Teppanyaki Usami
鉄板焼 宇佐見
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Teppanyaki that shines with fresh ingredients and the chef's skill
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A dessert plate with a message can be added to any course for +1,650 yen. Please let us know the content of your message when you make a reservation.
This is an anniversary course recommended for weaning ceremony.
This set is recommended for the weaning ceremony. Please add this as an option to each course to enjoy the weaning ceremony.
This course is exclusively for children. Please add this as an option to each course.
We will be participating in a food festival in our home prefecture of Nagano. We will be sure to convey the charm of Shinshu to the public! Please contact Hotel Sierra Resort Hakuba to be placed on the waiting list.
Kazama Suisan is celebrating its 10th anniversary. To celebrate, Kazama-san has asked us to hold a gorgeous collaboration event with some of his favorite people.
Located in Tokoname City We will be collaborating with Le coeuryuzu, a famous gastronomy restaurant We are pleased to collaborate with Le coeuryuzu, a famous gastronomy restaurant on the Chita Peninsula in Tokoname City. For this event, we would like to showcase the charm of the Chita Peninsula, even if just a little, and we will be presenting the ingredients of the Chita Peninsula in front of our customers.
This event will be a collaboration with Yamachu Honke Brewery of Aichi Prefecture's representative sake "Gikyo". We will prepare a special Gikyo pairing course including "Gikyo, KT and Aichi rice" brewed with farmer's KT-produced rice, Aichi Prefecture's Yumeginko, which was released this spring. The meal will be a teppanyaki course featuring seasonal summer ingredients.
Sunday, April 14, 18:00- We will have our annual spring event! This year's event will again be a collaboration with Chef Kubota of Bistro Freres, a wild vegetable and mushroom hunter in Iida City, Nagano Prefecture.
This event will be a collaboration of 3 stores. Each meeting will be limited to 10 people, for a total of 30 people!
Enjoy a special course meal using carefully selected ingredients rich in the bounty of Nagano Prefecture, the owner's hometown, and local ingredients from the Chita Peninsula.
We will have our annual spring wild vegetable event! This year's event will again be a collaboration with Chef Kubota of Bistro Freres, a wild vegetable and mushroom hunter in Iida City, Nagano Prefecture. Winter in Nagano is dry and cold. Plants and animals are trying to save energy by reducing their activities as much as possible, such as shedding their leaves and hibernating. Natural wild vegetables that sprout after surviving such a harsh winter are full of energy. We are grateful for the blessings of the mountains and carefully deliver the charm of wild vegetables to our customers without overworking them.
Cuisine by four chefs from the Chubu region, born from a dialogue with nature and ingredients. One Table, For Chefs -One Table, For Chefs The chefs from Nagano and Aichi, who have been working with ingredients in their respective regions, have gathered at this event, This is a special dinner party where two regions with different climates intersect through the expression of cuisine. Life nurtured in the mountains and oceans, and life nurtured in the villages. Respecting the individuality of the producing region, Please enjoy each dish, composed as if in dialogue with each other, while respecting the individuality of the producing region.
In addition to the special Tajima wagyu beef, enjoy a course meal using carefully selected ingredients from Nagano Prefecture, the owner's hometown, rich in bounty, and local ingredients from the Chita Peninsula.
This will be the event with a sushi restaurant that we have longed for. We will invite "Sushi Takayoshi" Kubo, a chef whom we have been indebted to and respected since before the opening of our own restaurant, to join us for a luxurious collaboration of Edo-mae sushi and teppan-yaki.
We will be collaborating with a natural mushroom hunter chef again this year. We will be serving an energetic Teppanyaki x French course with natural products that grow wild in the mountains of Minami-Shinshu and are collected with the utmost discernment. This event is very popular every year, and will be offered on a first-come, first-served basis.
Iida City Kamikuwake, Nagano's Hazakake Rice Koshihikari has a strong umami flavor in the rice itself, and it is cooked in a clay pot for each customer. By slowly drying the rice over several days after harvesting, the umami that remains in the stalk is infused into each grain of rice, resulting in perfectly ripened grains that create even more delicious rice.
I have tried various types of water for cooking rice in Nagano Prefecture. Among them, I chose the local water from Shimizu in Achi Village. It has been carefully cooked in a clay pot, resulting in delicious rice.
We use wasabi from Fujiya Wasabi Farm in Azumino. In Nagano Prefecture, it is used in cooking, and wasabi pickles, which are popular among visitors from outside the prefecture, are also well-known. The appropriate size, part, and preparation of wasabi vary depending on the dish. Please enjoy the carefully selected wasabi.
Wagyu with a low melting point of fat that is not heavy when eaten. Aging enhances its flavor.
Aging is applied according to the meat quality of Shinshu Premium Wagyu, Hida Beef, and others. The aging process is based on suppressing the unique aroma of aging and enhancing the umami, preparing it in a state with a low melting point.
We will provide 6 to 7 types of drinks that pair well with the meal, based on domestic wine and sake.
