An authority when it comes to local cuisine, the owner-chef prepares dainty meals that offer a new take on traditional recipes from the Suwa region. Pleasing both to the palate and the eye, his menus feature regional classics such as tenyose agar cakes, soba gaki (buckwheat porridge), nota mochi (partially-pounded sticky rice with savory edamame sauce), etc. One of the main themes of Mori no ya is dote kusa, literally “grass from rice-field banks,” which indicates all the edible spontaneous vegetation that can be found around rural villages.
There are two lunch menus, one is a 1,200 yen course, and the other is a 1,700 yen course. The dinner course is 2,500 yen.