dining
dining
A fusion of civilization
and primitive.
What is the purpose of cooking? What is deliciousness?
The restaurant “primitif” is themed around such fundamental questions. Primitif” is French for “primitive” or “fundamental.
The cuisine we aim for is a “fusion of civilization and primitiveness.
We cook only what exists in the food culture of Uonuma and Okutadami in a primitive way, We cook in a primitive way and sometimes in a cutting-edge way.
dinner
Seizan-ryokusui Standard course of two meals per night
Local gastronomy is a common theme throughout the 10 Stories Hotel.
Local gastronomy refers to the expression of local climate, culture and history in cuisine,
At Oze 10 Stories, however, the culinary theme goes one step further and is based on the fusion of civilisation and primitiveness. The restaurant uses primitive cooking methods, such as “only grill what tastes good grilled” and “only steam what tastes good steamed”, and also uses cutting-edge cooking methods. In addition to the primitive cooking methods, we also use cutting-edge cooking methods to offer food from Uonuma and Okutadami that transcends the time axis. In order to raise the quality of the food, a two-part system is used.
Please note that we cannot accept other start times.
two-part system16:30〜 / 19:00〜
We recommend the 16:30 session, when you can enjoy a relaxed dinner in the light of day.
After dinner, enjoy an elegant time around the bonfire (bonfire time 18:30 – 20:30).
*Subject to availability, we may not be able to accommodate you at your preferred time.
A kids’ plate is available for children of primary school age and under.
dinner
Self BBQ Course
(For Villa Suite guests only)
Self-serve BBQ course for Villa Suite guests only, with food brought to each building at 16:00.
To preserve the environment and ecosystem, please finish barbecuing in the garden by 20:00,
Please make sure that no leftover food is left in or around the garden.
(It is very dangerous if nocturnal animals, including bears, come looking for leftovers.)
*In stormy weather, you will be asked to cook the food in your room on a hot plate or similar. Please be aware of this.
dinner
Only after the 2nd night
(consecutive nights) Short Course
For those staying consecutive nights, after the second day, a short course consisting of several appetizers, pizza, main course, and dessert will be served.
After the third night, the menu will be changed.
If you are staying for consecutive nights and have a special request, please contact the chef.
We will do our best to accommodate you.
breakfast
Breakfast with Freshly Cooked Rice and Local Delicacies
We offer freshly cooked “oritate-mai” rice from Uonuma and local mountain vegetable dishes taught by village mothers, along with “yamajiru” soup.
For guests staying multiple nights, starting from the second night, you can choose between Japanese or Western breakfast. For the Western option, we provide freshly baked bread from our pizza oven.
Additionally, for those departing early in the morning for mountain climbing or “taki-gumo” (waterfall clouds) hunting, we will provide rice balls and mountain vegetable rice rolls the night before. Enjoy them on board or atop the mountain.
Breakfast is available at 7:30, 8:30, and 9:00.
lunch
Only after 2nd night
(consecutive nights) lunch menu
For guests staying multiple nights, we offer a daily changing lunch menu featuring specialties such as mountain vegetable pizza baked in a stone oven and Oze jujo Special Curry.
Additionally, upon request, we provide “Kaiko Meshi” . In 1970, when Ken Kaiko stayed with us, electricity had not yet reached Ginzan Flat. It was a time of simplicity. One day, Sato Susumu of Murasugi Hut served Ken Kaiko a simple dish of mountain vegetable fried rice as staff meal. Ken Kaiko was so fond of it that he instructed to make it a specialty of Murasugi Hut. Subsequently, this mountain vegetable fried rice became not only a specialty of Ginzan Flat but also of Yunotani Village at the foot of the mountain (now Uonuma City), known as “Kaiko Meshi” continuing to this day. If you wish to try it, please inform the staff at check-in.
We hope you will read this in order to
eliminate the tragedy for everyone.
I just wanted to read this to those of you who are considering staying with us.
For many of you, the food at your destination is “extremely important” and
“the reputation of the accommodation depends on the food,
Many of you may say, “The evaluation of accommodation facilities depends on the food.
However, food is a matter of taste, and there is no such thing as a “good meal” for everyone.
Of course, from a marketing standpoint, there are dishes and ingredients that many people find delicious,
In fact, there is a majority of restaurants and lodging facilities that serve such dishes.
The cuisine we offer at 10 Stories Hotel is completely different.
Each establishment has its own concept and theme.
Of course, we do our best to have as many people as possible say “delicious” to us,
However, there are a few customers a year who find the food “not at all palatable.
This is not only a tragedy for the customer, but also a disappointment for us.
And one word-of-mouth comment can not only demoralize the entire staff,
but also affect the morale of the producers.
In some cases, it can drag someone into depression.
Even if the person posting has the best intentions of not wanting others to feel the same way,
For the staff and producers who put their lives on the line,
it can be a trauma of “Why didn’t they get the message?
We want to avoid this mismatch as much as possible. Please read the following,
If you feel that our cuisine may not match your taste or the direction of your favorite cuisine,
we would appreciate it if you would reconsider your stay.
The theme of all facilities is “local gastronomy,”
which expresses the “climate, culture and history” of the region.
It is different from so-called ryokan cuisine.
Oze Jucho’s chef has a background in French cuisine, but it is not French cuisine either.
We are working every day to express the “climate, culture and history”
of Oze and Okutadami in our cuisine.
Luxury ingredients are generally not used
While it is “advantageous” from a marketing standpoint to compose dishes
with luxurious or rare ingredients, we prohibit it at all of our facilities.
Price and rarity have nothing to do with “deliciousness.
Rather than chasing after luxury ingredients, we emphasize relationships
with producers of delicious food, We want to bring out the best of their flavors.
It may be lightly seasoned.
In order to realize a sustainable food environment,
we emphasize plant-based rather than animal-based tastes.
In particular, we want our vegetable dishes to have the taste of
the vegetables themselves, so we keep the amount of salt to a minimum.
We do not use any chemical seasonings, including carryover at all of our facilities.
We also use as little white sugar as possible (none at all at Satoyama Jucho).
It’s not a “glowing” dish.
Delicately crafted amusements, artistically arranged,
I believe that this is the domain of chefs with strong artistic tendencies.
The chef’s cuisine is imitated in many places, but imitation is just that,
an imitation, However, imitation is imitation, and there is
no meaning in cooking in Oze. Oze Jucho’s cuisine is rather simple.
The courses include dishes that are “just baked” or “just steamed”.
I can only promise you that we are serious about this.
I think there are many things that are not up to par.
You may think, “The concept is admirable, but the food is not up to par.
But I promise you that we are working on it seriously.
Better tomorrow than today, better next year than this year.
To realize a better food environment.
To let you feel the nature of mountainous Okutadami and Oze.
And all of us are working hard to be recognized by our customers.