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Meal

Hospitality of seasonal ingredients in a wide variety of Japanese and Western dishes

  • Seasonal cuisine list

    • Hospitality with seasonal ingredients

      Example menu

      Abalone pottery grill / Fenconcon / Shizenki nozomi shellfish shellfish / Lobster and Yuba no Shabu Shabu / Other sweet fish sashimi / white octopus salad, all 12 items
  • 【Dish dish】 Regional food made with local cuisine

    • Miso shellfish of Noheji's special product "Michinoku Bay scallops"

      Noheji's fisherman Messi

      It is a dish born with the fisherman's wisdom that draws out the taste of the ingredients.
      Rate
      For one person, 648 yen including tax
      Period available:
      Reservations will be accepted until 19 o'clock on that day.
  • 【Dish dish】 Lively thick fresh living scallops leave

    • Noheji Wangsan, Lively scallops

      sashimi

      This is the best if you enjoy the taste of scallops to the maximum.
      Rate
      For one person(Four scallops), 1,080 yen Tax included
      Period available:
      Reservations will be accepted until 19 o'clock on that day.
  • 【Dish dish】 Healthy meat said to be nutritious and hard to overweight even when eaten

    • Kanagi, Horse sashimi

      Nutritious rich Sakuraika

      Low calorie, low fat, Low cholesterol.Please eat delicious meat of Aomori cherry.
      Rate
      For one person(70 g), 1,300 yen Tax included
      Period available:
      Reservations will be accepted until 19 o'clock on that day.
  • Children are happy too! Enchanting exciting dinner that changes with the season

    • For children, Chef's Recommendation·Seasonal dinner

      Child dedicated dinner

      Children's chef picked up for infant dinner. Cooking content changes according to the season.

Seafood / Yama no Sato, Aomori Prefecture full of delicious!

  • Soft, thick and mellow sweetness - specialty of Noheji"Michinoku Bay scallop" ~

    Because of the abundant nutrient-rich water of Hakkoda mountain range, Michinoku Bay has many "phytoplankton" indispensable for ocean ecosystem.Because of this privileged natural environment, farmers can store necessary nutrition themselves, even if people do not feed them.It will be in season around 4 to 6 every year.
  • Wagyu beef from Aomori Prefecture ~ Ogawara-ko Beef(Wakameko)~

    Aomori's brand cow that arrived seeking "good quality meat that inherits the excellent pedigree of Kuroge Wagyu beef".Cows raised in Kamikita-gun, Towada-shi, Misawa shi, and Heiuchi-machi for more than 12 months are called "Ogawara-ko Beef".
    The vast pasture area around the North Lake water where migratory birds fly is a privileged natural environment where various animals and plants live and it is a wonderful environment with no stress for cows.

    Please eat healthy, good quality meat with fun lovingly with feed mixed with rice straw mainly with beer pleasures etc.