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A moment when getting drunk by the coloring of the season.

Hakanage tone, Teahouse of the shadow fluctuates on the surface of the water of Suikinkutsu
In a fantastic Suikin-tei, cross the open ground and go to the cooking teahouse 'Suikin-tei'.
German ceiling, light ceiling, stained glass etc.
Fifteen rooms of Sekiya made a design for each room is another private space.
The dishes, and seasonal ingredients carefully selected, please enjoy the Hida of seafood, including the Hida Beef
Kaiseki cuisine with vivid colors.
In accordance with the pace at which you will enjoy, we will deliver freshly prepared items one by one.
The seasonal atmosphere reflected on the vessel and chef's overwhelming creative intention,
With important people and your favorite sake.

【Kaiseki cuisine enjoying the season】

For meals, I used one floor exclusively for cooking teahouses
You can do it in a private room of "Suikin-tei".
Kaiseki cuisine full of season feeling that is served one item at a time.
Kaiseki cuisine which we treat each other at a moment and serve one item at a time
I set it on a monthly basis.
With consideration to change the temperature of the equipment by cooking
I try to be more comfortable.
  • Cuisine, "breakfast"

  • Cuisine, "Supper"

  • Cooking example

  • This month's menu. March, Heisei"March"

    ◆Aperitifs from Tohoku Region, Local sake
     (Assistance of Restoration Activities following the Great East Japan Earthquake)

    ◆Forelock covering
     Sea pomex thick meat hat
     Boiled abalone and lotus root Ogura, one bean
     Boiled sushi
     Taca sauce juice with red shell and fruit juice

    ◆Simmered boiled white miso tailoring
     Oil eye, Horse mackerel, Kogami, Petaled lily root

    ◆Build, Sweet potato
    Fish and bamboo shoots kelp cloak
    Beyond reproach

    ◆Baked goods with trout
     Rapeseed pine nuts braise

    ◆Combined fried sesame tofu, Usui bean-hung
     almond, Prawn prawn

    ◆Cover white fish ball, Row of wild vegetables
    Kimme sea bream, chrysanthemums

    ◆Feature Hida Beef Teppanyaki
     Natural salt, Soy sauce, Yama Ao, Wholesale ponzu

    ◆Rice from Japan Continuous Winner Rice
     Gifu Inochi-no-Ichi, "Gin-nomikazuki"

    ◆Juice soup tailoring

    ◆Two vegetable pickles served

    ◆Water Matcha fruit parfait
     mango, strawberry, Matcha ice Castella
     Kokura, Black honey, Kinako flour, Hojicha Mochi

    ◆The above-mentioned shiragaki is an example, and the content of the menu is different depending on the plan.Please understand that there may be some changes.

    Chief Chef, Hamada, Eisuke