The Sasayama Basin, surrounded by the Tamba Mountain Range, benefits from unique conditions such as temperature variations, deep fog in the autumn and winter, and nutrient-rich soils. Yamazato Cuisine Maekawa, which opened in April 2020, showcases the exceptional quality of Sasayama ingredients in its course meals.

The owner, Mr. Tomoaki Maekawa, returned to his hometown of Tamba Sasayama after spending around 12 years training in kaiseki cuisine in Kyoto. He renovated a 150-year-old townhome in the castle town to establish his restaurant.

His culinary roots trace back to his grandmother’s kinpira (stir-fried burdock root). “Even though the flavor was bold, the aroma of burdock shone through—it was incredibly delicious. Even after experiencing high-end cuisine as a chef, I can’t forget the emotional impact of my grandmother’s cooking. Regardless of whether it's urban or rural, I thought it would be meaningful to have a place that evokes the sentiment of home, offering 'Tamba Sasayama cuisine,'” Maekawa shared.

Maekawa is located in Tatecho, a castle town filled with historic buildings from the late Edo period and long-established shops.

Appetizer: Tomato and egg with pike conger roe.

The menu only lists "tomato." “We aim to shift perspectives and highlight key ingredients. While the dish contains various elements, we want to leave the rest to the guests’ imagination,” Maekawa explains.

Egg tofu soup with wild boar.

White miso-dressed potato and homemade venison ham, garnished with freshly picked herbs from the field.

The damage caused by wild animals like boars and deer is a serious issue in the town. At Maekawa, they actively use boar and deer as local ingredients. “For those who are sensitive to the gamey odor of wild meats, we take special care with the seasoning.”

“When I’m unsure about a dish, I often think, ‘What would Grandma do?”

A ginger-infused rice cake wrapped in steamed eggplant and conger eel.

Zucchini, young corn, and pickled melon, accompanied by pike conger jelly. The dish is dressed with a sauce made of tomato and plum paste reduced in red wine, offering a delightful texture.

Red onion and red shiso pickles paired with potatoes from the owner’s father’s field and young boar, complemented by perilla miso.

The course concludes with three staples: sun-dried rice cooked in a Tamba pottery pot, black soybean miso soup, and assorted homemade pickles. The pickles include mustard greens, Jerusalem artichoke, daikon, pickled plum, and homestyle miso.

Expressing Nostalgic Flavors through Sasayama Cuisine

The menu features a seasonal chef’s selection with two lunch courses and three dinner options.

Every course highlights Tamba Sasayama’s ingredients. Maekawa collaborates with a childhood friend who hunts boar and deer in the nearby mountains. He bleeds and slow-cooks the meat in-house to create homemade hams, which are then served with freshly picked herbs from local fields. The rice, grown by his father, is sun-dried and cooked in earthenware pots, accompanied by various homemade pickles served in bamboo containers. The dishes are colorful and artistically presented, suitable for both casual and celebratory occasions, symbolizing a warm welcome from the entire town of Sasayama.

“When guests express that the meal was soothing and flavorful, it brings me great joy.”

If you visit Sasayama, drop by this mountain village restaurant to experience the local hospitality and enjoy a relaxing moment.

Private rooms with views of the courtyard. There are four private rooms, all featuring table seating.

Yamazato Cuisine Maekawa

Address: 93 Tatemachi, Tamba Sasayama, Hyogo Prefecture

Phone: 090-2065-4595

Hours: 11:30 AM–3:00 PM (Last Order 1:30 PM), 5:00 PM–10:00 PM (Last Order 7:00 PM)

Closed: Mondays (or the following day if Monday is a public holiday; other temporary closures may apply)

http://maekawa-sasayama.com/