From the appetizer to the main dish, a course to be enjoyed with all your senses.
Course menu to enjoy with eyes, tongue and thoughts.
Hors d'oeuvres made with fresh vegetables and herbs from local farmers provide a variety of seasonal tastes in a salad style.
Depending on the season, the main dish can be "Saga beef!, "Wakakusu pork" or "Takeo wild boar". Wild boars grow eating acorns, among them just 10% reach an optimal weight of 40 to 50 kg. Among the wild boars that have grown so far, we only use female boars that do not care about the unique smell. Unlike livestock, female wild boars meat has a light and pure fat taste.
In Kaji, we use natural resources rationally. We use thinned wood and trees branches for cooking. This wood considered as a leftover is often disposed of and finish in landfills. We fight this waste by incorporating this wood in our cooking process. Wood fragrance and burning qualities produce a beautifully roast on the meat surface and keep the inside juicy and tender.
Every dish is carefully cooked taking advantage of the aromatic and calorific qualities of wood. Discover distinctive aromas and textures produced by different wood in our kitchen.
The course dishes are constantly renovated for exceeding our customers' expectations.