A restaurant showcasing the agriculture and cuisine of Yamanashi - A gem of a dish from Kofu, Yatsugatake, and Oshinomura

Innovative fusion in Kofu! For example, the finely textured Yatsugatake spring water trout is aged for 4-5 days with the skin and bones still attached, and the delicate balance of heat results in a mi-cuit that is smoother than raw. Also, expanding on the idea of ​​foie gras and figs, Koshu local chicken garganelli is topped with figs from Fuefuki City's "Kiwami Fruits", creating an exquisite fusion of the flavors of each ingredient. The chef's passionate gaze is always on the line as he "only thinks about how to make the ingredients shine the most."

◆Main menu/Monthly course 9,900JPY*Lunch is a la carte only on Saturdays and Sundays

*From the October course menu

Although the appearance is very simple, the appeal of Koen is that it is simple and delicious for anyone to eat! It is an instinctive deliciousness without any deception. The dishes created by pizzaiola's sister Mayumi and chef's brother Ryota make full use of the ingredients, without becoming a chef's ego that makes you wonder what you are eating. Furthermore, they do not forget to surprise and discover new things with their ingenuity and tricks born from their unique aesthetic sense and philosophy.

Based on Italian and French cuisine, he mixed existing cuisine genres and established "Coen's cuisine" that focuses only on "deliciousness". Based on the philosophy that "a restaurant is a bridge that connects producers and diners", he conveys the thoughts of the producers in the food and also feeds back the reactions of the diners to the producers, which is surely one of the reasons why he has captured the hearts of so many fans.

With a focus on Italian cuisine, the chef follows his unique sensibility and intuition as he approaches the ingredients in front of him to complete his course meals. "In the best possible condition, flexibly, and without waste." The menu is always full of fresh excitement and the generosity of the region, using an abundance of local ingredients. His dishes, such as a fruity salad decorated with fig and persimmon puree, and charcoal-grilled Koshu Crystal Pork, slowly cooked over low heat, are easy to understand and are "delicious!"

◆Main menu/Lunch course 5,000JPY, Dinner course 8,250JPY

Chef Ryohei Akiyama's cuisine is created in this area, surrounded by greenery and little artificiality in sight, using ingredients that he can feel the environment and the feelings of the people who made them. He does not create a set menu, but instead puts together the composition each time like a puzzle. The cooking process is simple, with few steps such as baking, frying, and boiling, but the essence of something extra shines through.

This popular Italian restaurant is located in a traditional Japanese house built over 170 years ago in Kofu. The feeling of cherishing and cherishing old things is the very essence of Italian culture, and is also the essence of Chef Akiyama. The space, which has breathed new life into old materials and antique furniture used in storehouses, is filled with charm and warmth, and is filled with timeless beauty and value. Everyone can enjoy a comfortable and relaxing time in this timeless, stable and calm atmosphere.

When the white buckwheat flowers in the area are in full bloom, a buckwheat flour galette appears on the course. It is a refreshing dish wrapped around stewed Koshu chicken innards and topped with shaved mountain wasabi like cheese. A char and mountain yam mousse is wrapped in yuba from Minobu Yuba no Sato, reminiscent of the prefecture's Omasari. The surrounding scenery, the many stories behind the ingredients, and the artist-made tableware that decorates the food are all engraved in your mind as moving experiences, along with the memories of your tongue.

Chef Suzuki Shinsaku's culinary philosophy is based on ingredients and producers. It is not about being chef-centered, thinking "I want to make this" or "Why can't we get it?", but about being "humble" when dealing with nature. By valuing the terroir, it is possible to maintain the best possible balance of various aspects. Together with his wife, Ishida Emi, who is in charge of service, they support the gastronomy that this region is proud of.

The fusion of old houses and nature has preserved the good old appearance of a post town, and the lush Yatsugatake gastronomy is a delight. The tables are decorated with wild flowers and garden plants, creating a lovely seasonal table setting that warms the soul. The food, 9% of which is made with ingredients from Yamanashi Prefecture, is not just something to eat, but something to listen to the pure waters of Yatsugatake, feel the changing of the seasons in the wind blowing through the fields and mountains, and learn about the thoughts of the producers, all of which makes sense and deepens your appreciation.

Two brothers from Fujiyoshida City return to their hometown, and the older brother, a sommelier, pairs drinks with the younger brother's cooking. The young chef Kohei Horiuchi, who won the grand prize at Japan's largest culinary competition "RED U-35 2021," serves cuisine from the northern foothills of Fuji that is not bound by genre. The restaurant will serve unique dishes that can't be found anywhere else, such as game meat enclosed in a light dough kneaded with bamboo charcoal, garnished with new shoots and wild herbs, and expressing the taste of the seasonal earth.

◆Main menu: Seasonal course x drink pairing 30,000 yen (including tax and service charge)

The elder brother sommelier Mojo (right) and the younger brother chef Kohei (left). They have come to understand the value of the irreplaceable and wonderful scenery that they have taken for granted since childhood, and they cherish the climate, culture and traditions of Yamanashi, located at the northern foot of Mt. Fuji, and create courses of seasonal dishes and pairing drinks with the memories of their days of being born and raised. They offer both alcoholic and non-alcoholic pairing courses.

There are only nine seats at the counter and reservations are required. Lunch and dinner start at the same time, but the gates open 9 minutes beforehand, so you can enjoy your own prologue on the terrace with an aperitif or finger food. In addition to seasonal courses, they also offer a vegan course, and have a family day on Sundays and public holidays when children are welcome (except for infants), making them a popular place of relaxation for both tourists and locals.