We specialize in cuisine made with fresh mountain plants, wild-caught Japanese sweetfish, and wild-picked matsutake mushrooms.
Since our opening, we’ve prided ourselves on the use of natural, domestically-sourced ingredients and charcoal grilling in order to maximize the best taste, flavor and texture of these natural ingredients.Our chef uses his half a century’s worth of experience to select only the best matsutake mushrooms from expert harvesters.
Come and enjoy the taste, flavor and texture of our selected dishes ranging from our traditional charcoal grilled matsutake mushrooms and matsutake soups to our original miso and soy sauce pickled matsutake mushrooms and our Amakuni Chaya-style matsutake rice.
Enjoy charcoal grilling seasonal locally-sourced ingredients!
Believing that “the most traditional way of cooking is charcoal grilling,” we are particular about our charcoal. All of our charcoal is made by our owner with the utmost care using a kiln located on our premises.In addition, the frames of our irori, the traditional Japanese sunken hearth, are made of natural wood. Sit next to an irori and experience the sights, sounds, and smells of charcoal grilling, as well as the tastes of the finest natural ingredients. This is our style. Have a good time eating at an irori hearth as you feel the warmth of a charcoal fire.
Appreciating nature’s bounty from season to season
Enjoy the great taste and fragrance of our dishes!Nestled in a basin surrounded by many mountains, the Aizu region’s rural beauty is further enhanced by the crystal-clear Agagawa River that flows through the region. Our restaurant’s location on the bank of this river increases its rural charm. Enjoy the deliciousness of fresh mountain plants and mushrooms, locally-caught river fish grilled on a blazing charcoal fire, and more. Privilege yourself by enjoying the amazing seasonal tastes and smells that mother nature provides.
Due to the nuclear disaster that occurred in March 2011, restrictions have been placed on serving naturally-sourced ingredients such as mountain plants, freshwater fish and mushrooms grown in Fukushima Prefecture. Given these circumstances, all of the ingredients sourced from Fukushima we use have been confirmed to be safe.