Ryotei Yamasa Ryokan

The private rooms are spacious and look out over the garden, so you can enjoy a quiet meal. The young proprietress and staff were attentive and welcoming, just what you'd hope for from a restaurant that's been here for over 100 years. We came with a group from Tokyo and Osaka on the second day of our Oita food tour. Matsumoto Seicho, the late Showa-era literary figure, would often stop in for soft-shelled turtle dishes when he visited Oita for research or interviews about ancient history. It's easy to see why the restaurant has stayed so popular. Ajimu is known for raising soft-shelled turtles, and those from its clear streams and warm climate are highly regarded across Japan. It's a well-known spot that feels like a safe recommendation for first-timers as well as people who already love soft-shelled turtle.

I loved the full soft-shelled turtle course, especially the grilled liver. Just thinking about how good it was still makes my mouth water. The meal was well put together, and the young proprietress gave excellent service. First-time visitors might find the parking area a little hard to manage because it's narrow and the ground is uneven, but those are small drawbacks. If you get the chance, it's worth experiencing for yourself.

The place has a great atmosphere and the service was excellent, tucked away on a country lane. Every dish was fantastic. The offal in the appetizer was especially fresh and sweet, and the boiled turtle was tender and gelatinous, seasoned just right without being overcooked. The fried turtle liver was another standout, absolutely delicious.

I went because this is a long-established soft-shelled turtle inn. It was my first time having the course, and the sashimi was my favorite. The texture is chewy, somewhere between chicken and horse meat, and really tasty. It's rich in collagen, and I enjoyed how full and juicy it was both fried and in the hot pot.