The story
nôtori in Fujiyoshida anchors its menu firmly in authentic Fuji-Hokuroku cuisine. The name references a traditional bird-shaped snow formation that signals the arrival of spring and the start of farming season. Chef Kohei Horouchi returns to this terrain after formative training at La Grenouillère in France and a decade managing Tokyo kitchens. He previously secured the grand prize at the national RED U-35 competition before settling near the treeline.
The kitchen presents a seasonal course priced at thirty thousand yen alongside a fully vegan alternative at the same rate. Both options rely heavily on produce harvested from the immediate foothills rather than imported luxury goods. A recent 2026 Gault&Millau score of fifteen points validates this restrained yet deeply flavorful approach to Fuji-Hokuroku cuisine. Every plate balances precise French technique with straightforward mountain ingredients.
Sommelier Shigekazu Horouchi designs every beverage program to mirror the landscape he grew up visiting. Non-alcoholic infusions and carefully selected wines accompany each course through the dining room. The brothers describe their entire service model as newly nostalgic, aiming to preserve memories of home while refining regional cooking standards. Natural light fills the space and keeps the focus entirely on the table.
Recognition
Ambience
Details
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