The journey from Ayabe Station in Kyoto to this place, which takes about 25 minutes by car, may make you feel a bit anxious. However, once you arrive and pass the parking lot to the high ground, you will first see a certain something, and then you will have the opportunity to see the pets and livestock raised by the chef, including horses, pigs, sheep, goats, and chickens, as well as the herb and spice garden with lemon basil, holy basil, coriander, mint, and Japanese pepper. Some of the preparation is done in the kitchen inside. The finishing touches and garnishes are done right in front of us. Even in the middle of summer, it is cool at night, with lots of frogs and no mosquitoes due to the presence of many mosquito larvae. The water is cold, coming from underground or spring water. The drink selection is surprisingly good. On this particular day, the menu included appetizers like grilled eggplant with sesame paste flavored with perilla, a cold dish of thick cucumbers mixed with rice and perilla in the style of crucian carp sushi, stir-fried Chinese bamboo shoots, salad of dried liver with herbs and spices, stir-fried catfish and cucumbers, eggs, chicken, and okra stir-fry, Chinese-style stir-fried edamame, poached chicken intestines with homemade chicken oil, whole chicken stew, jasmine rice, crucian carp sushi, stinky tofu, water jelly made with spring water, and lemongrass infused with homemade additive-free honey.

Located in the mountains about an hour and a half drive from Kyoto Station, "Inaka no Taiko" is a nature-integrated restaurant run by the second generation of the Michelin-selected Chinese restaurant "Taiko" in Nijo, Mr. Yukiki Watanabe. Here, he uses ingredients such as chicken, pork, rice, and vegetables that he has grown himself, and applies Chinese cooking techniques to create simple and delicious local dishes. There is no set menu, and the dishes served depend on the ingredients available at that time. Additionally, guests can enjoy unique experiences such as exploring the fields or butchering free-range chickens. The basic style is for one group per day, with a minimum of 4 people and a maximum of 12 people. The set course menu costs 11,000 yen including tax. A variety of drinks such as beer, wine, sake, and Ayabe Shaoxing wine are available. Mr. Watanabe, the second generation of "Taiko," says, "My father hated the countryside and started his own business in Kyoto city, but I, his son, am doing this in the countryside with a smile." Meals are primarily enjoyed outdoors, with a roof available in case of rain. However, if there is heavy rain, guests may end up dining while getting completely soaked. This, too, is part of the experience. Such experiences are impossible to have in the city. The pesticide-free vegetables grown on this farm include mint, Japanese prickly ash, and Sichuan peppercorns. Watching a chicken being slaughtered in front of you, efficiently plucking and butchering it. It may seem like a scene with resistance at first, but as someone who regularly eats chicken, I felt the need to face this. Some may say it is cruel. But isn't a single horse mackerel also a life? We humans live by consuming each and every one of their lives. Can we truly criticize it as "cruel"? Mr. Watanabe once studied Sichuan cuisine, but realized he could not surpass Chef Piao Xiang's skills and now seeks out regional dishes from all over China. The flavorful dishes made with ingredients he has grown himself are free from the common "chemical seasonings or greasiness" often found in typical Chinese cuisine. The gentle flavors are such that you could keep eating from morning to night. I highly recommend checking out my YouTube channel for more on the ambiance of the restaurant and the dishes. If you have an interest in food, you will surely feel something, or rather, you will definitely feel something. Approximately 20,000 yen per person. It was a wonderful experience. Thank you for the feast. *In my blog, I introduce many other restaurants as well. Please come visit♬--------------------------------------------------------------------Please also visit the official blog of Shinagawa Ikko♬https://ikkos-films.com/Instagram【IKKO'S FILMS】https://www.instagram.com/ikkos_films/

Hello. Today, I attended an offline meeting of an online salon that I am a part of. The location was Kyoto!! I took a day trip to Kyoto just to eat!! The restaurant I visited was "Inaka no Taioh," which opened in December 2021 and still has low recognition, with only 2 reviews on Tabelog...I did some research as it was my first visit_φ(･_･)"Taioh" is a Chinese restaurant located in Nijo, Kyoto, and it seems to be a well-known establishment, even selected as a Bib Gourmand by Michelin. The name is derived from the old "giants, Taioh, tamagoyaki." The second-generation chef, Yukiki Watanabe, trained at Taioh for 18 years before moving to Ayabe in 2021 to open his own restaurant. A brief overview of his background is as follows. Born in 1981 in Kyoto, he trained at a local Chinese restaurant before joining his parents' restaurant "Taioh" in Nijo as the second generation. In 2014, he started handling natural wines, leading him to explore sustainable practices in the food industry. In 2021, he relocated to Ayabe, Kyoto, and opened the open-air restaurant "Inaka no Taioh" on the premises of the Renkamine Farm, where he also raises chickens and cultivates fields. The concept of the restaurant is to aim for a natural-based cuisine in the countryside. There is no fixed menu, and dishes are prepared and served based on the ingredients available that day. The restaurant does not have set operating days and opens based on customer reservations. According to Watanabe, "I never really intended to promote this as a 'delicious restaurant' and attract customers from various regions. Just creating a regular restaurant and saying 'welcome' is not interesting at all and not the essence of the countryside. I want everyone to feel the goodness of the countryside as it is. Ayabe is where my father was born and raised, and when I was a child, I didn't appreciate the goodness of the countryside. Now, I feel so at home that even the staff at the restaurant tell me that I might end up living here forever." The reservation system is as follows. The course menu is omakase for 11,000 yen (tax included), cash only, no credit cards. Limited to 1 group per day for 4 to 12 people. As it was a day trip from Tokyo, I woke up early and departed, taking the Shinkansen from Tokyo Station to Kyoto Station, which took about 2 hours. I rented a car from Kyoto Station and headed to the restaurant. When I entered Hatsucho-cho in Ayabe, there were no supermarkets or convenience stores, just a typical countryside landscape. After about 1 hour and 30 minutes, we arrived, but the restaurant looked like an ordinary house(^◇^;) Upon entering the restaurant, Watanabe and his handsome apprentice welcomed us. Breathing in the fresh air was truly refreshing. Now, it's time to sit at the table and start eating!! The dishes all featured fresh vegetables and herbs, along with homemade seasonings, giving a very gentle feeling to the body. Despite the occasional rain, dining in the midst of it was quite enjoyable(≧∀≦) Watanabe mentioned that he plans to raise more animals and mushrooms in the future, so there is even more to look forward to at Inaka no Taioh. If I receive another invitation to an offline meeting, I would love to attend again!! If you are intrigued by this review, please visit the restaurant. It's definitely worth the trip!! While I may not be the best judge as a solo drinker, I highly recommend visiting with your children. I hope this review helps and encourages you to visit this wonderful restaurant.

Located deep in the mountains, this Chinese restaurant is quite difficult to find even with navigation. It opened in June 2022 and is the son's restaurant of a favorite Chinese restaurant in Nijo, Kyoto called "Taiho." I was excited to visit. They cook using vegetables they grow themselves and chickens and pigs they raise. They do not use any artificial seasonings in their Chinese dishes. It was a special experience as they only serve one group at a time, allowing for a leisurely meal. Despite a heavy rainstorm during our meal, we still enjoyed the unique dining experience. It's recommended to avoid wearing high heels or dresses due to the outdoor setting. The dishes we tried included fermented radish with deer jerky, fermented bamboo shoots, salted and herbed pork liver salad, chicken intestines with leeks, homemade fish sauce, Gwen potatoes, fermented cabbage with potatoes, boiled cucumbers with fermented natto, fennel-flavored potatoes, whole edamame beans, cabbage and egg salad with shiso seeds, catfish, a rich three-year-old chicken hot pot, and lemongrass-infused homemade honey. Despite the remote location and challenging roads, I will definitely return.

Deep in the mountains of Ayabe City, Kyoto, there is a special Chinese restaurant called "Inaka no Taiko." Going beyond the typical restaurant experience, this place offers a blissful space where you can enjoy homemade chicken and homegrown produce. Winner of the SILVER award at TERIYAKI's BEST RESTAURANT 2023, "Inaka no Taiko" has received praise from teriyaki enthusiasts. Located about a 1 hour and 40-minute drive from Kyoto Station, it may not be the most convenient spot, but it is definitely worth a visit. The setting is like a farm, with horses and sheep freely roaming, chickens laying fresh eggs, and various crops being grown in the fields. The chef behind the delicious Chinese cuisine made from these homemade ingredients is Mr. Watanabe, the second generation of the "Taiko" Chinese restaurant in Kyoto's Nijo district. In addition to the indoor dining area, this restaurant offers a dining experience that embraces the natural environment. Enjoying delectable Chinese dishes made from fresh ingredients while feeling the pleasant breeze is truly a moment of bliss. During our visit, we were informed that they had just caught some wild softshell turtles, which were then prepared in a Chinese style. They also made fried rice with softshell turtle eggs and chicken eggs, offering luxurious dishes one after another. For those who love food, "Inaka no Taiko" allows you to feel gratitude towards the ingredients and understand how they are grown, nurtured, and make their way to our tables. Each ingredient is grown alongside nature, cooked with care and affection, showcasing the essence of Chinese cuisine at "Inaka no Taiko." Away from the hustle and bustle of the city, savoring his dishes while feeling the changing seasons is truly a unique experience. Experience the miracle woven by the blessings of nature and human skill at "Inaka no Taiko."

I visited "Inaka no Taiho" in Ayabe City, Kyoto Prefecture. It took about 25 minutes by car from Ayabe Ankokuji Tollbooth to get there, located within the "Hasu no Mine Farm." The surrounding area was filled with nature, with cedar mountains nearby, so people with pollen allergies should be cautious. This restaurant was opened in December 2021 by the second generation of the renowned Kyoto Chinese restaurant "Taiho," Mr. Watanabe, after visiting the farm. They use plenty of local ingredients such as vegetables and chicken (which they butcher themselves) in their outdoor cooking. The dishes I tried included fermented radish with spicy oil, salted and fermented bamboo shoots turned into menma, dried pork liver with coriander and three types of mint, stir-fried bamboo shoots with pickled scallions and wood sorrel, soy sauce stir-fried chicken hormones, catfish dumplings, deer and pork dumplings, domestic chicken momiji soup, egg dishes, pork jerky rice, and more. The simple-looking dishes were made with fresh ingredients and a lot of effort behind the scenes, resulting in delicious and satisfying meals. It was a great opportunity to appreciate the essence of food as a source of life. Highly recommended.

Located in Ayabe City, Kyoto, "Inaka no Taiko" is a nature-integrated restaurant created by the second generation of the Chinese restaurant "Taiko" in Nijo, Kyoto, Mr. Watanabe. At this location, you can enjoy dishes made with locally sourced ingredients while admiring the magnificent nature. The dishes served at "Inaka no Taiko" are prepared simply and deliciously using a variety of ingredients such as chicken, pork, rice, and vegetables with Chinese cooking techniques. There are unique experiences available here, such as farm tours and butchering free-range chickens. This restaurant is about a 2-hour drive from Kyoto city and the cost for a meal is around 12,000 yen for approximately 10 dishes. They offer a wide selection of wines and beers to enhance your dining experience. "Inaka no Taiko" is still relatively unknown, so it is recommended to visit early. However, please note that meals are served entirely outdoors, so the timing of your visit may be limited. The experience of enjoying dishes made with local ingredients in the great outdoors at "Inaka no Taiko" is truly unparalleled. Discover the charm of Chinese cuisine in a new way in Ayabe City, Kyoto, and savor the fusion of nature and food at this wonderful establishment.

"Rural Chinese cuisine in Kyoto"