Restaurante Kaze
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A European-style restaurant overlooking the vineyards of Yamanashi
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Please make a reservation 2 days in advance.
This course does not use animal products.
This is a herb salad delivered from Uenohara Herb Garden. *Due to limited quantity, it may not be available.
This is the most popular menu item at our restaurant.
Please choose from three types of sauce: Japanese style, red wine, or you can enjoy it with grain mustard, wasabi, and soy sauce.
Tender black-haired wagyu simmered in Koshu wine and finished with red wine.
Available as a single item or as a platter. Starting from 1100 yen per cut.
Alga Blanca Clarisa [Sur Lie] Alga Arno Bosque [Single Vineyard] Alga Blanca Pippa [Wood Barrel]
Alga Blanca Clarisa [Sur Lie] Alga Blanca Isehara [Single Vineyard] Alga Blanca Pippa [Wood Barrel] Alga Blanca Dose [Dessert Wine]
Type: Koshu Cultivation Area: Yamanashi Prefecture Type: Dry (Sparkling) Secondary fermentation in the bottle. This wine captures the carbon dioxide produced during fermentation in each bottle. Enjoy the gentle flavor of Koshu grapes and the refreshing sparkle.
Variety: Koshu Cultivation Area: Yamanashi Prefecture Type: Dry (Sur Lie) Using the Sur Lie method (slowly allowing the wine to contact its lees), we created a dry wine that pairs well with food. It pairs well not only with Western cuisine but also with Japanese dishes, including miso, soy sauce, and wasabi, which are often considered difficult to match with wine.
Variety: Koshu Cultivation Area: Fuefuki City, Yamanashi Prefecture Type: Dry (Specific Field) We are committed to winemaking that reflects the individuality of the terroir. This wine is made exclusively from Koshu grapes harvested from the single vineyard in Isehara, which is known for its unique name. It has a floral aroma, along with a refreshing acidity and subtle sweetness that create a well-balanced and distinctive character.
Variety: Koshu Cultivation Area: Yamanashi Prefecture Type: Dry (Barrel Fermentation, Barrel Aging) Increased sugar content through freezing (freezing the juice to remove ice and concentrate) followed by fermentation and storage in French oak barrels, and further aging after bottling. The rich fruitiness and barrel aroma create a pleasant, complex yet smooth taste with a long finish.
Variety: Koshu Cultivation Area: Yamanashi Prefecture Type: Very Sweet (Dessert) This wine is made by freezing and concentrating the natural sweetness and acidity of the grapes without added sugar. It has a natural sweetness like honey and a firm acidity, resulting in a crisp and deep flavor.
Variety: Koshu Cultivation Area: Yamanashi Prefecture Type: Sweet Fermented in stainless steel tanks. It has aromas of quince and mandarin, and due to its firm acidity, it leaves a refreshing impression on the palate.
Variety: Koshu Cultivation Area: Fuefuki City, Yamanashi Prefecture Type: Orange, Dry (Fermented Koshu) Gently aromatic with floral notes. Scents of loquat, banana, and apple, along with sweet spices like cinnamon. It has a firm texture on the palate with mild acidity, offering a light and smooth drinking experience.
Variety: Muscat Bailey A, Cultivation Area: Yamanashi Prefecture, Type: Rose, Dry. This is a beautiful light pink rose wine fermented from Muscat Bailey A juice in stainless steel tanks. It has sweet aromas reminiscent of strawberries, cherry blossoms, and candy, with a pleasant bitterness in the aftertaste that stimulates the appetite.
Variety: Muscat Bailey A, Cabernet Sauvignon. Cultivation area: Yamanashi Prefecture. Type: Light body. A blend of Muscat Bailey A and Cabernet Sauvignon fermented in stainless steel tanks. It has aromas of black cherry and strawberry, with a well-balanced acidity and tannins, creating a pleasant drinking experience.
Variety: Muscat Bailey A Cultivation Area: Yamanashi Prefecture Type: Medium Body This wine is made from Muscat Bailey A harvested from the Hosaka area, located in the hilly region on the northwest side of the Kofu Basin, blessed with abundant sunlight. It has aromas of fruits such as raspberries and cherries, as well as sweet spices like cinnamon, along with a smooth texture and rounded tannins.
Variety: Muscat Bailey A Cultivation Area: Yamanashi Prefecture Type: Medium Body This is a first wine blended from the best four barrels of barrel-aged Muscat Bailey A. It has aromas of fruits like raspberry and cherry, as well as hints of black tea, and features smooth, rounded tannins.
Ebisu Beer (Small Bottle) 334ml, Kirin Ichiban Shibori (Small Bottle) 334ml
This is a sweet cocktail made with Kyohou juice from a local grape farmer (Kobakuen) and brandy (Toumugura Grape Liquor).
Asahi Dry Zero [Small Bottle]
Fuji Premium Sparkling Water [Japan Yamanashi]
This is a dry ginger ale with a moderate sweetness that allows you to fully experience the spices such as cinnamon and anise.
[White] Koshu [Rosé] Kyoho [Red] Concord
A blend of 7 types including lemongrass, lavender, and peppermint.
