"Ageki Shokudo" in Inabe City. The restaurant's sincere attitude toward foodstuffs continues!

Determined through communication with producers,
menu of the day

A menu that starts with "What kind of vegetables do you have now?"

Of course, it is open at night as well. A menu board where you can feel the care and gratitude to the producers, who made them.

Today's lunch menu

Ageki Shokudo also sells vegetables from Happu Farm.

The ingredients used at Ageki Shokudo include not only vegetables from the same company, Happu Farm, but also from farmers in the same city, as well as meat and fish from Mie Prefecture as much as possible.

The daily menu changes with the question, "What vegetables are available now?" "What vegetables are about to be harvested?" The menu is decided through communication. Generally, the selection of ingredients is based on the dishes on the menu, but at Ageki Shokudo, the menu is decided based on the vegetables.

"In fact, there are times throughout the year when the variety of vegetables is low. But in fact, you can make it with vegetables that can be harvested at the time," Mr. Matsumoto says simply. According to a staff member, Mr. Matsumoto is a person who uses vegetables beautifully and without waste. Since he cares about the ingredients he is able to cook impromptu! " He creates dishes based on the ingredients he has on hand. It is a chance for the creator to hone his skills and show off his skills.

A special menu made with their own hands

I had A lunch "Mie prefecture Sakura pork shank braised with ginger". A lunch that can be enjoyed with your eyes, served in a nice small bowl

Sakura Pork Shank Braised with Ginger

Today, I had a lunch, "Mie Prefecture Sakura Pork Shank braised with Ginger". Sakura Pork is a tender pork from Mie Prefecture. It has been simmered since the day before, so it has a soft texture that can be loosened with chopsticks. The garnished onion is melty, and the sweetness stands out when you eat it!

Tsurumurasaki was soaked in soup and homemade soy sauce on cold tofu.

As for the soup, the sticky texture of the tsurumurasaki is mixed with the simple broth, and it's a delicious taste that you won't get tired of. The soy sauce on the cold tofu is also slightly thickened, and the tsurumurasaki is used in places you can't see. I felt the spirit of not wasting the material.

Seasonal Vegetable Salad (Onions, Potatoes, Cowpeas, Square Beans, Boiled Icchan Eggs, Homemade Rusks)

Salad with the current season. The dressing is homemade with grated onions.

Potato salad with homemade mayonnaise

The potato salad is made with "Andes Red" potatoes, which have a hunky, chestnut-like texture. It also contains mustard, onions, and finely chopped Sakura pork jerky. The mayonnaise is homemade using Icchan egg. At the moment I ate it, I wondered if it was the sweetness of the onions. But when I heard about the ingredients of the potato salad, I was surprised to learn that the sweetness was the result of the combination of all the ingredients!

Actually, the potatoes used for the lunch salad and potato salad that I ate this time are different varieties. The salad used a purple-skinned potato called 'Destroyer'. Since each potato has a different character, I feel that this idea is unique to Ageki Shokudo, which considers the menu from the ingredients.

Salt boiled peanuts

Raw peanuts are in season now, and freshly harvested ones were boiled in salted water and served in a small bowl for lunch. It was the first time in my life that I ate raw peanuts! In addition to the hunky texture, you can taste the moderate bitterness of the peel, and this dish makes you feel that you are tasting the best of the season's ingredients.

Annin Tofu ~Japanese Black Tea Sauce~

The top is covered with Japanese black tea leaves. It refreshes the palate and is perfect for an after-dinner dessert.

Ageki Blend

Ageki Blend is an easy-to-drink blend of coffee with just the right balance of acidity, bitterness, and richness. The cup has a texture that feels as if it is absorbing into your hand, making you feel relaxed and at ease.

The future role is to keep running on the front lines.

A view of the four seasons seen from the window

- It has been six years since it opened. I feel that Ageki Shokudo is now a restaurant that contributes to the recognition of Inabe City. I feel that your role has changed since you first opened, but what are your goals for the future?

Mr. Matsumoto: "What we've been doing since the opening hasn't changed. So my goal and role is to continue running on the front lines while cherishing my thoughts. Originally, there were also immigrants in the city, and the government had a base for revitalizing the town, etc. Among them, Matsukaze Company has been a player in Inabe City for six years. It feels like we're growing together with the city. That's why I feel that it's a challenge, in a sense, to keep the spirit that has been cherished since the opening."

Cooking that brings out the best in what you have. Creating a space that makes the most of what is there and mixes in what you like. The secret of Ageki Shokudo's popularity, I feel, is that they make everything they can by themselves, deal with ingredients with sincerity, and offer a variety of dishes that cut through the season without deceit. When you stop by Inabe City, please visit Ageki Shokudo.