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Genmyoan Cafe
With our matchless view, what better place for a steaming, well-brewed cup of coffee or tea? ¥500 a cup -- call ahead please
Dining at Genmyoan
Genmyoan lies in a rural area on the Tango Sea coast. The soil and sea that surround us provide the fish, vegetables, rice, and many other ingredients our chefs use to craft Genmyoan�fs wholesome, gourmet-quality meals. We look after the smaller ingredients, as well. Our soy sauce comes from a 300-year-old establishment because it�fs the best we know. Our vinegar is brewed from chemical-free rice, and selected to match the cuisine of the season. Sake, too, is matched to food. We can serve you sake from a Shogun era recipe, or an original cold sake designed just for our inn, or a vast variety between. From this sensibility, our seasonal kaiseki dinners are put together item by item, course by course, with all the thought and care a great meal demands.
Spring is the season for icefish (isaza), served from late March to late April
This season�fs taste treat is Antarctic icefish. We serve it at its freshest and best, with a simple sauce or fried in a light batter.
Tango Sea clams (tori kai) highlight the early summer menu, from May to mid-July
Limited to the early summer menu, these shellfish from the quiet depths of the Tango Sea are a genuine seasonal delicacy. You will find the flesh large and soft, with a surprising hint of sweetness.
Rock oysters
These rock oysters, a late summer treat, are loved by all connoisseurs of fresh seafood. And you know how well they go with a cold beer on a summer�fs evening! Served mid-July to late August.
Our Flavors of Autumn menu, September ? November.
In the season when we give thanks for the harvest, taste specialties abound on Genmyoan�fs menu, from matsutake mushrooms to rice cooked with chestnuts.
Matsuba crab, the winter delight, served Nov. 7 ? March 21
The Sea of Japan produces winter�fs top seafood treat, Matsuba crab. Delicious grilled, steamed, or prepared a dozen other ways.
Yellowtail shabu, another winter treat. Served early December to late February.
Crab is not the only winter taste treat from the Sea of Japan. Yellowtail in frigid months is at the height of its flavor.
"Celebration" Kaiseki
Dish by dish, course by course the flavors in this kaiseki are matched and a completeness of flavors built up. A marvelous dinner for a special occasion!
Breakfast at Genmyoan
Our classic Japanese breakfast is made up from petit dishes of many items, including two of fish. With piping hot rice and tea, of course.
* Photos show representative presentations.
Our Head Chef�fs Philosophy
For me, the idea of seasonality is central to gourmet cooking. Each time of year, in each region, brings different ingredients to their best. Selecting these and combining them in creative ways, regardless of the time or trouble involved, will unfold their inherent flavors, and produce memorable meals. The eye takes pleasure from food as well, so necessarily the chef�fs craft includes the subtle arts of arrangement and presentation.
Naoki Iwagi, Genmyoan Head Chef