Banquet of Earth and Fire – Iga French Cuisine Served on Traditional Iga Ware

NIPPONIA HOTEL Iga Ueno Castle Town LE UN

Private Workshop

This exclusive gastronomic experience brings together Iga ware, born from the region’s rich clay, and locally sourced ingredients nurtured by its natural environment.

An eight-course French menu is served on handcrafted pieces by renowned Iga ceramic artist Kenji Kojima, allowing guests to experience the culture of Iga through both cuisine and tableware.

Each dish is thoughtfully paired with a vessel, with stories of the pottery, the artist’s philosophy, and the relationship between food and form carefully explained. This transforms the meal into more than dining—it becomes a cultural narrative to be savored.

The harmony of earth and fire, expressed through ceramics, and the flavors cultivated by Iga’s land come together in a truly unique dining experience found nowhere else.

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Course details

In this experience, guests are invited to enjoy an eight-course, locally sourced French cuisine presented on a curated selection of Iga ware ceramics.
Premium local ingredients are used throughout, including the renowned Iga beef filet, a distinguished regional delicacy.

Each dish is thoughtfully designed in harmony with its vessel. During service, guests are guided through the characteristics of the ceramics, the background of the artisans, and the relationship between each dish and its presentation.
By “using” the vessels, guests can fully appreciate their texture and presence, creating a truly one-of-a-kind gastronomic experience found only here.

This course also reflects the rich culinary culture of Iga while subtly incorporating the spirit of the ninja—embracing stillness, awareness, and harmony—resulting in an immersive dining experience that engages all five senses.In this experience, guests are invited to enjoy an eight-course, locally sourced French cuisine presented on a curated selection of Iga ware ceramics.
Premium local ingredients are used throughout, including the renowned Iga beef filet, a distinguished regional delicacy.

Each dish is thoughtfully designed in harmony with its vessel. During service, guests are guided through the characteristics of the ceramics, the background of the artisans, and the relationship between each dish and its presentation.
By “using” the vessels, guests can fully appreciate their texture and presence, creating a truly one-of-a-kind gastronomic experience found only here.

This course also reflects the rich culinary culture of Iga while subtly incorporating the spirit of the ninja—embracing stillness, awareness, and harmony—resulting in an immersive dining experience that engages all five senses.

Course Menu
Amuse-bouche
Appetizer
Soup
Fish dish
Meat dish (Iga beef)
Rice dish (Iga rice)
Avant-dessert
Dessert
Petit fours and coffee

Menu items may vary depending on seasonal availability.
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Location

You can enjoy your meal at a restaurant housed in the former ryokan “Eirakukan,” a nationally registered tangible cultural property with a history dating back to the Edo period. In this special space where history lives on, savor French cuisine that makes the most of locally sourced ingredients.
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Iga Sake

A sommelier-curated selection of Iga sake will be served with pairings designed to perfectly complement and elevate each dish. Enjoy an exquisite experience as you discover the rich and lesser-known culinary culture of Iga. Beverages are charged separately.

Kenji Kojima

Iga Ware Ceramic Artist

Born in 1953 in Chita City, Aichi Prefecture, Kenji Kojima is a leading contemporary Iga ceramic artist based in Marubashira, Iga.

His works are characterized by the natural ash glaze (“bidoro”) and scorched textures created through high-temperature firing exceeding 1300°C. Blending the aesthetics of traditional Old Iga with modern expression, he produces a wide range of works including flower vessels and tea utensils.

His creations are highly acclaimed both in Japan and internationally. Through this experience, he conveys the beauty of ceramics as vessels that enhance cuisine.

Price per person

¥35,000

2-8 guests