Enjoy creative cuisine that brings out the best in vegetables at this hidden spot near the station
Kassaiya chimaki, located in Omori, Tokyo, is a restaurant specializing in creative vegetable cuisine, where you can enjoy seasonal vegetables and homemade fruit juice drinks. Chimaki opened in 2014 in his hometown of Omori, driven by the desire to bring out the natural flavor of vegetables and satisfy customers with satisfying meals. This cozy, intimate restaurant attracts many fans every day, craving delicious seasonal vegetable dishes. The bright, clean, and inviting interior seats 20, making it a welcoming place for solo travelers.
Exterior of the restaurant. A three-minute walk from Omori Station, this hidden gem is nestled deep in the dining district.
Seats 20. The bright, clean, and inviting interior is perfect for women. The photo shows a table for groups; it normally seats four.
The menu primarily features creative Japanese cuisine made with vegetables, and even the dashi stock is made from vegetables. You’ll be amazed by the rich flavors of the dishes, brought out by the power of vegetables. Once seated, you’ll be presented with a drink menu. In addition to beer and sake, our homemade fruit juice drinks are also popular. Some of our juice drinks are alcohol-free, making them enjoyable even for those who don’t drink alcohol. (Please note that our homemade fruit juice drinks contain refined sugar, so please check with the staff if you have sugar restrictions.) Following the drinks, you’ll receive a detailed explanation of the vegetables used and cooking methods. If you ask, they’ll tell you which ingredients are used, so you can be sure which menu items are vegetarian and vegan, allowing you to choose with confidence.
Summer appetizer menu. The fresh vegetables are vibrant and appetizing.
The filling of our spring rolls also changes with the seasons. In early summer, we serve asparagus from Aomori Prefecture.
Inventive dishes using seasonal vegetables that will make you want to come back every season
The restaurant’s signature dishes are “Potato Salad,” “Japanese-Style Garlic Gratin,” and “Dan Dan Noodles.” None of these dishes contain animal-derived ingredients. In addition, all menu items, including the signature dish, use seasonal ingredients to match the vegetables in season. Even if you order the same dish, you can enjoy something different each time, and there’s always something new to discover.
Potato Salad. An unusual style with no mixed ingredients.
Japanese-Style Garlic Gratin. Topped with grated kelp instead of cheese, this dish offers an outstanding combination of sauce and ingredients.
Popular Dan Dan Noodles. Enjoy a variety of flavors with our special chili oil.
The owner, a vegetable lover, has always felt sad when dining out, seeing vegetables as a side dish to meat or fish main dishes, with no focus on making them delicious. “I want people to enjoy vegetables more. Even those who don’t like vegetables will discover their deliciousness and grow to love them if they are cooked in a way that brings out their true potential!” ” opened Chimaki with Manager Kohei. Together, they have developed numerous original menu items. You can sense their love for vegetables in every detail, from the way they present their dishes to the way they are prepared. They refer to themselves as “vegetable cuisine researchers” rather than chefs, and Chimaki’s dishes bring out the natural flavors of vegetables while also being unique and visually appealing. The ingredients used are sourced from farmers across the country, either directly from the owner’s favorites or carefully selected at the market. The rice they use is “Hinohikari,” a pesticide-free variety from Nara, which they were fortunate enough to connect with. The rice dishes are also delicious, so be careful not to fill up before the meal.
Tomato dumplings, a summer dish. They are carefully prepared daily.
The rice dish. The ingredients here also change with the seasons. The rice is Hinohikari rice from Nara Prefecture.
We also recommend ordering a course meal to enjoy a leisurely meal (courses are for 4 or more people).
The menu is packed with seasonal ingredients, so it can be hard to choose what to order, especially for first-time visitors. This course, featuring our signature potato salad, gratin, dandan noodles, and seasonal vegetable dishes, is available for reservations for groups of four or more. This course allows you to enjoy a relaxing time while savoring our classic favorites. The restaurant is run by a trio of men, including the owner. As this is a popular restaurant, seats often fill up, so we recommend reserving a table in advance, even if you’re not ordering a course.
Chijimi with only chives. Enjoy only seasonal vegetables.
The dishes available change with the seasons: wild vegetables in spring, juicy summer vegetables in summer, mushrooms and chestnuts in autumn, and particularly flavorful winter vegetables in winter. Of all the dishes on the menu, the owner recommends the “baked mushrooms in foil” and “broccoli salad.” This restaurant offers a wide variety of delicious dishes, so you won’t be able to sample them all in one visit. Check out our Instagram to see what vegetables are currently being used in our dishes, and enjoy the dish you’re looking for.
Mushroom hotpot, perfect for the fall and winter seasons. A luxurious assortment of seasonal mushrooms.
Our homemade fruit liquor, carefully crafted with seasonal fruits, is also popular. Be sure to give it a try.
Text: Maki Nakashima
Supervisor / Recommender
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VegeProject Japan (NPO) Representative Director
Click here for introduction
Kyoto University Faculty/Graduate School of Agricultural, Master of Agriculture, Kyoto University.
Founded “VegeProject Japan(NPO)” when she was a student. From then, she introduced a veg-menu to the student cafeteria of Kyoto University.
She is currently working with universities, companies, restaurants and municipalities to expand vegan and vegetarian options.
Also active as teacher/advertiser of vegetarian vegans. Interviews with well-known vegetarians Paul McCartney and Colin Campbell.
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