Okutou Honten Kofu Station Branch

Founded in 1913, this long-established restaurant serves handmade soba and Kofu specialties. It is also known as the birthplace of Kofu Tori Motsuni, a popular local dish. Unlike typical motsuni, Kofu Tori Motsuni is not simmered for an extended period. Instead, chicken liver, hearts, gizzards, and immature egg yolks known as kinkan are coated in a sweet and savory sauce made with sugar and soy sauce. It pairs perfectly with both rice and alcoholic drinks.

Yamanashi is synonymous with wine.
The restaurant offers a selection of popular labels, as well as a welcome sip of wine. There is also an extensive selection of local drinks, including shochu and sake made with underground water from Mt. Fuji, making it a great place to enjoy both food and drinks.

Okutou Honten's dedication extends beyond Kofu specialties. Its handmade soba, loved since the restaurant first opened, is served with a dipping sauce carefully prepared from select ingredients. Pairing this clean-tasting, aromatic sauce with fresh wasabi from Ashigawa brings out even more of the soba's flavor.

The original Shingen pudding, steamed in-house and topped with kinako soybean flour and kuromitsu brown sugar syrup, is also excellent. It is the perfect way to finish your meal.