Nagano Ken Chouju Shokudo

We sincerely apologize, but due to the impact of the coronavirus, we have suspended the vegetable buffet. The reopening date is undecided. In conjunction with the suspension of the buffet, we are offering a salad made with Shinshu-grown soybeans tofu for 280 yen (tax included 308 yen). Just like the residents of Nagano Prefecture, who have the highest vegetable intake in Japan! You can enjoy unlimited raw vegetables, steamed vegetables, and steamed mushrooms at the buffet ◎ (set with a meal for 528 yen tax included) (single item buffet is 1078 yen)

Ue 3100 yen (including tax 3410 yen) Regular 2200 yen (including tax 2420 yen) How to enjoy Unatoro Jū: 1. First, enjoy the grilled eel as it is. 2. Mix the condiments (Yahatanaya Isogoro powdered sansho, myoga, and shiso) and enjoy. 3. Grate Azumino wasabi and pour it over the long yam tororo from Shinshu and enjoy.

Premium 2700 yen (tax included 2970 yen) Regular 1800 yen (tax included 1980 yen) both are prices before tax

In collaboration with Takako Yokoyama, a researcher of Shinshu's local cuisine, we offer a set meal that allows you to deeply savor the seasons with twenty-four seasonal flavors throughout the year, further dividing Japan's beautiful four seasons into twenty-four solar terms.

Nagano Prefecture has the highest average life expectancy for both men and women in the country. One of the rhymes that led to Japan's longest lifespan is said to be the 'salt reduction movement.' In collaboration with the Nagano Prefectural Dietitians Association, which has been working for many years to promote healthy eating habits, we will provide a monthly salt-reduced set meal.

Based on tomatoes rich in umami components, it features a homemade medicinal broth with cumin, goji berries, pine nuts, and jujubes, along with a keema abundant in burdock, soybeans, and walnuts. It is characterized by a moderate spiciness and a refreshing acidity, resulting in a gentle and flavorful taste.

Shinshu salmon, cultivated with great care by many people over a span of ten years, is a premium ingredient from the prefecture, close to wild fish and healthy. It features a fine texture and a rich, melting mouthfeel with deep umami. The homemade soy sauce is mixed with sweet sake, which is characterized by its natural gentle sweetness created through fermentation. Enjoy the power of sweet sake as you savor this dish.

The chicken marinated in homemade soy sauce koji spreads umami in your mouth.

The bintoro tuna is marinated in a special sauce.