The story
Dewaya in Sagae has built its reputation around Japanese mountain vegetable cuisine since opening over ninety years ago. The kitchen began serving religious ascetics traveling to the Dewa Sanzan peaks, a purpose that still shapes how the chefs handle each ingredient. Wild harvests from the slopes of Mount Gassan arrive daily, and the team relies on preserved techniques to extend their season. This disciplined approach earned the establishment a 16 point rating from Gault & Millau for 2026.
Menus rotate strictly according to what the forest yields. Autumn brings fragrant new buckwheat and earthy nameko mushrooms, while lily roots provide a dense sweetness often shaped into steamed buns. Later months shift toward river fish and wild duck, yet the mountain vegetable cuisine remains the foundation. Each dish follows a single rule. Cook lightly, serve promptly, and honor the ingredient.
The building sits quietly along a riverside valley, designed originally to help travelers recover after steep mountain climbs. Guests settle into traditional rooms before moving to the dining hall for multi course service. The layout encourages unhurried pacing, matching the quiet rhythm of the surrounding landscape. Hot spring baths remain available for those seeking physical recovery after a long meal.
Recognition
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