自然薯の里

Jinenjo's warm tororo, seasonal basket assortment, Nikko salmon carpaccio, sautéed Oyamabuta pork, rice, Shimotsuke soup, seasonal sweet, coffee (please request when making a reservation)

A set using about 30 seasonal vegetables, featuring a selection of vegetables to enjoy the five flavors of vegetables (blanched vegetables) and a dish of natural yam cooked in a bag from December to March, along with grilled vegetables, wheat gluten, koya tofu, konjac, and four types of simmered dishes, including the local dish shimotsukare. The meal also includes rice cooked with ancient rice, natural yam tororo, dried gourd soup, and an aperitif of plum juice. Of course, the fresh vegetables come from the neighboring field, including spinach, arugula, and salad cabbage, allowing you to fully enjoy the deliciousness of the vegetables. For dessert, there are kiwis from the neighboring farmer and coffee.

This is a plate lunch featuring a gratin made with kanpyo, along with plenty of vegetables including sesame dumplings made from okara, boiled vegetables, picked vegetables, and fresh vegetables.