Noodles you made yourself,paired with Yamanashi's finest,for a richer taste.
The ingredients that come alive in our Hōtō and BBQ courses. Discover the treasures of this land.
Yamanashi brand beef from cattle fed grape pomace left over from winemaking.
"Koshu Wine Beef" is raised by Yamanashi farmers who feed their cattle grape pomace from local winemaking. A brand that began around 1986 — enjoy it in your Hōtō, or as BBQ.
Grape pomace becomes feed for the cattle.
Local resources circulate, reducing burden on nature.
Eating well here protects Yamanashi's traditions and landscape.
Minimal gamey aroma, delicate and refined. Low-calorie, high-protein, and rich in heme iron.
Venison that even first-time wild game diners can enjoy. It pairs surprisingly well with the Hōtō broth, and it's one of our most popular BBQ items.
Suruga Bay abalone marinated in soy sauce, deepened in flavour during the journey by wooden barrel. This is "Nigai" — Koshu's classic delicacy.
In the Edo period, abalone was transported inland in wooden barrels. Warmed by horses' body heat along the way, it arrived in Kofu with intensified umami. That "Nigai" became Koshu's celebrated speciality — we serve it as a fragrant rice bowl.
Rice cake dusted with roasted soybean flour and drizzled with black sugar syrup — the classic Yamanashi "Shingen Mochi" sweet, for the perfect finish.
A glass from the wine country of Japan. For non-drinkers, we serve Koshu grape juice.
Most
For Wine Beef Fans
Simple Enjoyment
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