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Dinner that cleanses

from the core of the body,

using plenty of freshly harvested vegetables.

from FARM


Each dinner at Matsunaga Rokkan is made with locally harvested vegetables

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There is untouched natural beauty here,

clean water, and fields cultivated over many years.

Matsunaga Rokkan Fujiya's farm

grows more than 100 kinds of herbs and vegetables.

Guests can here to harvest the ingredients

for their own dinner.

Enjoy the local vegetarian cuisine

known as Shojin Ryori,

using only freshly harvested vegetables.



Innovative Shojin Ryori, eg. vegetarian cuisine will surprise and delight you.


We serve Shojin Ryori,

centered on vegetables that do not use animal proteins such as meat.


We use plenty of vegetables harvested locally that day and we offer a variety of delicious dishes that overturn the image of vegetarian cuisine and served on course.


Vegetables, rice, water will tell you the original taste of the material.




Breakfast at the Myotsuji temple,

national treasure, the experience that cannot be achieved elsewhere

Matsunaga Rokkan's breakfast is exceptional.

In the Morning, you can walk through the fog and forest to Myotsuji Temple, a national treasure.

Experience the Mikkyo meditation method (Ajikan Meiso)

to clear your mind.

Then in the Temple's guest house,

you can take a breakfast of morning porridge and Shojin Bento.

This will be a unique experience

to cleanse your body and mind from within.

* Advanced Reservation is required.

Culinary Director




 -Culinary Director -

From Shimogamo, Kyoto, Born in the family that runs highly reputed restaurant for generations. He has been cooking frequently since childhood, at about 12 he started learning cooking from his father. After high school, he visited America wishing to be a bass fishing professional. At 23, he started to realize that as he has grown up in a cooking family tradition, he decided to return to culinary path. He promoted after a while to be a vice Chef and General Manager of the Shojin Cuisine Restaurant in New York. He found it great deal of pleasure to explain the Japanese Food over customer across the counter bar. He established One Rice One Soup Inc, and as a Culinary Director at age of 29, to promote overseas transmission of food and beverage culture raised in Japan. Currently, based in NY and Kyoto, promoting Japanese food events and producing restaurants, and his aim is at regional revitalization business associated with foods.

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