Concept｜コンセプト

We offer a rice of the month (Offering 12 kinds of rice a year)

We ensure that each type of rice is polished to its ideal percentage, maximizing its flavor.
A five-star rice master, Mr. Katayama, and our lead chef, Mr. Ken Uehara, carefully select a type of rice and maximize its umami taste and subtly sweet flavor.
This month's rice is "Nanatsuboshi" from Hokkaido. It looks delicious, with a good balance of shine, stickiness, and sweetness. It perfectly complements Japanese cuisine.

毎月変わる12ヶ月のお米。
お米は精米歩合にこだわります。

5つ星お米マイスター片山氏と上原料理長で厳選し、古式精米製法の99％精米「あめいろ仕上げ」で、お米の持つ香りと旨味・甘味を最大限に引き出します。

北海道の「ななつぼし」。
つや、粘り、甘みのバランスがとっても良く和食食材に最良です。

We also perfect the steaming process to finish cooking the rice.

We put the rice in a covered wooden bowl, which is made of sawara cypress, to steam. This cypress is really good for evaporating the rice's water moderately, making its texture excellent.

仕上げの「蒸らし」にこだわります

仕上げは「さわら素材のおひつ」に移して蒸らします。ごはんの水分が適度にとび、旨味が更に引き出されます。そして、もちもちの「ごはん」へと変わっていきます。