Lodge

We source from Kaga-ya in Akita Prefecture.

A delicacy from Sanriku, also known as the 'pineapple of the sea' due to its appearance.

A luxury delicacy from Sanriku that combines sea pineapple and sea cucumber intestines.

Authentic European oil sardines.

Surprisingly goes well with Japanese sake.

A warm dish from Sapporo with a delicious chewy texture made from Hokkaido potatoes.

A specialty of Hokkaido. A unique flavored Vienna sausage.

Recreating the tamagoyaki eaten at the festival. Its simple flavor pairs well with Japanese sake.

When paired with a rich Yamahai Junmai, it can be enjoyed very deliciously.

Made by slowly marinating in sake lees carefully selected by the sake brewer. The subtle aroma of Japanese sake is irresistible.

It goes quite well with unfiltered sake, etc.

This is somen with a refined taste made using authentic Miwa somen. Warm nyumen is also good on cold nights.

The 'Nama Shoyu Udon' served with pure Sanuki udon from the Hinode Seimenjo, a favorite of the locals in Sanuki, and the special dashi soy sauce from Kamata is a taste unique to Shikoku. They also offer various types of bukkake udon (hot, cold, and extra cold) and kama tamago udon.

A winter pickled dish eaten in the Kiso region. It is a local dish made through lactic acid fermentation without using any salt, filled with the colors of the region. It pairs perfectly with Kiso's local sake 'Nakanori-san'.

The hut attendant procures various mountain vegetables such as mountain butterbur, shepherd's purse, bracken, warabi, and wild ginger shoots from the village at the foot of the mountain after returning from a mountain hike, and arranges them in assorted combinations depending on the season.

Assorted pickles made with fresh seasonal ingredients such as eggplant, cucumber, and Chinese cabbage. How about enjoying it refreshingly in between drinks?

A rustic stew made with seasonal vegetables of spring, summer, autumn, and winter.

I think it's just right to refresh a little between drinks.

An ancient cheese (dairy product) that has been passed down since the Manyo era. Its slightly sweet taste pairs well with a refreshing Junmai Ginjo sake.

A delicacy from the Aso region of Kumamoto Prefecture. It is a tofu miso pickled in moromi with a texture similar to Japanese cheese or sea urchin, offering a rich and flavorful taste.

The shop owner (hereinafter referred to as the cabin attendant) went to Fukui in person to purchase it.

Salmon belly slices directly delivered from Hokkaido. Lightly sear them for a perfect pairing with sake.

A delicacy from Kaga-ya at Tsuchizaki Port in Akita Prefecture.

A representative dish of autumn. It is a kabayaki made using domestically produced Pacific saury.