Shintaku

Shintaku was established in 1867. After honing their culinary skills in Kyoto, brothers Shinsuke and Ryota Yamagai took over the family business in 2008, with Shinsuke becoming the restaurant’s fifth-generation head chef. Most of the ingredients they use are produced in Murakami — not just the salmon for which the city is famous, but also meat and seafood, vegetables, rice and sake.