"Yagi to Lion," a popular restaurant in Katsunuma, Koshu City, Yamanashi Prefecture, has relocated to a location about an 8-minute walk from the north exit of Kofu Station and reopened as "Yagi to Lion Kofu" on April 15, 2026. This secluded, hidden gem might seem a bit intimidating if you don't know about it!

On April 15, 2026, the famous restaurant "Yagi to Lion" from Katsunuma returned! Although there is a sign for "Yagi to Lion Kofu," it is set back a little from the road and looks like an ordinary house, so you might easily miss it.

This door, even when open, is always locked, and you have to press the intercom to be let in. It's not strictly by appointment only, but this further enhances the sense of privacy. Inside, you take off your shoes and walk down a long corridor. Up to this point, it really feels like you're visiting someone's home.

But beyond that... you'll find yourself in a modern Japanese wine bar produced by sommelier Takizawa. There are counter seats, tranquil Japanese-style table seats, and private sofa rooms, each offering a different atmosphere for its diners.

The menu features a wide array of dishes designed to be enjoyed with wine.

With a wide selection of wines, primarily from overseas, this hidden gem enhances your evening getaway. While there are no specific pairings, as they want you to freely choose what you want to drink, feel free to ask Mr. Takizawa for recommendations if you're unsure.

This is a must-have accompaniment to wine! I've been hooked on this exquisite "Shingen Chicken Liver Pâté" since the days of "Goat and Lion"! It has a smooth texture, a rich flavor from balsamic vinegar and brandy, and a hint of sweetness... (You'll definitely need seconds of baguette with this).

While the wine is the star of the show, you'll also want to savor Mr. Takizawa's equally impressive cuisine. The chicken gizzards, which he says he got from a fellow chef he knew from his time in Tokyo, are bursting with flavor, and the aroma of mushrooms infuses the oil, making them the perfect accompaniment to wine. Then there's the fish ceviche. Today it's made with sea bream, and the balance of fruity acidity and saltiness is just right, bringing out the delicate and elegant sweetness of the fish.

Pasta, which is substantial enough to be a main dish on its own, is transformed into the perfect wine accompaniment in Mr. Takizawa's hands—it's truly amazing. The pasta, with its homemade sauce, changes daily.

Today's Gorgonzola pasta features a rich blue cheese flavor, the creaminess of fresh cream, and a hint of black pepper, elevating the pasta to the level of a perfect accompaniment to a snack!
Tonight, enjoy wine and dishes designed to complement it in a tranquil sanctuary…