Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Dewa Ya
(出羽屋)The Tabelog Award 2025 Silver winner
- Location：
- 西川町その他
- Categories：
-
- Budget：
-
- Closed：
- Tuesday
Specialities
Chef
Mr. Haruki Sato (Sato Haruki) - 4th generation owner of a lodging that serves wild vegetable cuisine
Food
A supreme dish that embodies the desire to "bring things from the mountains to the world"
Space
A chef's table in a renovated banquet space
Review
-
Review 721resultsFollowers 689people[A spectacular "Spring Wild Vegetabl...
*This post is a review from Chef's Table. ◾️Features ・The wonderful ingredients of Dewa Sa...View details
2025/01 visited
7 times
-
Review 218resultsFollowers 136peopleGourmet accommodation
Dewaya was the first restaurant in Japan to serve wild vegetables as a high-class dish. It...View details
2024/04 visited
1 time
-
Review 120resultsFollowers 107peopleリアル・きのこの山をいただく
食べログで「（都道府県） 蕎麦」と調べるのがライフワークなのですが、「全国 蕎麦」と調べると、全国一位として現れるお店は実は山形にあります。それがこちら。 出羽屋@山形県...View details
2025/01 visited
1 time
Restaurant information
Details
| Restaurant name |
Dewa Ya（Dewa Ya）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2025 Silver winner
The Tabelog Award 2025 Silver winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner |
| Categories | Regional Cuisine, Soba (Buckwheat noodles), Ryokan |
| Phone number (for reservation and inquiry) |
0237-74-2323 |
| Reservation availability |
Reservations available
No reservations are required for the soba restaurant. |
| Address |
山形県西村山郡西川町間沢58 |
| Transportation |
Approximately 4 minutes by car from Nishikawa Interchange on the Yamagata Expressway |
| Opening hours |
|
| Average price |
JPY 15,000 - JPY 19,999 JPY 1,000 - JPY 1,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 1,000 - JPY 1,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料、チャージ料なし |
Seats/facilities
| Number of seats |
120 Seats |
|---|---|
| Private rooms |
Available For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people、For 20-30 people、For over 30 people Soba restaurant Three tables for four people, three tatami rooms for four people |
| Private use |
Available |
| Non-smoking/smoking |
Designated smoking area The revised Health Promotion Act for passive smoking prevention has been in effect since April 1, 2020. Please check with the restaurant for the most up-to-date information. |
| Parking |
Available |
| Space/facilities |
Relaxing space,Tatami room,Wheelchair accessible |
Menu
| Drink |
Particular about Sake (Nihonshu),Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
A house restaurant |
| Service |
,BYO drinks |
| Family friendly |
Children welcome,Kids menu available
Ok! |
| Website |
Our environmental and social efforts
環境保護への取り組み
山は手を入れないと荒れてしまうので、日々山に入り、歩き回り、山菜やきのこを適量採取することで山の生態系を循環させています。時に食育プログラムの一環として地元の子供たちを連れていくこともありますが、その際もゴミになるようなものを持ち込まないよう注意しています。時に樹々同士が語らっているように感じられることもあり、自らも山から川へ、そして海へとつながる大いなる自然の循環の一部になったように感じます。
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
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Categories
Rankings in nearby areas
閉じる
ChefMr. Haruki Sato (Sato Haruki) - 4th generation owner of a lodging that serves wild vegetable cuisine
Born in Nishikawa-machi, Yamagata Prefecture in 1988. He moved to Tokyo to attend university, where he studied management and tourism, and in 2008 began training at a traditional Japanese restaurant in Tokyo. In 2012, he returned to his family business, Dewaya, to pursue a career as a chef. With the motto "Mountain foods to the world," he has developed a deep appreciation for local ingredients. He is currently the fourth generation owner of Dewaya Mountain Vegetable Cuisine, and also runs an inn with the young female owner.
Food A supreme dish that embodies the desire to "bring things from the mountains to the world"
Based on the belief that "local ingredients cooked by local people taste the best," the restaurant uses ingredients from within the prefecture, with a focus on natural produce harvested in Nishikawa Town and Mt. Gassan. The "mountain foods" that are grown lushly and richly in the waters of Mt. Gassan are served fresh depending on the season, or preserved by the wisdom of the local people, such as salting or drying. It is a one-of-a-kind dining experience that will make you feel grateful to nature.
SpaceA chef's table in a renovated banquet space
The Chef's Table, which was located on the second floor of the storehouse, has been attracting attention from gourmets all over the country, and in January 2023, the banquet space in the hotel will be renovated. A spacious dining room and wine cellar have been newly built, centered around a zelkova counter that was a buried timber from 2000 years ago. Only one group per day can use the space, with a limit of eight seats (two or more guests staying overnight, four or more guests for day trips).
Savor the Blessings of the Mountains at a Chef's Table for One Group a Day
Starting as an inn for pilgrims visiting the three sacred mountains of Dewa, Gassan, Haguro, and Yudono, we have a 95-year history. Since 2020, our fourth-generation chef has been serving special cour
...ses centered around 'mountain ingredients' at our chef's table. Enjoy seasonal wild vegetables, river fish in spring and summer, mushrooms in autumn, and game like wild duck and bear in winter. Food lovers from all over the country gather to enjoy the seasonal blessings of the mountains. In spring 2023, we renovated our chef's table, now seating only 8 guests.