Japanese Cuisine Fujihara

A bowl that starts with drawing out the broth just before using kombu aged for over 5 years and blended bonito flakes. The broth born from the generous use of kombu and bonito flakes has an exquisite balance of flavors.

The ingredients that evoke the arrival of the season change with each season. A luxurious dish woven from ingredients directly sourced from trusted local farmers. The deliciousness benefited from the local blessings spreads in your mouth.

The rice uses 'Nita rice,' which is known as the yokozuna of the west in Okuizumo. It is nurtured by mountain spring water, and is small-grained and shiny. Using a clay pot, the rice is cooked without creating scorched rice, allowing you to taste the sweetness of the rice.