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

About Course Menu

Our establishment, registered as a National Tangible Cultural Property, embraces the theme of "learning from the past" in both cuisine and tableware, echoing its elegant atmosphere. Capitalizing on the local geography featuring mountains, sea, and plains (rice fields), we use almost 100% local ingredients and integrate traditional techniques such as fermentation and dried goods, born from the harsh winter climate. During the hunting season from November to February, our owner, licensed for hunting, hunts ducks and pheasants in the fallow rice fields. While it is common to age game meats in Tokyo, at "Akari no Shokutei KOKAJIYA," you can enjoy the unique experience of freshly caught duck. Our duck-focused course menu is a popular choice with many repeat visitors. The whole duck is roasted over straw, presenting dishes featuring various parts such as the main roasted duck and consommé. Our hand-made short pasta uses stone-milled flour from nearby farms. For instance, it is paired with rich sauces made from seasonal ingredients like abalone and shiitake mushrooms, resulting in an aromatic finish. Additionally, desserts like "Butterbur Sprout Tiramisu," which pairs well with the bitterness of coffee, highlight the owner's expertise as a former bartender, and have earned a high reputation.