[Standard Course] 7 dishes + 1 dessert + sweets + after-meal drink (Course + 7 types of pairing included)

About Course Menu

Our restaurant, which is registered as a tangible cultural property of the country, is themed around "Onkochishin" (meaning "learning new things by appreciating the past"), just like the charming atmosphere of both the cuisine and the presentation. Taking advantage of our location, "behind the mountains, beyond which lies the sea, and with spreading plains (rice fields)," we use almost 100% locally sourced ingredients while abundantly incorporating indigenous cultures like fermentation and dried foods born from the harsh winter climate. From November to February, during the hunting season, our owner, who holds a hunting license, hunts ducks and pheasants in the fallow rice fields. While aging is common in Tokyo, at "Tomoshibi Dining KOKAJIYA," you can savor freshly caught ducks in the morning. The duck-centric course is a popular menu with many repeat customers. The duck, whole roasted over rice straw, allows you to enjoy various dishes using different parts, including the main "Roast Duck" and consommé. Our hand-made short pasta uses stone-milled flour from a nearby farm. For example, it is mixed with rich sauces using seasonal ingredients like abalone and shiitake mushrooms, resulting in an aromatic finish. Additionally, the dessert menu, including "Fuki no Tou Tiramisu," which pairs well with the bitterness of coffee, is highly regarded, showcasing the owner's experience as a bartender.