Try the Shunbou-mai rice, which is grown
in Yamagata prefecture specifically
for the restaurant,
or the popular sukini (sukiyaki), a Japanese favorite made
with premium Wagyu beef.
The presentation of each dish is enhanced
by hand-made ceramic tableware personally selected
by the chef de cuisine.
A seasonal assortment of the chef’s recommended market-fresh fish is carefully prepared and beautifully presented on Japanese ceramics.
The ever-popular Wagyu Sukiyaki. This dish is cooked in a ceramic called horaku (as opposed to the conventional iron pot) and served hot to showcase A5-grade Hida beef in its best condition.
This traditional multi-course dinner balances the delicate flavors, texture, appearance, and colors of each dish. Only the freshest seasonal and local ingredients are skillfully prepared to enhance their flavors.
This colorful three-tiered lunch box set is a popular choice, with offerings changing seasonally. The set includes an amuse-bouche, appetizers, sashimi, charcoal grilled daily dish, simmered dish, deep-fried dish, steamed rice, miso soup, pickled vegetables and dessert.