Tabelog ratinghape (selected for the Tabelog French EAST "Tabelog 100" in 2025) sits in a timber farmhouse among rice fields on the edge of Kasugai. The chef works entirely alone: he farms the plot beside the restaurant, cooks and serves. The signature dish is a salad of about 17–18 vegetables and wild greens, most from that plot, each cooked its own way, whether raw, fried, steamed or roasted. It is dressed with a sauce made from the whey left over from his house-made fresh cheese. The meal ends with herb tea brewed from fresh herbs that diners had taken for table decoration.
Nearly every review singles out the salad. Reviewers also regularly praise the clear chicken-and-mushroom soup with small ravioli and the main of keisangyu (retired dairy cow) beef, served with a mince croquette or pie. They also mention playful seasonal desserts such as a shaved-ice peach dessert and a muscat dessert shaped like a grape, the house herb ginger ale and the warm madeleines. Regulars say the quality holds steady from visit to visit, and service runs smoothly despite the one-man operation.
The main complaint is how hard it is to book, which made one reviewer give up altogether. Smaller points: one diner found the beef slightly sinewy, another found the herb tea too strong, and a regular thought one dessert too sweet. The chef is quiet and explains each dish briefly, so this is not a place for conversation at the counter.
Between 2024 and 2026, reviewers paid ¥4,000 for the lunch course, with tax and service included, and around ¥6,000 for dinner. House ginger ale and Gamagori mandarin juice cost about ¥500 each, a three-glass wine pairing ¥2,500, and a glass of sparkling wine ¥1,000. One dinner with beer and three wines came to ¥8,000. Typical spend is ¥4,000–4,999 at lunch and ¥6,000–7,999 at dinner. Reviewers call it exceptional value. Lunch brings eight or more courses plus petits fours, and one estimate puts the same food at double the price in central Nagoya.
- Booking: reservation only, so you cannot walk in. Bookings open daily at midnight via LINE for the same date one year later and fill almost instantly. The listed phone number for reservations and inquiries is 0568-88-8710.
- Format: lunch is a fixed course, with all guests starting at 12:00. Dinner takes one party per day of 2–6 people (minimum two), from 18:00.
- Getting there: about 10 minutes by taxi from the north exit of JR Kozoji Station (around ¥1,500). On foot it is roughly 45 minutes uphill. A bus stop is about 5 minutes' walk away. By car it is 5 minutes from the Sakashita 4-chome intersection on National Route 19.
- Parking: 3 spaces next to the restaurant.
- Payment: cash or PayPay only. Credit cards and other electronic money are not accepted.
- Seating: 12 seats. Private rooms for 2, 4 or 6 guests, and the whole house can be booked for up to 20. Some seating is in a shoes-off room.
- Children: welcome.
- Smoking: non-smoking.
- Language: the menu is in Japanese, and reviews do not mention English support.