Kagetsu
cost estimate: lunch 5,000 yen, dinner 5,000 yen
closed: no fixed days off
Dine at a restaurant-ryokan with a long history in a historic town
Kagetsu is a culinary inn that was founded in 1902 in an area that flourished as a flower district in the olden days. Part of the building remains as it was at that time, and the magnificent gotenjo ceiling in the hall is also quite rare. There are lunch and dinner plans with options to dine in the guest rooms, which is popular with tourists. Meals are prepared with plenty of seasonal specialties from Maizuru, such as early summer shellfish, summer rock oysters, and winter crabs. Beginning around September, the ban on trawling-net fishing will be lifted, and there will be even more of an abundance of fish. In winter, a variety of Japanese horse mackerel served in a kaiseki course meal (starting from 6,000 yen) is offered, which includes different cooking styles like sashimi, roasting, grilled using earthenware, and shabu-shabu. It is one of the most popular course options. We also offer take-out bentos.
from the chef:
After graduating from cooking school, I began my career cooking in Kyoto City. At first, I had no plans to continue the family business, but when I started cooking, I rediscovered the charm of Maizuru, which is blessed with a plethora of local ingredients, as well as historical buildings. Every day I learn many things by studying under my father, the president of the business, and my mother, the proprietress. I want to share Maizuru’s beautiful, historic locations, as well as showcase the area’s excellent ingredients through my cooking. Even just taking a walk around the ryokan, where you can tap into the feeling of days past, reminds me of my heritage.
Seasonal Kaiseki
Offering multi-course meals that can be served in a private room, day or night. Eight items are included, mainly fish and vegetables from Maizuru. Available starting at 2,000 yen to suit your budget. 5,000 yen
Rock Oysters
These large oysters reach their peak between the rainy season and high summer. They are raised in Maizuru Bay, Kunda Bay, as well as Ine Bay, for three to four years before harvest.
1,000 yen (per oyster)
Single dish from our Seasonal Kaiseki course
The kaiseki course included Tango gourmet foods such as yellotail amberjack and swordtip squid nigiri sushi, mackerel tsukeyaki, and littleneck clam-cooked rice. Depending on the course, meat dishes will be served as well.
Included in course meal
access About 10 minutes walk from JR Nishimaizuru Station. About 10 minutes by car from Maizuru Wakasa Expressway
address Maizuru City Kyoguchi 42
TEL 0773-75-2125 Reservations required 2 days in advance
hours 11:30-14:30, 18:00-21:30
closed: no fixed days off
Payment information credit card· Electronic money· QR code settlement Credit card payment VISA, JCB QR code settlement PayPay, d payment
Facility information Number of seats 2-40 people, use in each private room Private rooms (8 rooms & hall)
Parking 15 spots