Dinner is a full French course menu featuring renowned local delicacies
such as trout raised in nearby Yatsugatake-mountain springs,
locally grown vegetables, Koshu-wine wagyu beef, and Koshu Fujizakura pork.
Our dishes are lovingly prepared to reflect the changing seasons and the artistry of our chef’s creativity.
We also offer a fine selection of wines carefully curated from the local Yamanashi and Nagano regions of Japan.
French full-course menu
Appetizer, Soup, Fish dish, Meat dish, Dessert,
Bread, Post-meal Beverage
Dining-only patrons are also warmly welcomed.
Whether you’re just visiting for the day or live nearby,
feel free to make a booking with us.
Our course meals are the same as the ones we prepare for our in-house guests. Please note that dinner starts at 6 pm for all guests.
Bookings are essential. Please make a reservation at least three days prior to your visit.
Priority will be given to our in-house guests. We may have to decline dinner reservations during busy periods in summer, on public holidays, and during Christmas and New-Year seasons.
Please let us know in advance if you have any food allergies. We will do our best to accommodate your dietary needs.
Our dinner cancellation policy is as follows:
50% two days before the reservation date; 80% the day before the reservation date; 100% on the day of the reservation date.
Should you wish to make a cancellation, please send details via email to countryinntheclassic@gmail.com
*Children and babies are welcome. (Baby food is allowed, and we have a high/low chair if needed.)
*Please let us know if you require additional meals for any bed-sharing children and/or babies.
*Please let us know if you require a room to change diapers and/or breastfeed your child.
Indulge in a hearty American-style breakfast
featuring freshly baked artisan bread,
crisp salad, locally sourced eggs from Hokuto City,
and creamy milk and yogurt
from local Yatsugatake dairy farms.
Menu
Salad, an egg dish, sausages, ham, and more,
served on a single plate, together with soup,
bread, yoghurt, your choice of milk or apple juice,
and a post-meal beverage
I grew up here in Kiyosato, Hokuto City,
Yamanashi Prefecture.
2005-2011:
Trained at Chez Lui Daikanyama,
later became Sous Chef
2011-2014:
Head Chef at OPERA, Roppongi
2014-2017:
Head Chef at IVORY,
Tokyo Metropolitan Art Museum, Ueno
2017-2019:
Head Chef at The Tower Restaurant Yokohama,
Yokohama Marine Tower
Since 2019:
I returned home
and took over Country Inn – The Classic
from the previous owner