Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Dewaya
(出羽屋)- Location：
- 西川町その他
- Categories：
-
- Budget：
-
- Fixed holidays：
- Tuesday
Specialities
Chef
Mr. Haruki Sato (Sato Haruki) - 4th generation owner of a lodging that serves wild vegetable cuisine
Food
A supreme dish that embodies the desire to "bring things from the mountains to the world"
Space
A chef's table in a renovated banquet space
Set menu
シェフズテーブル12dishes
- The number of people
- 4～8名
季節の素材を贅沢なほどに使い、それぞれの持ち味を活かした 出羽屋がもてなす最高の料理です
美味山菜コース9dishes
地元の山で採れた旬の食材を活かした、 出羽屋ならではの山菜料理をお愉しみいただけます
Review
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Review 1,453casesFollower 999PeoplePick-up reviews
月山の麓でいただく山菜料理。
本日はこちらへ。 山形県西川町、山岳信仰で出羽三山を訪れる行者のお宿として始まり90年以上の歴史をもつ山菜料理専門のお宿。 それこそ先月出羽三山神社（羽黒山、湯殿山、月山からなる霊場）を参拝し、月山山頂まで踏破したので近くを通ったんですがその日は予約が取れず。。。 というわけで長野県から2か月...Find out more
2023/08 Visitation
1times
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Review 238casesFollower 961People鄙にも稀な美食の館
出羽屋シェフズテーブル 出羽三山の麓、さも無い旅館にて、そのイメージを覆す鮮烈な山の幸との出会い。 「山と生きる」オーナー一族は、山の恵みを崇め、慈しみ、四代に渡ってこの旅館を...Find out more
2024/05 Visitation
1times
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Review 766casesFollower 172People山菜料理 出羽屋
予約 あり 訪問人数 8人 滞在時間 1時間 価格 - 朝ごはんも山菜尽くしです。 今回は山菜の下処理のお手伝いもさせていただき、本当に貴重な経験となりました。（体験...Find out more
2024/04 Visitation
5times
Restaurant information
Details
| Restaurant name |
Dewaya（Dewaya）
|
|---|---|
| Categories | Regional Cuisine、Soba、Ryokan |
| Phone number (for reservation and inquiry) |
0237-74-2323 |
| Reservation Availability |
Reservations available |
| Address |
山形県西村山郡西川町間沢58 |
| Transportation |
Approximately 4 minutes by car from Nishikawa Interchange on the Yamagata Expressway Approximately 18 minutes by car from Gassan Interchange on the Yamagata Expressway If using the Yamagata Expressway, Nishikawa Interchange is the closest and most convenient for getting on and off. By bus Take the express bus from Sendai Station, Yamagata Station, etc. and get off at Nishikawa Bus Stop From the Nishikawa Interchange bus stop, take the Nishikawa-machi local bus bound for Gassan Shizu Onsenkyo, get off at Mazawa and walk for 2 minutes (83m) *Several buses run per day *Pick-up and drop-off from Nishikawa Interchange may be possible with prior notice. Please enquire From JR Ataraza Line Sagae Station Take the Nishikawa-machi local bus bound for Rest stop Nishikawa Sagae Station Line Rest stop Nishikawa, get off at Mazawa and walk for 2 minutes (83m) *Approximately once every 2-3 hours |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥1,000～￥1,999 |
| Budget（Aggregate of reviews） |
￥40,000～￥49,999￥1,000～￥1,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
サービス料、チャージ料なし |
Seats/facilities
| Number of seats |
120 Seats |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people、For 20-30 people、Over 30 people |
| Private use |
OK |
| Non-smoking/smoking |
Smoking / Non-smoking area separated Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
OK |
| Space/facilities |
Comfortable space,Tatami seats,Wheelchair accessible |
Menu
| Drink |
Particular about Japanese sake (Nihonshu),Particular about wine |
|---|
Feature - Related information
| Occasion |
With family/children |With friends/colleagues This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| Service |
(Surprise) Party accommodations,BYOB |
| With children |
Kids are welcome,Children menu available
Ok! |
| Website |
Environmental and social initiatives
環境保護への取り組み
山は手を入れないと荒れてしまうので、日々山に入り、歩き回り、山菜やきのこを適量採取することで山の生態系を循環させています。時に食育プログラムの一環として地元の子供たちを連れていくこともありますが、その際もゴミになるようなものを持ち込まないよう注意しています。時に樹々同士が語らっているように感じられることもあり、自らも山から川へ、そして海へとつながる大いなる自然の循環の一部になったように感じます。
Information registered with the restaurant is posted here. Please contact the restaurant for more information about the initiative or if you have any questions.
閉じる
ChefMr. Haruki Sato (Sato Haruki) - 4th generation owner of a lodging that serves wild vegetable cuisine
Born in Nishikawa-machi, Yamagata Prefecture in 1988. He moved to Tokyo to attend university, where he studied management and tourism, and in 2008 began training at a traditional Japanese restaurant in Tokyo. In 2012, he returned to his family business, Dewaya, to pursue a career as a chef. With the motto "Mountain foods to the world," he has developed a deep appreciation for local ingredients. He is currently the fourth generation owner of Dewaya Mountain Vegetable Cuisine, and also runs an inn with the young female owner.
Food A supreme dish that embodies the desire to "bring things from the mountains to the world"
Based on the belief that "local ingredients cooked by local people taste the best," the restaurant uses ingredients from within the prefecture, with a focus on natural produce harvested in Nishikawa Town and Mt. Gassan. The "mountain foods" that are grown lushly and richly in the waters of Mt. Gassan are served fresh depending on the season, or preserved by the wisdom of the local people, such as salting or drying. It is a one-of-a-kind dining experience that will make you feel grateful to nature.
SpaceA chef's table in a renovated banquet space
The Chef's Table, which was located on the second floor of the storehouse, has been attracting attention from gourmets all over the country, and in January 2023, the banquet space in the hotel will be renovated. A spacious dining room and wine cellar have been newly built, centered around a zelkova counter that was a buried timber from 2000 years ago. Only one group per day can use the space, with a limit of eight seats (two or more guests staying overnight, four or more guests for day trips).
Enjoy the bounty of the mountains at the chef's table, reserved for one group per day.
This culinary inn has a history of 95 years, beginning as a lodging for ascetics making pilgrimages to the Dewa Sanzan mountains of Mt. Gassan, Mt. Haguro, and Mt. Yudono. In 2020, the fourth-generati
...on owner started the Chef's Table, serving a course of special dishes made with ingredients from the mountains. From spring to summer, fresh wild plants and wild vegetables, and river fish, in autumn mushrooms, and in winter wild game such as wild duck and bear... Gourmets from all over the country gather to enjoy the seasonal bounty of the mountains. In spring 2011, the inn was partially renovated, and the Chef's Table, which only has eight seats, was newly renovated.