The bamboo shoots harvested in the Seto area of Nakatsugawa City are special in that they are fragrant, sweet, soft and delicious.
SPRING Menu
Mountain vegetables carry within them the vital energy of spring's awakening, offering properties that stimulate circulation and invigorate the body's natural renewal. After months of winter's stillness, when warmth begins to return and the body slowly unwinds, there is a timeless wisdom in welcoming these tender shoots to the table. We invite you to indulge in the rare and fleeting flavors of a Japanese spring — its delicate fragrance and refined bitterness, a luxury that only this season can offer.
Spring Kaiseki Cuisine - Bamboo shoots and bud, sprouts-Filled 8250 JPY(included tax)
Please make a reservation
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.
The menu consists of appetizers, sashimi, roasted bamboo shoots, simmered vegetables, steamed dish, tempura, rice, dessert, etc.
The menu may change depending on the availability of ingredients.
甘酒(Amazake) is a drink made by fermenting rice with koji.
The amazake we make in our restaurant is non-alcoholic.
Kinpira-style bamboo shoots - We use the tender outer husks that are typically thrown away, lightly simmering them in soy stock broth to retain their delicate flavor.
Blanched Wasabi Flowers - Fresh, delicate spiciness and aroma distinctly different from traditional grated wasabi root.
信田巻き(Shinoda-maki) is seasoned fried tofu wrapped around seasonal ingredients and simmered in a sweet soy sauce broth.
Wild vegetables and firefly squid dressed in miso.
We prepare seasonal dishes featuring special ingredients that are only available during spring.
We boil ”瀬戸の筍(Seto bamboo shoots)" while they are fresh in plenty of water with rice bran and chili pepper for about 1 to 2 hours, then cool and rinse them in water before storing.
We make soup with bonito flakes and soy sauce, add the prepared bamboo shoots, leave them to soak overnight, and then roast them.
Please eat the bamboo shoots hot and enjoy the texture, aroma, and taste.
The plate on which the sashimi will be served is kept chilled in the freezer, and just before serving it to the customer, it is taken out, covered with ice, and the sashimi is then served on top. Cold dishes are served even colder, making them taste even more delicious.
We dust the ingredients with flour, coat them in cold batter and deep fry them.
Please eat hot, crispy tempura.
"焚き合わせ(Takiawase)" is a dish in which each ingredient is prepared separately and seasoned with a different soup. Then, it is served on one plate, so it is called simmered and served together.
Tasty rice with Seto Bamboo Shoot Additional charge : 1,650 JPY(included tax)
たけのこ釜めし (Takenoko kamameshi)
We cook rice with Seto Bamboo Shoot and soup made with dried bonito flakes in a kettle in front of you.
Please enjoy the fragrant aroma, delicate texture, and hot rice with its lightly charred, crispy bottom.
瀬戸のたけのこ(Seto Bamboo Shoot )
It is said that the origin of "Seto bamboo shoots" was when Princess Yoshi Shimazu(島津 嘉) of the Satsuma Domain, now Kagoshima Prefecture, brought bamboo and planted it in the Seto area when she married Tomoyoshi Toyama(遠山 友禄), the 12th lord of the Naegi Domain, in 1843 at the end of the Edo period.
The Seto area is close to the ruins of Naegi Castle and is located on the north bank of the Kiso River. The soil consists of volcanic ash layers from Mt. Ontake. The mist rising from the Kiso River and the rich volcanic soil from Mt. Ontake create perfect conditions for growing exceptionally delicious bamboo shoots.
Please make a reservation
