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.

Join the discussion

Sherilyn Siy 2 weeks 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 weeks 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 3 weeks ago
That meal set looks great. Is it all local produce, I wonder?
Kim B Author 3 weeks ago
That's a good question, but I imagine it probably was!
Sleiman Azizi 3 weeks 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 3 weeks ago