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A long-established kaiseki restaurant that has been beloved by visitors to Izumo Taisha for many years. The restaurant was founded in 1882 (Meiji 15) by Yasui Kumaichi, who served as a chef in the Imperial Household Agency. Since then, it has carefully preserved this long-standing tradition, contributing dishes for the Emperor's envoy during the spring grand festival. The famous "Fugu Nabe" (UZU Nabe) is a dish made with a broth simmered from fugu, combined with dried gourd, shiitake mushrooms, and fugu meat, then poured over a layer of kuzu starch paste. The name UZU Nabe (うず煮) comes from the way the white rice is buried in the kuzu paste. Although it appears simple, its taste is elegant and rich in layers, making it a representative delicacy of the historic site of Izumo Taisha. It can be ordered on its own or as part of a luxurious set meal that includes sashimi and tempura. Other offerings include the extravagant "Seafood Donburi," filled with fresh catches from the Sea of Japan, and the "Enmusubi Zen," which features a variety of dishes made with local ingredients. If you want to fully enjoy the mountain and sea delicacies nurtured by the natural beauty of Shimane, visiting Kakuunro is a great choice.

Founded in Meiji 15 (1882) by the first-generation owner who once served as a chef in the Imperial Household Agency. The signature dish "UZU-ni (うず煮)" is a rich broth made by simmering fugu (pufferfish). It offers delicious meals featuring the mountain delicacies and seafood nurtured by the natural beauty of Shimane.