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
A bowl of ice, a bowl of soup, a side dish, and a dish of pickles make a nourishing meal, the basic form of the Japanese washoku meal. Miho Museum’s director Kumakura Isao was a driving force in the listing of washoku as an Intangible Cultural Heritage of Humanity.
Spaghetti with seasonal vegetables
This spaghetti, made to enjoy a variety of vegetables grown
by the Shumei Natural Agriculture method, is tossed with garlic oil.
The side dish is homemade natural-yeast bread.
Hot somen noodles with vegetable tempura
The refreshing tang of sudachi citrus whets the appetite in this simple dish.
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.