FOOD
FARM-DRIVEN
The menu each day is determined by the farm.
The ultimate luxury of food is a function of time. Every morning, the chef visits the farm and plans the menu based on the best ingredients available that day. He selects each for its depth of flavor, such as brand-new sprouts, rather than for size or appearance. Farm-Driven cuisine means flavor born of freshness brought form the land to the plate as quickly as possible.
DINNER
A fulfilling sense of the joy of eating follows the initial surprise.
Who knew that vegetables could taste this good? Your dining experience at Enowa is a time of surprise and discovery. Time and effort is taken to embody the true potential of the ingredients in the flavors of your meal. As the meal proceeds, your fascination will transform into joy, preparing you with the energy for tomorrow. Here you will experience the true essence of Farm-Driven cuisine.
Restaurant JIMGU - Three-part system : from 5:30 PM, 6:00 PM, and 6:30 PM
An explanation of the meal accompanied by an appetizer is provided in the Greenhouse before moving to the restaurant for dinner.
The terrace seating is available depending on the weather and climate, and for dessert.
Dinner is served at a leisurely pace over the course of two and a half to three hours.
JIMGU Chef
Tashi
Gyamtso
For cuisine that speaks of the soil that cultivated the ingredients,
the power of the Earth, and the sense of life.
The meaning of Farm-Driven goes beyond simply only using ingredients produced by the farm. It means that the farm determines the ingredients for that day, and the menu for the day. So, all of the delicious flavor originates in the farm. Our staff also help out at the farm, and through doing so, the farm becomes a place where they learn the importance of working with nature and of the healthy relationship between soil and people, learning respect for the foods. And that same respect is then applied to the others they work with, bringing the more than 25 members working in the kitchen and hall together as a team, cooperating towards a shared goal. So the cuisine I attempt to create embodies the power of joy born of the Farm-Driven approach in the delicious flavors of each plate.
PROFILE
Tashi Gyamtso, chef at restaurant Jimgu, was born in Tibet. He first traveled to New York in the United States to train as a chef. Finally, after serving as the co-executive chef of Blue Hill at Stone Barns, proponent of the Farm to Table concept, he became inspired by the philosophy of Enowa and moved to Japan. Since that time, he has traveled throughout Japan in search of great ingredients, meeting with producers of fruits and vegetables, and visiting fishing ports or farms that raise completely free-range pigs. Tashi’s kindness as a person, his sincere feelings toward the ingredients, and his approach to his cuisine, evokes the affection not only of Yufuin but of food producers throughout Japan. Rather than inspiring producers with an overpowering personality, those he meets resonate with his philosophy of food, offering their cooperation and mutual assistance, together embodying their feelings in the delicious flavors. This journey of Tashi and his friends in search of flavors born of cocreation between the Earth and people will continue.
FOOD EXPERI-ENCE
Taste the flavors of the lands of Yufuin,
in a food experience found only at Enowa.
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Every day at Enowa begins with the harvesting of vegetables.
It all begins in the mornings at Enowa Farm. Every morning, the chef goes to the farm and carefully selects only that produce which has reached a perfection of ripeness and the peak of aroma. He selects the perfect moment of each season. This ensures that the momentum of the flavors and the life energy of the ingredients leap onto the plate and into the diner’s mouth through dishes that overflow with power and vigor.
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The answer to all questions of food ideas and menu are found at the farm.
The condition of the farm changes from day to day. Tashi’s philosophy is to select only the best ingredients available each day. He arranges the items on the menu according to the ingredients for that day. Rather than selecting ingredients to create, he brushes up the menu according to the ingredients. This is the secret to the delicious flavors.
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The decorations of each meal are minimal to deliver the flavor directly.
The philosophy of chef Tashi Gyamtso is to bring the ingredients pulled from the soil to the guest’s table as quickly as possible. He purposely keeps decoration to the minimum. Instead, he emphasizes communicating the power and delicious taste of the ingredients directly.
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Feel and be embraced by nature, and partake of its bounty.
When you enter Jimgu, the first thing that catches your eye is the indoor greenery designed after a sacred forest. The vibrant color of the greenery is reassuring. The restaurant offers you a sense of relief, as though having returned to your home town. Jimgu means “the place you return to” in Tibetan.
BREAKFAST
The fresh tastes of the earth
become your energy for the coming day.
The fresh, juicy vegetables in vibrant living color overflow with life energy. Breakfasts at Enowa are a bounty of the earth that slowly awaken you from the comfort of your dreams. Once refreshed, you will start a new day full of energy unlike any previous day.
Restaurant JIMGU - 07:30 - / 08:00 - / 08:30 - / 09:00 -
You may choose your breakfast time after dinner.
