Interview with Chef Nagano
I interviewed Chef Miho Nagano of the local diner about the restaurant's concept and future goals.
Please tell us about your restaurant's commitment and concept.
Nagano (no honorifics)
The concept is to "enjoy the local area."
From the early stages of menu development, we decided on this axis and named it "Local Diner" with the meaning of "a diner where you can enjoy local (regional) food."
Our commitment is to use local ingredients from Okayama. We are determined to the extent of saying, "We won't serve anything that isn't from this region," and when developing the menu, we think about "what ingredients to use" before "what to make."
Please tell us about ways to enjoy besides dining.
Nagano
Of course, we want you to enjoy the food and the scenery, but we also hope you can spend a relaxing time including the moments before and after your meal.
Within the same facility, there is a bookstore, shops, and a free resting area.
We hope you enjoy your time freely, whether reading a book, shopping, or just relaxing.
We hope to be one of the options that come to mind when you think about where to go when you want to take it easy alone or when you go out with friends or family.
What kind of day do you recommend for enjoying the scenery?
Nagano
While the sunset on clear days is famous, I personally want to recommend "rainy or cloudy days."
The mist-covered Seto Inland Sea has a beauty reminiscent of a sumi-e painting and offers a moist, emotional experience. On days with poor weather, the number of visitors tends to be relatively low, making it easier to enjoy the scenery in a quiet space, which is perfect for when you want to calm your mind.
Please tell us about your future goals.
Nagano
Not just the local diner, but as a whole, I want the Washuzan Rest House to be a place where younger generations can feel more comfortable visiting.
The building itself is a historical facility well-known to older people, but I hear voices from younger people saying, "I don't know it well" or "I've never been there." With the renewal in 2025, both the facility and the menu have changed significantly, so I want people to first get to know the newly renovated Washuzan Rest House.
In the future, I aim to create menus and plans that make younger generations think, "I want to go there," ultimately aiming for a facility that can be enjoyed by three generations: grandparents, parents, and children.
I would be happy if it became a place that local people would want to bring friends and family from outside the prefecture, and a place that the community can take pride in.
Conclusion
Chef Nagano expressed that she wants the local diner to be used not just as a restaurant but as "a place to spend a relaxing and rich time." The underlying spirit of hospitality comes through in her words.
Savoring Okayama's ingredients while enjoying the view of the Seto Inland Sea up close, this experience itself may be the charm unique to the location of Washuzan.
When you feel like you want to take a little break from your busy daily life, why not spend some leisurely time at the local diner?
Data on Washuzan Rest House Local Diner
| Name | Washuzan Rest House Local Diner |
|---|---|
| Address | 1-1 Tanoura, Shimotsui, Kurashiki City, Okayama Prefecture |
| Contact | 086-479-9164 |
| Parking | Available 45 large vehicles, 366 regular vehicles |
| Business Hours | 11:00 AM - 5:00 PM (Last order at 4:30 PM) |
| Regular Holiday | Wednesday |
| Payment Methods |
|
| Reservation | Not accepted |
| Seating | Total 105 seats (13 counter seats, multiple tables for 4-5 people) |
| Smoking | Completely non-smoking (smoking area available outdoors) |
| Restroom | Multipurpose restroom next to the order counter |
| Childcare | ・Children's chairs ・Nursing room and diaper changing space on a different floor |
| Barrier-free | Ramp, elevator |
| Website | Washuzan Rest House |
