Kintame

Pickles play a supporting role in most Japanese meals, but at Kintame they are the headline act. The staff cut the local veggies by hand and press them by stone, just as their predecessors have done since 1879. At the front of house, you can buy packs of pickles, whereas out the back, in the garden-view tatami room, the pickles star in a multi-course lunch - which includes top-quality pickle ‘sushi’, white miso soup, sun-dried radish and grilled fish.