③ "Kurashou"
Mr. and Mrs. Yokoyama worked at a restaurant in New York. After returning home, he opened in Otaki Town, his wife's parents home. It sticks to the traditional food being forgotten and says that he wishes to do hospitality with dishes pleasing both mind and body. Because I was in New York, I understood the goodness of Japan. I care about the goodness of the Japanese traditional food of Otaki, I want to leave it in posterity. Miso, soy sauce and vinegar, which is the starting point of Japanese food, use natural yeasts of natural cultivation, storage. Vegetables are fresh ones, mainly natural vegetables, organic cultivation, organic pesticides, reduced pesticide local vegetables. Alcohol is natural rice, natural yeast, natural Aspergillus sake. Shochu of small scale production. The building which stocks spontaneously fermented beer etc is a Machiya style. The interior was stuck to the natural materials, the materials of walls and counters. I want to leave things of old times. I want you to send information abroad, to Otaki from all over the world, come to the shop and eat Japanese traditional food.
