Kappo Tsurushige

Kappo Tsurushige is a counter-driven kappo restaurant in Okayama's Marunouchi district, a short walk from Okayama Castle, where the chef prepares each course within view of diners at a polished wooden bar. The kitchen's approach centres on Setouchi seafood sourced daily from the Inland Sea, built into a seasonal kaiseki-style progression rather than a fixed menu. Signature dishes include the seasonal Setouchi seafood kaiseki, a Bizen wagyu course that pairs local beef with vegetable accompaniments from Okayama farms, and a kinoko (mushroom) dashi soup that changes with the autumn mushroom harvest. The dining room is small and quiet, with counter seats favoured for watching the chef's knife work and a handful of low tables for groups who prefer a more private conversation; smart-casual dress is appropriate and the atmosphere stays hushed even when full. Sake and regional Okayama nihonshu are the natural pairing for the kaiseki courses, and the chef will suggest bottles to match each stage of the meal on request. Reservations are recommended, particularly for dinner and weekend seatings, and booking a few days ahead by phone is the most reliable route since the restaurant does not run a large walk-in trade.