Hiroo “ACCA” was notorious in Tokyo for being difficult to make a reservation.
In July 2014, the main chef, Mr. Hayashi Tōsei, moved to Setouchi City, Okayama and opened Ushimado “ACCA”.
When the restaurant was in Hiroo, interviews and photos were forbidden, but as Ushimado “ACCA” accepts interviews, Setouchi Finder would like to introduce this excellent Italian that continues to impress foodies!
Most of the ingredients used at Ushimado “ACCA” are sourced by Chef Hayashi in Ushimado, Setouchi, and/or Okayama. He knows local fresh ingredients very well and cooks them in the best way.
The photo above is of young Japanese pufferfish and mushrooms Ajillo (in garlic). Mitsukura Nourin in Setouchi City is the most prolific producer of mushrooms in Japan.
Catching and using young Japanese pufferfish is something only Ushimado can do.
Everyday, Chef Hayashi goes to the Ushimado fish market and checks freshly caught seafood from the Seto Inland Sea. He then decides the day’s menu.
Mr. Hayashi said, “I traveled all over Japan because I wanted to re-open the shop in a good environment. Like the Mediterranean, freshwater and seawater meet and mix at the Seto Inland Sea. I felt that local produce would be great for Italian cooking.”
Pasta of the day with Japanese blue crab.
Of course, meat is also sourced locally.
Chef Hayashi uses duck that is raised for rice-duck farming (they eat weeds in rice fields) from Nagafune, Setouchi City. Enjoy its rich succulent meat.
Served as part of a 7,000-yen course, it includes 3 kinds of hors d’oeuvre, 2 kinds of pasta, fish and meat dishes, dessert and espresso.
The restaurant is located at Ushimado International Villa near Ushimado Olive Garden. From the soaring lounge, you can enjoy the vast view of the Seto Inland Sea. As of October 2014, the restaurant serves only 1 couple a day and only at dinner.
Through food, you can understand the bounty of the Seto Inland Sea. This is a new spot in Ushimado. Don’t hesitate to try and get a reservation!
Open: 17:00 – 21:00 (one couple a day. *Reservation required)
Address: Inside Ushimado International Villa, 496 Ushimado, Ushimado-chō, Setouchi-shi, Okayama
*During business hours, Chef Hayashi works at the restaurant by himself, so it might be hard for him to answer the phone.
Setouchi Finder Photo-writer: Asami Asami/Katsutoshi Asai (Kokohore Japan)
Katsutoshi Asai Producer and member of the Setouchi Regional Revitalization Association. Born in Yokohama in 1974, Katsutoshi is married and has a young son. Although he started his career with an advertising agency, he went to join the Tower Records team. Katsutoshi was involved with brand management, sales campaigns, collaboration work, and live events. Through his career, he experienced being the Sales Promotion Manager, and the Manager of the Live Entertainment Department. However, in 2012, Katsuyoshi retired from Tower Records and moved to Seto city, Okayama prefecture - a place where he had no prior friends, connections or relatives. Soon after moving, he joined the Setouchi Regional Revitalization Association, and in July 2013 founded Kokohore Japan and began a number of projects to re-task old traditional buildings, invent new specialty products, and work on regional branding. Website: Kokohore Japan http://kkhr.jp/ Asami Asai Editor & Writer I mainly write about social news, music, and lifestyles. I was born and raised in Tokyo, but in 2012 I decided on a whim to move to Setouchi City, Okayama Prefecture. I contribute to magazines such as Liniere, Inakagurashi no Hon, and ku:nel. I publish books for my 'interesting' friends, too, and direct and write for programs at FM Okayama. Everyday I write about people and things for both readers and listeners. Website: Kokohore Japan http://kkhr.jp/
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