About Our Cuisine

Seafood:
We carefully select natural seafood, primarily sourced from Yura Port in Awaji Island.

Vegetables:
We personally visit farms in Himeji City and Awaji Island to handpick and harvest the vegetables ourselves.

Meat:
We source only from livestock farmers who preserve pure bloodlines and raise animals without growth promoters or other additives.

Seasonings:
We use only traditionally brewed condiments from long-established producers.
In addition, many of the seasonings used in our dishes are handcrafted in-house.

Cooking Tools:
Our knives are forged by Bizen Osafune swordsmiths and sharpened with natural whetstones, ensuring the utmost respect for the ingredients.

We take great care to minimize any stress placed on the ingredients throughout preparation.

Because the harvest and catch vary with the fields and the sea, our menu changes with each occasion.
By combining fermented ingredients aged over time with freshly harvested produce, we express the natural passage of time through each dish.

We invite you to savor the flavors of the moment, and to experience the deep, time-honored tastes passed down by generations of Japanese artisans.

About Our Beverages

Sake:
We offer a wide selection of naturally fermented sake made without using Association Yeast.
Instead, our sake is crafted with native yeasts from the brewery and barrels, allowing each to develop its own unique, natural character.

Non-Alcoholic Drinks:
We create original non-alcoholic beverages by distilling or simmering seasonal vegetables, and crafting non-alcoholic wines from fruits and beets.

Each drink is thoughtfully paired and served in small portions to complement the dishes.
Both our sake and non-alcoholic offerings change with the seasons.

With deep gratitude for all forms of life and for our producers,
we aim to create dishes and drinks that bring joy to both the makers and our guests.