Kume Kichi

Konnyaku inspired cuisine in Mori, Shizuoka

By Kim B    - 2 min read

Jiggly, jelly-like konnyaku, sometimes known as konjac in English, is often touted as a superfood. Made from amorphophallus konjac, a type of starchy potato, konnyaku has high levels of dietary fiber and is used to make products like low-calorie noodles. At Kume Kichi, a restaurant in Mori, Shizuoka, the menu features konnyaku served in various ways.

The konnyaku meal set is a popular choice, and you can choose from either fish, pork, or oden as your main dish, which comes served with a range of vegetable and konnyaku sides. I honestly didn't know what to expect from the konnyaku since it wasn't a food I've tried before, but I was pleasantly surprised. The side dish of konnyaku noodles, for example, tasted enough like regular yakisoba (fried noodles) to me, and I would happily order them again. The vegetable sides were plentiful and included things like kabocha squash, marinated sweet potato, and a brightly colored salad. I couldn't even get close to finishing everything, but enjoyed sampling a bit of each element on the plate.

If you appreciate aesthetics, you'll also enjoy visiting Kume Kichi. The restaurant is housed in a traditional-styled building and there is a bamboo garden directly outside, providing a wonderfully soothing atmosphere as you enjoy your meal.

The restaurant has relatively limited opening hours - from 11 am until 2 pm on weekdays, and 11 am until 3 pm on weekends. Do note that they are closed every Tuesday if you plan on making a special trip. It's a lovely lunch spot if you're visiting the neighboring Okuni Shrine, or exploring some of Mori's tea culture.

Getting there

Kume Kichi is located approximately a five minute taxi ride from Morimachibyōin-Mae Station, operated by the privately-owned Tenryū Hamanako Railroad. Alternatively, if you're visiting via private vehicle, the restaurant is just under ten minutes drive from the Mori-Kakegawa Interchange of the Shin-Tomei Expressway. On-site parking is available.

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Kim B

Kim B @kim.b

I'm an Australian who has lived abroad for almost a decade, including 7 years in Japan - specifically Tokyo and Niigata. I've  visited 44 of 47 prefectures, with only Kagoshima, Miyazaki and Kumamoto left to check out. I'm particularly fond of exploring off the beaten path destinations, gardens, and tea houses, and have a real interest in Japan's growing vegan scene.

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Sherilyn Siy 2 months ago
Konyaku has a funky smell before it's prepared but I learned that it can be easily eliminated with boiling before using in recipes.
Sherilyn Siy 2 months ago
It's really easy an holds up well in dishes that require long simmering times. My kids love it -- I guess it's like a savory jelly.
Elizabeth S 2 months ago
That meal set looks great. Is it all local produce, I wonder?
Kim B Author 2 months ago
That's a good question, but I imagine it probably was!
Sleiman Azizi 2 months ago
The first time I had konnyaku was in a bowl of oden. The little bundle of squishiness was like a burst of fun for me.
Sleiman Azizi 2 months ago