LUNCH

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A delicate and elegant Japanese lunch that makes the best use of the flavors of the season's ingredients.

A delicate and elegant Japanese lunch that makes the best use of the flavors of the season's ingredients.

buckwheat noodles served cold

Brown buckwheat that has been cold-ripened in a clear stream in a severe winter is used. This limited-time-only product is characterized by its clean aroma and elegant sweetness.

¥1,200

Seasonal Tempura

Carefully selected seasonal ingredients are deep-fried in a light batter that enhances the natural flavor of the ingredients. You can enjoy this dish with the colors of the season.

JPY1,100

Seared Hida beef nigiri (2 pieces)

¥1,200

A luxurious dish of melt-in-your-mouth Hida beef, quickly seared to bring out the best flavor. Try it with wasabi and soy sauce.

roasted magnolia leaves grilled with miso and negi

¥800

A Hida specialty. A savory and flavorful local dish made with miso, green onions, and mushrooms on a bed of magnolia leaves and roasted.

Pickled Hida red turnip

¥600

Colorful pickles made from red turnips, a specialty of Takayama. Ideal for a refreshing palate freshener or as an accompaniment to alcoholic beverages.

Takayama Ramen (half size)

¥800

Light soy sauce-based soup with thin, limp noodles. A nostalgic taste loved by locals for many years.

Gohei-mochi (rice cake with walnut miso sauce)

¥700

A local snack of Hida, made by skewering mashed rice, coating it with a walnut miso sauce, and grilling it to a savory perfection.

Seasonal vegetables with rice

¥1,600

Gozen with takikomi-gohan (rice cooked with seasonal ingredients), soup, grilled dishes and kobachi (small bowls of cooked food), all with a gentle flavor.

Cold-zarashi soba set

JPY1,800

A high quality set includes soba noodles, which have been exposed to the cold wind to concentrate their flavor, seasonal tempura, and a small bowl of cooked food.