Kisetsuryori Dochiraika

Our restaurant's pride and joy is a dish that offers the luxuriant flavors of our dashi broth made with kombu (seaweed) from southern Hokkaido. The compatibility of the clear, flavorful dashi with seasonal local vegetables is extraordinary-a flavor capable of warming the depths of your heart. We use Yamada rice, grown in the Ayagawa River Basin, a place with long daylight hours and excellent drainage. This superior product has a concentrated sweet flavor and moderate stickiness. It is perfect for Japanese cuisine and is the traditional rice used in Japanese hot pot dishes. Our restaurant has not been open long, so we are working hard to generate loyalty. While we of course focus on serving hot dishes while they are still hot, we also constantly keep an eye out for any subtle signals from our guests so we can improve service. Our course menu is the star of the evening, offering several samples of delicious Japanese cuisine. All of these dishes are intended to be paired with sake (Japanese alcohol), and we are sure it will keep coming. We hope our guests will eat and drink to their heart's content. read more