Traditional Hida cuisine in a quiet and friendly restaurant
Susaki was established during the late Edo Period in 1794. This is the oldest restaurant in Gifu Prefecture and stands on a corner of the street designated as Japan’s Prevention District for Groups of Historic Buildings. The restaurant building was also designated as a tangible cultural property of Takayama City. All of the building’s features, such as the latticed bay windows on the exterior and the earth-floor entrance hall and irori fireplace on the interior convey an atmosphere from a time when samurai were prevalent in Hida.
They welcome customers in a building filled with nostalgia. One cannot imagine the airiness of the open ceiling from outside this unpretentious “machiya-zukuri” style building. The architecture of traditional wooden frame structures remains unchanged since the restaurant’s establishment. The “karesansui” (dry landscape) garden reflects Hida’s beautiful natural resources and presents a quiet atmosphere which the tea-master Sowa Kanamori admired. The restaurant has withstood the changes of time for more than two hundred and twenty years.
Ensuring their customers’ comfort is the essence of Hida hospitality.
They want their customers to enjoy the scenic ambience that the ancient tea master treasured—with a refreshing breeze coming from the nearby river through the bamboo blinds on the sliding doors in the summer and the brightness of snow behind paper screen doors in the winter.
While sitting in a traditional tatami-mat room, the guests can view the moonlight, hear the sound of raindrops and the gentle lapping of waves from Miyagawa River. This ethereal space is what Sowa adored.
People in Hida lived their lives according to nature. By spending time in their restaurant, you can enjoy the natural beauty of Takayama as each season passes into the next.
Sowa-ryu Honzen Kuzushi
Sowa-ryu Honzen is a set meal prepared for a Sowa School tea ceremony. There are quite a few rules one must adhere to for ingredient choices, seasonings and presentation.
Since the establishment in 1794 over two hundred years ago, these rules have been passed down through the generations.
However, rather than strictly following tradition, they incorporate new trends while maintaining important traditional aspects. An example of this is “Honzen Kuzushi,” a simplified version of the “Hozen” meal.
Traditionally, there should be thirty different dishes. By selecting eleven of them, they are providing an opportunity for their customers to fully enjoy Sowa-ryu Honzen within a shorter period of time.