Signature dishes include simple yet profound preparations such as deep-fried tofu with mochi rice flour, and seasonal vegetables that represent the bounty of the earth. The restaurant sources many of its ingredients from Hida-Takayama, a region known for its rich agricultural heritage, which underscores the connection between the food and the natural world.

‍

Lotus root, a common ingredient in Buddhist cuisine, carries rich symbolism in Buddhism, representing purity emerging from the mud. The lotus root is often served lightly fried in tempura batter, adding a crispy texture that contrasts with its tender, starchy interior. The dish reminds diners of the lotus flower's journey from murky waters to a state of pristine beauty, symbolizing enlightenment.

Pickling is an ancient preservation method, and serving ‘tsukemono’ (pickled vegetables) as part of a meal reflects the Buddhist teaching of impermanence. The transformation of vegetables through fermentation is a reminder of the constant change in life. These pickled dishes often add a sour note to the meal, balancing the other flavors while symbolizing preservation and transformation.

‍

‍

Root vegetables like daikon, carrots, and burdock root are often used, symbolizing stability and nourishment from the earth.

Beyond the ingredients and preparation, Chef Itosho’s food carries a deeper meaning. Eating is not just nourishment but a mindful act that connects people to the earth and the universe. His approach is aligned with the concept of "ichi go ichi e" (one moment, one opportunity), encouraging diners to fully embrace the present moment and the uniqueness of the meal.

‍

Through his dishes, Chef Itosho teaches that each bite is a step toward understanding the connection between humans and nature.

We are very grateful to have experienced Itosho's purposeful food. The restaurant is currently closed, but his intentions will live on as an inspiration.

‍