Menus
A single path through the forest and the terrace.
The order shifts with the weather and the morning gather. The evening journey is served to the whole table at one set price. The daytime counter and the cellar are ordered freely.
里山の道
Seasonal tasting
The Satoyama Journey
One seasonal path through the forest and the terrace, served to the whole table. The running order moves with the weather and the morning gather, so no two evenings hold the same sequence.
Eighteen courses, 38,000 yen
静
01First quiet
The opening, cold and almost weightless, so the room can settle before the fire begins.
Soil you can eat 土
includedRoasted barley, burnt onion, and dark koji built to taste of cool earth after rain.
- gluten
- soy
Snow pea, before the heat
includedHand split spring peas dressed with cultured cream and a green oil pressed that morning.
- dairy
森
02From the forest floor
What the woods give in the first hour of the day, treated gently and cooked barely at all.
Young bamboo, ash and cream 筍
includedBamboo shoot grilled over embers, rested in cultured cream and dusted with charcoal salt.
- dairy
Wild greens, two ferments
includedBitter mountain leaves over a broth of last year's pickle and this year's whey.
- dairy
- soy
Cedar mushroom, raw and warm
includedForest mushroom shaved cold, warmed only by a spoon of toasted seed butter.
- sesame
The clear broth 出汁
includedAn almost colourless stock of charred onion and kombu, poured at the table into an empty bowl.
- fish
川
03River and stone
Cold water cooking, drawn from the streams that run down through the terraces.
Mountain trout, rice lees 鱒
includedTrout cured in fermented rice lees, served cold with green plum and a broth of grilled bones.
- fish
- alcohol
River stone, cold dashi
includedSweet river fish set over a chilled clear dashi with mountain wasabi and shiso.
- fish
Ayu, salt and bitterness
includedWhole sweetfish grilled in its skin, eaten head to tail with a sauce of its own roe.
- fish
火
04Over the hearth
The middle of the evening, where the low fire takes over and the plates grow deeper.
Charred mountain leek 葱
includedWild leek grilled black over embers and peeled at the pass, dressed with hazelnut and brown butter.
- dairy
- nuts
Koji squash, brown butter
includedAutumn squash aged in koji until sweet, finished with brown butter and a flake of ash.
- dairy
- soy
Cedar duck, pear 鴨
includedAged duck warmed in cedar smoke, with autumn pear poached slowly in its own juice.
Burnt cabbage, miso cream
includedWhole hispi cooked in the ash, lifted with a barley miso whipped into cultured cream.
- dairy
- soy
米
05The slow rice
Terrace rice, cooked in clay over a single fire and served from the pot at the table.
Clay pot rice, mushroom 釜
includedTerrace rice and forest mushroom cooked over one fire, finished with aged soy and chive.
- soy
The crust, the bottom of the pot
includedThe toasted rice from the base of the pot, scraped warm and salted with seaweed.
Pickles of the long cellar
includedThree roots fermented through the winter, served cold to clear the palate.
- soy
終
06The close
The end of the path, where sugar gives way to ferment, smoke, and the forest again.
Snowfall 雪
includedFrozen sake lees and white koji over a quiet pool of mountain honey.
- alcohol
Black fig, salted
includedLate figs basted in butter and finished with smoked salt in place of sugar.
- dairy
Cedar and cultured cream
includedYoung cedar steeped into cream and frozen soft, poured with a cold green syrup.
- dairy
The forest, again 茶
includedCold tea of foraged leaf and roasted twig, poured at the close to return you to the woods.
板場
A la carte, lunch and counter
The Counter
A shorter way to eat, drawn from the same morning gather and served only at the eight counter seats during the day. Choose freely, or let the kitchen lead.
By the plate
始
01To begin
Small, cold, and quick, to open the appetite without crowding it.
Cured terrace tomato
1,800 yenHeritage tomato cured in plum vinegar, with shiso oil and toasted rice.
Tofu of the morning 豆腐
1,600 yenFresh soy curd set at dawn, with cold dashi, grated wasabi, and a drop of aged soy.
- soy
- fish
Chawanmushi, mushroom
2,200 yenA loose savoury custard steamed with forest mushroom and a clear hearth broth.
- egg
- fish
- soy
Oyster, frozen apple
2,600 yenA single cold oyster under a thin veil of frozen green apple, eaten in one breath.
- shellfish
菜
02Greens and ferments
The garden and the cellar, where the slow work of the year is tasted.
Charred mountain leek
2,200 yenWild leek grilled black over embers, rested in a broth of its own greens.
Koji squash
2,400 yenAutumn squash aged in koji until sweet, finished with brown butter and ash.
- dairy
- soy
Pickle plate of the cellar
1,900 yenFive roots and leaves fermented through the seasons, served cold.
- soy
Eggplant, barley miso
2,100 yenField eggplant grilled soft and glazed with a dark barley miso aged two winters.
- soy
炭
03From the fire
Cooked over the same low hearth that runs the length of the evening.
Smoked river trout
3,600 yenTrout cured in rice lees and warmed in cedar smoke, with green plum.
- fish
- alcohol
Cedar duck
4,200 yenAged duck rested in cedar smoke, with a sauce of bones and pear.
Wagyu, single skewer
4,800 yenA short skewer of mountain raised beef grilled over binchotan, salted only.
Grilled forest mushroom
2,800 yenWhole king mushroom seared on the coals, finished with sansho and aged soy.
- soy
穀
04Rice and grain
Terrace rice and old grains, cooked in clay and finished at the counter.
Clay pot rice, mushroom
3,200 yenTerrace rice and forest mushroom cooked over one fire, served from the pot.
- soy
Rice porridge, pickled plum
2,000 yenSlow rice porridge with aged plum and a broth of toasted grain, served warm.
Buckwheat, cold and clear 蕎麦
2,400 yenHouse milled soba in a cold mountain dashi with grated radish and nori.
- gluten
- fish
甘
05Sweet and quiet
Restrained sweets that lean on ferment, smoke, and honey before sugar.
Sake lees, honey
1,600 yenFrozen sake lees with white koji and mountain honey.
- alcohol
Roasted barley ice
1,500 yenSoft ice cream of toasted barley tea with a dark caramel made bitter on purpose.
- dairy
- gluten
Persimmon, dried and fresh
1,400 yenAutumn persimmon two ways, one dried over months and one ripe from the branch.
Warm chestnut, cedar cream
1,700 yenHearth roasted chestnut folded through a lightly smoked cedar cream.
- dairy
- nuts
蔵
Wine, sake, and tea
Cellar and Pour
Natural and low intervention bottles, many from small mountain growers, beside the rice brews and forest infusions we keep in the cellar. Pour by the glass, the bottle, or a quiet flight chosen for your table.
By the glass, bottle, or flight
杯
01By the glass
Open bottles poured fresh through the evening, rotated with the season.
Mountain white
1,400 yenA still, mineral pour grown on cool northern slopes.
- sulphites
- alcohol
Terrace red
1,600 yenLight and clear, made by a single family near the rice terraces.
- sulphites
- alcohol
Skin contact orange
1,700 yenAn old field blend rested on its skins, dry and faintly tannic.
- sulphites
- alcohol
Sparkling, ancestral method
1,800 yenA cloudy mountain fizz bottled before the first ferment finished.
- sulphites
- alcohol
酒
02Sake and rice brews
Brewed from the same terrace rice we cook, and from growers we visit each year.
Cloudy sake, junmai
1,500 yenUnfiltered rice brew, soft and faintly sweet, served cold.
- alcohol
Dry junmai, by the glass
1,600 yenA clean, savoury brew that drinks well beside the hearth courses.
- alcohol
Aged sake, by the bottle
9,800 yenRested for years until amber and deep, poured slowly.
- alcohol
Mountain plum wine
1,400 yenHouse plum steeped in shochu through a summer, served over a single stone of ice.
- alcohol
茶
03Tea and forest infusions
Non alcoholic pours from foraged leaf, root, and roasted grain.
Roasted twig tea
900 yenHoujicha roasted in house each week, warm and gently smoky.
Cold forest infusion
1,100 yenCedar tip and mountain herb steeped cold overnight, poured chilled.
Stone ground matcha 抹茶
1,300 yenA single bowl of matcha whisked at the counter to close the meal.
組
04Flights
Chosen for the journey and poured course by course.
The cellar flight
12,000 yenFive glasses chosen for the journey, mountain growers only.
- sulphites
- alcohol
Sake pairing
10,000 yenFive rice brews moving from cold and clear to deep and aged.
- alcohol
Forest tea pairing
4,800 yenFive non alcoholic infusions of foraged leaf, root, and roasted grain.
Allergen key
- glutenGluten
- dairyDairy
- eggEgg
- soySoy
- fishFish
- shellfishShellfish
- nutsTree nuts
- sesameSesame
- sulphitesSulphites
- alcoholAlcohol
Prices are in Japanese yen and include service. Because the menu is built around the morning gather, please tell us of any allergy when you book so we can shape the day around it.
The menu is decided each morning. Let us cook the day for you.