Sanaburi (早苗饗) Minamiuonuma

Awards

OAD

Japanese Restaurants 2026, 338

All OAD Japanese in Minamiuonuma All OAD Japanese in Japan

Japanese New Restaurants 2026, 20

All OAD Japanese New in Minamiuonuma All OAD Japanese New in Japan

Ratings from the web

Tabelog

3.93

Chef

Keiko Kuwakino

Cuisine

Japanese Cuisine

• 2025
• 2021

Dinner at Japan

on 09 Oct 2025

by Melinda Joe

“At Satoyama Juyo —a modern ryokan housed in a lovingly refurbished 150-year-old farmhouse in Niigata—the first ritual is the bath. As I lower myself into the open-air onsen, bounded by whispering trees, the setting sun paints the mountains in amber hues. Though just over an hour from Tokyo, this place feels a world away. Later, as evening deepens, I make my way to the nearby river where a flutter of fireflies performs a luminescent ballet.

After nearly two decades of calling Tokyo home,... More

“At Satoyama Juyo —a modern ryokan housed in a lovingly refurbished 150-year-old farmhouse in Niigata—the first ritual is the bath. As I lower myself into the open-air onsen, bounded by whispering trees, the setting sun paints the mountains in amber hues. Though just over an hour from Tokyo, this place feels a world away. Later, as evening deepens, I make my way to the nearby river where a flutter of fireflies performs a luminescent ballet.

After nearly two decades of calling Tokyo home, Japan continues to reveal itself to me in layers. The capital’s labyrinthine sprawl—more a patchwork of village-like neighborhoods than monolithic metropolis—remains endlessly fascinating, with izakayas tucked into narrow alleys and century-old shops wedged between gleaming towers. But it was during the pandemic’s forced stillness, when the borders shut for three years, that I began venturing deeper into Japan’s peripheral spaces.”

There’s so much to discover in Japan. It’s no surprise that the country was named the #1 travel destination for the third consecutive year in the 2025 @cntraveler’s Reader’s Choice Awards.

But if you’ve only visited Tokyo, Kyoto, or Osaka, consider this your invitation to venture further. The depth of culture, cuisine, and landscape in lesser-known regions is staggering. I wrote an essay about my newfound excitement for exploring the countryside, inspired by recent visits to places like @engawa.yamanakaonsen @hanamurasaki_official @satoyamajujo @tenkunomori @sanei_1933 and more.

Link in bio and:
https://www.cntraveler.com/story/uncovering-japan Less

Dinner at 里山十帖 - created by 自遊人

on 28 Feb 2021

by Takefumi Hamada

Hassun - assorted appetizers featuring local ingredients and fermentation

お粥飲み比べ（越神楽、コシヒカリ、新之助）
＋
青胡桃 桃葉 ソルガム 酒粕
タニシ 熊 川海老 雪室キャベツ 根曲竹 蒟蒻芋 切り干し大根 ナラタケ 棒鱈 塩引き鮭 いくら

・3年熟成の青胡桃と桃の葉のオイル、熟成芋
・牡丹海老、雑穀のテンペ、酒粕のソース
・雪室キャベツのお好み焼き風
・タニシのコンフィ、熊肉
・川海老の煎餅
・炊いた根曲竹、自家製蒟蒻
・ナラタケと棒鱈のコロッケ
・干し大根の辛子なます
・熟成させた塩引き鮭のタルト

Satoyama... More

Hassun - assorted appetizers featuring local ingredients and fermentation

お粥飲み比べ（越神楽、コシヒカリ、新之助）
＋
青胡桃 桃葉 ソルガム 酒粕
タニシ 熊 川海老 雪室キャベツ 根曲竹 蒟蒻芋 切り干し大根 ナラタケ 棒鱈 塩引き鮭 いくら

・3年熟成の青胡桃と桃の葉のオイル、熟成芋
・牡丹海老、雑穀のテンペ、酒粕のソース
・雪室キャベツのお好み焼き風
・タニシのコンフィ、熊肉
・川海老の煎餅
・炊いた根曲竹、自家製蒟蒻
・ナラタケと棒鱈のコロッケ
・干し大根の辛子なます
・熟成させた塩引き鮭のタルト

Satoyama Jujo x Tamakiya Collaborative Dinner
「里山十帖」x「玉城屋」

南魚沼「里山十帖」にて開催された、松之山温泉「玉城屋」とのコラボディナー。

それぞれのシェフのスペシャリテを別々に提供するのではなく、一つ一つの皿を二人で作り上げるタイプのコラボレーション。

「里山十帖」の発酵を駆使したイノベーティブな要素と、「玉城屋」の地元食材を取り入れたフランス料理の要素が織り交ぜられる。

海の幸にも山の幸にも恵まれた、新潟の食文化の豊かさを再認識することができた。

#satoyamajujo #tamakiya #collaboration #collaborativedinner #fermentation #niigatafood #localgastronomy #destinationrestaurant #里山十帖 #玉城屋 #コラボディナー #発酵 #発酵食品 #ジビエ #新潟グルメ #ローカルガストロノミー #デスティネーションレストラン
#michelin #tabelog #ミシュラン #食べログ #worlds50best #asias50best #アジアのベストレストラン50 #世界のベストレストラン50 #opinionatedaboutdining
#美味しいもの好きな人と繋がりたい #旅好きな人と繋がりたい #食べるの好きな人と繋がりたい #ジビエ好きな人と繋がりたい Less