Unique Floral Gastronomy Experiences in Ibaraki Prefecture: Blending Nature, Art, and Edo-Period Recipes from Shokusairoku Discover Oishii Japan -SAVOR JAPAN -Japanese Restaurant Reservation Guide-

Update-date: Apr 01 2025

Author: SAVOR JAPAN

Categories: Ibaraki

Unique Floral Gastronomy Experiences in Ibaraki Prefecture: Blending Nature, Art, and Edo-Period Recipes from Shokusairoku

Ibaraki Prefecture is currently holding various events in connection with Shokusairoku, a recipe collection attributed to Tokugawa Nariaki, the 9th lord of the Mito domain. Beyond restaurants, unique “floral gastronomy” experiences that blend nature and art are being planned at locations such as Ibaraki Flower Park, Suigoen, OMI CAFE by Raifuku Brewery, and teamLab: Hidden Traces of Rice Terraces. In this article, we will introduce the floral gastronomy experiences enjoyed by international monitor guests at various locations. Be sure to take note of the chefs' creativity in reimagining Shokusairoku menus for the Reiwa era at each spot!

See full listings of restaurants found in and around Ibaraki.

A Private Lunch Experience at Ibaraki Flower Park: Savoring Nature, Art, and Edo-Period Traditions

The first location is Ibaraki FlowerPark in Ishioka City, Ibaraki Prefecture. Renovated in 2021 with the concept of “appreciating flowers, feeling nature, and reviving the senses,” thepark features 900 varieties of roses, lavender, dahlias, and other seasonal flowers. Starting in late February, visitors can enjoy Kawazu cherry blossoms, followed by Somei Yoshino and Yaezakura cherry blossoms through mid-April.

The experience takes place in a private room at Rose Farm House,perched atop a small hill. Here, Chef Kazuya Kinoshita offers a one-group-per-day French course lunch, served in aprivate dining space. Originally from Tsukuba City, Ibaraki, Chef Kinoshita has trained at French restaurants across Japan, blending Japanese and Western influences in his unique culinary expressions.

The meal is a multisensory experience, incorporating not only dishes and drinks inspired by Shokusairoku but also Edo-period cultural elements, décor, and immersive details that transport guests back in time. Among the standout dishes are dried persimmon tempura and salt-koji marinated salmon (Masamune-style salmon sushi).

“The dried persimmon tempura stays true to the original Shokusairoku recipe, while the salmon is wrapped with locally produced prosciutto and marinated in salt koji from Azumaya Koji Miso Shop, creating a modern reinterpretation using Ibaraki ingredients,” explained Chef Kinoshita.

Another highlight was the Yasato free-range egg quiche, featuring eggs from producer Matsuzaki, white bait from Kasumigaura, and sakura shrimp. Guests commented, “The flavors carried a sense of history and Japanese tradition, yet it was creatively transformed into a Western-style quiche — an unexpected and delightful twist!”

After the meal, guests stepped out of their private cabins to enjoy a tea ceremony experience while overlooking the park’s flowers from the hilltop. They whisked locally sourced matcha themselves and paired it with Japanese sweets inspired by plum and cherry blossoms.

“The matcha had an authentic taste, quite different from the matcha lattes common overseas. The bitterness paired beautifully with the wagashi, and the hands-on matcha-making experience at the end of the meal was a fantastic touch!” one guest remarked.

The Shokusairoku-inspired floral gastronomy full-course lunch at Ibaraki Flower Park is available until March 30 (Sunday). Check the website for details!

Venue: Rose Farm House – Private Room

200 Shimoaoyagi, Ishioka City, Ibaraki Prefecture 315-0153

https://www.flowerpark.or.jp/eat-buy/restaurant-rose-farm-house/

Details

・Dates: Until March 30 (Sunday) – Available on Fridays, Saturdays, Sundays, and public holidays

　Limited to one group per day (1 to 4 people per group)

・Reservation Times:

　・11:30 - 13:30

　・12:00 - 14:00

　・12:30 - 14:30

　・13:00 - 15:00

・Price: ¥10,800 per person (including park admission & tax)

・How to Reserve:

　・Online or by phone: 0299-57-2101

A Special Course with a View of Lake Kasumigaura at the Private Villa Suigoen

Next, we introduce the flower gastronomy experience at Suigoen, a beautifully restored 50-year-old traditional house located on a hill overlooking Lake Kasumigaura, within the Suigo-Tsukuba Quasi-National Park. This exclusive private villa accommodates up to six guests, offering an elegant retreat for adults.

Built with locally sourced cedarwood, the villa immerses visitors in the soothing scent of wood while they enjoy breathtaking views of the vast lake, which resembles the open sea. For this special event, Chef Hideaki Kimura from Yoshicho and Chef Kenji Kawamura from Nonna Nietta crafted an exclusive culinary experience in the villa’s private kitchen.

Yoshicho, a renowned restaurant in Tsuchiura City, is celebrated for its innovative approach to Japanese cuisine, embodying the essence of Ibaraki’s terroir. Chef Kimura reinterpreted dishes from the Edo-period recipe book Shokusairoku into a contemporary kaiseki menu.

・Appetizer: Local Vegetable Assortment

・Soup: Clear Broth with Carp and Seasonal VegetablesGrilled

・Dish: Wild Eel

“The appetizer highlights the fresh bitterness of spring ingredients, capturing the essence of Ibaraki’s awakening season. The unique flavors unfold with each bite, leaving a subtle sweetness as an aftertaste,” explained Chef Kimura.

The dish featuring Lake Kasumigaura’s prized carp — renowned for its pristine quality due to a two-week purifying process — was inspired by the Shokusairoku recipe for Koi no Kawa-zukuri (traditional carp sashimi). “We deep-fried the carp to enhance its umami, allowing guests to enjoy its rich flavors with lightly salted vegetables,” said Chef Kimura.

Chef Kawamura of Nonna Nietta, a reservation-only Italian restaurant in Tsukuba, curated a menu reflecting the essence of spring:

・Cappellini with Akatsuki no Shirauo (Iicefish)

・Roasted Wild Mallard from Hitachinokuni

・Strawberry Panna Cotta

Roasted Hitachinokuni's wild mallard is best enjoyed with just salt. True to Chef Kawamura’s expertise in cheesemaking, he pairs it with a homemade cheese risotto.

For the Cappellini with Akatsuki no Shirauo, we use a newly developed technique that preserves the translucency and delicate texture of the fish immediately after being caught, allowing it to be enjoyed raw. “I’ve combined it with chrysanthemum greens and lemon for a refreshing flavor,” says Chef Kawamura.

After the exquisite meal, guests can enjoy craft beer from Suigoen’s own brewery, unwind with tea on the terrace, or indulge in the serene ambiance of this lakeside retreat—an experience only possible in a private rental villa.

This floral gastronomy course at Suigoen is currently in its trial phase. Updates on availability and lodging details will be posted on the official website.

Venue: Suigoen
905-6 Saka, Kasumigaura City, Ibaraki Prefecture 300-0214
https://suigoen.com/

A Stunning Culinary Experience at theEnchanting teamLab: Hidden Traces ofRice Terraces

The third location is the much-talked-about teamLab: Hidden Traces of Rice Terraces, which opened in 2024. This mesmerizing art space is seamlessly integrated with teamLab: Hidden Traces of Rice Terraces Hot Spring – Izura, a glamping and hot spring retreat featuring natural free-flowing spring water. After a meal in the private cottages, guests can immerse themselves in a breathtaking night experience—wandering through rice terraces illuminated by countless lights and exploring a forest transformed into a digital art masterpiece. The journey continues with a soak in a natural hot spring, nestled in the remains of the terraced fields.

Bringing the magic of this space onto the plate are two renowned chefs: Chef Yoshiki Fuji of YOSHIKI FUJI, a celebrated Spanish restaurant in Hitachiomiya City featured in the Gault&Millau guide for three consecutive years, and Chef Akinori Harada of Unoshima Villa, a seaside retreat on the Otarijiri Coast in Hitachi City.

Chef Yoshiki Fuji, inspired by the unique aesthetics of teamLab: Hidden Traces of Rice Terraces, presents adish featuring vibrantly colored spheres.

Meanwhile, Chef Akinori Harada, who is also a key member of a research organization for the Shokusairoku, showcases his innovation with the Karasumi Daikon Mochi—a fusion of dried mullet roe and radish, prepared using the traditional Gobou Mochi technique from Shokusairoku. This dish earned high praise from guests.

He reimagines strawberries — typically associated with dessert — by pairing them with vegetables, transforming them into a bold, locally sourced salad.

"Not only did I want to reflect the colors and ambiance of teamLab, but I also looked forwardto collaborating with Chef Fuji," says Chef Harada. "I hope guestscan appreciate the overall balance and flow of the course."

After the meal, guests can unwind in the cottage’s second-floor exhibition space for a special tea time. The experience culminates in a tranquil stroll through the forest-covered terraced fields, where art and nature intertwine. As guests immerse themselves in this ever-evolving landscape, they are invited to contemplate the timeless continuity of life and history.

※ The floral gastronomy course at teamLab: Hidden Traces of Rice Terraces Hot Spring – Izura is currently in the testing phase. Updates regarding the experience and accommodation details will be provided on the official website.

Venue: teamLab: Hidden Traces of Rice Terraces Hot Spring – Izura
2132 Otsucho, Kitaibaraki City, Ibaraki Prefecture 319-1702
https://izurahotspring.com/

Pairing Course Experience at OMI CAFE by a Long-Established Sake Brewery

End your journey with a special moment at OMI CAFE, a charming café housed in a historic folk house designated as a Tangible Cultural Property. Managed by Raifuku Brewery, which has been crafting sake since 1716, the caféoffers a unique pairing course featuring dishes by Chef Kenji Oi of RistoranteTSUMU, carefully matched with a selection of beverages.

The pairing is not limited to just sake—sparkling sake, hot sake, red wine, and dessert wine are also incorporated, with meticulous attention to flavors and serving temperatures.

For appetizers, three dishes — Shihotori no Iritori (a reinterpretation of a historical dish featuring guinea fowl, surf clams, and greens), Grilled Dried Spanish Mackerel, and Carpaccio with Irizake Sauce—are paired with Sparkling Raifuku sake.

Inspired by Shokusaikiroku, which describes a dish of simmered chicken, greens, and ark shell clams, Chef Oi has reimagined it using locally sourced guinea fowl, surf clams from Kujihama, and fermented chijimi komatsuna greens.

"Raifuku's diverse sake lineup complements a wide range of flavors. Drawing inspiration from Shokusaikiroku, I incorporated various cooking techniques—raw, grilled, and simmered—while using modern Ibaraki ingredients to create a fresh interpretation," says Chef Oi.

After savoring the pairing course, guests also enjoyed exploring the historic Raifuku Brewery, taking part in brewery tours and selecting souvenirs from the shop.

This floral gastronomy experience uniquely blended the recipes of Shokusaikiroku with Ibaraki's natural beauty, art, and culture. The creative ingenuity of the chefs at each venue added an extra dimension, making for a truly memorable culinary journey.
Venue: OMI CAFÉ

1624 Murata, Chikusei City, Ibaraki Prefecture 300-4546
https://raifuku.co.jp/omicafe/

How about visiting Ibaraki Prefecture to experience a special culinary journey that incorporates the region's rich climate, history, and culture? Immerse yourself in exquisite dishes carefully crafted by Ibaraki's top chefs, who honor the blessings of the land and the essence of life. Surrounded by stunning flowers, breathtaking views, and sensory-stimulating art pieces that bring each season to life, you'll find yourself in an extraordinary space, making it a truly unique dining experience.

Disclaimer: All information is accurate at time of publication.