Nihonryori Tomita

The courses start with appetizers that reflect the seasonal flavor. Various seasonal ingredients are prepared in multiple ways, including raw, steamed, grilled, and fried, to create an elegant assortment of about 10 items that allow you to fully enjoy all five flavors. The owner picks the leaves used for serving every morning in the mountains and fields, which is also well received.

The grilled dishes, using mainly fresh fish from Amakusa, are masterpieces. The example in the photo, "Barracuda and Karasumi (dried mullet roe)," is grilled with exquisite heat after being marinated in yuan sauce for a short time to maximize the fatty barracuda. The house-made Karasumi grilled to an aromatic flavor is also impressive!

Vinegared dishes with a delightful sense of fun come served in the latter half of the courses. The "Vinegared Lobster" in the photo exemplifies early fall to winter using luxurious Kumamoto lobsters. The combined vinegar with spinach and congee enhances the sweetness and flavor of the lobster for a memorable taste.

There are four different courses to suit a wide range of occasions and budgets, and it is available for both lunch and dinner, making it a great place for entertaining guests. *Reservations are required (reservations at least two days in advance are recommended). *Please see the "Lunch" page for lunch courses.

Appetizer, soup, sashimi, grilled dish, simmered dish, side dish, vinegared dish, main course (clay pot rice or noodles), dessert, and matcha tea. *The number of dishes and the content of the food will vary depending on the course.

A well-balanced course featuring seasonal ingredients. Approximately 8 dishes.

A course where you can enjoy a variety of dishes made with plenty of seasonal ingredients. Approximately 9 dishes.

A course where you can enjoy seasonal delicacies from the mountains and sea, as well as high-quality ingredients.

A special course made with the best seasonal ingredients. Many high-quality ingredients are featured.

The course begins with an appetizer that reflects the flavor of the season. A gorgeous assortment of around 10 dishes, made with a variety of seasonal ingredients, cooked in a variety of ways, including raw, steamed, grilled, and fried, allowing you to enjoy the five flavors. The chef also enjoys the use of oak, which he collects from the mountains and fields every morning.

The photo shows an example of an autumn dish: "Matsutake and Snow Crab Soup Bowl."

There are also a selection of excellent grilled dishes, mainly made with fresh fish from Amakusa. The example in the photo, "Barracuda and Dried Boar Roe," is marinated in Yuanji for a short time and grilled to perfection to bring out the best in the fatty barracuda. The homemade dried mullet roe is also delicious, with a fragrant flavor!

The highlight of the second half of the course is a fun and playful vinegar dish. The "Spiny Lobster Vinegared Dish" pictured is an example of an early autumn to winter dish that uses a generous amount of Kumamoto-grown spiny lobster. The vinegared dish with added spinach and rice porridge brings out the sweetness and umami of the lobster, making it a memorable delicacy.

The final treat of the course: matcha tea prepared and served by the chef.