Sanaburi

The story

Sanaburi in Minamiuonuma: All-Natural Japanese Cuisine with Mountain Flavors

The chef and the kitchen

Sanaburi in Minamiuonuma champions an all-natural Japanese cuisine rooted in the region's snow country heritage. Head Chef Keiko Kuwakino leads this Japanese kitchen by rejecting heavy seasonings in favor of the pure flavors found in organic mountain vegetables and wild forage. Kuwakino brings a therapeutic perspective to her station. She incorporates body-healing spices drawn from years studying Ayurveda in Australia and India. Her work earned a Michelin star in 2020, 15.5 points from Gault Millau, and a spot among Japan's 100 best restaurants by Hitosara.

Harvest, preservation, and rice

Staff gather butterbur shoots and ferns after the spring thaw, preserving some through traditional methods for winter menus while serving others fresh. Rice anchors the meal as the main dish. This choice reflects Minami-uonuma's status as a premier producer of Koshihikari brand grain. Courses combine these elements with seafood from the Sea of Japan or Niigata Wagyu, ending with the rice steamed in an earthenware pot at the table.

Table setting and pairings

Creative Director Toru Iwasa selects plates and arranges dishes to shape the flow of the course. Guests can add a natural wine and sake set featuring five glasses of unfiltered local sake and wines from Femier and Domaine Chaud. The kitchen prepares fully vegan, vegetarian, or macrobiotic versions of the menu upon request with advanced notice.