Themed around fermentation, which occupies a very important place in traditional Japanese cuisine, the course offers an insight to rural Japanese feast as well as an opportunity to find the taste of season’s bounty.
An authentic Italian style dinner course, filled with seasonal vegetables delivered directly from the farmers along with locally grown Japanese wagyu beefs and fresh river fish made available by pristine stream as well as tasteful marine fish caught ashore northern Ibaraki.
THE Japanese style breakfast, but filled with local produce.
Everybody knows it is best to eat freshly harvested food cooked with healthy seasonings without additives. Everybody knows meal are most enjoyable when you have them with people you care with ease.
We strive to deliver such “ideal” through our dishes. For this reason, we cultivate our own edible garden at the hotel, keep close contact and communicate with local farmers, ultimately to achieve zero food-mileage where all ingredients are coming into your mouth with least impact on environment as well as on its freshness.
“There were times when I valued how much I could ‘cook’ without depending on ingredients. But that has change after returning from Tokyo to Ibaraki, and had my first child.
Trust in the ingredients and its producers. Keep in mind that we are here to support the ingredients and try not to cook or meddle with them too much. My best interest now is how I can pass on the ingredients handed from their producers to my guests with least arrangement now.”
“Northern Ibaraki is a unique place where people nurture many different indigenous food along with many, and very rare in Japan in most cases, European vegetables essential to Italian or French cuisine. It is all thanks to the hard works of farmers and to nutrient rich soil of the land.
For it, I intend to comprise my courses with seasoning that matches the seasons, resulting in ‘once-in-a-lifetime’ combination of ingredients, cooking method, and taste.
Many of the food used at the hotel are procured directly from local producers. But did you know many of the staffs and their families, who also lives in the area, are producers themselves. Wheat, buckwheat, vegetables, and rice, to name a few. Staffs brings along as they commute to the hotel, thinking how to entertain our guests of the day.
We believe such direct procurement gives a value-added culinary experience to our guests, while it also is significant to stimulate regional economic cycle directly.