The Miho Museum’s Peach Valley Restaurant uses ingredients
produced by the Shumei Natural Agriculture approach,
free of any additives including fertilizers and agrochemicals.
Hours: 10:00 am to 4:00 pm
Lunch time: 11:30 am to 2:30 pm
Last order: 3:30 pm
Enjoy fine dining in an ambiance that brings together the best of nature,
art and architecture in graceful harmony.
All ingredients are carefully produced using the purest approach. This concept of utilizing the purest approach is applied to areas ranging from the Shumei Natural Agriculture fields used to grow rice, wheat, other grains and vegetables, to the producers of sugar, miso, soy sauce and other condiments, to the Miho Museum’s own kitchens.
Miho Basic Washoku Meal
Supervised by the Miho Museum’s current Director, Kumakura Isao.
The 1000 year old history of Japanese homemade meals is the origin of the Intangible Cultural Heritage, which is gaining attention around the globe.
Emmer Pasta with Seasonal Vegetable Sauce
Emmer wheat is the ancient ancestor of durum wheat, which contains high contents of protein, fibre and minerals. Emmer pasta is made from 100% Emmer wheat.
Udon with Seven Greens
Seasonal vegetables are scrupulously prepared, then finished with milk and soup stock for a well-balanced flavor.
Chilled Soba Served with Vegetable Tempura and Dipping Sauce
Tempura, which captures and concentrates the umami of the ingredients, is one of the best ways to enjoy the flavors of vegetables grown by the Shumei Natural Agriculture method. Enjoy it with hand-kneaded soba noodles with freshly milled flour.
Note that menu items may change according to the season or the availability of ingredients.