📜 Restaurant Details
Kakiyabuzushi YAKKO is an old shop located in Yoshinoyama, Nara Prefecture, specializing in Kakiyabuzushi. Kakiyabuzushi is a type of sushi made by placing mackerel or salmon on a small ball of vinegared rice, wrapping it in persimmon leaves, and pressing it down with a weight. Originally a local dish from the Yoshino area, it is now known as a specialty of Nara Prefecture throughout Japan.
During the Edo period (1600-1868), to maintain the freshness of mackerel caught in Kumano-nada, Wakayama Prefecture, salt was packed into the fish's belly before being transported to various locations. The fish was then thinly sliced and placed on rice, wrapped in persimmon leaves abundant in Yoshinoyama, and pressed down to mature. This is the origin of Kakiyabuzushi, which is said to have appeared on people's tables as a delicacy during summer festivals.
Kakiyabuzushi YAKKO, located next to the Zao-do of Kinpusen-ji Temple, was established during the Taisho era (1910s) and is now run by the third and fourth generations who uphold the traditional brand. YAKKO adheres to the original recipe for Kakiyabuzushi passed down through generations, making each piece of sushi entirely by hand without any preservatives or additives.
If enjoyed in the shop, the sushi is served at the perfect moment when the flavors have melded just right. The shop offers three menu options: flavorful mackerel, colorful salmon, and a combination meal that allows you to enjoy both flavors. Additionally, there are set meals paired with udon or soba noodles, as well as seasonal limited menus to choose from according to your preferences. After your meal, it is recommended to try some Japanese sweets made with the local specialty "Yoshino Kudzu," such as kudzu soup, kudzu cakes, or red bean soup.
