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Handmade dishes

Delicious exploration

Komakusa are plenty of delicious Komakusa in Komakusa

Sashimi · fried from eggs · sesame tofu · mushrooms taste rice · homemade yogurt etc.
Special selection Hida Beef Fillet Steak is reservation system.
Hoba miso is going to have breakfast.
  • Wild vegetables in spring

    Wild buds, mountain vegetables such as mountain corn and bamboo shoots.
    Hoba zushi went from May to June, when he was young leave.
  • Akashimi in summer

    Yadoroku and chief chef come fished Beautiful river / Maze River of exquisite Chiayu will savor.
    (Late June - August)
    Little Kyoto, Hida Takayama is tasty to eat in Little Kyoto, Hida Takayama, a Hamo (Pike conger) dish.
  • Mushrooms and delicacies in autumn

    Mushroom dishes such as local matsutake and shimeji
    (Late September - October)
    Delicacy of niwaella (valuable river fish caught in Chubu Mountain Region of the mountain stream) and Whirlpool Ayu-land repellent, etc.
    Autumn is full of taste.
  • Japanese seafood and local sake in winter

    Fresh and delicious Sea of ​​Japan Seafood
    (Because there is a wholesale market in Takayama, good fish go in)
    Reservations are made for Hida made Tugafu / Suppon dishes.
    Local sake in Hida ·····
    Delicious because there is delicious water, rice and cold!
    (How is it possible to serve with Yukimisake?)
  • Delicious exploration

    ·Wild vegetables in spring

    Wild buds, mountain vegetables such as mountain corn and bamboo shoots.
    Hoba zushi went from May to June, when he was young leave.

    ·Akashimi in summer

    Yadoroku and chief chef come fished Beautiful river / Maze River of exquisite Chiayu will savor.
    (Late June - August)
    Little Kyoto, Hida Takayama is tasty to eat in Little Kyoto, Hida Takayama, a Hamo (Pike conger) dish.

    ·Mushrooms and delicacies in autumn

    Mushroom dishes such as local matsutake and shimeji
    (Late September - October)
    Delicacy of niwaella (valuable river fish caught in Chubu Mountain Region of the mountain stream) and Whirlpool Ayu-land repellent, etc.
    Autumn is full of taste.

    ·Japanese seafood and local sake in winter

    Fresh and delicious Sea of ​​Japan Seafood
    (Because there is a wholesale market in Takayama, good fish go in)
    Reservations are made for Hida made Tugafu / Suppon dishes.
    Local sake in Hida ·····
    Delicious because there is delicious water, rice and cold!
    (How is it possible to serve with Yukimisake?)

Chief Chef:Shinsuke

Yadoroku is my son.I have been studying in Kyoto.
There are plenty of places, but I will make good dishes.
Together with the taste of service maker's owner, delicious hand-made dishes will be delightfully enjoyed.