Koyoi Tenku Ni Asobu Shogetsu
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Cuisine

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"

  • Menu in October 2018 ※Image is a thing of the past

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

    Leading edge, Children's kombu, Kikake
     pear, Fried shiitake, Yellow vinegared rice
    Persimmon whiting
    Simmered bowl, White miso tailoring
        Koryōkura, Sesame tofu, Prawn lobsters
        Ears of the Vine Murasaki, Mustard
    Building, Two kinds
         Counterbore
    Grilled Dish, Grilled Ayu Hida Sanba
         Vinegar picker
    Firing, turnip, Millet, abalone, Yuba
         Chen Yuan, Saiko

    Warmth, Chickpeea, Confucius steamed sushi, Tempura taro
        Miso sauce, Tangxi
    Feature, Hida Beef Teppanyaki
         Natural salt, Soy sauce, Yama Ao
    rice, Japan's largest contest winning rice
    Gifu Inochi-no-Ichi, "Gin-nomikazuki"
     juice, Red miso soup
     How much vegetables, potatoes and potatoes
    Pickled Vegetables, Two kinds

    Water, Boiled pear, Jurisdiction over the place
        Pomegranates, mint

    Confectionery, Chrysanthemum

    ※Please acknowledge that there may be some changes.

    Play in the sky tonight the Play in the sky tonight, Shougetsu, Chief Chef Hamada, Eisuke