Suisutei
翠州亭
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A Culinary Space Where History and Nature Harmonize
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The theme is "Wa-modern," a fusion of Japanese tradition and modern sensibilities. While adhering to traditional Japanese cooking techniques, the chefs weave their own unique presentation into the course menu, making use of the bounty of the sea and land of Boso, a treasure trove of ingredients.
■Before Sake Suishutei Homemade Plum Wine ■Appetizer Spring Dry Landscape Platter, Sea Clam with Egg Flower, Tai Sakura Leaf Temari Sushi, Boiled Butterbur, Sakura Shrimp, Chicken Young Greens Roll, Minced White Fish Fried, Petal Lily Bulb ■Chopstick Cleaning Clear Preparation, Long Stem Maitake ■Sashimi Boso Lobster Presentation, Boso Turban Shell, Other Selected Fresh Fish, Assorted Accompaniments ■Grilled Dish Special Selected Beef Cheek Stew, Suishuwain Style, Served with Spring Vegetables ■Simmered Dish Sweetfish and Turnip Steamed, Silver Sauce, Wasabi ■Vinegared Dish New Young Shoots and Udo, Tosa Vinegar Jelly ■Rice Dish Bamboo Shoot Rice Fragrant with Cherry Blossoms, Steamed in a Pot ■Final Soup Red Miso Preparation, Wasabi, Tofu ■Dessert Cherry Blossom Yokan and Matcha Baked Sweets, Hakata Style
■ Appetizer: Jade Tofu, Shrimp, Flower Buds, Buckwheat ■ Sashimi: Selection of Three Fresh Fish, Assorted Garnishes ■ Shabu Shabu: Domestic Beef Loin, Lettuce, Shredded Burdock, Green Onion, Enoki, Tofu, Kudzu Noodles, Carrot, Shiitake, Mizuna, Udon, Two Types of Dipping Sauce, Condiments ■ Rice: White Rice 'Koshihikari from Chiba Prefecture' ■ Soup: Tofu, Aosa Seaweed, Long Green Onion, Red Miso Broth ■ Pickles: Assorted Pickles ■ Dessert: Today's Fruits
Horse Mackerel Namero
A beautiful arrangement of seasonal blessings nurtured by the sea of Boso on one plate. *The fresh fish may vary depending on the day's catch.
We have elegantly finished a whole fried anago with a special sweet sauce. Please enjoy it with colorful vegetables.
The Kinso chicken is prepared in Jibu-ni style and topped with fluffy eggs. Please enjoy it with the chef's carefully selected handmade soba. *Limited to 10 servings on weekdays.
The cutlet, which captures the umami of San-Gens pork, is finished with a flavorful dashi broth. The egg is prepared to your preference, so please enjoy it fluffy.
Training Second Serving
Original Whiskey
Features a refreshing spiciness and natural sweetness. Strong unique flavor of ginger.
The sweetness is moderate, with a refreshing taste.
Using the native Japanese grape 'Koshu' that has been cultivated in Yamanashi Prefecture for a long time, it is matured in storage tanks while in contact with the lees at low temperatures, resulting in a dry wine with a solid umami and richness.
Using the native Japanese grape 'Koshu' that has been cultivated in Yamanashi Prefecture for a long time, this dry wine is carefully matured in storage tanks at low temperatures while in contact with the lees, resulting in a rich and full-bodied flavor.
The Japanese native grape variety 'Muscat Bailey A', born from hybridization in the early Showa period, is primarily cultivated in Yamanashi Prefecture for red wine. It has a moderate acidity with nuances of sweet fruit flavors, making it a very well-balanced wine. It is light yet has a solid richness and umami, particularly pairing excellently with meat dishes.
The Japanese native grape variety 'Muscat Bailey A', born from hybridization in the early Showa period, is primarily cultivated in Yamanashi Prefecture for red wine. It has a pleasant acidity with nuances of sweet fruit flavors, making it a very well-balanced wine. Light yet rich in depth and umami, it pairs exceptionally well with meat dishes.
A wine made using the sur lie method with 'Chasselas'. It has a rich aroma reminiscent of linden flowers, high acidity, and a soft, lively, long mineral sensation.
A blend of Pinot Noir from several locations including Fesie Village, Mont Chou Roll Village, Saint Saffo Village, and Riva Village. It has a pleasant and vibrant aroma of strawberries and blackcurrants, with a calm and rich flavor and a delicate aftertaste.
Named after its brownish skin, 'Pinot Grigio' is an organic, carefully cultivated dry sparkling wine with a sparkling golden color and a floral, vibrant aroma.
A pale pink sparkling wine made from the indigenous Italian grape varieties 'Raboso' and 'Glera'. It has a good balance of flavors and a refreshing mouthfeel, with hints of cherry.
A fragrant aroma and a crisp finish. A popular delicacy from the local Chiba Prefecture.
This is a limited release daiginjo specially brewed by the brewery, featuring a light and crisp flavor.
This is a dry ginjo sake with a gentle ginjo aroma and a smooth, refreshing taste.
A super dry type brought about by long-term fermentation. This is a rich and robust authentic junmai sake that retains a lot of amino acids due to no carbon filtration.
This is a Junmai sake made from organic, non-fertilized rice, supported by the work of microorganisms, resulting in a rich and satisfying drink. Please enjoy the original depth and flavor of the sake.
It has a strong body typical of Kidoizumi, with a solid backbone, yet offers a well-balanced flavor.
Characterized by a subtle ginjo aroma and the umami of rice. A junmai sake with a pleasant finish and a rich body.
While the aroma, sweetness, and umami are moderate, it is a strong dry sake that conveys a rare mineral sensation.
A fragrant aroma and a crisp finish. A popular delicacy from the local Chiba Prefecture.
A limited edition daiginjo specially brewed by the brewery, featuring a light and crisp flavor.
This is a dry ginjo sake with a gentle ginjo aroma and a smooth, refreshing taste.
A super dry type brought about by long-term fermentation. This is a rich and robust authentic junmai sake that retains a lot of amino acids due to no carbon filtration.
This is a junmai sake made from organic, non-fertilized rice, supported by the work of microorganisms, providing a rich and satisfying drinking experience. Please enjoy the original depth and flavor of the sake.
It has a strong body typical of Kidoizumi, with a solid backbone, yet offers a well-balanced flavor.
Characterized by a subtle ginjo aroma and the umami of rice. A junmai sake with a good finish and a rich body.
A strong dry sake with a subtle aroma, sweetness, and umami, while conveying a rare mineral quality.
This is a sake made using underground water that springs from our own home, making it a drink that you won't get tired of.
The appeal lies in the rich, full-bodied depth and acidity within a transparent mouthfeel.
A fragrant aroma and a beautiful sweetness reminiscent of honey when tasted.
Awarded the gold prize 17 times at the National New Sake Competition. Made with 35% polished Yamada Nishiki rice from Sawara, this sake is an artistic balance of taste and aroma. It is delicate and smooth, with a rich and fragrant aroma that spreads in the mouth.
The sake rice 'Sono Mai' developed by Chiba Prefecture was cultivated in contract with local farmers using low-pesticide and organic fertilizers. This is a Junmai Daiginjo made with 50% polished Sono Mai. The sake features a soft texture and gentle aroma. It is delicious on its own, but it pairs well with food, so we recommend enjoying it together.
This is a ginjo sake with a floral and gentle flavor, and a refreshing crispness that makes it easy for women to drink.
This is a nama chozoshu with a refreshing aroma of ginjo sake and a gentle umami, finishing with a clean aftertaste. It pairs well with food, so please enjoy it well chilled.
This is a fresh sake with a crisp flavor enhanced by low-temperature storage, making it a perfect match for any dish.
The fine flavor, smoothness, and mellow aftertaste deepen with aging. The recommended way to drink it is on the rocks or diluted with water, served chilled. *The Wild Rabbit bottle is 600ml.
The fine flavor, smoothness, and mellow aftertaste deepen with aging. The recommended way to drink it is on the rocks or diluted with water, served chilled. *The Wild Rabbit bottle is 600ml.
The theme is "Wa-modern," a fusion of Japanese tradition and modern sensibilities. While adhering to traditional Japanese cooking techniques, the chefs weave their own unique presentation into the course menu, making use of the bounty of the sea and land of Boso, a treasure trove of ingredients.
■Before Sake Suishutei Homemade Plum Wine ■Appetizer Spring Dry Landscape Platter, Sea Clam with Egg Flower, Tai Sakura Leaf Temari Sushi, Boiled Butterbur, Sakura Shrimp, Chicken Young Greens Roll, Minced White Fish Fried, Petal Lily Bulb ■Chopstick Cleaning Clear Preparation, Long Stem Maitake ■Sashimi Boso Lobster Presentation, Boso Turban Shell, Other Selected Fresh Fish, Assorted Accompaniments ■Grilled Dish Special Selected Beef Cheek Stew, Suishuwain Style, Served with Spring Vegetables ■Simmered Dish Sweetfish and Turnip Steamed, Silver Sauce, Wasabi ■Vinegared Dish New Young Shoots and Udo, Tosa Vinegar Jelly ■Rice Dish Bamboo Shoot Rice Fragrant with Cherry Blossoms, Steamed in a Pot ■Final Soup Red Miso Preparation, Wasabi, Tofu ■Dessert Cherry Blossom Yokan and Matcha Baked Sweets, Hakata Style
■ Appetizer: Jade Tofu, Shrimp, Flower Buds, Buckwheat ■ Sashimi: Selection of Three Fresh Fish, Assorted Garnishes ■ Shabu Shabu: Domestic Beef Loin, Lettuce, Shredded Burdock, Green Onion, Enoki, Tofu, Kudzu Noodles, Carrot, Shiitake, Mizuna, Udon, Two Types of Dipping Sauce, Condiments ■ Rice: White Rice 'Koshihikari from Chiba Prefecture' ■ Soup: Tofu, Aosa Seaweed, Long Green Onion, Red Miso Broth ■ Pickles: Assorted Pickles ■ Dessert: Today's Fruits
Horse Mackerel Namero
Training Second Serving
Original Whiskey
Features a refreshing spiciness and natural sweetness. Strong unique flavor of ginger.
The sweetness is moderate, with a refreshing taste.
Using the native Japanese grape 'Koshu' that has been cultivated in Yamanashi Prefecture for a long time, it is matured in storage tanks while in contact with the lees at low temperatures, resulting in a dry wine with a solid umami and richness.
Using the native Japanese grape 'Koshu' that has been cultivated in Yamanashi Prefecture for a long time, this dry wine is carefully matured in storage tanks at low temperatures while in contact with the lees, resulting in a rich and full-bodied flavor.
The Japanese native grape variety 'Muscat Bailey A', born from hybridization in the early Showa period, is primarily cultivated in Yamanashi Prefecture for red wine. It has a moderate acidity with nuances of sweet fruit flavors, making it a very well-balanced wine. It is light yet has a solid richness and umami, particularly pairing excellently with meat dishes.
The Japanese native grape variety 'Muscat Bailey A', born from hybridization in the early Showa period, is primarily cultivated in Yamanashi Prefecture for red wine. It has a pleasant acidity with nuances of sweet fruit flavors, making it a very well-balanced wine. Light yet rich in depth and umami, it pairs exceptionally well with meat dishes.
A wine made using the sur lie method with 'Chasselas'. It has a rich aroma reminiscent of linden flowers, high acidity, and a soft, lively, long mineral sensation.
A blend of Pinot Noir from several locations including Fesie Village, Mont Chou Roll Village, Saint Saffo Village, and Riva Village. It has a pleasant and vibrant aroma of strawberries and blackcurrants, with a calm and rich flavor and a delicate aftertaste.
Named after its brownish skin, 'Pinot Grigio' is an organic, carefully cultivated dry sparkling wine with a sparkling golden color and a floral, vibrant aroma.
A pale pink sparkling wine made from the indigenous Italian grape varieties 'Raboso' and 'Glera'. It has a good balance of flavors and a refreshing mouthfeel, with hints of cherry.
A fragrant aroma and a crisp finish. A popular delicacy from the local Chiba Prefecture.
This is a limited release daiginjo specially brewed by the brewery, featuring a light and crisp flavor.
This is a dry ginjo sake with a gentle ginjo aroma and a smooth, refreshing taste.
A super dry type brought about by long-term fermentation. This is a rich and robust authentic junmai sake that retains a lot of amino acids due to no carbon filtration.
This is a Junmai sake made from organic, non-fertilized rice, supported by the work of microorganisms, resulting in a rich and satisfying drink. Please enjoy the original depth and flavor of the sake.
It has a strong body typical of Kidoizumi, with a solid backbone, yet offers a well-balanced flavor.
Characterized by a subtle ginjo aroma and the umami of rice. A junmai sake with a pleasant finish and a rich body.
While the aroma, sweetness, and umami are moderate, it is a strong dry sake that conveys a rare mineral sensation.
A fragrant aroma and a crisp finish. A popular delicacy from the local Chiba Prefecture.
A limited edition daiginjo specially brewed by the brewery, featuring a light and crisp flavor.
This is a dry ginjo sake with a gentle ginjo aroma and a smooth, refreshing taste.
A super dry type brought about by long-term fermentation. This is a rich and robust authentic junmai sake that retains a lot of amino acids due to no carbon filtration.
This is a junmai sake made from organic, non-fertilized rice, supported by the work of microorganisms, providing a rich and satisfying drinking experience. Please enjoy the original depth and flavor of the sake.
It has a strong body typical of Kidoizumi, with a solid backbone, yet offers a well-balanced flavor.
Characterized by a subtle ginjo aroma and the umami of rice. A junmai sake with a good finish and a rich body.
A strong dry sake with a subtle aroma, sweetness, and umami, while conveying a rare mineral quality.
This is a sake made using underground water that springs from our own home, making it a drink that you won't get tired of.
The appeal lies in the rich, full-bodied depth and acidity within a transparent mouthfeel.
A fragrant aroma and a beautiful sweetness reminiscent of honey when tasted.
Awarded the gold prize 17 times at the National New Sake Competition. Made with 35% polished Yamada Nishiki rice from Sawara, this sake is an artistic balance of taste and aroma. It is delicate and smooth, with a rich and fragrant aroma that spreads in the mouth.
The sake rice 'Sono Mai' developed by Chiba Prefecture was cultivated in contract with local farmers using low-pesticide and organic fertilizers. This is a Junmai Daiginjo made with 50% polished Sono Mai. The sake features a soft texture and gentle aroma. It is delicious on its own, but it pairs well with food, so we recommend enjoying it together.
This is a ginjo sake with a floral and gentle flavor, and a refreshing crispness that makes it easy for women to drink.
This is a nama chozoshu with a refreshing aroma of ginjo sake and a gentle umami, finishing with a clean aftertaste. It pairs well with food, so please enjoy it well chilled.
This is a fresh sake with a crisp flavor enhanced by low-temperature storage, making it a perfect match for any dish.
The fine flavor, smoothness, and mellow aftertaste deepen with aging. The recommended way to drink it is on the rocks or diluted with water, served chilled. *The Wild Rabbit bottle is 600ml.
The fine flavor, smoothness, and mellow aftertaste deepen with aging. The recommended way to drink it is on the rocks or diluted with water, served chilled. *The Wild Rabbit bottle is 600ml.
The theme is "Wa-modern," a fusion of Japanese tradition and modern sensibilities. While adhering to traditional Japanese cooking techniques, the chefs weave their own unique presentation into the course menu, making use of the bounty of the sea and land of Boso, a treasure trove of ingredients.
