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

About Course Menu

Our restaurant, registered as a tangible cultural property by the country, carries the theme of "learning from the past to innovate" for both our dishes and tableware, reflecting the unique ambiance of our establishment. Making full use of our advantageous location "where there is a mountain behind us, the sea beyond the mountains, and plains (rice fields) stretching out," we utilize almost 100% local ingredients and incorporate regional culture such as fermentation and dried foods born from the harsh winter climate. During the hunting season from November to February, our owner, who holds a hunting license, hunts ducks and pheasants in the fallow rice fields. While it's common in Tokyo to let the meat rest, at "Akari no Shokutei KOKAJIYA," diners can enjoy freshly caught duck. Our duck-centric course is a popular menu item with many repeat orders. The duck, roasted whole over rice straw, allows you to savor a variety of dishes using various parts, including the main dish, "Duck Roast," complemented by consommé and other creations. Our hand-made short pasta is crafted using stone-ground flour from local farms. For instance, it’s paired with a rich sauce made from seasonal ingredients such as abalone and shiitake mushrooms, delivering a fragrant finish. In addition, desserts like "Fukinoto Tiramisu," which pairs well with the bitterness of coffee, are highly praised, reflecting the owner's expertise in confections gained through experience as a bartender.