- Address
- 1-14-1 Asahi, Koriyama City, Fukushima, 963-8024
（Google Map） - Closed
- Tuesdays. May be closed other days
(please check our Instagram page for notifications). - Opening hours
- Lunch: 11:00 am – 2:30 pm (Last order 2:00 pm)
Dinner: 5:30 pm – 10:30 pm (Last order 10:00 pm) - Seats available
- 52 (Counter seats, terrace seats, private room available)
Number of people to book entire restaurant: 20 – 50 guests - Parking
- 8 cars (North side of the restaurant, Nos 1 – 8)
* Please park at Kashiwaya’s parking lot if the north side parking lot is full. - Notes
-
- All seats are non-smoking.
- A pet companion is permissible in the terrace seats if you book the day before. (Dogs: small dogs only)
The blessings of the earth served to you on a plate, season by season.
Following the 2011 disaster, many farmers in Fukushima stopped farming, so we are doing our best to support the farmers who have managed to continue despite the odds. To this end, we seek to honour not just what they grow, but also the resilience and spirit of the farmers themselves.
We serve mouth-watering dishes at their seasonal best, cooked using methods to bring out all the flavours of the ingredients.
Best Table is the VegeCafeBar which has such a concept.
So please come in, Have a seat on the open plan deck surrounded by trees.
This is a place where you can experience the best of seasonal ingredients, listen to the birdsong, feel the refreshing wind and be surrounded by nature.
Best Table is a restaurant where you can appreciate the four seasons of Fukushima with all five senses.
With someone special, casual acquaintances, or dear friends, please see ours as a place to make your heart and mind content.
Let us welcome and serve you with delicious meals and caring hospitality to make you smile.And someday, we hope that our place will be filled with locals who love the local produce.
Seasonal Specialities
This special menu changes every twenty-four seasons according to the Japanese lunar calendar.
You can enjoy dishes made using carefully selected seasonal ingredients.
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Takaku-san of Nishi-Aizu’s prize-winning shiitake mushrooms wrapped in filo and served with balsamic sauce
Baked thick shiitake mushrooms grown in Nishi-Aizu, wrapped in filo pastry with vegetables such as shallots, and fried.
Crispy on the outside, with the mellow ‘umami’ taste of shiitake on the inside.The sourness of balsamic vinegar complements the shiitake filo.[Shunbun (Vernal Equinox), one of the twenty-four seasons in the Japanese lunar calendar, late March]
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Ozawa Farm’s strawberry pan con tomate with Champagne vinegar sauce
Fluffy brioche with butter and garlic, sweet strawberries and salty prosciutto, complemented with the sourness of Champagne vinegar.
A chef-focused dish with the best match of all ingredients.[Kokuu, one of the twenty-four seasons in the Japanese lunar calendar, late April]
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Suzuki Farm’s Sasukenasu eggplant carpaccio and anchovy cream
Anchovy, fresh cream, and parmesan cheese add richness to simply sweet eggplant.
Made with a light sauce so that you can fully savour the original taste of soft, light, sliced, raw Sasukenasu eggplant.[Risshu (the first day of autumn), one of the twenty-four seasons in the Japanese lunar calendar, early August]
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Madoka Vegetable Garden’s grilled Gozen Ninjin Carrots and marlin with spicy carrot grated sauce
Grilled to bring out their sweetness, Gozen Ninjin Carrots - one of the Koriyama brand vegetables – are served with marlin.
The combined taste of grated carrot sauce with spicy citron pepper and the sweetness of the orange makes this dish exquisite.[Shosetsu (light snowfall), one of the twenty-four seasons in the Japanese lunar calendar, late November]
- Dishes may vary according to season and availability.
- You can choose drinks from the bottomless drink menu.
- There is a four person minimum for a reservation.
- We accept private party bookings (e.g. weddings, etc).
All prices include tax
I am grateful for the opportunity to create each dish from carefully cultivated produce.
We use wonderful ingredients, including Koriyama brand vegetables, here.My mission is to make a real connection from farm to table through the preparation of local ingredients.
It is my wish to welcome you and offer the best of my heartfelt hospitality.
Yasuo Serizawa
Born in Funehiki, Tamura City, Fukushima Prefecture.After graduating from high school, worked for a western restaurant in Koriyama View Hotel.
Developed an interest in Asian foods.Visited Thailand and Vietnam to research their local cuisine.
Started working at Asian Ban Boon (Izakaya restaurant in front of Koriyama Station), aged 29.
Appointed Chef at Best Table when it opened in 2017.
We buy fresh ingredients from each producer.
Otsuki Town, Koriyama City
Koichi Suzuki
Suzuki Farm
Suzuki-san is a charismatic farmer who is the driving force behind Koriyama brand vegetables and who grows 300 varieties of vegetables annually. He also runs a seedling shop. Suzuki-san works in co-operation with the Chef when deciding the variety and size of vegetables to grow. He sees the restaurant as a way to express himself.
Sukagawa City
Mitsuhiro Ozawa
Ozawa Farm
Ozawa-san is a specialist strawberry farmer, only selling fully ripened strawberries direct from his farm. These strawberries are grown on land un-tilled since the disaster. This makes for sweet strawberries on which you will become hooked after eating just once.
Nishi-Aizu Town
Kazushi Takaku
Fuji Soft Planning
The fresh air, underground water of Mount Iide, and severe temperature differences in Nishi-Aizu create a perfect environment for growing shiitake mushrooms. These mushrooms, grown slowly on mushroom beds, are the number one prize-winning shiitake mushrooms of Japan due to their the thick surface and shaft.
Tamura Town, Koriyama City
Kiyomi Suzuki
Madoka Vegetable Garden
Suzuki-san is a young farmer in a large scale farmhouse who grows Koriyama branded vegetables and jumbo Nameko mushrooms. Suzuki-san practises recycling-oriented agriculture whereby the sawdust created in growing mushrooms is used as compost to grow vegetables on the farm.
Fukushima City
Shuichi Kato
Fruit Farm Kato
Kato-san is a fruit farmer who grows apples, peaches and cherries. Kato-san is particular about using enzymes to make soil in his agricultural methods. For this reason, the fruit he grows has an excellent aroma, like Ginjoshu sake. As such, he names his fruit 'Ginjo'.
Tamura Town, Koriyama City
Setsuko Furuya
Furuya Farm
Furuya-san’s grazing pigs have a reddish meat, firm elasticity, sweet fat, and strong umami thanks to the fact that they are exercised in a natural state and they are raised for longer than usual. In addition to pork, this farm produces lettuce, bean sprouts, and strawberries.
Nishida Town, Koriyama City
Yoshio Mashiko
Alfa Foods
Mashiko-san is a producer of “Hakuohmai” (https://www.hakuohmai.site), a rice which has been developed as the basis for raw noodles for the Pho provided in our restaurant. The rice contains 37% more amylose than regular rice, so the rice powder is chewy and slippery, making it popular among children.
- and so on...
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The Seasonal VegeCafeBar - Best Table