Cuisine of Saitama
Roasted Quail Stuffed with Foie Gras & Brussel Sprout Purée. Served with Chichibu Wine Sauce.
Our autumn course menu offers wild game cuisine featuring roast quail, served with fond de veau sauce using Chichibu Muscat Bailey A Premium Cuvee, a Saitama-produced wine.
Late Fall Flavor of Saitama, Musashi-mugibuta Pork Grilled with Ginger and Leek
Musashi-mugibuta pork, from pigs with rich, flavorful red meat and sweet juicy fat, is grilled with ginger. Fukaya-negi leeks are prepared in three different ways to extract their sweetness, pungency, and aroma.
Saitama Bushu Wagyu Beef Sirloin Steak
A sirloin steak of quality black-haired wagyu beef produced in Saitama. It can be enjoyed with both premium Hamamishio sea salt and Japanese-style sauce.
Stir-fried Shakushina Leaves
This green vegetable is called shakushina, “a ladle green leaf,” in the Chichibu area, due to its ladle-like shape. This assortment of delicacies includes pickled shakushina, white pickled radish slices, and a pickled plum.
Onion Bread Made from Saitama-Produced Wheat
Bread dough made from Hanamanten, a local wheat variety of Saitama, is kneaded with onions, black pepper, and green peppercorns before baking, allowing you to savor its spicy flavor.
Deep-Fried Silky Tofu, Horse Bean Sprouts, and Shimeji Mushrooms
This dish includes sweet simmered herring, deep-fried silky-textured tofu, and horse bean sprouts in a broth, each providing a distinct taste and texture.
Fukaya-negi Leek Shibazuke Pickles
These pickles use a lavish amount of fukaya-negi leek, a specialty of Fukaya, Saitama Prefecture. Rich with the flavor and aroma of the leek, these delicacies feature the perfect texture and light acidity.