Dining under sunbeams through white birch trees
The dining venue is set up on the "Seseragi (stream murmur) Deck" on a bank stream surrounded by white birch trees. Even without entering deep into the forest, this is a place where the fresh greens and beauty of Tomamu's nature can be felt easily.
Enjoying the arrival of spring expressed on a dish
The first dish is representing the arrival of spring which nurtures all the wild vegetables. A container is filled with olive powder imitating the earth, and 5 kinds of wild vegetables like Japanese butterbur are presented on top as if they were sprouting from the earth. As the vegetables are already processed, they can be eaten directly from the plate. Both the beauty and the taste of Tomamu's nature can thus be enjoyed in this featured dish.
A dish in the image of Tomamu's spring nurturing the wild vegetables
As the main dish, a "Wild Vegetables Smoking Dish" made with wild vegetables and 3 kinds of meat in the image of Tomamu's spring is prepared. In the vast land where unkai (sea of clouds) occurs, Tomamu is characterized by the growth of wild vegetables in spring time. To create this image, smoke is representing the unkai, and the wild vegetables such as bamboo shoots and Japanese butterbur are representing the budding of plants on the mountains.
The combinations of wild vegetables and meat are as follows: chicken bamboo shoot rolls, pork on top of simmered Japanese butterbur, and beef with Japanese butterbur miso. This dish is made using a smoke infuser to seal the aroma of the ingredients, so both the meat and the vegetables can be savored individually in their combinations.
A rearranged menu item that earned the highest award at the "4th Mountain Vegetable Cuisine Contest"
Every year in the Shimokappu Village, a "Mountain Vegetable Cuisine Contest" is held by inviting and selecting from various original cuisines made with wild vegetables. This contest began in 2018, and hosts a collection of over 100 participating dishes. Amongst them, the "Azukina and Akanasu Mousse" which earned the highest award is arranged as the dessert of this lunch course. The sponge of Azukina with a touch of bitter taste together with the refreshing Akanasu (*) mousse, also added with Gyuhi, creates a dessert representing the wild vegetables appearing from under the snow.
* Akanasu is a nickname of tomato.
"Wild Herbs Lunch" Menu
Wild Herbs Lunch
- 13 May 2018 to 28 Jun 2019 Weekdays only
- Seseragi Deck (1-2 min walk from Hotel "The Tower")
- 5,500yen（incl. taxes & service fees)
Covered by fee
- Available to both hotel guests and day trip visitors.
*The content may vary according to the stocking conditions.
* Held indoor in case of adverse weather.