Premium Course: 9 Dishes + 1 Dolce + Petit Fours & After-Meal Drink (Course only)

About Course Menu

Our restaurant, registered as a Tangible Cultural Property of the country, shares a theme of "cherishing the past while embracing the new" in both our cuisine and tableware, echoing our elegant and historical ambiance. We take advantage of our location, where "there is a mountain behind, the sea beyond the mountain, and plains (rice fields) stretching out," using almost 100% locally sourced ingredients. Furthermore, we incorporate local culture born from the harsh winter climate, such as fermentation and dried foods, into our dishes abundantly. During the hunting season from November to February, the owner, who has a hunting license, hunts ducks and pheasants in fallow rice fields. While aging the meat is common in Tokyo, you can enjoy the fresh morning-caught ducks only at "Akari no Shokutei KOKAJIYA." Our duck-focused course menu, where the whole duck is straw-roasted in rice straw, including the main dish "roasted duck," is a popular choice with many repeat customers, featuring dishes that utilize various parts such as consommé. Our hand-made short pasta uses stone-ground flour produced by a nearby farmer. This pasta, for instance, accompanies a rich sauce made with seasonal ingredients like abalone and shiitake mushrooms, resulting in a fragrant and savory dish. Additionally, our desserts, such as "butterbur sprout tiramisu" that pairs wonderfully with the bitterness of coffee, draw on the proprietor's experience as a bartender and have earned high acclaim.