Autumn of harvest.
Gunma also celebrate the time of harvest with a lot of vegetables and mushrooms.
With Akagi chikens and Akagi trout, please fully enjoy the autumn of Gunma.
Chef Norihiko Sakamoto
Plum wine “Osakazuki”
Plum wine is made with Japanese Sake, “Osakazuki”, of brewery in the foothills of Mt. Haruna. Gunma is also one of the most producer of plums in East Japan.
Shima Onsen Style Steamed Seasonal Vegetables and Root Vegetables, Bagna Freida Source
Vegetable dish of Kashiwaya specialty. Our special autumn dish is hot spring steamed vegetables. Enjoy the colorful autumn vegetables and root vegetables with Bagna Freida flavor.
Boiled Small Turnip and Gunma Wheat Pork with Sesame Soup
This is boiled turnip and pork with rich sesame flavor.
With an accent of chrysanthemum and small bok choy as an image of chrysanthemum bloomed in autumn.
Boiled Akagi Chicken with Bone and Gunma Vegetables in a Skillet with Special Ponzu
This is a skillet of Gunma Akagi chicken and plenty of Gunma vegetables.
Please enjoy it with chicken base soup, cooked carefully over time.
Kamameshi (rice in a small pot)
Coocked in front of you; Propagule and Spawn of Autumn Salmon
It is unique rice of autumn.
Please enjoy the harmony of rare propagule, salmon, and spawn.
※ We use Nakanojo Koshihikari rice.
Pickles 3 kinds of pickles