Gassan

3 varieties 1,280 yen 5 varieties 1,980 yen. We have prepared colorful obanzai made with seasonal ingredients from Yamagata, carefully crafted. The menu of the day, which brings out the original flavors of the ingredients, is truly a blessing of the four seasons of Yamagata. Perfect as a companion for sake, enjoy a heartwarming dish with either 3 or 5 varieties.

A dish lavishly topped with Yamagata's summer specialty 'dashi'. The umami and refreshing aroma of chopped summer vegetables perfectly intertwine with the rich tofu. Its appetizing colors and refreshing taste make it the ideal first cup of local sake, truly a supreme delicacy.

This is duck sashimi made from Hamada Shoten's Satte duck, prepared with low-temperature cooking.

A rare ingredient harvested from the sacred Mt. Gassan, this dish features grated ghost nameko from Oizawa. Its size, texture, and flavor are all monster-level.

Shiroyama Dadacha Beans from Yosobei. Served immediately after boiling, these are hot and flavorful authentic Shiroyama Dadacha Beans.

King of Yamagata local cuisine. Made with 'tamakon' using locally sourced Miyoshi hand-squeezed soy sauce.

Directly delivered handmade by local mothers. We prepare a three-point platter of seasonal pickles, preserving the rustic flavor and freshness of the season.

From the specialties chosen by Mount Gassan. We have seared selected Zao beef and made it into hand roll sushi. Priced at 590 yen per piece, orders are accepted from two pieces.

Yam Nabe, a local dish from Yamagata, cooked in a traditional iron pot. It uses carefully selected Zao beef and hand-squeezed soy sauce from San Kichi Kojiya. The local finishing dish is curry udon. After the Yam Nabe, please also enjoy the finishing curry udon (490 yen).

Finished with 'instant smoking', a modern grilled chicken style from Mt. Gassan. A craftsman invited to the 'Grilled Chicken Master Association' for five consecutive years grills carefully selected rare parts of chicken and seasonal vegetables from Yamagata using binchotan charcoal. For finishing the grilled chicken, instant smoking is done using branches of wine grapes. At Mt. Gassan, we carefully select local and branded chickens such as Kyoto Benishidori, Hakata Jidori, Date Chicken, Miyazaki Hinata Chicken, Ooyama Chicken, and Yamagata Jidori. This is an assorted five pieces served with care.

Finished with 'instant smoking', a modern grilled chicken style from Mt. Gassan. A craftsman invited to the 'Grilled Chicken Master Association' for five consecutive years grills carefully selected rare parts of chicken and seasonal vegetables from Yamagata using binchotan charcoal. For finishing the grilled chicken, instant smoking is done using branches of wine grapes. At Mt. Gassan, we carefully select local and branded chickens such as Kyoto Benishidori, Hakata Jidori, Date Chicken, Miyazaki Hinata Chicken, Daisen Chicken, and Yamagata Jidori. This is an assorted course of 8 pieces served with care.

Please ask the staff! We have rare cuts available for that day.

This is a local dish from Yamagata topped with 'dashi', a summer specialty of Yamagata. It is served with okra, eggplant, myoga, and cucumber poured over chilled tofu, making it both hearty and refreshing. It is also recommended as the first drink with local sake.

A nostalgic taste from grandma. This is a shiso roll with sesame miso.

This is a popular salad unique to Tsukiyama, made with plenty of seasonal vegetables!

A specialty from Shinjo City, Yamagata Prefecture, Chicken Offal Stew.

Soba made with spring water from Gassan, produced by Tamaya Seimenjo in Nishikawa Town, Yamagata Prefecture, in collaboration with Waonjin.

Chicken white soup x spicy miso, the taste of that famous line. The large size is available for 1,030 yen.

Carefully simmered for a long time.

The rice is 'Tsuyahime', a special cultivation rice with reduced pesticide from Mr. Kameichiro Sato in Yamanobe Town, Yamagata Prefecture.

Using premium safflower eggs from Yonezawa City, Yamada Garden Farm, served with rice and egg. The rice is 'Tsuyahime', a specially cultivated rice with reduced pesticide from Mr. Kameichiro Sato in Yamanobe Town, Yamagata Prefecture.

The pudding from the yakitori restaurant is delicious!! It is a smooth pudding with a rich flavor made from exquisite safflower eggs.