A Casual Taste of Local Fare in Tamba-Sasayama

Shokusai Shubo En

Tabiiro’s picks: signature dishes

A tender slice that locks in umami and sweetness

Tamba-Sasayama brand "Yukino Pork" loin cutlet set meal

"Yukino Pork Loin Cutlet Set" with Ice-Temperature-Aged Pork for Richer Flavor

The signature "Yukino Pork Loin Cutlet Set" features "Yukino Pork," a Tamba-Sasayama brand of three-way crossbred pork aged using a freezing process. This aging method is said to increase its umami to about three times the usual level. Located near the Tamba-Sasayama processing facility, the restaurant sources the meat vacuum-packed to maintain freshness, making high-quality pork available at a reasonable price. To preserve the pork's natural flavor, it is seasoned only with salt, coated in fresh breadcrumbs, and fried to a light, crisp finish. The pork's sweetness and umami spread across the palate with each bite. It is best tasted first on its own, then paired as desired with sansho salt, Worcestershire sauce, mustard, or lemon to compare the changing flavors. The set highlights the deep umami developed through aging and the natural sweetness of the pork.

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  Ice-Temperature Aging for Richer Flavor Without Freezing

  "Yukino Pork" is aged for about two weeks in ice water just above the point at which the meat would fully freeze. This "freezing-ageing" method keeps the temperature low without damaging the fibers, retaining the pork's umami and sweetness. Because little liquid is released, the meat remains moist and tender. When prepared as a pork loin cutlet, the aging brings out a deeper richness along with the pork's natural sweetness.

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  The First Bite, Just as It Is

  Fresh from the fryer, the pork loin cutlet is best tasted first on its own. After savoring the sweetness and umami of "Yukino Pork" brought out by the freezing-ageing process, sansho salt, Worcestershire sauce, mustard, or lemon may be added as desired. Their aromas, acidity, and heat create different flavor variations, keeping each bite interesting through to the end.

Popular pairings

Moist and tender "Yukino Pork" steak

"Yukino Pork Steak Set"

The "Yukino Pork Steak Set" features thick-cut, freeze-aged branded pork seasoned only with salt and pepper to highlight the meat's rich umami and the sweetness of its high-quality fat. The heat is adjusted as the pork cooks, producing a savory exterior and a moist, tender center. Its richness deepens with each bite, revealing a different side of "Yukino Pork" from the pork loin cutlet. A house-made special sauce is also served, made with mustard and the flavorful fat left after cooking the meat. Its refreshing acidity and moderate heat bring out the pork's sweetness. Tasting the steak first on its own and then with the special sauce highlights the contrast in flavor.

Must-try signature dish

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  "House-Made Bacon"

  The "House-Made Bacon" is one of the owner's top recommendations. Salt-cured pork belly is fully sealed and slowly smoked in a wok, locking in the smoky aroma and the pork's umami. Made in-house with time and effort, it has a full, authentic flavor and pairs well with drinks. Its rich aroma and savory depth make it a dish worth savoring slowly.

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  "Curry Rice with Banshu Hyakunichidori Chicken"

  This spice curry is made with ground "Banshu Hyakunichidori" chicken raised in Taka, Hyogo Prefecture. While typical chickens are shipped after about 50 days, "Banshu Hyakunichidori" is raised for around 100 days, resulting in larger birds with a fuller flavor. The owner selected it as particularly flavorful among chickens raised in the surrounding area. The rich umami of the ground chicken blends into the curry, creating deep richness alongside the aroma of the spices.

Restaurant highlights

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  A wide variety of housemade side dishes on display

  House-Made Obanzai Featuring Seasonal Ingredients

  The counter is lined with obanzai (Japanese home-style side dishes) made with seasonal vegetables, including "Butajaga," a Japanese meat-and-potato stew deliberately made with pork instead of beef, fried eggplant simmered in broth, and vinegared dishes. Each dish is prepared by hand with care, bringing out the flavors of the season. The restaurant's deep knowledge of pork and chicken is reflected in its commitment to quality ingredients. Although set meals aren't available at dinner, you can create your own by combining rice, miso soup, a main dish, and your choice of obanzai.

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  A wide selection of drinks to pair with the food

  Meals and Banquets Arranged to Suit Different Needs

  The restaurant suits a wide range of occasions, from casual set meals to gatherings with family and friends and larger group parties. Course meals and all-you-can-drink plans are available to suit different budgets, along with a broad selection of drinks including "Yebisu Beer," local sake, and "Kobe Wine," which is uncommon in Tamba-Sasayama. Valuing its connections with everyone who visits, the restaurant accommodates different budgets and group sizes as flexibly as possible.

Interior

Counter seating suitable for solo dining

Spacious table seating with comfortable sofa-style seats

The wood-accented interior has a bright, relaxed atmosphere that moves beyond the typical izakaya image. Known as a "hideaway that's not hidden," it offers an easygoing setting even for first-time diners. The six-seat counter provides a place to enjoy a meal while chatting with the owner and is well suited to solo dining. A sofa-style semi-private room for up to 10 people accommodates family meals, gatherings with friends, and parties. Private bookings and extended use are also handled flexibly.

From the Tabiiro Editorial Team

The interview revealed the owner's commitment to valuing connections with both producers and diners. The restaurant uses local "Yukino Pork" and "Banshu Hyakunichidori" chicken supplied by a trusted vendor. The decision to serve no beef and focus solely on ingredients and dishes the owner believes in also stood out. At dinner, diners may pair a preferred dish with rice and miso soup to create a set-style meal, reflecting the desire to accommodate individual requests whenever possible. This attentive approach is one reason the restaurant is likely to remain well loved in the community.