Original Japanese inn, Yamagata The Takanami

Chef Makoto Harada received 15.5 points out of 20.0 and 3 toque in Gault & Millau.

Only 5 hotels in Japan were listed in Gault & Millau.

It was the highest solo score among 5 restaurants in Yamagata prefecture.

Gault & Millau is a French gastronomy guidebook along with Michelin.

It is deployed in 15 countries around the world.

The whole stage, from the reservation phone call to seeing off, is evaluated.

Breakfast at OSTERIA SINCERITA is made with the best rice in Japan. Mr Kurosawa’s Yumegokochi cooks the rice in an earthen pot.

When the lid is opened, the rice is freshly cooked with gentle aroma, an indescribable sweetness.

Cooked to a moist consistently, each grain is glossy and delivers full aroma, sweetness and sticky texture.

Received the 1st place award by ‘Delicious Rice Growing Competition in Japan’ @ Oogata Village, Akita Prefecture, Japan held in 2000.

Mr Masuhiro Yamamoto participated as a judge and commented that there was only one candidate’s rice that received full votes in all the categories such as ‘taste’, ‘aroma’ and ‘stickiness’, and that was Mr Kurosawa’s ‘Yumegokochi’.

Mr Kurosawa’s Yume-Gokochi was the only rice that received full marks in all the categories of taste, aroma and consistency on this competition.

When cooked, the rice has a beautifully shiny colour and a full-bodied taste with a hint of sweetness. Honestly speaking, some surely don’t need a side dish to accompany with this rice.

Ichiro / ex Mariners, MLB was famous for his morning routine to have curry with rice, which surely led to the numbers of hits during his career in major league. Rice was sent by Mr. Kurosawa directly to Seattle, US.

Mr. Nagatomo/Pro soccer player had chosen Mr Kurosawa’s “Yume Gokochi” as his wedding gift.

Kurosawa farm has more than 460 years of history since the very first generation,

Motohiro Kurosawa, started rice cultivation in 1561.

Mr. Nobuhiko Kurosawa, 21st generation in the family, took up farming in 1991, following new generation, 22nd has started farming in 2017.

Many of known Japanese restaurants including Nadaman, Shunbou @ Roppongi Hills and Kozue @ Park Hyatt Tokyo are all firm fans of Mr Kurosawa’s rice.

The very best beef with the highest brand standards in the world.

Only female heifers, aged at least 32 months, are recognized as Yonezawa beef.

Signatured Yonezawa’s ‘rich flavour’ develops after growing through three deep snowy winter seasons.
Kobe beef can be a castrated bull, while Matsusaka beef can only be a female heifer, but both brand beefs are without the growing period requirement.
Farmers are also making various efforts to produce a melt-in-your-mouth fat (rich in Oleic acid), making original feed including rice bran, creating a comfortable growing environment by preparing 30-centimetre high bed to rest.
The beef flavour is brought out by opposing tastes, sourness and bitterness. Tastes which bring out the sweetness of the meat.

Located around 90km from Akayu Onsen, the only fully organic mushroom cultivation farm in Japan is in town of Funagata, Yamagata.

At OSTERIA SINCERITA, rose shaped thinly sliced funagata mushrooms decorate the plate.

Brown mushrooms are characterized by their wild and intense flavour. Sometimes we cook them for hours and they are served as a rich sauce.

Jumbo mushrooms are 13-15 cm in diameter, about 10 times larger than normal. They have an even wilder taste and aroma.

The best ones have thicker shafts, larger size and tighter flesh.

The real secret of the delicious taste is how the compost is made with particular care. They add soya bean and coffee bean pomace, manure from horse stables and gypsum.

Eggs from vigorous chickens are raised in a flat, free-range environment in a chicken coop at the foot of a mountain, 2 km from OSTERIA SINCERITA. Mr. Shinseki, who also grows Tsuyahime rice, changed his chicken’s staple food from corn to rice with makes them a transparent light yellow.

Eggs are freshly delivered every day, which is evident by the ‘raised up and plump’ yolk.

These special eggs are produced with his commitment of not using chemicals.

It is surely the jewels of the Okitama Valley, Yamagata..

We have a vegetable garden next to the restaurant where we grow flowers and herbs that add flavor and color to our dishes.

Taro the also grows in the summer season.

The scent of freshly picked herbs is exceptional.

In contrast to the Italian dinner, the main dish for breakfast is Kurosawa Farm’s ‘Yumegokochi’, the best rice in Japan, cooked in an earthen pot.

Please enjoy with freshly sliced prosciutto.

Salads are made with vegetables pickled in the morning and

freshly squeezed juice is made with fruits from Yamagata ’Fruit Kingdom’,

Yamagata specialty ’Imoni’, local taro soup is made with Yonezawa beef.

Please enjoy !