Amayadori

The interior features a striking large zelkova tree and a spiral staircase, creating a memorable space enhanced by earthen walls and French doors that evoke warmth and a sense of the extraordinary. The chef crafts delicate dishes that blend local ingredients with French techniques, focusing on self-grown rice, vegetables, and fruits. Pairings with doburoku (unrefined sake) and the Japanese sake 'Gonge' highlight the region's unique character. Dishes like liver cutlet with strawberries and brown rice risotto offer bold yet gentle flavors, all while maintaining a lightness that doesn't burden the stomach.