Food & Drink

Vegetarian cuisine focusing on the cooking methods, flavors and colors based on the philosophy of“Five Methods, Five Flavors and Five Colors”

Hearty udon noodles in a washbasin! A famous dish of the town of Donari with its beautiful streams

Its slippery and smooth texture is exemplary. This is a traditional udon that has been made since the Edo Era

Deeply steamed green tea with the rich flavor created in Shizuoka, the area with the finest tea in Japan

The traditional noodles of Shiroishi made simply from flour and salt water that is easy on the body

Senbei that can only be found in the rich seafood area of Boso. The crackers have that smoky aroma of Ise ebi (Japanese spiny lobster)

Fragrant cha soba (tea kneaded into soba noodles) is fried atop a heated kawara (roof tile). The true charm of the rustic soba noodles is brought out

Wonderfully mellow sake created in the climate of snowy Akita Prefecture from low-temperature and long-term fermentation

The first-class beef is beautifully and delicately marbled! Matsuzaka is a high-grade beef that is famous worldwide

A recommended souvenir! The blending of Japanese and Western tastes through sweet white bean paste and butter creates this superb and famous sweet of Oita Prefecture

Mineral-rich kurozato made from sugar cane on the outlying islands

Rice balls with a refreshing scent and a refined taste made with salt-pickled leaves of mustard greens

Including brands that are famous nationwide, this is high-grade sake of Kochi Prefecture with its elegant and dry taste

Fight the summer heat of Yamagata Prefecture with ramen! This is hiyashi ramen with can be served with actual ice cubes

With a fine texture and a rich taste, Kochin is one of Japan’s three major breeds of chicken

Jizake to tantalize all 5 tastes created from the rice, water and yeast made in Gifu Prefecture