<Kyoto, Miyazu> Beloved Local Restaurant 'Kanemasu no Shichirin-yaki,' Sadly Closed, Reopens on May 1, 2026 (Friday) at 11:30 AM as a Place to Connect Local Food Culture to the Next Generation

Kyoto Tango Kikaku Co., Ltd. (Head office: Yosano-cho, Yosa-gun, Kyoto Prefecture; Representative Director: Yuta Hamada; hereinafter “Kyoto Tango Kikaku”), a regional company responsible for town development in the Tango region, will open “Kanemasu no Shichirin-yaki,” a restaurant where customers can enjoy the appeal of local fish prepared with a unique “Ikkokuboshi” method, in Miyazu City, Kyoto Prefecture, on Friday, May 1, 2026, at 11:30 AM.

The local renowned restaurant, which sadly closed its doors, will be revived as a new base that inherits the thoughts and memories of the local community and connects Miyazu's food culture to the next generation.

Encounter a Local Food Experience in Miyazu, Kyoto by the Sea

Background of Business Succession: Bringing Back the Fading “Everyday Life of Miyazu”

“Kanemasu no Shichirin-yaki” was loved by local residents and travelers for many years in Miyazu's port town, but once closed its doors. Kyoto Tango Kikaku has been promoting business succession through repeated dialogues with the former owner's family and local residents, driven by the desire to connect the taste, experience, and memories of Miyazu's food culture to the future. With the desire to connect that taste, experience, and memories of Miyazu's food culture to the future, it will now open in a new form.

“Kanemasu no Shichirin-yaki” Delivers a Unique Miyazu Food Experience

“Kanemasu no Shichirin-yaki” is a restaurant where seasonal seafood caught in Miyazu Port is prepared with the unique “Ikkokuboshi” method and carefully grilled one by one on a shichirin. Facing each fish with the sound and aroma of it grilling right in front of you—that is Kanemasu's commitment to providing “the most delicious moment,” which it cherished in the past. We will continue to connect Miyazu's unique rich food experience to the future, which can be enjoyed by tourists and cherished by locals as a source of everyday pride.

Dinner Course to Savor Miyazu's Bounty: Grilled Fish, Sashimi, and Small Dishes — A dish highlighting crispiness and flaky texture

A Moment of Grilling at Your Table Surrounded by a Shichirin — Logo combining a ruler and a masu (square wooden measuring cup)

Kanemasu's Unique Fast Aging Method: “Ikkokuboshi”

Carefully Prepared “Ikkokuboshi” One by One

Miyazu Port is blessed with fresh seafood throughout the four seasons. At “Kanemasu no Shichirin-yaki,” local fish from each season will be offered using the unique “Ikkokuboshi” method.

“Ikkokuboshi” is a method where fresh seafood, immediately after being caught, is quickly prepared, marinated in a special seasoning liquid, and then dried and aged for about 1-2 hours. This process removes only excess moisture, condensing the umami while retaining the freshness of the ingredients. Furthermore, by vacuum-packing and resting it, the plump texture, aroma, and sweetness are enhanced.

Inside the restaurant, each fish is carefully grilled on a shichirin and served. Slowly cooking it over the fire results in a crispy exterior and a plump interior. The natural flavors of the ingredients are further brought out.

Connecting Local Food Culture to the Next Generation

Carefully Selected Local Fish, Just Landed

This area once prospered as a port of call for Kitamae-bune (northern-bound ships), a town where food and logistics culture intersected. As one of the food cultures of Miyazu nurtured against this background, the way of enjoying seafood, such as that offered at “Kanemasu no Shichirin-yaki,” has been familiar to many people.

The newly opening “Kanemasu no Shichirin-yaki” will inherit the cherished style of “savoring Ikkokuboshi grilled on a shichirin” and will also work to transmit Miyazu's new appeal as a place to connect local food culture to the next generation.

Opening Commemorative Gift

ASOBI PALE ALE

To commemorate the opening, a limited-time gift campaign will be held for visiting customers.

Kyoto Tango Kikaku Co., Ltd., which operates “Kanemasu no Shichirin-yaki,” and Local Flag Co., Ltd., which develops the craft beer brand “ASOBI BEER” from Yosano-cho, Kyoto, are group companies. Through their collaboration, beer from the same brand will be presented to all visiting customers.

■Campaign Period
May 1, 2026 (Friday) ~ *While supplies last

■Content
One can of ASOBI PALE ALE (one can per adult customer)

■Eligibility
Customers who order either a lunch or dinner course

■Handover Method
To be handed over after payment

Introduction of Creative Partner

In this project, to correctly connect the historical value of Kanemasu and Miyazu's rich food culture to the next generation, words and visuals were constructed with creators who resonated with the region's aspirations.

Copywriting: Takafumi Nomura
Born in Kobe City, Hyogo Prefecture in 1993. Resides in Iwaki City, Fukushima Prefecture. After graduating from university, he worked in advertising production as a copywriter. Since 2021, while belonging to a lifestyle goods brand in Nara, he has also been active as a design unit "Fumi to E" based in Fukushima. His work revolves around words, including verbalizing corporate visions and management strategies, formulating brand concepts, and general writing in the creative field. Researcher at the regional and design school "LIVE DESIGN School."