Kashiwadeno Tsukasa Suikouan - Akabanebashi(Japanese Cuisine)

Food [Courses that decorate the seasons] Incorporating ideas from Japanese culture and providing them according to Cha-Kaiseki style

We will present courses that allow you to enjoy the flavors of the four seasons using seasonal ingredients based on Japanese cultural knowledge. We value the ideas and spirit of ``Yushoku Kojitsu'' and ``24 solar terms,'' and aim to pass them on to our guests through dishes such as the monthly Hassun. In accordance with tea kaiseki etiquette, the meal begins with miso soup made with boiled eggplant and seasonal vegetables, and the hassun portion is served before the end. Toward the end of the show, Gifu Prefecture's ``Ryu no Kane'' will be served three times, the first served with homemade mullet roe, the second served in a seasonal clay pot, and the third served with various side dishes.

Space[Relaxing Sukiya style space] Enjoy the changes of spring, summer, fall and winter

The Japanese space is designed by a professional carpenter from Kyoto and is designed in the ``Sukiya-zukuri'' style, one of Japan's most representative architectural styles. You can enjoy your meal in a calm atmosphere that takes advantage of the natural beauty of the ingredients. There are 8 special seats at the counter made of a single piece of precious wood called Tagayasan, which is said to be one of the three major types of karaki, so you can enjoy the immersive experience right in front of the cooking area. There are also private rooms with unique tea room specifications, and a rare space with a special feel. Enjoy the changing seasons here at Zenji Suikoan.

Drink[Paired with seasonal flavors] Sake from various regions and a rich selection of wines mainly from France

A variety of sake from all over the country carefully selected by the owner/chef himself. We always offer more than 10 types, including rare brands, in sizes ranging from half a cup to half a cup. The private label ``Suiko'' produced by Hakusen Sake Brewery in Gifu Prefecture is a must-try. There is a wide selection of wine, about 20 to 30 types. Our products are mainly from the Burgundy region of France. We hope you will enjoy the luxurious taste of the season and the exquisite cuisine that pursues Japanese aesthetics.

Others [Spun by the inheritors of traditional culture] A spirit of hospitality based on the spirit of tea ceremony

Owner and chef Tomohiro Ishida is not only a chef, but also an inheritor of Japanese traditional culture. On holidays, he also practices and teaches tea ceremony, calligraphy, flower arrangement, etc. Therefore, we welcome guests every day with the spirit of "hospitality" based on the spirit of tea ceremony. The changing of the four seasons is expressed through the world of tea, such as by incorporating the tea kaiseki menu format. ``We want you to experience the delicate taste of Japanese Cuisine and hospitality.'' We create our courses with this in mind.