ITSUKIRI

The story

ITSUKIRI in Ōhara serves French cooking anchored in Boso’s coastal harvest

The chef and the kitchen

ITSUKIRI in Ōhara operates a French kitchen dedicated to tracing every ingredient back to its original soil. Chef Aoi Kimura launched the program in 2024 to align French culinary traditions with local producer schedules. This disciplined approach earned the dining room 14 points from Gault & Millau ahead of their 2026 guide release.

Seasonal menus and ingredients

The auberge style dinner highlights Boso Peninsula game meats alongside hand-selected shellfish and kelp varieties. Each course follows classic technique by highlighting primary flavors through careful temperature control and precise seasoning. Guests can also order the seasonal tasting menu, which rotates based on organic rice yields and forest foraging results. Even the breakfast service relies on locally milled grains and house-made preserves.

The room and atmosphere

Warm coastal breezes move through the open dining area where guests sit beneath high ceilings. The layout encourages conversation while maintaining sightlines toward the kitchen pass. Morning light enhances the presentation of organic rice dishes served alongside locally harvested vegetables. This straightforward arrangement matches the French priority on fresh flavor over heavy decoration.