Sawarabi Mountain Villa Akamasa 早蕨山荘 赤政
- Area
- Kyoto
- Access and surrounding information
- Access and surrounding information
A Long-Established Kyoto Restaurant Serving the Flavours of Each Season
Founded in 1904, this long-established Japanese restaurant is in Ujitawara Town, Tsuzuku County, Kyoto Prefecture. In 2022, it received the "Kyoto Long-Established Business Award", which is given to long-established companies that have inherited traditional techniques and business methods in Kyoto Prefecture for many years. The hot pot, which uses plenty of vegetables from Minamiyamashiro Village, Soraku County, Kyoto, known for producing Uji tea, is available from spring to autumn as "Udouraku Nabe," where unagi (white-grilled eel) is dipped in a special broth, and in winter as "Botan Nabe," where high-quality wild boar meat is served with white miso soup and special ponzu sauce. All seats in the restaurant are private rooms, and the restaurant is also attractive for its environment where you can feel the four seasons, with cherry blossoms in spring, fireflies in summer, autumn leaves in autumn, and "Koro-gaki" made with persimmons in winter.
"Botan Nabe" in White Miso Soup, a Signature Dish Since the Founding
Tje specialty "Botan Nabe" is made with odorless wild boar meat sourced from Tanba Sasayama City, Hyogo Prefecture, and is served with a light white miso soup and special ponzu sauce. It can be enjoyed from early November to the end of March, when the wild game season arrives. The "grilled wild boar" is also recommended, allowing you to enjoy the sweetness of the meat.
A Rare Summer Specialty: "Udouraku Nabe", Available Only Here
"Udouraku Nabe" is a spring-to-autumn specialty that can only be enjoyed at "Akamasa". It is made by lightly broiling domestic eel, dipping it in a special broth, and then dipping it in a special ponzu sauce. It has a fluffy texture and a rich yet light taste. It is a luxurious portion that is enough for one person and can be enjoyed from April to October.
