Machiya Kyokisetsuryori Ringetsu

All courses include dishes made with kuroge wagyu beef.

We use A5-grade kuroge wagyu beef, the highest quality rating available.

The region of origin changes daily, featuring premium brands such as Omi beef, Miyazaki beef, and Kagoshima beef.
Although the origin varies depending on the procurement day,we consistently source only A5-grade wagyu.

The cuts we select include chuck rib,short rib, and ichibo, all prized for their rich flavor and moderate marbling within the lean meat.

As shown in the image, this fine dispersion of fat within the red meat is known as shimofuri (marbled beef).

Shimofuri beef evokes a multi-sensory experience,

･Its stunning visual appearance stirs a sense of anticipation.

･The aroma, sweet and richly layered, elevates the spirit with a translucent depth.

･The texture, smooth and melting gently on the tongue, brings a lasting, soothing mouthfeel.

･In taste, it delivers profound and robust umami with a refined sweetness.


These elements come together in harmony, enveloping us in an unmistakable sense of happiness that resonates deeply through both body and soul.

This dish is included in all courses.

Elegant in appearance.

A smooth texture that melts on the tongue and leaves a lingering finish.

A fragrant, clear aroma that uplifts the mood.

The flavor, woven with umami and sweetness, gently embraces the body and soul, inviting deep and lasting relaxation.

This dimensional vibrancy is the entertaining charm of kuroge wagyu beef.

We promise this moment will become a cherished memory of your journey.

This dish is included in every course.

We use the finest matcha from Uji, Kyoto.

This matcha is known for its rich aroma and deep flavor.

With each deep breath, its fragrance and taste evoke a sense of clarity and depth rarely felt.

You may be surprised to discover how fully your chest can inhale.

The coolness and smooth texture of the ice cream add depth and a lingering finish to this sense of relaxation.

Among Japanese cuisine, Kaiseki cuisine involves intricate craftsmanship, making it a challenging cuisine to comprehend not only for foreigners but also for Japanese people. This is because dishes like sushi, ramen, and yakiniku, which are popular among foreigners today and close to fast food, provide strong, direct stimuli, making their appeal easy to understand. In contrast, Kaiseki cuisine incorporates aspects of culture-something not easily grasped succinctly-into its dishes, going beyond easily comprehensible elements.

Why, then, has such a practice been developed. This can be explained from philosophical, physical, or physiological perspectives, but here, it will be explained from a physiological viewpoint. Simply put, this is considered to create a wave in the autonomic nervous system between the sympathetic and parasympathetic nerves.

Strong flavors enhance the functioning of the sympathetic nerves, which respond to external environments. Physiologically, this is referred to as the fight-or-flight response. On the other hand, mild flavors enhance the functioning of the parasympathetic nerves, which respond to internal environments. Physiologically, this is referred to as the rest-and-digest response.

The reason for creating a wave is, for example, when we smell an enchanting, strongly stimulating fragrance, we reflexively try to smell it again due to its pleasantness. However, the second time we smell it, the stimulus is not as strong as the first time. By the third time, the stimulus becomes very faint, and we feel a sense of loss. This is because strong stimuli tend to exhaust sensory organs. Thus, if we allow some time to pass and then smell the fragrance again, we can experience a stimulus almost as strong as the first time.



To be continued in the next section.

Physiologically speaking, strong stimuli are shown to enhance the functioning of the sympathetic nervous system, while allowing time for rest enhances the functioning of the parasympathetic nervous system.

To regain the same sensory experience after strong stimuli, it is essential to sufficiently rest the sensory organs.

However, due to ease of understanding, high convenience, or the pleasant sensation evoked, people unconsciously continue to seek stronger stimuli. When this behavior becomes habitual, it might lead to societal lifestyle diseases.

Applying this physiological perspective to Kaiseki cuisine, strong stimuli correspond to easy-to-understand dishes. To fully enjoy these dishes with strong stimuli, culturally rich dishes are served between them to allow rest for the sensory organs. This can make the experience less intuitive for guests.

However, culture refers to the embodiment of sensory perceptions. To understand the senses of different eras or countries, it is necessary to refine one's senses, enjoy the cuisine with focused attention, possess sufficient prior knowledge, and allocate ample time for imaginative engagement. It is never something that can be understood instantaneously.

In simpler terms, it requires a tranquil state of mind, much like during Zen meditation. Zen meditation, a practice of the Zen sect of Buddhism, is one of their training methods, and Kaiseki cuisine also stems from the Shojin cuisine eaten by Zen monks.

Modern individuals, living hurried lives, may find it very difficult to accumulate niche knowledge and engage in imaginative activities. Therefore, we aim to introduce easily understandable dishes as an entry point, while also presenting several culturally rich dishes through linguistic expression on this page, to facilitate everyone's understanding.



To be continued in the next section.

Next, we will explore the foundational element of Japanese cuisine-dashi-and introduce how the environment surrounding culinary establishments is structurally crafted around it.

Dashi forms the core of Japanese cuisine. Its ingredients often consist of a combination of katsuobushi (bonito flakes) and kombu (kelp).

The taste and aroma of katsuobushi are strong and diffusive, making it easy for Japanese people to recall and express those sensory experiences in words. Kombu, on the other hand, is different. Even among Japanese people, few can recall its sensory nuances, and it is rare to find individuals capable of describing it verbally.

The reason for this is simple. katsuobushi provides strong stimuli per unit of time, whereas kombu offers weaker stimuli per unit of time. However, in terms of duration, katsuobushi's stimuli are brief, while kombu's are prolonged.

In essence, katsuobushi is perceived spatially rather than temporally, while kombu is perceived temporally. Here, we can understand the structural intention of combining these two vectors to bring out their respective strengths.

From a physiological perspective, katsuobushi enhances the sympathetic nervous system to adapt to external environments, while kombu is consumed to boost the parasympathetic nervous system, aiding internal regulation.

This relationship between katsuobushi and kombu is structurally integrated not only within individual dishes of Kaiseki cuisine but also throughout the entire course.

Moreover, this structure extends beyond the dishes themselves and is embedded in the external environment surrounding the cuisine. It is evident across many aspects of Japanese culture.

For example,

The relationship between the garden stones and plants in a tsuboniwa (Japanese courtyard garden). Among the garden stones, some are eye-catching while others are not. Similarly, the plants include flowers and leaves, or shades of green and faded colors.

To be continued in the next section.

In the case of tableware, the relationship between porcelain and pottery applies. Looking more specifically, there are decorated items and plain ones, uniquely shaped pieces and round flat plates. Furthermore, aside from porcelain and pottery, there are also glassware and lacquerware.

If we were to call the difficult-to-understand items''like kombu'' and the easy-to-understand ones ''like katsuobushi''

Specialized explanations filled with technical terms are akin to kombu, as they are hard to comprehend. Conversely, the plain language used by intermediaries is akin to katsuobushi, as it is easier to grasp.

Japan has anime and manga culture, where manga can be seen as akin to katsuobushi due to its accessibility, while pure literature can be seen as akin to kombu due to its complexity.

When you visit our establishment, as you savor the dishes, gaze at the rooms, and stroll through the garden, consciously seeking the katsuobushi-like and kombu-like elements, you will surely discover many of them. These small explorations will become a path to understanding different cultures, and walking that path may become one of your joys.

Along the way, you will surely become aware of your own unique sensitivities and simultaneously recognize them as your individuality.

Visually perceivable, easily understandable expressions or various modes of expression reflect individuality in the external environment. Society evaluates those that offer more instantaneous and stronger stimuli as being more distinctive. In other words, it becomes evident that ease of understanding and high convenience are regarded as the most distinctive features.

To be continued in the next section.

The small information received by your sensory organs connects with the rich knowledge stored in your brain within the flow of quiet time, creating a flash-like sensation in your mind. This sensation, as it is reflected, mirrors your sensitivity itself.

You attempt to analyze the reflected sensation. From the abundant words stored in your brain, you will match the words that resemble the captured sensation. As you continue this process of applying words multiple times, you will eventually discover the perfect word and feel great joy.

At that moment, you will surely be filled with confidence. Simultaneously, you may also feel bewilderment. This is because the scenery before your eyes now seems brighter and more vivid compared to the dark, blurred world when small pieces of information were being perceived-or even compared to the scenery of your daily life up until now.

The words generated are treasures you have found by journeying through your internal environment. These are not generalized words overflowing in society but highly unique words. These treasures may be small, difficult to grasp, and perhaps not socially recognized, yet they are the individuality you can understand best.

And so, even within this mechanized, globalized, increasingly convenient, and homogenized modern society, no matter how far these trends advance, you will be assured that your independence is permanently preserved, allowing you to embrace the flow of society.

To be continued in the next section.

Now, how did you feel about this.


The kombu-like elements offer a flavor that conveys a sense of independence, while the katsuobushi-like elements offer a flavor that conveys a sense of connection to society.

At our establishment, we provide these two flavors through a variety of services. Please experience these flavors by fitting the lens most suitable for your sensitivity and exploring the optimal spots to find them.

Lastly, we sincerely hope that your journey will be a delightful one.

Carefully rehydrating the extra-thick dried zenmai ferns delivered from Kita-Uonuma, Niigata Prefecture, begins by soaking them in water overnight until plump. They are then boiled for an entire day and night. Afterward, they are rinsed overnight in water to remove any off-flavors, rolled with abura-age (fried tofu), and tied with kanpyo (dried gourd strips). From there, they are simmered over another day and night with abundant dashi and additional katsuobushi. The seasoning consists solely of light soy sauce and sugar, bringing out the rich aroma and flavor of the katsuobushi.

This dish requires exceptionally long cooking time and is a traditional preparation that few people attempt nowadays.

Zenmai is a type of mountain vegetable harvested in spring. Unlike other mountain vegetables that are processed fresh, zenmai must first be sun-dried and hand-kneaded until tender. These steps are carried out by farmers, and we take these dried zenmai to prepare them with great care over time.

As for the origin of Shinoda-ni, its name derives from the legend of Kuzunoha associated with Shinoda mountain in Osaka.

The Kuzunoha legend, passed down for approximately 1000 years, is a story set in Shinodayama Mountain in Osaka. Abe no Yasuna rescues a white fox that was being pursued by hunters. Later, he is nursed by a woman named Kuzunoha, and the two fall in love, eventually having a child, Dojimaru. However, when Dojimaru turns five, it becomes clear that his mother Kuzunoha is actually the white fox, and she disappears. Before parting, she leaves behind a waka poem on a sliding door.. ''If you long for me, seek me out in Shinodayama Mountain of Izumi, where the mournful leaves of Kuzunoha lie.'' Dojimaru later grows up to become Abe no Seimei, renowned as an Onmyoji (master of yin-yang divination).



To be continued in the next section.

This tale, passed down for 1,000 years, is deeply etched into people's hearts through forms such as joruri (traditional ballad drama) and kabuki. In cuisine, it is recognized through dishes like Shinoda udon, Shinoda sushi, and Shinoda-Simmered Dish.


Regarding cuisine, dishes using abura-age (fried tofu) are sometimes named ''Shinoda'' in reference to the Kuzunoha legend of Shinodayama Mountain. This is because fried tofu is believed to be a fox's favorite food.

In other words, the bitter experiences of being pursued by hunters and the separation from one's family are reflected in the strong bitterness of the zenmai fern, as well as in the labor-intensive processing and cooking involved. The happiness of a once-loving family life, on the other hand, is represented by the fried tofu, a favorite dish, richly infused with the sweetness of sugar and the umami of bonito flakes. This blend of lingering bitterness wrapped in familial love is embodied in the form of the dish depicted in the image, conveying the diverse sensations within the story to the present day.

Nowadays, this dish is rarely prepared, as it is labor-intensive, and fewer people are familiar with the legend behind it. However, at our establishment, during the season from late spring to early summer when dried zenmai becomes available, we spare no effort and continue to prepare this dish with care.

A sample of dishes using fatty winter sardines from January to February and fatty 'early rainy season sardines' from June to July.

The season for most fish typically occurs once a year, but among the species that migrate in Japanese coastal waters, there are some that have two peak seasons.

The''early rainy season sardines'' (nyuubai iwashi) fall into this category. The reason lies in the rainy season front that forms over the southern seas and moves northward across the Japanese archipelago from June to July. During this time, the rain is warm. Thus, the rain striking the sea surface warms the upper layer of the water. As a result, plankton becomes abundant, and the fish species migrating during this season feed on it and fatten.

The name ''nyuubai iwashi'' is derived from Japan's climate.

Simmered Sardines with Plum and Sardine Kosode Sushi.

The simmered sardines with plum are seasoned with a generous amount of sake and water, along with dark soy sauce and sugar for a sweet and savory flavor. A few pickled plums are added during cooking to soften the bones with their acidity. As a result, after simmering over low heat for about four hours, the sardines become tender enough to enjoy whole, including the bones.

Kosode sushi with sardines uses sardines simmered with plum. The simmered sardines are halved and layered over rod-shaped sushi rice. Between the sushi rice and the sardines, plum paste is added to enhance the flavor with a refreshing tang and aroma. The name 'Kosode sushi' originates from the kosode, the sleeve design of traditional Japanese garments.

Both are traditional Japanese dishes.

If you happen to find this dish within the Kaiseki cuisine during your visit, recalling this episode as you enjoy it will make the experience all the more delightful.

The method is as follows. knead 1 part sieved warabi (bracken starch), 1 part kudzu powder, 5 parts kombu dashi, 1 part sake, a pinch of salt, and sugar to taste. Wrap the mixture in plastic wrap, shape it into balls, tie them, and cool them in ice water. Instead of serving it as a water-based dish, it is presented in a small Hassen bowl and drizzled with kombu dashi-based umami vinegar.

From June onward, red bracken starts arriving from Uonuma. Red bracken refers to bracken with reddish-black or reddish-brown hues in its raw state, which is gathered in shaded deep mountain areas. In contrast, green bracken, which arrives from early May and is nearing its end-of-season, is collected from sunlit mountain foothills. This evokes an image of foragers venturing deep into the mountains.

This red bracken, when placed in a container and coated with straw ash, then sealed with boiling water for about 4 hours, transforms into a metallic luster in shades such as verdigris, reddish-purple, and bluish-purple depending on its original color, though there might be variations between stalks or sections.

The bracken, after developing this color, is blended in a mixer, sieved, and used. In terms of taste and aroma, the difference from typical warabi mochi made with potato starch or bracken starch is subtle, yet it conveys a faint bitterness that feels refreshing. Its color turns into a bluish-green shade, as seen in images.

This bluish-green hue seems to reflect the deep mountain scenery visible to those living in rural areas during this rainy season. Why this association arises is unclear, but every time I see the''wet glow''of red bracken resembling kudzu tofu, faint questions seem to accumulate in my mind.

To be continued in the next section.