Owner-chef Kazuki Takagi was selected as one of the top 200 chefs by the Agriculture, Forestry and Fisheries Promotion Association of Shizuoka prefecture, which recognized his contribution in promoting the local food culture.
Shizuoka prefecture is one of the top producers of agricultural and fishery products in Japan. This region is known as a treasure chest of culinary resources, in both abundance and quality.
In order to encourage people to eat locally harvested ingredients, Obune sources from Shizuoka, the “kingdom of ingredients”, as much as possible.
Wasabi, Japanese horseradish, served at Obune, for example, is produced in Utogi, Aoi-ku, the birthplace of wasabi cultivation, where masters of this craft carefully cultivate and hand select the freshest and highest quality wasabi for our use.
We are committed to being the home of Japanese Contemporary, the place that you can always count on for a joyous and delicious experience
Our Signature Menu
Monthly Special Kaiseki course
from 6,380 yen (reservation required)
Seasonal Omakase Course
from 16,500 yen (reservation required)
※Please kindly make your reservation over the phone by noon of the day before your planned visit.Beverage
11:30～14:00 (Last order at13:45)、
17:30～22:00 (Last order at 21:45)
Please kindly make your reservation over the phone by noon of the day before your planned visit.