Dinner

 

The Breath of the Land
Our cuisine is crafted with the rich blessings of the mountains, nurtured by the pure meltwater of Mount Gassan. Each dish brings together wild mountain herbs, local specialties, and traditional flavors that have been cherished in this sacred region for generations.

A custom long cherished in Japan.

Before you begin, we invite you to press your hands together and say “Itadakimasu”—a gesture of gratitude for the meal.

And when you’ve finished, to once again join your hands and say “Gochisousama”, in thanks for the blessings received.

①Sesame Tofu with Sweet Soy “Mitarashi” Sauce
A traditional dish of the Dewa Sanzan region, featuring sesame tofu topped with a sweet and savory soy-based sauce and freshly grated ginger. Once valued by mountain ascetics (yamabushi) as a highly efficient source of energy—rich in fats and carbohydrates—and as a means to replenish minerals, vitamins, and antioxidants such as sesamin, it also served as an essential nutritional supplement for yamabushi (those who undergo ascetic training in the mountains).

Today, unique recipes continue to be passed down through generations at each Pilgrims’ Lodge.

②Soy-Marinated Warabi (Bracken Fern)
Tender wild bracken fern, infused with the earthy aroma of the mountains, delicately marinated in a refined soy-based sauce.

③Grilled fish from the Shonai region

④Simmered Itadori (Japanese Knotweed)
Japanese knotweed sautéed and simmered in a soy-based sauce. A rustic dish with a pleasantly tart flavor.

⑤Wild Mizu Herb & Cucumber Salad with Ginger
A crisp, refreshing dish featuring wild mountain “mizu” stalks and fresh cucumber, tossed with a touch of ginger.

⑥Simmered Bunaharitake Mushroom（Seasonal Specialty）, and Konjac
A traditional simmered dish featuring locally foraged Bunaharitake mushroom (growing on fallen beech trees), carrot, and konjac in a soy-based broth.

⑦Simmered Red Kogomi & Wheat Gluten
A seasonal dish featuring red kogomi fern, a rare variety harvested in early spring. The fern is carefully sun-dried for 2–3 days for preservation, then slowly rehydrated over two days by repeatedly soaking it in warm water before it can be cooked. Only after this long process of preparation—passing through hands and time—does it finally become a dish.

A wild mountain ingredient known for its rich flavor, red kogomi is also called “abura kogomi,” prized for its affinity with oil and deep aroma, which is gently infused into simmered wheat gluten (fu).

⑧Chrysanthemum Blossom with Seasonal Citrus
A local delicacy of the Shonai region, edible chrysanthemum blossoms are gently paired with seasonal citrus, bringing together floral aroma, delicate bitterness, and refreshing brightness.

⑨Sweet Vinegared Red Turnip & Udo
A refreshing dish of locally grown red turnips and wild mountain udo.

⑩Fresh sashimi from the Shonai region

Moso Bamboo Shoot & Sake Lees Soup
A comforting taste of local spring. Tender “Moso” bamboo shoots harvested from Mount Haguro are slow-simmered with rich sake lees from a local brewery, regional miso, thick fried tofu, and shiitake mushrooms.

Rice
Nourished by the meltwater of Mount Gassan, this rice reflects the blessings of the mountains—one of the most cherished offerings in Japanese tradition, dedicated with gratitude to the divine.

Omiki – Sacred Sake in Shinto Rituals
Omiki refers to sake offered to the kami (Shinto deities) during ceremonies. After the offering, it may be shared among participants as a way of receiving blessings and connecting with the divine spirit.

＊Please note that dinner is not a strict vegetarian menu, so fish will be served. However, as many of our guests head out on their pilgrimage the next morning, breakfast will be prepared without fish, offering a clean, gentle meal blessed with the mountain’s bounty to prepare your body and mind.”

At Sanada Enmei-in, meals are not merely to satisfy hunger. They are offerings of prayer, and expressions of gratitude toward nature and the divine.

With the belief that “the heart resonates with the body,” practitioners prepare their hearts and bodies for their pilgrimage to the sacred Dewa Sanzan by taking in the blessings of the land through mindful eating.

The foundation of our meals is sacred rice, nourished by the pure snowmelt waters of Mount Gassan. This rice, essential for holy rituals, embodies the grace of this land—and with each bite, one receives the gentle kindness of nature.

Seasonal mountain vegetables and local produce add deep, earthy flavors. Whenever possible, our yamabushi, who also serve as Shinto priests, along with our cooks, gather seasonal ingredients directly from the mountains with great care and reverence for nature. These blessings are carefully preserved—through drying, pickling, and other traditional methods—then lovingly prepared and served to our guests.

In the faith of Dewa Sanzan, nature itself is divine. To enter the mountains, to harvest from them, and to return with hands pressed together in gratitude—all begins and ends with this gesture of reverence. Even the act of foraging is considered part of spiritual practice.

With hearts full of prayer and appreciation, we prepare each meal for you.

We hope you enjoy this seasonal journey through the unique flavors and culinary traditions of our home.