An Innovative Restaurant "nôtori" in Oshino Village, Yamanashi PrefectureExperience the "Fuji Hokuroku Cuisine" that utilizes the natural beauty, culture, and historical ingredients of the Fuji North foothills, featuring French cuisine and an auberge setting.This restaurant operates by reservation only.The concept is "a new yet nostalgic experience."You can enjoy innovative dishes that express the culture of this region, using abundant local ingredients, wild herbs, and wines nurtured by Yamanashi's rich nature.The restaurant is run by brothers from Fujiyoshida, with the elder brother, a sommelier, providing pairing drinks to complement the courses.The owner chef, Kohei Horiuchi, hails from Fujiyoshida City. Born in 1986, he graduated from a culinary school and trained for about ten years in Tokyo. He then went to France to refine his skills at renowned establishments like "La Grignotiere." After returning to Japan, he opened "nôtori" with his brother Shigeichiro (sommelier). He won the Grand Prix at the "RED U-35 2021," one of Japan's largest competitions for young chefs.Shigeichiro Horiuchi is the owner sommelier of "nôtori." Originally from Fujiyoshida City, he entered culinary school after graduating from university, leaving his corporate job behind. He was captivated by the joy of service and the depth of wine while working at a restaurant in Jiyugaoka. He then worked as a sommelier at "Michel Bras Toya Japon" by Lake Toya in Hokkaido. After spending about ten years in New Zealand, where he received numerous awards for service and wine, he returned to Japan and has since been involved in management at hotels and auberges in Tokyo.The restaurant's name "nôtori" is inspired by the "Nōtori," a symbol of spring on Mount Fuji. It refers to the snow shape resembling a bird that appears on the mountainside during the snowmelt season, historically serving as a sign for starting agricultural work and rice planting in the region.We were invited by a friend who made the reservation, and we visited as a group of four comedians. The restaurant appears suddenly amidst a beautiful forest.~ Lunch Course ~【Walnut Sap】Sap extracted from walnut trees over three months.【Water】"Water from Mount Fuji"【Non-Alcoholic Pairing】"Red Shiso"A lightly carbonated juice fermented with red shiso and plum, based on herbal tea."Shiratori's Morning Steamed Tea with Fig Leaves""Kanayamidori Tea and Kuromoji Tea from Fujinomiya""Black Tea Smoked with Kuromoji from Yamanashi""Black Tea with Wild Grape Juice from Hayakawa Town""Mango Tea""Four Seasons Tarragon Tea"【Demon Walnut】In a walnut shell, a paste of walnuts and demon walnuts shaped into balls, drizzled with syrup made by simmering walnut sap for a day.【Grapes】Grapes "Sunshine Red" wrapped in chicken mince and lemon balm, served with lemon bird oil, stracciatella cheese, 24-month aged prosciutto, and Yamanashi Jomon sweet pork.【Brioche】Homemade brioche baked with Yamanashi wheat "Yume Kaori," rosemary, and wild herbs.【Amago and Eggplant】Amago raised in Fujikawacho, grilled on the skin side, served with stewed white eggplant and fresh tomatoes. Accompanied by amago broth jelly, fig oil, grilled eggplant, and Koshu miso, with corn on the side.【Horse and Myoga】Flap meat of Yamanashi horse, pounded over a wood fire. Inside, wrapped with green beans, okra, fermented yacon puree, spicy sesame paste, pickled myoga, and salted mane. Garnished with herbs and sansho berries.【Sweetfish and Zucchini】On a pastry base, tomatoes, zucchini, and naturally caught sweetfish from the Fujikawa, grilled over charcoal. The sweetfish flesh is pureed and sandwiched in between, baked with a transparent gazpacho, hinoki oil, and pickles from Abura-chan.【Trout and Beans】Kai trout grilled crispy on the skin and medium rare. Served with butter sauce and tsurumurasaki. Inside wonton ravioli, edamame, and green pea puree.The salted trout is grilled and dried for a week to make broth, combined with Four Seasons Tarragon sauce.【Watermelon and Oil Pitch】Watermelon and sorbet made from liquid extracted from fallen branches. Oil pitch foam.【Budding】When you break the egg-shaped choux pastry, a dish filled with game and wild herbs emerges. Leg of deer, minced bear, and boar grilled over wood fire. Stewed bear leg and deer tongue, game broth, butternut squash puree, and twelve types of wild herbs.A specialty of nôtori.【Duck】Breast, thigh, tenderloin, and gizzard of Yatsugatake duck. Grilled over wood fire while applying Yamanashi brandy and liver. Served with aged potato puree and red wine sauce made from duck bones and Chateau Petit Verdot. Accompanied by Yamanashi salt "Shingen no Namida."The herb salad from Uenohara Herb Garden is arranged in a bouquet with green onions. Combined with six-year balsamic vinegar from Asaya and olive oil.【Vegetable Rice】Using Milky Queen rice from Fujiyoshida, combined with shiitake mushroom soaking liquid, homemade fermented mushroom koji soy sauce, homemade fermented tomato soy sauce, stir-fried summer vegetables, tamagotake, and other mushrooms, creating a local dish.【Soup】"Vegetable Scraps Soup"A soft-tasting double consomme.【Red Shiso and Grapes】Fujiwakama flan, oil, freshly made kuzumochi, shine muscat, Fujimino rice, and three types of grapes. Rose geranium, herbs, and red shiso syrup.【Herbal Tea】Herbal tea made from herbs delivered from the chef's family.【Peach and Kuromoji】In a pastry, kuromoji ice cream, rose geranium chantilly cream, fermented plum puree, herb meringue, and slices of fresh Sakura Hat peach.【Mulberry Leaves and Saffron】"Mulberry Leaves"A sphere of mulberry leaves containing mulberry leaf tea, coated in cocoa butter."Saffron Rusk"【Coffee】Beans from Akito Coffee in Kofu, lightly roasted from Brazil.Surrounded by nature, it was such a wonderful space that I felt like becoming a poet.I was deeply impressed by the service from each chef. It was fantastic.I would love to visit throughout the seasons.
We use cookies on this site to enhance your user experience.
