Welcome to Misai Garten Furukawa, Japanese Restaurant
Japan has four beautiful seasons.
Spring brings fresh buds, sprouts, and bamboo shoots.
Summer vegetables and wild sweetfish from clear mountain rivers.
Wild mushrooms grow in autumn forests.
Winter brings delicious wild boar.
We cook each of them in the most delicious season.
Our Japanese dishes will give you a new culinary experience with beautiful presentation and seasonal aromas.
Please join us in enjoying authentic Japanese cuisine.
Please make your reservation at least 2 days in advance.
We purchase the best ingredients to serve you the most delicious food, and we want to eliminate waste in our food procurement process and provide it to you at the most reasonable price.
Please inquire about before-day reservations - we will do our best to accommodate you.
Please contact us by email using the inquiry card or reservation application card listed above.
While our staff have limited English, we will serve you with genuine Japanese hospitality.
What's"おもてなし(Omotenashi)"=The hospitality of the Japanese cuisine"?
For example Japanese cuisine features a traditional culinary art called 'takiawase,' where seasonal vegetables are individually prepared and simmered in their own carefully crafted broths, then beautifully arranged together in a single dish. This exquisite presentation allows you to savor multiple distinct flavors and textures in one harmonious serving.
Each vegetable receives meticulous preparation using techniques specifically suited to its nature. We prepare individual seasoned broths for each vegetable, all based on dashi carefully extracted from bonito flakes.
Eggplant is precisely scored and fried, then immersed in hot seasoned broth delicately infused with chili pepper before rapid cooling.
Kabocha squash undergoes edge-trimming to prevent breaking and is steamed to maintain its perfect form. It's bathed in hot seasoned broth, and as this liquid gradually cools, the savory flavors penetrate the squash, creating a harmonious marriage of umami.
Winter melon is knife-peeled to paper-thin thickness, then scored in a fine, shallow crosshatch pattern to enhance flavor absorption. The skin side is rubbed with a mixture of salt and baking soda powder and left for five minutes. It's then blanched until tender, immediately plunged into ice water for rapid cooling to preserve its vibrant emerald green color, and once cooled, excess moisture is carefully removed. Finally, it's immersed in chilled ginger-scented seasoned broth.
Through this time-intensive artisanal process, each vegetable's distinctive character can be individually appreciated while contributing to a harmoniously composed, visually stunning dish.
This heartfelt approach to cooking embodies the spirit of Japanese おもてなし(omotenashi) - the art of wholehearted hospitality.
Menu
The lunch course
8250 JPY(included tax)
Need reservation.
Payment options : Cash only
Cuisines will change each season and the arrival situation of food materials.
We will serve you the food in order. It will take about 1.5 to 2 hours to finish eating.
* Photos are just for example of our dishes from past years.
Please make your reservation at least 2 days in advance.
We purchase the best ingredients to serve you the most delicious food, and we want to eliminate waste in our food procurement process and provide it to you at the most reasonable price.
Please inquire about before-day reservations - we will do our best to accommodate you.