A proposal for a new culinary standard in Shibu Onsen.
Creative Japanese Kaiseki Cuisine "Kaiseki Komachi"
Cuisine
Breaking away from the ordinary
“We came to the mountains — why seafood?” “We want to eat what grows here.” Comments like these made us realize we had been relying on the same familiar ingredients as everywhere else.
Around Shibu Onsen, there are many traditional vegetables that have been cultivated for generations, such as "Maesaka Daikon" radish, "Obuse Maru Nasu" eggplant, "Botan Kosho" pepper, "Tokiwa Gobo" burdock, and "Sakai Imo" potatoes, as well as wild vegetables and bamboo shoots. By combining these traditional vegetables with new Shinshu brand ingredients such as "Shinshu Beef," "Ogon Shamo" chicken, and "Shinshu Salmon," we have arrived at a new standard for Shibu Onsen cuisine.
The fusion of Shibu Onsen's history and modernity is what defines "Kaiseki Komachi," our creative Japanese kaiseki cuisine. Sakaeya is committed to using seasonal local ingredients. We want many people to experience this, so we have created new dishes that are unique to Shibu Onsen.
The challenge of "freshly made"
It tastes great when you sample it, but it doesn't taste as good when you serve it to customers. Why is that?
The difference was whether it was freshly made or not.
Sometimes, the food served at inns is prepared in advance. However, there's a difference in taste between food that's freshly made and food that's simply been reheated.
Therefore, at our creative Japanese kaiseki restaurant "Kaiseki Komachi," we are committed to serving freshly prepared dishes, and any dishes served later are made after the guests have been seated.
Creative cuisine that transcends traditional Japanese styles
The dishes at Kaiseki Komachi are devised by a team of chefs with diverse experience not only in Japanese cuisine but also in Western and Chinese cuisine. While retaining the best aspects of traditional Japanese cuisine in terms of how ingredients are used and how seasonality is reflected, the luxurious appearance and stylish composition are applied from other culinary fields, adding freshness and a sense of luxury to the dishes.
Enjoy "Kaiseki Komachi," a creative Japanese kaiseki cuisine that is based on tradition and offers a refined taste of Japanese culture!
Responding to diverse needs
We also offer celebratory dishes and additional dishes to enhance your dinner experience.
We don't want your meal to be ruined by allergies or dislikes. That's why we ask our customers about their dietary preferences in advance. Also, if you want something more elaborate or special than our standard menu, such as a celebratory meal, we can accommodate this request with additional dishes.
“Delicious!”
Hearing that one word is our greatest joy, and seeing a guest break into a smile is the moment that makes us proudest of this work. It is why we give it everything we have.
Autumn Dinner Menu
Creative Japanese Set Meal Menu: "Clear Clouds and Autumn Moon"
Seating (a fusion of hot and cold dishes)
Cold Mori no Monaka (Japanese sweet): Various Mushrooms, Taro, Walnuts
Steamed crab with chrysanthemum paste and ginger
Soup substitute (Shinshu Takahara hot pot)
Shinshu fukumi chicken soft-boiled matsutake mushroom net mushroom myogako
Sun-dried tomatoes, pepper, olive oil
Zouri (the bounty of clear streams and the sea)
Shinshu salmon wrapped in peanuts, grilled large trout.
Large trout, small tuna pieces, and a set of garnishes.
Two flavors: Roasted sake and Tosa soy sauce
Medium-sized eight-inch sushi (Autumn evening in splendor)
1. Prosciutto sushi (Lumpfish)
1. Sweetfish Tempura with Aoi and Savory Salt
1. Sakaeya Eggs with Shiso Seed Tartar Sauce
Shrimp and bacon
1. Ogurayama taro, pumpkin, Shine Muscat grapes
Warm dishes (freshly fried autumn delicacies)
Duck, deep-fried round eggplant, chestnut gluten
Fushimi chili peppers, grated daikon radish, Kujo green onions, freshly picked ginger
Special dish (grilled on a hot lava stone)
Shinshu Premium Beef Shabu-Shabu and Meat Roll Steak
Steamed vegetables: Shiitake mushrooms, zucchini, and wild rice mushrooms.
Two types of flavors
Maple leaf sauce with Shinshu apples, salt, and wasabi.
Meals (freshly cooked seasonal ingredients)
Autumn flavor and yam rice cooked with green vegetables
Pickles, Nozawana pickles
Soup: Shinshu blended miso soup
Sweets: Chestnut panna cotta, chestnut paste, chestnuts simmered in coffee
Nagano Purple Gold Leaf
*The contents may change depending on the availability of ingredients.