Yamanakako Shogetsu

Most people are familiar with the four seasons of Japan. But precious few are aware that historically, Japan actually had 72 seasons, known as ko. While observance of these seasons has largely faded into obscurity, the microseason and climate still play a highly important role in the creation, consumption and appreciation of traditional Japanese cuisine, otherwise known as nihon-ryori. There are few better places to appreciate the rich history of nihon-ryori than the kaiseki restaurant Shogetsu in Yamanakako Village. Perched on the southwestern shore of Lake Yamanaka, the dramatic silhouette of Mt Fuji provides a breathtaking welcome to newly-arrived patrons. Shogetsu’s mission is to give its patrons a better understanding of Japanese culture as a whole through the lens of nihon-ryori. In accordance with the ever-changing ko, the restaurant’s kaiseki menus change with each month, ensuring that even regular visitors are bound to find something new with each return visit. And naturally, for a restaurant that aims to provide a holistic picture of Japanese cuisine, Shogetsu provides a truly staggering array of traditional Japanese delicacies. Its course menus make use of some of the most luxurious ingredients present in nihon-ryori, from soft-shelled turtle to tiger pufferfish to even freshwater eel, caught just meters away in the waters of Lake Yamanaka itself.