Restaurant gnaw

Dishes reflecting the real season

Completely pesticide-free, no-till vegetables produced by "Torutabelle" in the mountains and seas of Minamichita-cho.

Fresh fish from the Katana Market, carefully selected by the long-established fishmonger "Fresh Fish Marusho" in Katana Market.

Fish caught by "Kensho Maru" Noda-san, a single line fisherman who uses a sustainable fishing method.

Oguri Wagyu beef, raised in Handa City for about three years and fed on local by-products such as sake lees, soy sauce lees, and plums.

Instead of buying "the ingredients you want to eat or use," we are trying to buy "the ingredients that can be harvested right in front of you.

Instead, we use only the ingredients that we can harvest right in front of us.

Plates that reflect the real seasonality of the Chita Peninsula.

The restaurant is located in a former sake brewery that dates back to 1788.

The beams and pillars of the old storehouse create a special atmosphere.

The cooking method is based on the use of binchotan charcoal and firewood in Minamichita.

Passing on the richness of local traditional cuisine and ingredients

Traditional dishes handed down from generation to generation.

After one generation, there will be no one left to make them, and after three generations, there will only be photographs.

Ancient ruins from a thousand years ago can still be seen today.

We believe that this should be the case with traditional cuisine and history.

We should pay respect to traditional cuisine, and we should be able to interpret it in our own way and make it our own.

We can respect traditional cuisine by making it in our own way, with our own interpretation.

By making traditional food in our own way, with our own interpretation

We hope that by making traditional food in our own interpretation and in our own way of expression, we can help many people to learn about traditional cuisine.

The Chita Peninsula, where our restaurant is located, is a region with an abundance of ingredients regardless of the season.

Without forgetting this bounty of nature, we humans live by gnawing on the foodstuffs on the earth.

We will cherish the ingredients that are just "in front of us" so that this abundance of foodstuffs will remain for future generations.