01 / ABOUT THE PLACE
About this place
If you’re in the mood for something beyond the usual yakitori, start with the bone-in grilled pork. It features among Omoya’s recommended dishes, and diners have also singled it out as a house speciality. One guest ordered it alongside seared liver, sliced gizzard sashimi and tofu salad. They enjoyed the gizzard and salad, though they found the pork a little over-grilled. With chicken and pork dishes at the centre of the menu, plus sashimi and salads to round things out, it’s easy to put together a varied table.
There’s a choice of local chicken dishes, too, including seared Tsuma chicken thigh and grilled Satsuma Chiran chicken thigh. Diners have also mentioned enjoying chicken sashimi and liver dishes. You can make the grilled pork the centrepiece or build your meal around a chicken dish. For smaller plates, consider nanbanzuke—fried smelt in a sweet-and-sour marinade—five fish per serving, an omelette made with local Jio eggs, or an avocado tartare snack served with crackers. The drinks list ranges from beer, shochu and sake to red and white wines by the glass, plum wine and yuzu liqueur.
At lunchtime, rice bowls and udon offer a different way to enjoy the restaurant. The mala spicy noodles with meat and egg, served kama-tama style, are available hot or cold and come with extra rice. One diner who ordered them for lunch praised the generous portion and the chance to finish with rice. Rice-bowl options include a seared chicken-and-egg bowl made with Jio eggs, with a free rice upgrade for 880 yen, and a fried chicken mayonnaise bowl topped with a soft-boiled egg for 880 yen. For noodles, there’s bukkake udon with chikuwa tempura, meat and a soft-boiled egg, as well as curry udon topped with soft-boiled egg and chikuwa tempura; the menu also notes that large portions are free. Whether you’re stopping for lunch in Kashii or sharing dishes over drinks in the evening, there are options to suit your appetite and mood.
