about

Within today’s increasingly homogenized cities, we quietly shed light on overlooked local climates and food cultures. Through hands-on fieldwork and ongoing research, we reconsider regional cuisine not as a reproduction of the past, but as something that lives and breathes in the modern city.

In addition to ingredients rooted in the land, we gather wild plants from the surrounding fields and mountains ourselves, seeking to understand what elements truly make up a place. Viewing not only cooking but also space as a single apparatus, we arrange flowers in the tokonoma ourselves and welcome our guests.

Our cuisine is based on Japanese culinary traditions in a broad sense, yet is not bound by fixed forms. Each course is composed in response to the ingredients and landscapes that gather at that particular moment.

At neutral, there is no menu listing dish names or ingredients. Instead, each table is presented with a menu that lists only the names of the vessels used that day. The dishes are then served in response to each vessel.

Our tableware is primarily composed of antique ceramics and everyday objects. Rather than valuing the vessels for their own sake, we place importance on the landscape that the food brings forth. By combining foraged elements and vessels connected to the philosophy of folk craft, we choose pieces freely, beyond eras or assigned value, as vessels meant to receive and hold food.

With the hope that this place may stand between food and vessels, past and present, the ordinary and the extraordinary— becoming a quiet point of passage where people and cultures gently cross.

Ryuju Kitajima ─ Owner

About the Cuisine

Our cuisine is served as a course and available by reservation only.

Conceived as a form of contemporary regional cooking,each course is built around seasonal ingredients,while also incorporating familiar dishes made with ingredients close to everyday life.

Please allow approximately two to three hours for the course.

Dietary restrictions and allergies are accommodated in advance,and we kindly ask that all guests within a group enjoy the same menu.

Courses & Hours

Seasonal Course　¥19,000

(tax and service charge not included)

A course centered on seasonal ingredients (8 dishes)

Chef’s Omakase Course　¥25,000

(tax and service charge not included)

A chef’s omakase course composed around seasonal ingredients,

guided by the flow of the day (11–12 dishes)

Shōjin Cuisine Course　¥33,000

(tax and service charge not included)