We want to convey to you the charms of “new Nara”
Many delights nurtured by nature. With much thought put into the regional treasures gathered for each dish,
we consider it our mission to deliver to you the most delicious ingredients at present together with their stories.
We deliver to you on each plate the air, water, earth, culture and stories of the region.
We want to convey to you the charms of “new Nara”
From long ago, agriculture has developed in Nara as people have made use of the blessed climate and the region’s high production capacity. By making full use of the gifts from various regions made possible because of the Setre Group, we aim to deliver, not just “what is particular to Nara”, but the charms of “new Nara.” Furthermore, as we value the time of people creating dishes and you all, we have prepared counter seating. Take delight in the thought that goes into the food and the performance that unfolds before your eyes.
Hiroshi Ida , Setre Naramachi Head Chef
DINNER[Part 1] 17:00 start [Part 2] 19:30 start 2 hour system
Course meals
Made with plenty of ingredients nurtured by nature in Nara.
With much thought put into the regional ingredients gathered for each dish, the most delicious ingredients at present and their stories are presented together throughout the course.
We deliver to you on each plate the air, water, earth, and culture of the region.
Course meals for vegan
We will do our best to meet your dietary needs.
The listed menu is for vegans, but please feel free to let us know if you have any requests for the following people.Lacto-vegetarian (eats plant-based and dairy products)
Lacto-ovo-vegetarian (eats plant-based foods, dairy products and eggs) Pesco-vegetarian (eats plant-based foods, fish, eggs and dairy products)etc.
In addition, we use many local vegetables from Nara Prefecture.
～Amuse～
Purple cabbage sauerkraut and carrot rapees served with orange marmalade
～Hors-d'œuvre～Yamato Traditional Vegetables～
Herb-flavored rice salad served with colorful pickled vegetables
～Dujem Hors-d'œuvre～
Chilled potato potage served with Totsukawa mushroom frites
～Poisson～
Sautéed Wheat bran with Persimmon Vinaigrette Sauce and Flavored Vegetables
～Viande～
Yamato Gun Eggs Benedict Style
white miso hollandaise sauce
～Noodles～
Brown rice noodles and thick tomato soup
～Dessert～
Seasonal fruit and rice flour brownie
15,000yen(in Tax)per person
*Rates from September 2023 onwards
[Part 1] 17:00 start [Part 2] 19:30 start
2 hour system
to supply as we use only the most carefully chosen ingredients in season.
SETRE DRINK
LUNCH※Currently we are not open for lunch. We accept only Family Plan reservations as shown on our PARTY page.
MORNING7:30-10:30 (Last entry 9:30)
Soni rice, grown with
100% organic fertilizer
From Soni Village in Uda , Nara Prefecture, where the large differences between day and night temperatures suit rice cultivation.
Spring water from the Soni Highlands was selected as one of the 100 Exquisite and Well-Conserved Waters of the Heisei Period , and is of excellent quality, abundant, and from an outstanding ecosystem. The area is also known as one of the most scenic spots in Japan.
Adding shine with sake
from Miyoshino Sake Brewery
After the rice has been gently soaked and absorbed a sufficient amount of water, sake from Miyoshino Sake Brewery, a long-established sake brewery in Yoshino, Nara Prefecture, is added to the pot, and the rice is cooked.
This extra step in the preparation by the chef makes the rice delicious and shiny, to create even more delicious omusubi rice balls.
Chef’s special
dashi stock salt
The salt used in omusubi rice balls has joined the lineup as one of the special ingredients thanks to the chef’s brilliant ideas although Nara Prefecture has no sea. Dashi stock is carefully draw out from top quality Laminaria ochotensis kelp (called “Rishiri-konbu” in Japan), then after raw salt has been added, the stock is boiled down over long time and the salt is extracted. Omusubi rice balls are bound with the chef’s special dashi stock salt with a hint of kelp umami .
Dashi sommelier’s
gold dashi stock
A simple dashi stock is made with top quality Laminaria ochotensis kelp, dried bonito, dried tuna, and kelp, and then the flavor is balanced with light-colored Katakami soy sauce and home-made kelp salt. The kelp and dried bonito that make up the dashi stock are sourced from Nara Katsuo Co., Ltd. in Yamatokoriyama City, Nara Prefecture, and this masterpiece was created by dashi sommelier Shiho Kondo , who is well versed in ingredients, and the chef. Add some dashi stock to your omusubi rice ball to enjoy as a finishing dish in ochazuke (boiled rice with tea) style. The rice is soft and fluffy with a delicious taste thanks to the soft water.
Omusubi rice balls
〇 Omusubi ingredients to choose from
• Sakamoto Egg Farm Hakuhoran egg and grilled salmon with salmon roe
• Ashibiyahompo Narazuke vegetables pickled in sake lees, and cream cheese
• Katakami soy sauce grilled rice ball
• Yamato Beef cooked in soy sauce and ginger
• Katakami soy sauce with bonito flakes
• Yamato futonegi (Welsh onion) with Soni Village barley miso
〇 Nine types of side dishes made with Yamato ingredients
• Hakuhoran rolled omelet made with dashi stock
• Fish of the day grilled after being marinated in sauce (called Yuan-yaki in Japanese)
• Miso-simmered minced Yamato Chicken
• Yamato Beef shabu-shabu (thinly sliced boiled meat)
• Hakuhoran steamed egg custard
• Side dish of the day
• Tsukigase pickled ume plum and lightly salted pickles
• Grilled Yamato Pork
• Yamato Tofu
〇 Buffet section
• Asuka-jiru traditional soup (miso with chicken, vegetables, and milk)
• Soni rice (white rice/for ochazuke (boiled rice with tea))
• Nara bonito gold dashi stock (for ochazuke)
• Five types of seasoning (for ochazuke)
• Soni Village leaf salad
• Yogurt
• Soni Village husked rice granola
• Fruits
〇Drink section
• Six types of soft drink
• Tea Farmer Kaheehonpo Bancha
• Tatsumi Tea House Sencha
• Tatsumi Tea House Hojicha
• MI CAFETO hot coffee
