Murakami is known as a treasury of ingredients
Through the four seasons at Murakami, delicacies of the sea, mountains and rivers are abundant. There are many seasonal terms conveyed with Saijiki (Japanese Haiku words list).
Here at Notoshin, by recreating recipes that have been passed down from generations, we aim to preserve the culture whilst spreading the beauty of many of Murakami’s ingredients.
Spring: Cherry Salmon, River Trout, Shirasu, Mountain Herbs
Summer: Freshwater Trout, Iwagaki (Japanese rock oyster), Abalone
Autumn: Salmon, Matsutake Mushrooms, Nanban Shrimp
Winter: Salmon, Baby Salmon, Nodoguro (Blackthroat Seaperch)
Year Round: A5 Rank Murakami Beef
During October ~ December, around 20 speciality Salmon dishes are available.
Although for a limited time, Salmon, Fugu (Pufferfish) dishes are also available. Please contact us for more details.
Air Nakamura / Alion
Leon Miyazaki / Alion