佐久を味わう（英語版）

Seasonal Japanese cuisine and local Sakes
Oryouri Remon

The skilled chef-owner, who trained at fine Japanese restaurants in places such as Ginza and Roppongi, creates colorful, exquisite dishes from local ingredients such as Shinshu salmon, prunes, and Saku carp. Enjoy these skillfully crafted delicacies of Japanese cuisine — made with ingredients that only the Saku area can offer — along with local Sakes.

Enjoy handmade soba along with Sake
Teuchi Dokoro Tomosen

The best way to enjoy soba noodles and Sake is to drink some Sake first, along with some snacks, and then eat the soba at the end. (When you drink Sake before eating soba, this is referred to as soba-mae.) The restaurant’s owner believes that eating soba once a day is important for good health; he is a big promoter of the benefits of soba noodles, and he wants more people to eat them. On the first and third Wednesdays of the month, he offers all-you-can-eat soba specials so that you can eat your fill of soba.

House specialty is mushiri chicken
Big Ben

Mushiri, a recipe from the Usuda area in Saku City, consists of young-chicken meat that is baked thoroughly in a unique sauce.
This roast chicken dish, which got the name mushiri because people eat it enthusiastically by tearing it apart (mushiru), has been a favorite of the local people for more than half a century. To make it, you first carefully remove the fat and then bake the chicken so that it is crispy and savory on the outside but fluffy and juicy on the inside. In addition to mushiri, this restaurant also serves pizza, set meals, and a variety of other items.

Charcoal-grilled chicken and local Sake
Rurou Sakaba Higumo

The establishment’s name, Higumo, refers to a desire to light a bright light in Saku. This restaurant is a warm, friendly place where the local people get together to enjoy some genuine charcoal-grilled chicken and a wide variety of local Sakes.

French cuisine made with local ingredients
Croissance

The owner is a big believer in farm-to-table. Each day, he decides what dishes he will make based on the ingredients that he purchased earlier in the day. The restaurant offers not just dishes made from fresh local vegetables but also local Sakes, making it a place where you can really sense the passing of the seasons in Saku.

Chicken dishes and local Sakes
Torichu Shokudo

This restaurant is known for its delicious chicken dishes. Here you can enjoy chicken-breast cutlets and Mushiri as well as ramen dishes made using chicken (i.e., ramen with chicken-broth soup or with chicken cha siu). The restaurant was founded in 1924 by a chicken wholesaler who really knew chicken, and his family still runs the restaurant. The restaurant buys whole chickens and cuts them up, using the bones for ramen broth and the different meat parts for various other dishes. This restaurant’s food goes really well with local Sakes.

House specialty is prune curry
Wakamatsu Shokudo

In addition to old-fashioned ramen and katsudon (breaded pork cutlet on rice), this restaurant also serves a number of new dishes, since the current owner, the third generation in the family, spent time in Kanagawa Prefecture but then came back. Among the restaurant’s more popular dishes are curry made with sun prunes (a local specialty of Usuda) and fluffy omelets filled with fried rice.