Restaurant
Encounter the climate and culture of the region through a new culinary experience.
Zaiyu Hasegawa, head chef of the restaurant Den and one of the most recognized top chefs in Japan, supervised the menu at kura, distilling the unique ingredients and essence of regional customs into a culinary experience of the highest quality.
This space was once a storehouse (also called “kura” in Japanese) for Suginomori Shuzo, a thriving sake brewery. We have taken that historical space and revitalized it as Restaurant kura. The word “kura” also refers to boulders and rocks found along mountain ridges. The Narai River, which long supported the growth of Narai-juku, gets its source from water flowing down from the mountains.
As the restaurant draws inspiration from this natural blessing, we refashioned the Japanese word for “storehouse” to refer to rock formations found in the mountains.
*We serve in-room dining exclusively to guests staying at Shimamoya (rooms 113, 114, 115).
not staying at the hotel.
郷土料理の
新境地に出会う
伝統料理と地酒の
ペアリングを愉しむ
こだわりの
土鍋ごはん
十数種のお野菜を使った
旬を味わうサラダ
元酒蔵でいただく
贅を尽くしたお食事
綺麗な水で育った
川魚
酒造りの様子を見ながら
生きた日本酒を味わう
伝統の木曽漆器で
お食事をいただく
奈良井の土が育てる
塩尻の伝統野菜
地元のお母さんが
つくるお惣菜
郷土料理の
新境地に出会う
伝統料理と地酒の
ペアリングを愉しむ
こだわりの
土鍋ごはん
十数種のお野菜を使った
旬を味わうサラダ
元酒蔵でいただく
贅を尽くしたお食事
綺麗な水で育った
川魚
酒造りの様子を見ながら
生きた日本酒を味わう
伝統の木曽漆器で
お食事をいただく
奈良井の土が育てる
塩尻の伝統野菜
地元のお母さんが
つくるお惣菜
Discovering new frontiers
of local cuisine
Enjoy the pairing of
traditional cuisine and
local sake
Savoring a special meal
cooked in an earthenware pot
Savoring a seasonal salad
with more than a
dozen kinds of vegetables
Enjoying a sumptuous meal
served in a former sake brewery
Tasting the natural river fish,
grown in the Shinano River
Savoring a meal served
in a traditional Kiso lacquerware
Tasting pure sake
while watching
its brewing process
Discovering local
vegetables grown in
the earth of Narai
Enjoying side dishes prepared
thby mothers from the region
Discovering new frontiers
of local cuisine
Enjoy the pairing of
traditional cuisine and
local sake
Savoring a special meal
cooked in an earthenware pot
Savoring a seasonal salad
with more than a
dozen kinds of vegetables
Enjoying a sumptuous meal
served in a former sake brewery
Tasting the natural river fish,
grown in the Shinano River
Savoring a meal served
in a traditional Kiso lacquerware
Tasting pure sake
while watching
its brewing process
Discovering local
vegetables grown in
the earth of Narai
Enjoying side dishes prepared
thby mothers from the region
Zaiyu Hasegawa Culinary supervisor
Born in 1978 in Tokyo.
As a child, he took an interest in cooking after tasting the delicious bento boxes his mother brought home from her work as a traditional geisha entertainer at haute cuisine establishments.
After graduating from high school, he trained at the long-established Japanese cuisine restaurant Kagurazaka Uotoku.
He went independent in 2008 and opened the restaurant Den in Jimbocho, Tokyo. In 2016, Hasegawa chose to relocate his restaurant to the former location of the French restaurant Le Gaulois in Gaienmae, Tokyo, which he had frequented for over 10 years.
His restaurant has become one of Japan’s most renowned, with guests from around the world. It has received numerous awards, and among them accolades in the Michelin Guide Tokyo and The World’s Best Restaurants.
In 2021, he became the culinary supervisor of kura.
Takashi Tomomori Chef
Born in 1978 in Hiroshima Prefecture.
After graduating from a cooking school in Kyoto, he entered the world of French cuisine. He trained in Paris, Tokyo, Kanagawa, and Nagano, among other places. Fascinated by the deliciousness of vegetables from Shiojiri, Nagano, he opened Tom’s Restaurant in 2011.
In 2015, he renamed it La Maison Gourmandise, becoming a famous local restaurant.
He values connections with people, local farmers, and ingredients, and uses flavors unique to the region.
In 2021, he became the chef of kura.
Cuisine Course
Experience nature at an inn town where authentic Japan remains.
Cuisine supervised by Zaiyu Hasegawa of Den.
The food at kura has been overseen by renowned Japanese chef Zaiyu Hasegawa of the restaurant Den.
While there may be many fine restaurants and delicious food around the world, Narai-juku’s unique cuisine is something that can only be enjoyed in Narai-juku.
Restaurant kura puts particular emphasis on local ingredients and their producers, eschewing unnecessary embellishments and providing authentic cuisine available nowhere else.
Here, we redefine regional flavors by inheriting the seasons and culture; we offer a new culinary experience rotted in the local community.
Come savor a variety of flavors, such as seasonal entrees and fresh side dishes.
Business hours
-
- Dinner
- 18:00 - 22:00
-
- Breakfast
- 7:30 - 9:30
