Kushinbo

This is sugar made through a traditional process of pouring raw sugar, boiling it in an iron pot, and drying it while stirring.

This is seaweed salt made by soaking domestically produced sun-dried seaweed in seawater from the Tsushima Strait and carefully simmering it in a flat pot by artisans. It is a gentle, fluffy seaweed salt nurtured by the sea and the forest.

It is said to be the best salt on Earth, boasting an exceptional mineral balance and unprecedented quantity, with numerous excellent health benefits and effects.

Carefully brewed using 'seed vinegar' inherited from 'Kawakami Vinegar Shop', the only vinegar producer in the Mikawa area of Aichi Prefecture.

Marushima Pure Soy Sauce is the only supervised product by macrobiotic instructor Mr. Joichi Sakurazawa. It is ideal for health-conscious cooking that has been aged for a long time in an old cedar barrel.

Usukuchi moromi is aged for more than one year and three months in a traditional wooden barrel. It is made using domestically produced soybeans and wheat, and natural sun-dried nigari is added to approximate the composition of seawater. It pairs exceptionally well with dashi.

High-quality steamed soybeans are made into miso balls, which are then turned into soy gluten and prepared with water and salt, allowing for natural fermentation for more than two summers and two winters. It contains a lot of plant-based unsaturated fatty acids, and the soybean protein is well broken down into amino acids, making it a food that is easily digestible and absorbable. No food additives are used, and it is not heat-treated, making it a living natural food.

The raw rice used is 100% domestically produced rice, and it is made by hand without heat treatment, resulting in a natural fermentation. As it is 'Nama-zume Mirin', it has a mild flavor and sweetness, making it delicious even to drink.

The fruit of the olive contains about 20% oil. The cold-pressed method, extracted at low temperature of 25 degrees, is the original extra virgin oil. This method yields only 10%. The remainder is oil produced by adding chemicals under high temperature and pressure, which is not intended for food use and is referred to as 'Lampachi', an oil for lamps. Horrifyingly, it is re-refined and mixed with regular olive oil.

Please choose (salt grilled, salt koji grilled, sauce grilled) Nishiki chicken, approximately 50 days old, nostalgic deliciousness. <The deliciousness nurtured by nature's blessings!> Raised in an environment blessed with beautiful green nature and clear water. <Thin skin, low fat!> Due to our unique feed that includes wood vinegar made from natural broadleaf trees, there is less odor and fat is reduced. The concept of 'Nishiki' ① Refers to chickens processed at our factory. ② Refers to chickens that have been hand-separated and processed by trained personnel. ③ Refers to chickens raised with our specified feed that includes designated wood vinegar. ④ Refers to chickens that have passed inspection by poultry inspectors in accordance with the poultry inspection system.

Carefully raised beef from Aichi Prefecture, represented by the black-haired Wagyu 'Hōraigyu'. Among them, the Hōraigyu raised by the Genji Feeding Cooperative is highly regarded for its quality and is not easily found. Therefore, we named our product 'Genji Wagyu' for those raised by Mr. Kubota with a grade of A4 or higher. We purchase whole cows and distribute them locally. In 2017, we participated as the representative of Aichi Prefecture in the 'National Wagyu Ability Mutual Aid Association' and received the 'Excellence Award'. Production area: Shinshiro City, Aichi Prefecture (Oku Mikawa). Monthly shipment number: approximately 5 to 10 heads (premium).

Salt grilled, salt koji grilled, and sauce grilled pork from Chiba Prefecture. Kashuu (the name of the pork) has a secret of 'meat quality', 'fat quality', and 'umami'. Kashuu is a barley-fed pork that is raised in a herb-infused environment, giving it a pink hue. Raised slowly and carefully in a near-natural environment, Kashuu pork is stress-free. With over 30% barley ingredients such as millet (a grass), rye, and wheat, along with plant-based ingredients like polished rice, the herb-fed Kashuu pork contains moderate fat within its fine texture and is rich in vitamin E, oleic acid, and umami components. It is rich yet light, low in cholesterol, and very juicy, capturing deliciousness.

The photo is for three servings.

Caught in Shisaki

It was served from a salt crust

Caught in Shisaki

Caught in Chiba

Caught in Hikanjima

Bai shellfish, shrimp, squid tentacles, nanban pickles, tsurumurasaki, cucumber

Basil Sauce

Sashimi, Obanzai, Fish Dishes, Meat Dishes

EM Egg Used

Yamagata Prefecture Shonai Tea Bean

Shrimp, Meaguri, Sea Bass, Vegetables

Okra, Pumpkin, Bitter Melon, Round Sweet Potato, Shiso, Climbing Spinach

Plum and Shigure

Two with plum and shigure

with Hatcho miso

We will prepare using seasonal ingredients. If you have any other requests, please let us know. 4,400 yen (six dishes + meal) 5,500 yen (seven dishes + meal) 7,700 yen (seven dishes + meal)

We have established a new reception course. 10,000 yen, 13,000 yen [example]. Appetizer, assorted delicacies, soup, sashimi, steamed dish, main dish, fried dish, dessert, meal, fruits. The contents will be prepared with seasonal high-end fish depending on the catch.

Soy sauce-based red snapper, anglerfish, horse mackerel, and various vegetables