Kappou Ise Sueyoshi

Egg yolks are marinated in miso to resemble loquats, and fresh bamboo shoots are paired with the refreshing kick of sansho leaf miso. Using traditional Japanese culinary techniques, it expresses the beauty of nature throughout the seasons.

By capturing the deer in a trap and bleeding it out while still alive, the deer meat achieves a clear and exquisite flavor without any off-tastes. It is roasted until it turns autumn leaf color with salt that has the fragrance of cypress, enhancing the natural taste of the ingredients.

Using Iga rice Koshihikari, which has received the highest rating of Special A in the rice taste ranking, we cook it with the broth of natural sea bream from Ise Bay. Enjoy the delicate yet robust umami of the sea bream and the fluffy texture of freshly cooked rice.

You can enjoy a selection of 6 to 7 types of sake from Mie Prefecture, chosen by the head chef, paired with your dishes in small portions.