concept

Everything starts with the broth (dashi)

We use a generous amount of true kelp (kombu) imported from Rishiri Island in Hokkaido and simmer it over low heat for over five hours to create our dashi broth. This is a luxurious method that has been passed down to Japanese restaurants in Osaka since the time when goods were transported by Kitamaebune (northern-bound ships) to "the kitchen of the nation."

For ichibandashi, we add freshly shaved bonito flakes in the morning and create a clear and sweet broth. For nimono (simmered dishes), we prepare a broth that brings out the best flavors of the ingredients, such as chicken and dried shiitake mushrooms.

Select the finest ingredients

We personally visit producers and communicate directly with fishermen, farmers, and market workers all over Japan to carefully select the ingredients we use in our dishes. We keep in frequent contact with them to ensure we always have access to the freshest ingredients.

In addition, we also use a wide range of local ingredients from Okayama. With our extensive experience, we have come to appreciate the unique qualities of our region's ingredients, and we want our customers to enjoy them as well. We are delighted to share the flavors of Okayama with customers from both overseas and other prefectures.

Tools and cutting techniques

We adhere to the belief that "70% of the dish is determined by the tools." This is a principle that we learned during our training in Osaka, and we still value it at Happo. The knives we use are carefully chosen from Yuji, a well-known knife shop in Kyoto, and we have honed our skills to match the quality of these top-notch tools.

Fish, in particular, can have a different flavor depending on how it is cut. We carefully consider the amount of fat and the direction of the fibers to ensure the most delicious flavor of the ingredient can be enjoyed. We take great care in serving each dish.

Tableware

Dishes

At Happo, we use antique and contemporary tableware, mainly focusing on Bizen-yaki, Kutani-yaki, and other traditional Japanese pottery. We carefully select them from pottery makers, antique shops, and contemporary artists from various regions. These tableware not only enhance the beauty of the ingredients but also add a special touch to our customers' special occasions and moments.

From seasonal changes to the texture when you hold them in your hands, to the emotions you feel when you peek inside, we want our tableware to bring joy and create unforgettable moments for our customers. Please enjoy these tableware to your heart's content.

Kuikiri Cuisine conveyed through our space

Atmosphere

Our counter, which spreads throughout the interior of the restaurant, highlights the Kuikiri Cuisine style of "serving only the amount of food the customer can eat while observing their condition." Cooking and plating are done without any tricks in full view of the customer, and this style of cooking at the counter is where the essence of the chef is put to the test.

We put our heart and soul into honing our skills, and we strive to provide the best hospitality to our customers to ensure a lasting relationship.

Kuikiri Happou in Okayama

concept - 喰切料理八方 | 岡山の日本料理・割烹・和食 | 喰切料理八方 | 岡山の日本料理・割烹・和食

Concept

Everything starts with the broth (dashi)

Select the finest ingredients

Tools and cutting techniques

Tableware

Kuikiri Cuisine conveyed through our space