タタミゼ

The vegetables and rice are organic and grown without chemical fertilizers, nurtured as precious gifts from nature. Enjoy dishes that promote health for both body and mind, sourced from a home garden in Sakura City, Chiba Prefecture, Mr. Okawa from Hitotsubu Farm in Tokigawa Town, Saitama Prefecture, and Mr. Niu from Musubiai Farm in Sakura City, Chiba Prefecture, as well as rice from Mr. Fukakai from Shun Farm in Narita City. Individual seasonal dishes are also available starting from 600 yen.

Fresh sardines wrapped luxuriously in seaweed with four pieces and condiments.

Only natural fresh fish is used. The photo here features Isaki, Buri, and Katsuo Tataki, which may change depending on the season.

Only natural fresh fish is used. The fish in this photo are Isaki and Itoyori Snapper.

Homemade sake lees marinated grilled dish.

The rich mackerel is grilled over charcoal to a fragrant finish and served with plenty of condiments in clay pot rice. The deep umami of the mackerel combines with the refreshing aromas of myoga, shiso, and ginger, making this clay pot rice irresistible until the last bite.

Grilled fatty sardines are combined with Kishu plums and perilla leaves, mixed into clay pot rice. This is a refreshing clay pot rice that spreads the umami of sardines, the refreshing acidity of plums, and the aroma of perilla.

The sakura trout, heralding the arrival of spring, is carefully marinated in sake lees and grilled over charcoal for a fragrant finish. This seasonal clay pot rice dish combines the rich aroma of sake lees with the elegant flavor of sakura trout, mixed into rice cooked in a clay pot.

Carefully made broth from the bones of natural sea bream, with thick fillets grilled over charcoal for a fragrant finish. This is a recommended clay pot rice dish mixed with flaked sea bream, soaked in rich umami.