Restaurant
Our menu changes daily to showcase the finest flavors of each day and season.
Savor Toyama’s seafood and mountain produce, gently cooked over wood from the kainyo groves of the dispersed settlement.
Rooted in Japanese culinary tradition, our dishes bring together the natural tastes of the land in a subtly rich, contemporary expression of regional cuisine.
Our menu changes daily to showcase the finest flavors of each day and season.
Savor Toyama’s seafood and mountain produce, gently cooked over wood from the kainyo groves of the dispersed settlement.
Rooted in Japanese culinary tradition, our dishes bring together the natural tastes of the land in a subtly rich, contemporary expression of regional cuisine.
Lunch
Casual Plate Lunch
6,600 yen
Rice dish / Dessert
Course nei
8,800 yen
Main (fish or meat) / Rice dish / Dessert
Course nei
13,200 yen
Main (fish) / Main (meat) / Rice dish / Dessert
Dinner
A 10% service charge applies for dinner.
Course nei
13,200 yen
Main (fish) / Main (meat) / Rice dish / Dessert
Course nei
19,800 yen
Main (fish) / Main (meat) / Rice dish / Dessert
Pairing Options
Example: 1 white wine, 2 kinds of sake, 1 red wine
8,800 yen – 6 glasses (full pairing)
Example: 2 white wines, 2 kinds of sake, 2 red wines
*Both pairings include IWA 5 sake.
Reservation
| Lunch time | 11:30 Open / 13:00 Last Enter |
|---|---|
| Dinner time | 18:00 Open / 20:00 Last Enter |
| Close | Lunch: Closed Mondays and Tuesdays Dinner: Closed Tuesdays (open on national holidays, closed the following Wednesday) |
| Phone | 0763-77-3999 *You can also make reservations by phone. |
| Cancel Policy | Same-day cancellation: 100% of the reserved amount will be charged. |
Chef
Yuta Hamada
Born in Toyama Prefecture, Hamada trained at a Japanese restaurant in Tokyo before returning to his hometown to open his own restaurant in 2016.
Both establishments he has led as owner-chef have been featured in the Michelin Guide Hokuriku. He has also been recognized by RED U-35 and Gault & Millau 2019, and is known as the youngest person in Japan to be certified as an Honorary Sake Sommelier (Meiyo Kikizakeshi). Working closely with local producers, he brings Toyama’s distinctive food culture to life through a contemporary lens.
2016, 2018: RED U-35 BRONZE EGG
2019: Featured in Gault & Millau Japan 2019
2022: Presenter, 8th World Gastronomy Congress
Certified Honorary Sake Sommelier