Dishes that fuse Setouchi ingredients with French cuisine. Please enjoy each plate, which can also be paired with local sake.
The special "moment" of that land
Restaurants to enjoy
LE UN is a restaurant that incorporates local ingredients and specialties, themed around local production for local consumption.
While based on French techniques, we pursue dishes that can bring out the inherent deliciousness of the ingredients.
"With the hope that you can cherish important 'moments' even more and savor them as many times as you wish, please enjoy the exquisite cuisine that is worth visiting for."
Nature and history nurture,
the gourmet food of Takehara
The calm sea of the Seto Inland Sea nurtures the bounty of the ocean, the blessings of the mountains spread behind it, and the history and culture of Takehara, which once flourished in salt production and sake brewing. We offer a diverse array of Takehara's exquisite cuisine, nurtured by the unique nature and climate of this region.
Fresh seafood from Setouchi, seasonal vegetables harvested locally, and the culinary wisdom that has been carefully passed down. From a dish that brings out the flavors of the ingredients, not only can one taste the deliciousness, but also the story of Takehara, woven together by people and nature, unfolds.
Please enjoy a delightful moment that is also pleasing to your heart.
Local dish "Uomai" created by
the salt-making town
A special product filled with the tradition of Takehara, "Uomai." This local dish has been passed down through generations by the salt farmers (Hama-danna) in this area, which once thrived on salt production. The long-established "Takesuru Sake Brewery," which has been in operation since 1660, has faithfully recreated the secret recipe that has been cherished throughout its history. Please enjoy the 350 years of history and culture that the Takesuru family has woven together to your heart's content.
※ This is an optional menu.
Grand Chef Masayuki Bungo
Served as an assistant chef and chef primarily at the Kobe Bay Sheraton Hotel & Towers and the Kitano Hotel.
Inheriting French techniques that appeal to all five senses, not just the eyes and tongue, I have been appointed as the chef at the Kobe Geihinkan Nishio Residence of VMG HOTELS & UNIQUE VENUES since 2007.
In the future, I will oversee the opening of AKAGANE RESORT KYOTO HIGASHIYAMA1925 and the kitchen departments of various restaurants and facilities, and I will be appointed as the Grand Chef in 2024.
We are dedicated to creating dishes that maximize the potential of ingredients, not only focusing on authentic cuisine but also transcending traditional French techniques.
Weaving history,
a relaxing dining
The HOTEI building, restored from a former traditional Japanese restaurant built in the 12th year of the Taisho era, is a historic structure that was once used for weddings and the making of homemade fish cakes.
On the second floor, there is a dining area with tatami flooring that retains the charm of the time, and we have comfortable table seating available for you to relax.
You can use the space as a semi-private room divided by a sliding door, which is recommended for families or groups (please consult in advance if you wish to reserve the semi-private room).
Enjoying ingredients from Takehara
The brand beef from Takehara, Togeshita Beef. Togeshita Farm raises only female cattle, making it a very rare breed that is distributed only in Takehara and its surrounding areas. Please enjoy the tender and flavorful meat at our establishment.
The Setouchi area, with its warm climate and little rain or snow, is one of Japan's leading citrus-producing regions. Enjoy local citrus fruits from farms like Iwasaki Farm and Koshida Farm on the remote islands of Setouchi, which are committed to organic and reduced pesticide practices.
Unlike the bamboo shoots that naturally emerge in spring, the bamboo shoots from Takehara are cultivated using the "Kobuki style," which involves carefully digging them out before they emerge from the soil. By applying bamboo charcoal and fertilizer, and nurturing them with love, we achieve a soft and sweet high-quality flavor. Please enjoy the "Kobuki bamboo shoots."
Even those who are not fond of shiitake mushrooms should be able to eat Bun田's shiitake! Thick and juicy, with an excellent texture. It has a presence like a leading role.
Producers of Takehara
is a farm located on Osaki Kamijima that grows crops using organic methods with minimal use of chemical fertilizers and pesticides. The crops are carefully cultivated in mineral-rich soil brought in from the coast, aiming to create crops that allow one to "feel the warmth of the sun."
is a brand of beef from Takehara, with a ranch located in the Takehara Daijo area. Togeshita beef is raised freely on a feed that includes okara. Only heifers with good meat quality are shipped, characterized by a robust flavor of red meat and a moderate marbling.
In the Showa era, "Yoshina potatoes" were traded at the highest prices across Japan. This is a volunteer production and public relations project initiated by local residents with the desire to let as many people as possible know about it. They are delicious potatoes that are moist and fluffy.
No additives, no subtractions. Pure domestic honey as it is. This is raw honey that has been filtered only after being harvested from the beehive and bottled as is. Since the flowers and aromas differ depending on the time of harvest, please enjoy the unique flavors of each season.
Enjoy the seasonal delicacies of Setouchi,
Takehara is a treasure trove of rich ingredients, including salt made through traditional salt-making, nationally renowned oysters, and abundant seafood,
as well as the local brand beef "Togeshita Beef."
We value local production and consumption, and by maximizing the seasonal flavors unique to this land, we strive to help all visitors experience the charm of Takehara through our cuisine.
We carefully select the most delicious ingredients for each season and offer a menu prepared with heartfelt attention.
Please enjoy the unique flavors that only Takehara can offer.
Check the seating situation and view the menu.
Seasonal dishes and alcohol pairing
We prepare local alcoholic beverages to match the seasonal dishes.
An example of a drink menu.
Taketsuru Pure Malt
Local Sake 3 Brewery Tasting
Iwasaki Farm Lemon Beer
Takehara Campbell Juice
Setouchi Mandarin Juice
Specialty sweets made with local ingredients
As a cultural heritage café where you can feel the town's atmosphere, we have prepared a rich homemade chocolate cake called 'Takehara Opera', made with local ingredients such as Taketsuru whiskey, citrus fruits from Setouchi, and salt from Takehara, with the hope that you will enjoy the rich flavors of the region.
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