restaurant
Embraced by the forest, enveloped by the seasons.
Greenery, autumn leaves, and snow paint the windowscapes, while seasonal ingredients fill the plates.
A local gastronomy in Matsunoyama where nature and cuisine resonate in harmony.
Concept
The Executive Chef is Akira Kuriyama, who was awarded a one-star rating for French cuisine in "The MICHELIN Guide Niigata Special Edition."
The chef personally ventures into the mountains to harvest wild vegetables, edible grasses, and mushrooms, and also incorporates meticulously cultivated vegetables and herbs from his own garden into his cuisine.
We offer seasonal course menus that can only be experienced here, combining the wisdom passed down through generations in this snow country with classic French culinary techniques to reflect the fleeting beauty of the four seasons on every plate.
The chef personally ventures into the mountains to harvest wild vegetables, edible grasses, and mushrooms, and also incorporates meticulously cultivated vegetables and herbs from his own garden into his cuisine.
We offer seasonal course menus that can only be experienced here, combining the wisdom passed down through generations in this snow country with classic French culinary techniques to reflect the fleeting beauty of the four seasons on every plate.
Akira Kuriyama
= Career History =
1985: Born in Setagaya Ward, Tokyo.
2005: Graduated from the Advanced Technical Management Department at Hattori Nutrition College.
2005: Joined "La clémentine" (now Clémentine Bise in Yutenji).
2008: Joined "L’ATELIER de Joël Robuchon."
2013: Joined "Restaurant Ryuzu."
2017: Appointed Executive Chef at "Sake no Yado Tamakiya" in Matsunoyama Onsen.
2020: Appointed Executive Chef of Tamakiya Co., Ltd. / Executive Chef of "Sake no Yado Tamakiya."
2026: Appointed Executive Chef of Tamakiya Co., Ltd. / Executive Chef of "Auberge Kamosu Mori."
= Awards =
"The MICHELIN Guide Niigata Special Edition 2020": Awarded One Star (for Sake no Yado Tamakiya in Matsunoyama Onsen).
"Niigata Gastronomy Award 2023": Winner of the Special Award, Chief Judge's Prize.
"Niigata Gastronomy Award 2024": Winner of the Young Chef Category.
1985: Born in Setagaya Ward, Tokyo.
2005: Graduated from the Advanced Technical Management Department at Hattori Nutrition College.
2005: Joined "La clémentine" (now Clémentine Bise in Yutenji).
2008: Joined "L’ATELIER de Joël Robuchon."
2013: Joined "Restaurant Ryuzu."
2017: Appointed Executive Chef at "Sake no Yado Tamakiya" in Matsunoyama Onsen.
2020: Appointed Executive Chef of Tamakiya Co., Ltd. / Executive Chef of "Sake no Yado Tamakiya."
2026: Appointed Executive Chef of Tamakiya Co., Ltd. / Executive Chef of "Auberge Kamosu Mori."
= Awards =
"The MICHELIN Guide Niigata Special Edition 2020": Awarded One Star (for Sake no Yado Tamakiya in Matsunoyama Onsen).
"Niigata Gastronomy Award 2023": Winner of the Special Award, Chief Judge's Prize.
"Niigata Gastronomy Award 2024": Winner of the Young Chef Category.
Breakfast
Breakfast Service
Availability & Hours
Exclusive to Overnight Guests.
Hours: 8:00 AM – 9:00 AM
Non-staying guests may be able to dine upon prior arrangement.
The Cuisine
Enjoy a comforting, traditional Japanese breakfast lovingly prepared by the mothers of local Matsunoyama.
The meal features dishes made with celebrated Kurokura-grown Koshihikari rice and locally sourced vegetables.
Savor the authentic taste of the countryside, complete with miso soup made with homemade miso fermented in the cellar beneath kamosu mori.
Availability & Hours
Exclusive to Overnight Guests.
Hours: 8:00 AM – 9:00 AM
Non-staying guests may be able to dine upon prior arrangement.
The Cuisine
Enjoy a comforting, traditional Japanese breakfast lovingly prepared by the mothers of local Matsunoyama.
The meal features dishes made with celebrated Kurokura-grown Koshihikari rice and locally sourced vegetables.
Savor the authentic taste of the countryside, complete with miso soup made with homemade miso fermented in the cellar beneath kamosu mori.
