La cuisine de Yamagata
Local Specialty Yamagata
The main dish is codfish, the king of winter fish in the Japan sea, stewed with grated Japanese radish. A tinge of sweetness in the grated radish helps bring out the refined flavor of the white fish. For rice, a brand specially selected from among the cultivars of Tsuyahime , which won the special A prize in the Rice Taste Test Ranking for four consecutive years, is used.
Citrus-flavored Beef Fillet Steak with Takahata Wine Sauce
The Takahata wine sauce is made of Takahata wine with a chocolate-like flavor, which is a beautiful blend of Merlot, a wine grape variety native to Bordeaux, France, Cabernet Sauvignon, and Petit Verdon, and fond de veau. Savor the sophisticated taste of the sauce with a beef fillet.
* This beef is not produced in Yamagata.