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Welcome to our restaurant where culinary artistry and the finest Japanese ingredients converge. Our talented chefs curate each dish with a harmonious blend of flavors, showcasing the vibrant essence of Yamagata’s seasonal delights.
We prioritize sourcing fresh local produce and embrace sustainable practices to create unforgettable dining experiences that honor nature’s bounty.
Immerse yourself in our warm and inviting space, and join us on a gastronomic journey that celebrates craftsmanship, the beauty of the changing seasons, and the joy of savoring remarkable flavors.
Japan’s diverse geology, seasons, ocean currents, and rivers have given rise to unique culinary traditions in each region. With deep respect for nature and the farmers who nourish us, we are committed to enhancing Yamagata’s food culture, cultivated by its climate and cultural nuances. With curiosity and skill, we aim to refine and pass this legacy onto future generations.
Japan’s diverse regions offer exceptional ingredients, easily enjoyed at home today. Yet, our restaurant beckons as more than a culinary experience. It is an invitation to immerse yourself in ingredient stories, culinary finesse, and tranquil settings.
We prioritize locally-sourced produce, honoring native ecosystems and supporting nearby producers.
Amidst Yamagata’s renowned bounty, we prompt reflection on modern abundance.
◇ Firefly Squid and Sweet Pea Charcoal Grill with Clay-Pot Rice & Crispy Hime-Ukogi
Plump firefly squid from Miyagi Prefecture, seasonal sweet peas, and kogomi (fiddlehead ferns) are charcoal-grilled over firewood, lightly glazed with blended soy sauce. Served atop fluffy clay-pot rice alongside crispy fried hime-ukogi (young Aralia elata shoots), this dish is a celebration of textures: the springy squid, creamy sweet peas, and crisp mountain vegetables. The vibrant green hues and fragrant aroma evoke the essence of spring. Accompanied by pickled wasabi flowers in soy sauce for a sharp, piquant accent.
— Chef Goto Juki, Firewood Cuisine
※This artisanal firewood-grilled dish is available exclusively in our April limited-time course.
In September, we offered the ‘T-Bone Wood Fire Grill’ as a limited-time main course. Due to its popularity, we have prepared a new course as part of our regular menu.
Enjoy both sirloin and tenderloin cuts of T-bone steak, infused with the aroma of charcoal. Start with a simple seasoning of salt or lemon, then add our original BBQ sauce. With tortillas included for your favorite toppings, this dish pairs perfectly with a selection of wines curated by our sommelier.