A Café in a Traditional Japanese Home Nestled in Ohara's Mountains

OUS

Tabiiro’s picks: signature dishes

Lunch plate made with an abundance of seasonal vegetables

Spring turnip and snap pea tempura

Half-polished rice cooked in a donabe, showcasing nature's bounty

A dish highlighting seasonal vegetables from farms in Ohara

Prepared with a variety of cooking methods tailored to each ingredient's character

A Taste of Ohara's Seasons with the "Sai Plate"

"OUS" serves its signature lunch, the "Sai Plate," generously filled with seasonal vegetables. Because the vegetables are selected at their best for each season, the selection changes monthly and weekly. In spring, the plate features fresh vegetables such as rapeseed blossoms, nanohana greens, and beans, while summer brings eggplant, tomatoes, zucchini, and Manganji peppers ripened in abundant sunlight. From fall through winter, seasonal flavors include turnips, carrots, daikon radish, and Kujo green onions. Bringing together ingredients grown in Ohara at their seasonal peak, this lunch plate captures the changing seasons of the area.

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  Seasonal Vegetables Nurtured by Ohara's Land and Local Growers' Care

  Seasonal vegetables from farms in Ohara take center stage in the cuisine. The restaurant primarily uses naturally grown vegetables and produce cultivated without pesticides or chemical fertilizers, including vegetables from "Yamamoto Small Farm," which grows around 30 to 40 varieties throughout the year. Grown in a basin surrounded by mountains, where temperatures vary considerably between morning and evening, the vegetables are known for their robust flavor. In Ohara, where growers traditionally deliver their own produce, the origins of each vegetable and the people behind it remain closely connected to the food.

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  Simply Yet Thoughtfully Prepared Dishes That Highlight Each Ingredient's Character

  At "OUS," each vegetable is prepared according to its individual qualities, using methods such as grilling, steaming, simmering, or frying to bring out its best flavor. Cutting techniques and heat levels are adjusted to preserve freshness or slowly draw out sweetness, while salt, acidity, and oil are balanced with house-made seasonings and fermentation to highlight the vegetables' natural flavors. The rice is "Tsuyama Renge Rice," half-polished and cooked in a donabe clay pot.

Popular pairings

Cheesecake for dessert or on its own

"Basque Cheesecake"

The "Basque Cheesecake" began as a homemade dessert made without wheat and was later added to the cafe menu after receiving positive feedback from others. After repeated testing of baking time and ingredient ratios, it is finished with a soft, melting center and a fragrant, browned surface. Made with additive-free cream cheese and heavy cream from "Yotsuba Dairy" and free-range eggs from "Kotofuga Farm," it has a rich, smooth texture that highlights the flavors of the ingredients. It pairs well with coffee, alcoholic drinks, and seasonal beverages, and is also a good choice for dessert after a meal. Its appeal lies in the balance of sweetness and toasted flavor.

Must-try signature dish

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  "Red Shiso Latte"

  The "Red Shiso Latte" was created while exploring a different way to enjoy red shiso (Japanese perilla) beyond soda, leading to the idea of pairing it with milk. The milk gently softens the aroma of the red shiso, resulting in a sweet-tart, mellow flavor somewhat reminiscent of blueberry yogur

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  "Orange Espresso"

  Inspired by a drink discovered overseas, this beverage combines coffee and orange for a light, easy-drinking flavor where refreshing citrus meets a clean roasted aroma.

Restaurant highlights

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  A large table that encourages warm interaction

  The Joy of Sharing a Table with Others

  The large communal table is designed for everyone to gather around a single table, naturally encouraging conversation and interaction. It reflects the hope that people from a range of circumstances can share the pleasure of dining together and carry that time with them as a memory of their journey.

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  A relaxed, casual atmosphere that makes it easy to drop in

  A Cozy Café for a Casual Stop

  After an allergy made dining out difficult, the owner opened the restaurant with the aim of creating a place where anyone can enjoy good food without being confined by labels such as "vegan" or "gluten-free." Through participating in morning markets and building relationships with farmers in Ohara, the restaurant seeks to express gratitude for the connections that have shaped it.

Interior

An interior that feels like stepping back in time

An engawa veranda connecting the interior with the outdoors

Tables also made from scratch

A kitchen with an atmosphere all its own

The interior of this renovated traditional house was largely designed, dismantled, and remodeled by the owner and friends themselves. Original features such as the kamado stove, sink, and engawa veranda have been preserved alongside modern elements. The engawa offers views of Ohara through the seasons, creating a comfortable space where the area's abundant nature blends with the character of the old house.

From the Tabiiro Editorial Team

About a 12-minute walk from the Ohara bus stop on the Kyoto Bus line, "OUS" occupies a renovated traditional house reached along a route surrounded by the sound of the river and abundant nature. Set amid the peaceful scenery of Ohara, away from central Kyoto, the interior overlooks the changing seasons from its engawa veranda. The character of the old house and the atmosphere of Ohara create a relaxed setting for a leisurely meal and a peaceful break from everyday life.