Gajou is an authentic kaiseki restaurant dedicated to maximizing the flavors of its ingredients. It features luxurious items like Kobe beef and giant eel, prepared using simple cooking methods to achieve their best state. The refined techniques and the sake pairings selected by the owner, who holds a diploma from the Japan Sommelier Association, are also a highlight. Each visit offers a new and inspiring experience, providing a quality and special moment.
Founded 95 years ago, the culinary inn "Dewaya" offers special dishes crafted by the fourth-generation Sato in Nishikawa, Yamagata Prefecture. Utilizing fresh local ingredients, the cuisine blends tradition and innovation, earning a reputation for impressing visiting food enthusiasts. From wild vegetables and river fish in spring and summer to mushrooms in autumn and game in winter, guests can savor the flavors of each season while experiencing a culinary journey rooted in the region's history and culture.
Situé à Yamagata, ce restaurant français propose des plats préparés avec des ingrédients frais et locaux. Le chef et son fils gèrent la cuisine, offrant une expérience culinaire spéciale accompagnée d'un service agréable. Les plats changent selon les saisons, offrant de nouvelles découvertes à chaque visite.
Located deep in the mountains of Toyama Prefecture, 'Revo' is a French restaurant that makes the most of local fresh ingredients. Chef Eiji Taniguchi's dishes use an abundance of locally sourced vegetables, game, and seafood from Toyama Bay, evoking a sense of wonder with each visit. Along with accommodations featuring a Finnish-style sauna, guests can enjoy a special time that heals both the mind and body. This establishment offers a unique experience of the latest in local gastronomy, attracting visitors from all over the country.
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