Komoriku

From the fragrant steam of dashi rising as you lift the lid of a lidded bowl to the refreshing contrast of seasonal fruit folded into tofu-dressed shiraae, the menus at Komoriku closely mirror the changing seasons. Each dish reflects careful preparation and precise heat management designed to highlight prime ingredients, whether through seasonal sashimi, fragrant salt-grilled sweetfish (ayu), or tender cuts of Shinshu Premium Beef.

For an immersive evening meal, the Seasonal Kodawari Course—finished with freshly cooked rice prepared in a copper pot—and the Seasonal Special Selection Course featuring Shinshu Premium Beef are dependable choices. During the colder months, the kitchen also offers a reservation-only Botan Nabe Course. For this hot pot, the chef hand-slices cuts of wild boar belly and loin, simmering them in a savory miso broth before using the enriched dashi to prepare a final botan-don rice bowl.

Those dropping in for a relaxed drink can opt for the Light Omakase Course, which presents 5 to 6 dishes curated to complement sake, making it a convenient option for solo diners or spontaneous evening stops. Guests can also choose to round out their meal by ordering additional savory dishes or a house-made pudding for dessert.

At lunchtime, options range from the colorful Seasonal Shokado bento—which requires advance booking by the previous day—to daytime kaiseki courses accompanied by seasoned rice cooked in a copper pot. Run by a welcoming husband-and-wife team, the dining room offers a calm, tranquil ambiance well suited for special celebrations or simply taking time out to savor thoughtful Japanese cuisine.