Ninomae Ashiya

This was my first visit to Ninomae, and I was so excited to finally go! From the moment I walked in, I felt a rush of excitement. Each dish highlighted the quality of the ingredients, and they were incredibly delicate and delicious—truly impressive! It's been a while since I've had such thrilling food. (*^^*) The portion sizes were satisfying without being overwhelming. (I actually found it a bit too much, haha!) The chef was friendly, making it a comfortable place to dine. I'm grateful to this restaurant for making me want to come back again. Next time, I’m looking forward to lunch! (*^^*) Less

The stoic and shy chef, Hayato Haraguchi, creates delicious dishes paired with warm, homely service. The space he and his wife craft together is so comfortable that I keep coming back! Today, we couldn’t stop laughing at a series of amusing mishaps. To give you a brief overview… Concerned about being told I’ve gained a bit of weight, I impulsively decided to do some weight training before the restaurant opened. As a result, my hands were shaking, making it difficult to handle a knife! Despite trying to hide it from us, it was clear that Junpei’s movements were unnatural, and we couldn’t help but laugh at every little thing he did! Witnessing such a fun moment made me an even bigger fan! Of course, the early summer dishes, including the hassun, were all delicious! It was a great meal! Today's menu: JPY 43,000 Young corn, scallops, octopus, okra, purple shiso, jellied dashi, lotus root Hassun: Aori squid with vinegared miso, egg tofu, biwa trout sushi, tempura of conger eel, tokobushi, duck burger with zucchini, Manganji pepper, figs Hairy crab, junsai, yuzu, soup Akou (kijihata), napa cabbage, ponzu, black shichimi Anago (conger eel), sashimi Yukiyakon corn, corn soup Satoimo (taro), black abalone, sea urchin, abalone dashi, purple shiso Kuruma shrimp, yuba roll, daikon with grated sauce Grilled eel Manganji pepper, chirimen jako (dried young sardines), pickles, yuba miso soup Beef shigureni, corn, takikomi gohan (seasoned rice) Peach ice cream Shine Muscat and Pione daifuku El Salvador coffee Other drinks Less

Ashiya is a fascinating town. As you stroll through the elegant residential area, you encounter various unique shops that make you want to step inside. Ninomae is one of those places. The name itself, written as 壱, is read as "Ninomae," which is quite stylish, don’t you think? (*´∀｀*)I was invited by a friend who said, "It’s a really great restaurant," and we went for lunch.Upon opening the door to the restaurant located on the first floor of a stylish gray apartment building, you are welcomed into a calm space filled with beautiful Japanese aesthetics.With only six seats at the counter, a luxurious experience begins.This was a lunch on a summer day in July 2026. (*^^*)We had a JPY 16,500 course.✳︎◯Katsuura Octopus, Hokkaido Scallops, and Young Corn in a Kuzu Sauce◯Hassun(Grilled Sweetfish sushi resembling the floats of the Gion Matsuri, zucchini kamo burger, tokobushi, figs with vinegared miso, egg tofu, tempura, and bite-sized sushi)◯Soup (Kuzukiri with Gashira)◯Anago Sashimi◯Corn (Dolce Dream) Purée◯Jibu-ni with Aichi Duck◯Yuba Chiri-men and Manganji Pepper Rice◯Homemade Daifuku with Grapes◯Iced Coffee (El Salvador)✳︎Each dish, prepared with care by the chef, is of high quality and allows you to savor the flavors deeply. (*´꒳`*)(You can find my thoughts on each dish in the captions of the photos.)The chef is quite the conversationalist, always engaging with the guests, while the hostess provides thoughtful service.Despite being a high-end kaiseki restaurant, there’s a warm, homely atmosphere that envelops you, thanks to the unique personalities of the chef and hostess. Everyone in the restaurant enjoys the experience together. (^ - ^)Considering the current high prices, the cost performance is excellent. I’m grateful for the creativity and quality of ingredients provided for JPY 16,500.My friend, who has a refined palate, certainly made a great choice in selecting this restaurant. I was completely captivated by Ninomae.I’ve already made another reservation! ♡ This time for autumn. I’m looking forward to it! ♪ Less

I visited Ninomae, a Japanese restaurant in Ashiya, with some close friends for a gourmet gathering.It’s a Tabelog Bronze and one of the top 100 restaurants where you can savor seasonal Japanese cuisine.✨My previous visit was incredibly delicious, so I made a reservation and was really looking forward to it. And it was absolutely amazing!*̩̩͙⸝⋆Omakase Course 39,600 yen▫️Grilled Isaki (Japanese grunt fish) With sesame vinegar, sesame, and perilla, it was a winning combination. Wrapped with figs, loquats, and bell peppers, the moist fish paired perfectly with the juicy fruits, and I loved the balance of sweetness and acidity from the sesame vinegar! ❣️▫️Japanese-style Vichyssoise Made with Hokkaido's 2-year aged potatoes, it was loaded with hairy crab. The saltwater sea urchin was rich yet refreshing, and the dashi with tomato jelly had a gentle aroma of shiso and yuzu, which was simply delightful. The melon added a nice accent.—Appetizers—▫️Three types of Tempura ▫️Junsai (water shield) with Yamato potato ▫️Sweetened Green Plums ▫️Masuzushi (trout sushi) ▫️Goma-ae (sesame dressing) with Sando beans ▫️Tokobushi (a type of shellfish) ▫️Braised Octopus I was so happy to see tempura made with young corn with husks! The combination of junsai and okra with fried Yamato potato was delicious, and the masuzushi had a nice crunch from the cucumber. The sweetened green plums were tender and just to my liking. I could go for a shaved ice version of that! ▫️Mita Asparagus Soup The fresh asparagus had a wonderful aroma and texture, reminiscent of somen noodles. The fish was a large, firm flounder that was flaky and delicious.▫️Sashimi of Squid and Sweet Shrimp Both were incredibly sweet! The squid was soft and fluffy, while the sweet shrimp was rich and plump—both were absolutely delicious!▫️Akou (red sea bream) Served with grated daikon, new onions, and green onions, the crunchy texture was irresistible! ❣️ The ponzu sauce was spot on.▫️Sadohara Eggplant Simmered Incredibly rich and moist, with a lovely sesame oil flavor, it was deeply infused and simply amazing.▫️Ayugawa Sweetfish The head was crispy, and the bitterness was mild, making it very easy to eat.▫️Aichi Duck Jibu-ni The duck, prepared with nerve-stunning techniques, was tender and juicy with a sweet fat. The dashi had a nice aroma but was not overpowering, complemented by the sansho pepper and wild herbs.▫️Clay Pot Rice with Accompaniments Served with three side dishes, grilled fish, and miso soup. ✨ The grilled Mehikari fish was incredibly delicious, and the rice was cooked to perfection.▫️Tempura of Densuke Anago (conger eel) Crispy and fluffy! ✨ The aosa seaweed added a fantastic touch. The sauce was rich but delicious.▫️Yogurt Ice Cream The popping passion fruit was delightful. It had a strong dairy flavor yet was very light.▫️Daifuku (sweet rice cake) On this day, it was warm peach-filled. The homemade red bean paste had reduced sugar, and the moist, subtly sweet, and elegant rice cake was simply divine! ✨My personal top three are…1st: Vichyssoise2nd: Mehikari & Densuke Anago Tempura Rice Bowl3rd: Asparagus SoupEverything was just incredibly delicious, and I was amazed that all the appetizers were so good! ✨It was absolutely fantastic!✨#Yui's Recommended GourmetBy the way, lunch is 22,000 yen. I definitely want to go back again!I highly recommend you check it out! ❣️https://www.instagram.com/x.yui.yui.x Less

I wonder how many times I've visited this restaurant now. Not that many, maybe 3 or 4 times? I haven't kept count, so I can't say for sure, but the exact number isn't the point. Through these visits, I've built a trusting relationship with the owner, Junpei, and I've gradually come to understand a few things.One thing I find impressive about this place is its innovative approach.To give you an example… I love restaurants that operate in an innovative fusion style. My favorite among them is ‘SANADA’ in Osaka, which is based on French cuisine. Last year, I frequently visited ‘atelier HANADA,’ which is rooted in Chinese cuisine. At the same time, ‘Jusara,’ which earned a Michelin star, is based on Japanese cuisine. All of these restaurants have a solid foundation in their respective genres, and from there, they incorporate cooking methods and flavors from Japanese, Italian, French, and other cuisines to create their unique tastes.So, what about this restaurant? Its foundation is pure Japanese cuisine. It competes solely within the realm of Japanese food.The chefs here rely solely on their knowledge and skills in Japanese cuisine, without depending on foreign cooking methods or ingredients. They create something new within the realm of Japanese food, and it all yields excellent results. With an insatiable curiosity and a desire for improvement, they provide the best results and satisfaction through their dedication to the principles of wabi-sabi and hospitality.Among the many Japanese restaurants, this one offers innovative Japanese cuisine.There may be many such places out there. But even if that’s the case, I don’t care! That’s that, and this is this.I admit I’ve only visited a handful of times. As a novice, I feel a bit presumptuous thinking this way. When I come to this restaurant, it feels like visiting a close cousin’s house. The moment I step inside, for some reason, my cheeks relax.The homely atmosphere, the warmth of Junpei and the owner, are simply irresistible.I truly love this place. As long as my health and wallet allow, I want to keep coming here for a lifetime.Next time will be my first dinner here. I wonder what kind of delights await me! ✧◝(⁰▿⁰)◜✧ Less

The chef expressed a profound aesthetic sense that pursues simplicity to the utmost through his personality and experience. The charm of small, privately-owned restaurants like this one lies in the ability to feel the chef's unique values regarding food through the dishes they serve. There are no particularly rare ingredients or extravagant presentations. However, each plate left a deep impression, making me want to reminisce about the flavors again and again.The final dish, the peach daifuku, was also outstanding. It featured soft, freshly made mochi enveloping freshly cut peaches and homemade red bean paste. The balance between the peach's refreshing acidity and the gentle sweetness of the red bean paste was exquisite, making it a perfect conclusion to the meal. Less

I visited for lunch after a long time.The dedication and time put into each dish are remarkable, and I always look forward to coming here. It's rare to have the opportunity to enjoy such well-prepared dishes, making it feel quite valuable.For the first course, we had Isaki (a type of fish) with fruits (loquat and fig), sprinkled with paprika and perilla, drizzled with sesame vinegar. The grilled Isaki was fragrant and paired perfectly with the sake.The Hassun (a seasonal appetizer platter) featured cherry salmon wrapped in cucumber, tempura (young corn, mini okra, edamame), sesame-dressed three-way beans, fried yamatoimo with junsai (water shield), tender octopus, and abalone. The green plums were simmered for five hours and soaked in running water for a whole day, resulting in a melt-in-your-mouth texture.The soup dish included Awaji's Kisu fish and Mita asparagus (with the tips grilled, the core raw, and the outer part cooked). It’s fascinating how the flavors of each part of the ingredients are brought out without using any salt.For sashimi, we had Awaji's squid and Shima shrimp (wrapped in kombu). The squid was finely sliced right in front of us, and its texture was creamy.To cleanse the palate, we had fried eggplant and white shredded green onion. The eggplant was fried and simmered, achieving a melt-in-your-mouth tenderness reminiscent of soft meat.For the grilled dish, we enjoyed small sweetfish from Lake Biwa, which had been meticulously prepared and grilled over charcoal for nearly 40 minutes. The result was plump, with a wonderful harmony of sweetness, bitterness, and the aroma of charcoal. The refreshing pickled cucumber and myoga (Japanese ginger) were also delightful as a palate cleanser.The rice course consisted of tempura anago (conger eel) rice bowl and egg over rice, accompanied by clam miso soup and pickles. The crispy batter encased the thick, fluffy anago, which was exquisite.For dessert, we had peach daifuku and the owner's coffee. The peach was wrapped in sweet bean paste right in front of us and covered with hot mochi. While strawberry daifuku is more common, the peach is juicier and pairs beautifully with the subtly sweet bean paste. Less

Ninomae, a Japanese restaurant located a 5-7 minute walk from Ashiya Station, is one of Hyogo's top-rated establishments, contributing to the area's reputation alongside many famous eateries. It has been selected as one of the top 100 Japanese restaurants in the West for 2025 and has also received a Tabelog Bronze award for 2025 and 2026.Reservations can be made online through the Omakase site, and the reasonably priced lunch courses on weekends tend to be highly sought after. While dinner reservations are easier to secure than lunch, many dates fill up quickly on the first day of the month when reservations open.Here’s what I enjoyed during my visit:-----------------------------◾️ Appetizer We started with an appetizer featuring Isaki (a type of fish), loquat, fig, bell pepper, and sesame oil. The sweet sesame sauce brought the dish together, making for a fresh and captivating first course.◾️ Seasonal Delicacies Next was a beautiful seasonal platter that hinted at the end of spring. It included sweet simmered green plums, crispy fried yam, a refreshing dish with seasonal greens, sushi made with trout flavored with tree buds and soy sauce, and freshly fried tempura of young corn and mini okra. Each item was exquisite.◾️ Soup The soup featured sake-steamed whiting and freshly harvested asparagus. The umami of the broth was delightful, and the asparagus was cleverly prepared to provide a variety of textures.◾️ Sashimi The sashimi consisted of sweet shrimp, aged with kombu, and over 2 kg of squid caught in Awaji Island. It was a pleasure to enjoy it with various condiments like salt, wasabi, sudachi, seaweed paste, and soy sauce.◾️ Intermezzo A refreshing intermezzo of braised eggplant, generously topped with shredded white leeks. The rich oiliness and deep sweetness made it a satisfying bite.◾️ Grilled Dish The grilled dish featured ayu (sweetfish) that had been slowly grilled over charcoal for about 40 minutes, served with a mild wasabi miso. The fish was perfectly cooked, with concentrated flavors and a crispy texture, while the wasabi miso softened the bitterness of the fish, making it very enjoyable.◾️ Finale For the finale, we had a hearty tempura rice bowl made with den-suke anago (conger eel) and a rice bowl topped with tuna flakes and raw egg. The eel had a firm, bouncy texture, packed with flavor inside a crispy coating, and paired excellently with the clay pot rice. The egg rice was simple yet delicious, allowing the sweetness of the rice to shine through.◾️ Dessert The dessert was a handmade peach daifuku, made fresh right in front of us. The warm dough, combined with the rich sweetness of the smooth red bean paste and the texture and sweetness of the peach, was simply the best.-----------------------------The chef's wonderful personality and the bright atmosphere made for a delightful dining experience, so I highly recommend visiting this gem.Thank you for the meal!*Instagram Gourmet Account https://www.instagram.com/shunsuke.naka/ (Over 10,000 followers!)*Gourmet Blog https://syn-gourmet.com*Comprehensive Links https://lit.link/syngourmet Less

Located a 5-minute walk from Hanshin Ashiya and about a 10-minute walk from JR Ashiya, this Japanese restaurant is a renowned spot on the WEST 100 Best Restaurants list and is known for its difficulty in securing reservations.I made a reservation through Omakase, and surprisingly, there was availability for lunch on the reservation release day, so I quickly booked it. The lunch omakase course is priced at an incredible JPY 16,500.The restaurant has a raw concrete exterior, with only six counter seats inside. The area in front of the counter is not for cooking but for presentation. The distance to the chef is just right, and he is quite the conversationalist, making for an enjoyable dining experience.The course includes a total of 9 dishes, including dessert. The first dish, a soft-shelled turtle soup, had a rich broth with a clear umami flavor, raising my expectations for the rest of the course. All the dishes were excellent, but my favorite was the Shin-damaki. While it may not be a flashy dish, the exquisite softness from the yam, the broth and salt balance absorbed by the fried exterior, made it the best Shin-damaki I’ve ever had. Other dishes like the surf clam somen and asparagus mixed rice were also delightful. The dessert, strawberry daifuku, was freshly wrapped, and the sweetness of the red bean paste was just right, making for a perfect ending.Overall, my impression is that the broth is truly exceptional. The umami is strong but not overpowering, offering a gentle flavor. As I continued to eat, the deliciousness only increased, leaving me completely satisfied.It was a great meal.Today's Course (✅: Favorite)Appetizer: Shiga Natural Soft-Shelled Turtle SoupStarter: ✅ Surf Clam Somen with Eight-Flavor Broth and Clam BrothSeasonal Dish: Sesame Tofu, Mozuku Vinegar, Tempura Young Sweetfish, Asparagus Fry, Lotus Root Kinpira, Shrimp Chima, TokobushiSoup: Rockfish, Snap PeasSashimi: Horse Mackerel (Miyazu), Chives Flowers, Wild GarlicSimmered Dish: ✅✅ Shin-damakiFried Dish: AinaRice Dish: ✅ Asparagus Mixed RiceDessert: ✅ Strawberry DaifukuCoffee: Honduras and Costa Rica Blend Less

【Ashiya Ninomae】I recently had the pleasure of visiting "Ninomae" for a lunch gathering, and I was filled with excitement!Don’t underestimate lunch!The dishes were incredibly well-crafted, bringing back vivid memories from about three years ago. ✨With every bite, I thought, "This is truly delicious..." and I deeply appreciated the gentle, satisfying flavors. ☺️Menu:- Shiga Natural Suppon Soup- Hokkigai Somen- Hassun: Sesame Tofu, Mozuku Vinegar, Biwa Lake Sweetfish, Asparagus, Lotus Root Kinpira, Tokobushi, Shrimp Chumaki- Soup: Awaji Island Okoze- Sashimi of Miyazu Horse Mackerel- Fried Akashi Ainame- Shin-damaki- Asparagus Mixed Rice with Meat Miso- Strawberry Daifuku with Gyuhi- Iced Coffee: Honduras/Costa RicaI am truly grateful for the invitation. ‍♂️It was a weekend filled with culinary delight that satisfied both my stomach and heart! I’m looking forward to the next visit in November. Store Information:Ninomae3-16 Omasumachi, Ashiya City, Hyogo Prefecture050-5589-4833#AshiyaNinomae #Ninomae #AshiyaLunch Less

A Japanese restaurant in Ashiya, known for its difficulty in making reservations.The omakase course begins with a rich soft-shelled turtle soup, raising expectations right from the first dish.The deep umami flavor seeps into the body, amplifying the anticipation for the upcoming courses.The appetizers feature somen served in a shell of surf clam. The aroma of the grilled surf clam combined with the broth from the clams was exquisite, and the refreshing taste of the jelly made from Shiranui citrus and sparkling broth was also impressive.The hassun includes sesame tofu, mozuku seaweed in vinegar, tempura of young sweetfish, braised top shell, and sushi with sweet shrimp, showcasing seasonal flavors beautifully. The vibrant presentation is a feast for the eyes, and the ability to enjoy a variety of dishes in small portions is a delightful aspect.The soup with the scad highlights the deliciousness of the broth. The combination of snap peas, mitsuba, and the aroma of kinome creates a seasonal taste experience.The sashimi of Aji from Miyazu is rich in fat and pairs excellently with the condiments. The following dishes, such as the Shin-damaki and fried Aina-me, are crafted with great care, providing a continuous series of delightful surprises.The finale is asparagus rice, allowing one to fully enjoy the sweetness and aroma of seasonal asparagus, leaving me completely satisfied until the end.For dessert, we had strawberry daifuku, freshly made on the spot, warm and delicious as only freshly prepared can be.The combination of soft mochi and juicy strawberries is exquisite, and the delight continues until the last bite.With a wide variety of dishes that evoke the essence of the season with each bite, I truly understood why this restaurant is known for its difficulty in securing a reservation.I look forward to the next seasonal course. Less

I had been recommended to visit this restaurant, Ninomae, by various people for a while, and finally managed to make a reservation through a cancellation slot! It was an incredibly relaxing and comfortable place, making it hard to believe it was my first visit.★ Soup with Soft-Shelled TurtleA rich yet refreshing soup, with grilled green onions adding a nice touch.★ Somen NoodlesThe dashi broth was creatively turned into a jelly-like consistency, enhanced with a clam emulsion sauce for a deep flavor! The refreshing citrus notes of pomelo made it perfect for early summer! ❣️★ Hassun (Seasonal Appetizer)Sesame tofu, vinegared mozuku seaweed, chimaki (rice dumpling), deep-fried young sweetfish, fried asparagus, simmered turban shell, and kinpira (stir-fried) lotus root.★ Clear SoupA clear broth that spreads umami flavor with fluffy rockfish.★ SashimiThe horse mackerel was different from the usual ones, with a rich fat content. It was served with a touch of wild garlic, daikon, ginger, and chives.★ Side DishShitake rolls seasoned lightly, allowing the flavors of the bracken, fern, and tofu to shine.★ Fried DishDeep-fried flatfish served with ponzu sauce, with a kick from black shichimi pepper.★ RiceAsparagus rice, served plain without added salt. The lightly salted and grilled asparagus made the rice delicious. When paired with homemade Okinawan oil miso, it added sweetness and a different flavor. I had three servings! ╰(*´︶`*)╯♡★ Pickles★ DessertStrawberry DaifukuFreshly made and slightly warm, it was delicious!★ CoffeeIced coffee blended from Guatemalan and Brazilian beans, with the blend changing regularly.As rumored, the meal was delicious and highly recommended! ❤️ Some people mentioned the seasoning was light, but I found it just perfect and very tasty! （╹◡╹）♡I’m thrilled to have found another restaurant I want to visit regularly.Of course, I made a reservation for my next visit before heading home! ❣️It was a great meal! Less