春夏秋冬四季のある日本。季節ごとに入荷する鯛、のどぐろ、寒鱈、津合カニ、米沢牛、山形地鶏、庄内三元豚等々、春には京都の朝堀り筍や秋には高畠の松茸、厳選した魚介や肉類、生産者の顔がわかる山形伝統野菜を中心に、京野菜なども取り寄せ、食材の持つ味わいが生きた、本物の日本料理の美味しさをお楽しみください。
Japan has four seasons: spring, summer, autumn and winter.
Each season brings its own specialties, such as sea bream, nodoguro, cold cod, snow crab, Yonezawa beef, Yamagata chicken, Shonai Sangen pork, and more.
In spring, we serve bamboo shoots dug in the morning in Kyoto, and in autumn, we serve matsutake mushrooms from Takahata. Our seafood and meat are carefully selected.
We focus on traditional Yamagata vegetables from carefully selected suppliers, as well as importing an interesting selection from Kyoto.
The cooking method is simple and you can enjoy the deliciousness of genuine Japanese cuisine that makes full use of the flavor of the ingredients.
