portion size was generous, and I left completely satisfied.

The food menu includes all dishes with lotus root, allowing you to taste the deliciousness of the ingredients. There are no places to eat lotus root in Moriguchi, even though it is famous, so it is a very happy place for lotus root lovers! I was born and raised in Moriguchi, but I have never eaten such delicious lotus root before. I have heard that there are different varieties of lotus root. It has a chewy texture and a sweet taste. For those who like alcohol, there is lotus root sake available, which was featured in the newspaper before. However, it seems that the owner is the only one making the dishes, so it may take some time for the food to be served. If you order early and let them know the amount in advance, it will help you enjoy your meal smoothly. It was said that the restaurant may only be open for a limited time due to the production volume of lotus root in Moriguchi, so I recommend making a reservation by phone and visiting the restaurant.

A rare restaurant where you can enjoy Kawauchi lotus root. Every menu item contains Kawauchi lotus root, which has a unique soft texture unlike the lotus root commonly found in markets. Highly recommended is the lotus root and meat stew. When stewed, it has a surprisingly soft texture that may make you think, "Is this a sweet potato?" When fried, it retains a crispy texture, allowing you to enjoy a variety of dishes. Due to its limited harvest, Kawauchi lotus root is not commonly available in regular markets. If you want to try it, you would typically have to visit a high-end traditional Japanese restaurant, but this restaurant offers it at a more affordable price. Run by lotus root farmers as a side business, the food here is more like "trial and error home cooking" rather than professional cuisine. You might think, "I don't want to eat lotus root all the time," but the menu is diverse and not just lotus root-focused. I occasionally visit to savor this unique texture. Note that the restaurant is closed in spring and summer for cultivation, so it's best to contact them before you go.