Restaurant SAI Rin, a complex restaurant where you can enjoy a new dining experience, will finally open on June 2024, 6 in Saiko, Yamanashi Prefecture.
With chef and hunter Masaya Toyoshima on board, the restaurant has been attracting attention even before it opened as it offers a new genre of gastronomy based on the concept of ``Oku/Yamanashi cuisine.''

Chef Toyoshima says that ``Oku-Yamanashi cuisine'' is a cuisine that repeatedly asks the question, ``What does it mean to eat?'' and makes us think about what true richness is.
We are particular about the trees we use to light the fire, and we use plants and bark that grow naturally on Mt. Fuji, depending on their aroma, and we use natural leaves and buds collected on Mt. Fuji for soup bouillon and spices, without being bound by conventional concepts. A new gastronomy challenge based on the idea of ​​``eating all living things.''

We unravel the five elements that represent the natural world: wood, fire, earth, metal, and water, and learn about firewood that controls fire and wood, natural ingredients grown in earth and metal (minerals), and We incorporate the five elements of Mt. Fuji, said to be the home of the god of water, and Lake Saiko, its underground water, and express them in our cuisine.

An existing building on the shores of Lake Saiko was renovated, and the design concept was ``wood, fire, earth, gold, and water,'' which also applies to the cooking concept.The design concept was ``wood, fire, earth, gold, and water,'' and the design concept was ``wood'' and ``earth.'' completed with. Inside the store, you take off your shoes and the cypress wood flooring is comfortable for your feet.

There is only one course of the day, made by the chef, with around 8 dishes in total. The menu changes each time to make the most of seasonal ingredients.

An example of a main dish is roasted venison caught by a hunter from Yatsugatake, served with menma, which is made by fermenting bamboo shoots from the northern foot of Mt. Fuji. The sauce is made into a paste by combining the buds of locally grown Japanese pepper plants with Koshu miso from Yamanashi.

The spring-themed course starts with spring delicacies made using only Japanese ingredients. "Spring rolls" are made with young beans that represent the arrival of spring, mullet pickled in the highest quality "Dan" from the local sake brewery "Sasaichi Sake Brewery," and 5-year-aged prosciutto wrapped in Dokatsu and Fuki miso, which symbolize spring.

There are three drink courses: three and six alcoholic pairings, and six non-alcoholic pairings.

``There are times when you can beat the world with Yamanashi vegetables. Even with familiar and commonplace vegetables, by making a few changes, you can maximize the potential of the ingredients.
The real thrill of being a chef is seeing how far you can take the baseball team.'' (Chef Toyoshima)

Sitting around the large table in the center, watching the flames being expertly handled by the chef, you'll want to experience the essence of Oku/Yamanashi cuisine with all five senses.