Every morning, the chef himself visits around field and harvests delicious farm-to-table vegetables, working directly with producers, and exchanging information. We want to provide the taste vegetables have at their peak, when they are fresh picked. We want to deliver the producer’s hard work in their crops. The taste of vegetables changes without hesitation. We express this morning of today’s field with a fresh dish.
A treasure house of food that received plenty of blessing from Mt. Fuji.
Snowmelt water from Mt. Fuji has been filtered over several decades into spring water. Animals and plants grow up in the area which received the blessings. This is the only place you can appreciate. The style of local production for local consumption which is required now.
During 90 day hunting period, the hunting qualified chef himself goes shooting nearly everyday.In addition to hunting game by himself, works directly with trusted hunters and buys deer, bore and bear from them. Taste and texture of wild game meat is dependent on hunting place, age of the animal and the food the animal ate. The chef himself goes and back between the kitchen and the mountain, looking for the taste of game meat on the foot of Mt. Fuji.
