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.
Dinner Menu
Dinner menu (from November 3rd)
Creative Japanese Cuisine Menu: "A Crisp, Bitter Cold"
Seating (a fusion of hot and cold dishes)
Cold pumpkin tofu, shrimp, lumpfish
Mitsuba stems, wasabi, and delicious broth
Warm Sakai potato porridge, pickled plums, and bubu arare rice crackers.
Soup substitute (Shinshu Takahara hot pot)
Chicken and salt broth
Simmered Shinshu Fukumi chicken, nameko mushrooms, green onions, mizuna greens
Sun-dried tomatoes, yuzu pepper paste, olive oil
Zouri (the bounty of clear streams and the sea)
Shinshu salmon marinated in vinegar and wrapped in apple; grilled large char.
Large trout cured in kelp, small tuna, and a set of garnishes.
Two types of soy sauce: Tosa soy sauce and Suzushiro pickled soy sauce
Medium-sized eight-inch platter (A dreary winter evening)
1. Shinshu Apple Tempura with Nightingale Kinako (roasted soybean flour)
Tempura of roe-filled palm tree with shrimp and salt
1. Small sea bream sliced in thinly sliced pickles, marinated spinach, and goji berries.
1. Carrot castella cake, braised duck loin, wasabi mayonnaise
Grilled Shishito peppers marinated in broth, topped with karasumi (a type of sushi).
1. Crab stick sushi Kikuka Bishozuke
Simmered dishes (a stew of seasonal ingredients)
A unique take on Nikujaga (Japanese meat and potato stew): Shinshu pork simmered in savory sauce
Deep-fried Matsushiro sweet potatoes, simmered carrots, and millet gluten.
Sando Bean Potato Bean Paste
Special dish (grilled on a hot lava stone)
Shinshu Premium Beef Shabu-Shabu Roll Steak
Warm vegetables eggplant yellow pepper zucchini
Two flavors: salt, wasabi, and orange soy sauce
Meals (freshly cooked seasonal ingredients)
Oyster and yam rice cooked with green vegetables
Pickles, Nozawana pickles
Soup: Shinshu blended miso soup
Sweets: Persimmon panna cotta, roasted persimmon, persimmon jam
Chocolate stick with gold leaf
*The contents may change depending on the availability of ingredients.