Restaurant SAI

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Restaurant SAI Fujikawaguchiko: Okuyamanashi Gastronomy by Chef Masaya Toyoshima

Chef Masaya Toyoshima and the Food Hunter Approach

Chef Masaya Toyoshima identifies as a food hunter, leading a unique direction in Japanese fine dining from his base at Restaurant SAI in Fujikawaguchiko. The kitchen operates on a philosophy of Okuyamanashi cuisine, drawing deep inspiration from the volcanic soils and mist-shrouded forests surrounding Lake Saiko. Every dish relies on live-fire cooking, where Toyoshima selects specific trees and bark from the Fuji slopes to impart distinct aromas to game meats and freshwater fish. He collects leaves and sprouts directly from the mountain to build broths and seasonings, ensuring the connection between the land and the plate remains immediate.

The Omakase Course and Regional Pairings

Guests experience the meal through an omakase course valued at 20,000 yen, which changes according to the day's catch and harvest. Toyoshima serves dishes sequentially, meaning the menu reflects exactly what he has gathered or hunted that morning. The progression moves through textures and temperatures defined by the wood-fired technique, showcasing wild boar alongside river fish and rare alpine flora. To match these robust flavors, the beverage program offers a sake pairing titled San or a wine selection called Shu, available for 10,000 yen each. Sommelier Arisa Nagahara draws on her background as a grape grower to suggest local Yamanashi vintages and craft gins that cut through the richness of the roasted preparations.

Landscape, Legacy, and Recognition

Located beside Lake Saiko, a designated component of the Mount Fuji UNESCO World Heritage site, the venue draws its identity from the surrounding volcanic ecosystem. The atmosphere encourages reflection, mirroring the restaurant's logo which features a central void to signify openness and continuous growth. This dedication to terroir-driven cooking has garnered attention, highlighted by a 15-point rating from Gault&Millau for 2026. The service team, featuring nature cook Shunichi Masuki and sommelier Arisa Nagahara, frames the meal within the context of the region's biodiversity, reinforcing how Okuyamanashi cuisine connects the diner to the rhythms of the high-altitude environment.