Hananokashuzou

Limited to one couple per day (maximum 4 people). This is a special meal in which "Homase" and "Kabashiko," two species native to Kumamoto and used in the Japanese sake "Sansho," are cooked in front of you in an Okudo-san (cooking stove). You will experience the aroma, flavor, and vitality of each of the two varieties, as well as the steam, aroma, and flavor that only freshly cooked rice can offer. This is a special limited course that allows you to deeply appreciate the "power of rice itself" while experiencing the different personalities of each rice with each bite. In the Edo period (1603-1867), Hozabu was called "the best rice under heaven.
Kako, grown mainly in Kumamoto since the Kyoho era, is said to have a noble aroma that wafts into the neighborhood when cooked. Please feel the vitality and flavor of these two varieties and their deep connection with the local climate through all five senses.