About
The Ozeki family has been running Yamakyu since 1913 at current location in Seki City. When the current owner Shuji Ozeki returned home from his 10 year culinary expedition in Sydney, Australia, he reopened the restaurant as soba noodle restaurant in 1999. Since then Shuji has been making soba noodle from scratch and serving freshly handmade soba noodles with seasaonal dishes, such as in spring tempura sansai, natural wild vegetables, in summer tempura Toyama Bay Shiroebi, white shrimps, in autumn tori-seiro, locally raised chicken meat cooked in hot dipping sauce, and in winter tori-nanban, chicken meat cooked in hot soup. By bookin only, Shuji cooks a full course seasonal kaiseki cuisine for dinner. Shuji also offers cooking classes to chefs and hobby cooks from around the world in his restaurant/home kitchen.
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