05

DINING

dining

enjoy fully organic meals
where the focus is on letting the natural ingredients speak for themselves.

One of the 10 stories we aim to conceptually communicate at Satoyama Jujo is food, as it is central to the experience of staying here and discovering what Minami-uonuma has to offer. Our restaurant, Sanaburi, showcases the seasonal mountain vegetables of the region while striving to keep alive traditional food preservation methods unique to Japan’s snow country. Enjoy fully organic meals where the focus is on letting the natural ingredients speak for themselves.

01CONCEPT

We emphasize the naturally occurring flavors of fresh, local ingredients.

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At Satoyama Jujo, we strive to offer a  totally unique and unprecedented approach to Japanese food. We call this “all-natural Japanese cuisine.” Instead of the rich broths and seasonings associated with typical Japanese food, we emphasize the naturally occurring flavors of fresh, local ingredients. We use only organic ingredients, with no artificial additives. After the spring thaw, the staff head into the mountains en masse to collect a stunningly wide variety of vegetables, including wild ferns and butterbur shoots. Some of the harvest is served fresh, and some is preserved using traditional methods to be used in the winter. Another unique aspect of our meals is that we serve rice as the main dish. Minami-uonuma is known throughout Japan for growing the best Koshihikari brand rice, much like the Romanée-Conti region of France produces the best wines, so it is only fitting that our meals conclude with the finest rice you will find in Japan.

02FOOD CREATORS

Our three Food Creators, each of whom brings a different approach and skill set to the table.

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The unique culinary creations at Satoyama Jujo are born from the collaboration of our three Food Creators, each of whom brings a different approach and skill set to the table.

YUTAKA KITAZAKI

A love of Japanese tea ceremony is what first brought Food Director, Yutaka Kitazaki, into the world of Japanese cuisine. After training at Kichisen, a traditional Japanese restaurant in Kyoto with three Michelin stars, he opened his own restaurant in Kanazawa on the Sea of Japan before joining Satoyama Jujo. He was ready to take his career to a different level where he could use more vegetables and work closer to the source of his ingredients. With the abundance of traditional mountain vegetables in Minami-uonuma, Satoyama Jujo afforded him the perfect place to do just that. He deftly teases out the flavors of these local ingredients without relying on seasonings. “The ingredients are my guide; I let them show me the way,” says Kitazaki.

KEIKO KUWAKINO

Kitazaki shares the kitchen with Keiko Kuwakino. After getting her Ayurveda certification in Australia, she visited India to learn about spices Ayurvedic cuisine. She previously worked as a chef at a vegan restaurant in Tokyo but was ready to leave the hustle and bustle of Tokyo behind. She passed on the chance to take over the Tokyo restaurant and moved to Minami-uonuma to work at Satoyama Jujo, where her speciality is vegetables seasoned with body-healing spices. She also teaches yoga, another interest she developed during her time in India.

TORU IWASA

creative director

In addition to serving as CEO and Creative Director, Toru Iwasa is also actively involved in the creation of Satoyama Jujo's cuisine from the design side. He harmonizes the two distinct styles of Kitazaki and Kuwakino, while selecting the plates, deciding arrangements, and designing the menus and the overall flow of the course.

03MENU

The leisurely course concludes with Minami-uonuma’s own Koshihikari rice, typically considered the best in Japan.

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Satoyama Jujo Course

¥12,800 per person + tax

This course features a wide range of small seasonal dishes so you can enjoy all of the flavors that the Minami-uonuma region has to offer, whatever time of year it may be. The menu in the spring focuses predominantly on handpicked mountain vegetables, many of which you can only enjoy here and only for a very limited time. The menus for the rest of the year feature locally sourced seasonal vegetables as well as seafood from the Sea of Japan, Wagyu beef, and Echigo brand pork. The leisurely course concludes with Minami-uonuma’s own Koshihikari rice, typically considered the best in Japan, steamed in an earthenware pot right at your table.

*Fully vegan, vegetarian, or macrobiotic meals can also be arranged provided you make a reservation at least five days in advance.

Several dishes can be added a la carte depending on the preferences of the people in your party.

Optional dishes :

Niigata Wagyu shabu shabu (150g): ¥5,000 (+ tax)
Niigata Wagyu aitchbone roast beef (120g): ¥5,000 (+ tax)
Niigata Wagyu tenderloin steak (120g): ¥5,000 (+ tax)
Joya Nabe (pork shabu shabu in sake) (150g): ¥5,000 (+ tax)

*Please ask our staff, if you have a small appetite.

natural niigata
wine & sake course

¥8,500 per person + tax

A five-drink set served by the glass as an accompaniment to your dinner. The natural wines are produced by several local wineries, Femier and Domaine Chaud, and are only available in limited quantities. Likewise, the unfiltered, unprocessed sakes made from locally grown rice and pristine spring water are only available in the Minami-uonuma region.