Banquet plan

Jade Tofu

A paste made from broad beans is mixed with bonito stock, sesame paste is added, the mixture is mixed with agar and gelatin, and then allowed to cool and thicken.
When served, the tempura is garnished with yuba (tofu skin) and salmon roe and enjoyed with the delicious broth.

Grilled Shinshu salmon, Kanpachi salmon set

Shinshu salmon, raised in the mineral-rich clear streams of Shinshu, has a light yet deep flavor.Enjoy this sashimi with Shinshu wasabi.
You can also enjoy the different flavors of this salmon with Kanpachi.

Barley pork shabu-shabu

Mugibuta is pork grown mainly on barley feed, making it a healthy ingredient that is tender and rich in flavor.A quick soak in a special broth brings out the subtle sweetness and mild flavor of the fat.
By simmering the Shinshu mushrooms in the broth, a deeper flavor is brought out, allowing you to enjoy a harmonious taste of the pork and vegetables.
Enjoy different flavors by adding yuzu pepper or chili oil.

Asama Komachi Chawanmushi(Steamed egg custard)

This dish is made using fresh eggs laid by healthy chickens from a local poultry farm, and is simmered in bonito stock with the umami flavors of ingredients like chicken, shrimp, and shiitake mushrooms.

Rice cooked in a pot (Shinshu salmon rice)

Koshihikari rice and Shinshu salmon from Tateshina are both raised with the blessings of the clear streams at the foot of Mt. Tateshina, and are a perfect match.
It is cooked in a special soy sauce-based broth made from a blend of Shinshu salmon stock and bonito stock.
It is served with grilled salmon fillet and marsh, and finished with a sprinkling of mitsuba and salmon roe.

Clear soup

Homemade pickled vegetables

This is a rice bran pickle that treasures the traditional Japanese flavor.
It is pickled in a rice bran bed that has been handed down for many years and is carefully maintained every day.
It goes perfectly with seasoned rice.