[Standard Course] 7 dishes + 1 dessert + sweets + after-meal drink (Course only)

About Course Menu

Our restaurant, registered as a National Tangible Cultural Property, is themed around "Treasuring the Past, Embracing the Future" in both its cuisine and tableware, mirroring its elegant presence. Capitalizing on our location's natural advantages with mountains in the background, the sea beyond them, and expansive plains (rice paddies), we use almost 100% local ingredients, abundantly incorporating local cultural elements born from the harsh winter climate, such as fermentation and dried foods. From November to February during the hunting season, the owner, who holds a hunting license, hunts ducks and pheasants in fields not in use. While aging the game is common in Tokyo, you can enjoy freshly caught duck in the morning, a unique offering of "Akarino Shokutei KOKAJIYA." The duck-themed course is a popular choice with many repeat customers. One whole duck is straw-roasted, offering various dishes including the main dish "Roast Duck" and others utilizing different parts for you to enjoy. Our hand-made short pasta uses stone-milled flour from a nearby farm. For instance, it is coated in a rich sauce made with seasonal ingredients like abalone and shiitake mushrooms to create a fragrant finish. Additionally, desserts reflecting the owner's bartender experience, such as "Fukinoto Tiramisu" that pairs well with the bitterness of coffee, are also highly praised.