In the heart of Takeo lies a place so enchanting, it feels like stumbling upon a hidden miracle.
“Mifuneyama Rakuen,” a sprawling Japanese garden established in the shadow of Mt. Mifuneyama during the waning years of the Edo period (1845), cradles this extraordinary spot.
Daisuke Kajihara, a culinary visionary born and nurtured in Saga, encapsulates the essence of this miracle through his restaurant, Kaji-Synergy, unveiled in 2018. Fusing Italian inspirations with creative flair, Kaji-Synergy is Kajihara’s homage to the profound bond between location, ingredients, cuisine, wine, and service, inviting guests to immerse themselves in the harmony of these elements.
Kajihara’s journey to Italy in his younger days, fueled by a dream to master the art of coffee, instead led him to a deeper appreciation for the region’s heartfelt hospitality and local cuisine. This pivotal experience now guides his approach to sourcing—handpicking ingredients directly from trusted farms and waters, ensuring that the shape or size never dictates the quality of the dish but rather enhances its authenticity.
This commitment to genuine flavors gives birth to “Spinach,” a standout dish that exemplifies Kajihara’s culinary philosophy. Each component, from root to leaf, undergoes a distinct preparation method, culminating in an unparalleled gastronomic experience.
Inspired by an unexpectedly flavorful variety of spinach discovered at a local farm, which now enjoys an extended cultivation period, this creation has emerged as a signature offering during the winter months at Kaji Synergy. The reason the menu name includes “gobou” (burdock) is because the slowly cultivated roots of the spinach have a flavor similar to that of burdock, making it a part of the dish we particularly want you to try.
The menu, a testament to innovation and sophistication, unfolds with nearly ten vegetable-centric dishes. Each course is a revelation, subtly interwoven with surprises that elevate the natural essence of the ingredients.
The selection primarily features Arita ware, complemented by ceramics from surrounding locales, to serve as the canvas for this culinary artistry.
Highlights from today’s menu include (March, 2024):
1. A soul-warming soup of Jerusalem artichoke and bergamot.
2. A homemade coconut oil bread, subtly perfumed with cinnamon-flavored sake lees and plum.
3. “Inca’s Awakening” – a medley of potato, lentils, dried maitake mushrooms, kumquat, crown daisy sprouts, and a drizzle of herb oil.
4. The signature Spinach dish.
5. A trio of turnip, butterbur sprout, and rape blossoms.
6. A duo of corn and aged young corn, showcasing the depth of flavor.
7. Broccoli transformed through a stem puree and its flowers, with radish flowers for a touch of elegance.
8. A hearty blend of pumpkin, Anno sweet potato, soybeans, enoki mushrooms, and cilantro.
9. Handmade pasta adorned with Kouju tomatoes.
10. A refreshing citrus dessert, cleansing the palate.
11. A soothing finale of Ureshino roasted tea.
Featured Menu (tax included, additional 10% service charge): Vegan Course ¥16,500 (reservation required)
