CONTENTS
About Inaka no Taihō
Concept
Inaka no Taihō is a unique Chinese restaurant nestled in the rich natural landscapes of Ayabe, Kyoto Prefecture. It is run by Kōki Watanabe, the second-generation chef of Kyoto’s renowned Chinese restaurant Taihō. At Inaka no Taihō, dishes are prepared using vegetables grown by Watanabe himself and livestock raised on-site.
This restaurant offers a one-of-a-kind culinary experience, allowing guests to participate in harvesting ingredients and even witnessing the butchering process. Through this immersive approach, visitors gain a deeper understanding of the journey from farm to table. The cuisine is a refined take on Chinese cooking, utilizing fresh, locally sourced ingredients to highlight the pure flavors of nature.
The restaurant operates exclusively by reservation, welcoming only one group per day.
Here, guests experience an intimate connection with ingredients, prompting reflection on the essence of food and the value of every meal.
Chef Kōki Watanabe
The inspiration behind Inaka no Taihō traces back to 15 years ago. At the time, Watanabe was working alongside his father at Taihō in Nijō, Kyoto when he had the opportunity to travel across China, including Sichuan Province. There, he encountered “Nong Jia Le” (农家乐)—farmhouse restaurants run by local farmers. These establishments served rustic yet incredibly flavorful dishes made from their own freshly harvested ingredients, leaving a profound impact on him.
His experiences in Spain’s wine regions further deepened his appreciation for farm-to-table dining. During his stay, he indulged in dishes such as freshly harvested grapes, house-made charcuterie, and pasta made with wild asparagus, each showcasing the beauty of simplicity and natural flavors. These moments reinforced his passion for culinary traditions rooted in agriculture.
As he explored sustainable approaches to the restaurant industry, he visited Hasugamine Farm in Ayabe, where he met chicken farmer Kansuke Mineji. This encounter convinced him that he had found the ideal place to realize his vision of a farm-integrated restaurant. In 2022, he relocated to Ayabe and established Inaka no Taihō.
Restaurant Recognition
Visitors have praised Inaka no Taihō as “the ultimate food education experience”, where they not only savor carefully cultivated ingredients but also gain a profound appreciation for the life behind each dish.
The restaurant has been featured in media outlets such as LEON, where it is described as a “farm restaurant that reconnects diners with the origins of eating.” This innovative approach has garnered significant attention from the culinary world.
Dining Prelude
Waiting & Reception
Arriving early, I spent some time waiting on the wooden deck, taking in the lush satoyama (rural mountain) landscape of Ayabe.
In this open-air setting, I enjoyed a drink while relaxing, immersing myself in the tranquil atmosphere as I awaited the beginning of the experience.
Dining Space
The dining space at Inaka no Taihō is designed to blend seamlessly into the rich natural surroundings of Ayabe, Kyoto Prefecture.
With an open-air structure, the space is sheltered by a roof but has no walls, allowing guests to fully immerse themselves in the weather, seasonal changes, and the surrounding landscape.
Round tables are arranged in the dining area, offering a setting where guests can enjoy their meal while taking in the ever-changing scenery of the four seasons. This unique design ensures that each visit provides a new and memorable dining experience, shaped by the natural beauty of the environment.
The Farm
At Inaka no Taihō, the chef personally cultivates vegetables and livestock, ensuring that every ingredient is treated with the utmost respect for its life.
One of the farm’s beloved residents is Yuri-chan, a pig with bright, expressive eyes, who warmly greets visitors upon arrival.
Within the restaurant’s grounds, Sichuan peppercorn (Huājiāo), various spices, and herbs grow naturally, some of which are directly used in the dishes.
This immersive environment allows guests to witness firsthand how ingredients are nurtured and incorporated into the cuisine, offering a truly one-of-a-kind farm-to-table experience that is unique to Inaka no Taihō.
A Moment to Confront Life
At Inaka no Taihō, guests have the rare opportunity to engage directly with the life of the ingredients they consume.
As the chicken to be prepared for the meal is brought forth, a subtle tension fills the air.
Witnessing the process of slaughtering, butchering, and cooking firsthand, or even participating in it, offers a profound moment of reflection—an experience that compels us to reconsider the true essence of eating.
The innards of the freshly prepared chicken, meticulously butchered by the chef, are swiftly cleaned and carefully processed.
At Inaka no Taihō, the philosophy of honoring the life of the ingredient by utilizing every part deliciously is deeply ingrained.
In this setting, guests are often surprised by the exquisite flavors of less commonly consumed cuts, discovering a newfound appreciation for the richness and depth of each ingredient.
Tasting the Dishes
House-Made Menma Stir-Fried with Sanshō Leaves
The first dish served at Inaka no Taihō is a signature staple—house-made menma (fermented bamboo shoots) stir-fried with sanshō leaves.
Flash-fried over high heat, the dish enhances the deep umami of the menma while amplifying the aromatic citrusy spice of sanshō, resulting in a dish that is simple yet profoundly flavorful.
While rooted in traditional Chinese cooking techniques, this dish allows diners to experience the pure essence of nature’s bounty, making it the perfect way to begin the meal.
The UK-based craft non-alcoholic beer brand, BRULO Dry Hopped Stout, offers a rich, deep flavor reminiscent of a classic dark stout.
With its bold taste yet zero alcohol content, it pairs exceptionally well with food, making it a perfect accompaniment to the meal.
Yardlong Beans with Amomum Sichuanense Chili Oil
Crisp and fresh yardlong beans are drizzled with a spicy chili oil infused with Amomum Sichuanense, a citrus-scented spice.
The result is a perfect balance of gentle heat and rich aroma, creating a dish with layered depth of flavor. The spicy kick from the chili oil intertwines beautifully with the delicate sweetness of the beans, making for a simple yet profoundly satisfying dish.
Stir-Fried Shishito Peppers with Crispy Chicken Skin
Crispy, golden-browned chicken skin is stir-fried with shishito peppers, which offer a balanced interplay of mild heat and natural sweetness.
This simple yet deeply flavorful dish highlights the contrast of textures, where the crunchy chicken skin complements the tender, slightly smoky shishito peppers, resulting in a harmonious and satisfying bite.
Poached Chicken Offal with Scallion Oil
Freshly prepared chicken offal, slaughtered the same day, is lightly poached and dressed with house-made fish sauce, then topped with Kyoto Kujo scallions. To finish, hot oil is drizzled over the dish, releasing a fragrant aroma and enhancing the natural umami of the ingredients.
The poaching process removes excess fat and any unwanted gaminess, resulting in a silky yet pleasantly chewy texture.
This dish highlights the unparalleled freshness of the ingredients, allowing diners to fully appreciate their pure potential. The combination of rich umami and toasty aromas makes it an ideal pairing with alcohol.
For the second drink, I chose another craft non-alcoholic beer from the UK-based brand, BRULO 7 Hop 7 Grain IPA.
With its vibrant citrus aroma and bold hop bitterness, this IPA delivers a full-bodied and authentic beer experience, all while being completely non-alcoholic—making it an easy and enjoyable choice.
Its well-balanced bitterness and depth of flavor ensure that even dedicated beer enthusiasts will find satisfaction in this expertly crafted IPA.
Fresh Chicken Blood Curd Soup
This dish features fresh chicken blood, carefully coagulated through precise heat control, resulting in a smooth yet slightly firm texture.
Enhanced with garlic chives, scallions, and aromatic oils, the soup is deeply flavorful and rich in umami.
A dish rooted in traditional Chinese and Taiwanese medicinal cuisine, it embodies the philosophy of utilizing every part of an ingredient, making it a true representation of Inaka no Taihō’s commitment to sustainable and holistic cooking.
Stir-Fried Tomato and Egg
This dish brings together rich, velvety eggs and the bright acidity and natural sweetness of tomatoes, creating a perfectly balanced harmony of flavors.
Flash-fried over high heat, the tomato juices gently seep into the eggs, enhancing their delicate umami and resulting in a comforting yet deeply flavorful dish.
A classic staple of Chinese home cooking, this version stands out for its exceptional freshness, using eggs collected the same day, offering a level of richness and depth rarely found in everyday preparations.
Fried “Destroyer” Potatoes
This dish features crispy fried potatoes made from the uniquely named “Destroyer” variety, carefully cultivated by the staff.
With its rich flavor and satisfying texture, this special potato variety elevates a simple fry into a distinctive and memorable dish.
Served with a traditional Chinese dipping sauce, “Yècàigāo” (野菜膏), made from fermented vegetables, adding a deep umami richness and complex tangy notes that perfectly complement the crispy fried potatoes.
Steamed Wild Soft-Shell Turtle from Kambayashi River
This dish features wild soft-shell turtle from Kambayashi River, a delicacy prized for its high collagen content, known for its nutritional and beauty-enhancing properties.
Steaming allows the excess fat to melt away, highlighting both the tender, fall-apart meat and the silky, gelatinous texture of the skin. This preparation method enhances the turtle’s natural depth of flavor, creating a dish that is both rich and nourishing.
Chicken Hot Pot
The main course at Inaka no Taihō is a hot pot featuring freshly slaughtered chicken, a dish that truly embodies the restaurant’s philosophy.
This simple yet profoundly flavorful preparation allows guests to experience the pure essence of fresh chicken umami, offering a rich and deeply satisfying dining experience unique to this setting.
Basmati Rice
To conclude the chicken hot pot, guests can enjoy house-grown basmati rice, cultivated right in the fields surrounding the restaurant.
This fragrant, light, and fluffy rice perfectly absorbs the rich flavors of the broth, making for a deeply satisfying final course.
A one-of-a-kind finale that can only be experienced here.
Simple yet profoundly flavorful, this final course fully showcases the natural essence of the ingredients, delivering a truly luxurious and satisfying conclusion to the meal.
For a flavorful twist, guests can enhance the dish with house-made Chinese sausage (腸詰) and fermented tofu (腐乳), both rich in umami and depth.
These fermented elements introduce complex savory notes, elevating the dish with bold, layered flavors for a unique finishing touch.
Dessert & Finale
Water Jelly
A dessert that embodies “the ultimate simplicity,” allowing guests to fully appreciate the pure taste of water.
After indulging in the rich chicken hot pot finale, this delicate and refreshing jelly provides a gentle, smooth texture and a soothing sense of clarity, making for a perfectly light and satisfying conclusion to the meal.
Summary & Reflections
Dining at Inaka no Taihō was a truly one-of-a-kind experience, where every dish was crafted with deep respect for the life of the ingredients, maximizing their natural flavors. From the freshly prepared chicken to the carefully selected seasonings and farm-grown produce, every element was utilized to its fullest potential.
What left the strongest impression was how the entire philosophy of the restaurant is built around coexisting with nature and making the most of what is available. From house-made spices and fermented seasonings to vegetables freshly harvested from the farm, the experience evoked a profound sense of returning to the origins of food.
Every dish was a masterpiece of essential flavors, created without excess, yet deeply satisfying.
More than just a meal, this experience encouraged a deeper reflection on the act of eating itself. Immersed in the natural surroundings, Inaka no Taihō offered a unique gastronomic journey that harmonized food, nature, and philosophy, leaving a lasting impression and an irresistible desire to return.
Reservations & Access Information
By Public Transport:
From JR Ayabe Station (South Exit), take the “Aya Bus” Kambayashi Line bound for “Ōmachi Bus Terminal [Kambayashi Ikiiki Center]” and alight at “Kambayashi Elementary & Junior High School”. From there, it is a 20-minute walk (approx. 1.5 km).
The bus runs every 1–2 hours, and the fare is ¥400.
By Car:
If driving, the restaurant is approximately 30–40 minutes from Ayabe Station.
For the latest updates on availability and operational details, it is recommended to check the official Instagram or Facebook page.
