요악세이 코스요리 토모나가

Located in Tamamiya-cho, Gifu City, reservation required by the previous day. Enjoy luxurious Japanese cuisine in a relaxing private room. A fusion of traditional Japanese architecture and modern design in a renovated long-established inn. Experience the 'Tomonaga' course, created without any compromise, from selecting seasonal and locally sourced premium ingredients such as Kyoto vegetables to timing and cooking methods that bring out the flavor of the ingredients. Courses available: 8,800 yen course, 11,000 yen course, 13,200 yen course (tax included, service charge not included).

The specialty appetizer 'Conger Eel Sushi Roll' is a delicacy with kombu and sansho pepper cooked in vinegared rice, combined with Hokkaido sea urchin. The simply seasoned simmered conger eel has a soft and fluffy texture. The following two dishes are made using seasonal ingredients.

A clear soup made with wild kombu and bonito flakes. It contains dried conger eel bones as a hidden flavor. Please enjoy the harmony of carefully selected conger eel from the market and meticulously prepared dashi broth. We offer seasonal ingredients depending on the time of year.

Abalone steamed slowly at low temperature for 5 hours, baked in the oven with creamy white sauce. The combination of abalone liver and mushrooms is exquisite.

Coated with flour on the surface and sautéed in butter, finished by sprinkling soy sauce only on the surface. This exquisite dish has an irresistible crispy and fluffy texture.

The sweet sea bream, cooked while tapping the scales, offers a crispy texture and a delicate, fluffy flesh. Enjoy it with a sauce made by simmering crushed okra to extract the most flavor, finished with a refreshing touch of lemon juice.

We order from a trusted butcher who can easily source local meat and accommodate your requests as much as possible when specified at the time of reservation. The meat is cooked in a Kansai-style, finished with a sweet taste, and topped with egg yolk. Available in all courses.

A clear soup made with wild kombu and bonito flakes. It includes dried conger eel bones as a hidden flavor. Please enjoy the harmony of carefully selected conger eel and broth taken with care. We will prepare seasonal ingredients depending on the time of year.

Located in Tamamiya-cho, Gifu City, this establishment requires reservations made by the previous day and offers only course meals. Enjoy luxurious Japanese cuisine in a completely private room designed for relaxation. The space is a renovated traditional inn, blending Japanese architecture with modern design. The selection of seasonal ingredients from Japan, local brand materials, and Kyoto vegetables is meticulous, with no compromise on the timing and cooking methods that bring out the flavors of the ingredients. Experience the 'Tominaga' omakase course. Courses are available at ◎11,000 yen course ◎14,300 yen course (tax included, service charge separate).

The signature appetizer 'Conger Eel Sushi' features vinegared rice mixed with kelp and Japanese pepper, along with a delicacy of sea urchin from Hokkaido. The simply seasoned grilled conger eel has a fluffy and tender texture. The other two dishes are prepared using seasonal ingredients.

A clear soup made with Nojiri kelp and bonito flakes. As a secret ingredient, we include dried bones of pike conger. Please enjoy the harmony of carefully selected pike conger from the market and the broth made with great care. Seasonal ingredients will be prepared according to the time of year.

Abalone steamed slowly for 5 hours at low temperature, topped with creamy white sauce and baked in the oven. The mushrooms mixed with the abalone liver are also exquisite.

Dusted with flour and sautéed in butter, finished with a drizzle of soy sauce on the surface. This dish offers an irresistible crunch and fluffiness.

The sweetfish, grilled with its scales intact, offers a crispy texture and a delicate, fluffy flesh to savor. Enjoy it with a sauce made by combining the essence of okra and concentrated dashi, finished with a refreshing touch of lemon juice.

Local meat is easy to procure, and if specified at the time of reservation, we try to accommodate requests as much as possible by ordering from a trusted butcher. It is cooked in the Kansai style and finished with a sweet flavor, topped with egg yolk. It can be enjoyed in all courses.

A clear soup made with Nojiri kelp and bonito flakes. As a secret ingredient, we include dried bones of pike conger. Please enjoy the harmony of carefully selected pike conger from the market and the broth made with great care. Seasonal ingredients will be prepared according to the time of year.

Using the famous bamboo from Nagaoka, Kyoto, crafted by skilled artisans, we fill it with the renowned sake 'Sansenmori' from Gifu Tajimi, which has been chilled and has a history of about 200 years.