Enjoy a Japanese Garden and Charcoal Grilling in Hachioji, Tokyo: A Luxurious Japanese Escape at Ukai Toriyama

At Ukai Toriyama, the cuisine is built around carefully grilling chicken and beef over irori charcoal, along with dishes made from carefully selected ingredients nurtured by the satoyama, such as seasonal vegetables, wild mountain plants, and river fish.
A gentle aroma of charcoal rises, and the ingredients’ natural umami is slowly drawn out, which is a key feature.
In particular, the signature charcoal-grilled chicken is appealing for its tender yet springy texture, and its deep richness that spreads the more you chew.
Its attitude of facing the season’s blessings is present in every dish.

A Japanese garden spreading across about 6,000 tsubo (roughly 19,800 square meters), gassho-zukuri buildings, and the sound of a stream and trees swaying in the wind.
At Ukai Toriyama, there is a world that feels as if you have wandered into a satoyama village somewhere far away.
Fresh greenery in spring, fireflies in summer, autumn foliage, and snowy scenery in winter-the landscape that changes its expression with each season feels as though your heart loosens just by walking through it.

Another appeal is the wide variety of rooms, such as private rooms and shared rooms, that you can use according to your purpose.
It is used for everything from small-group meals to important business dinners and family celebrations.
The quiet, calm Japanese-style rooms are reassuring even with children, and it is also a welcome point that the design is considerate of people with mobility challenges and older guests.
No matter the occasion, Ukai Toriyama has the depth to shape it into a special time.

The appeal of Ukai Toriyama lies in the hospitality provided along with the cuisine.
A staff member is assigned to each table, and you can proceed with your meal while listening to stories about the dishes, ingredients, and the restaurant.
It is also a pleasure that they carefully grill the irori charcoal-grilled dishes right in front of you.
While receiving attentive hospitality, experience a special moment.

With irori charcoal grilling, you will want to slowly feel the flavor of the ingredients themselves.
After admiring the season through dishes made with seasonal ingredients and through the tableware, fully savor the charcoal-grilled main dish.
The gentle bitterness of wild mountain plants, the clean aroma of river fish, and the mild umami of mushrooms each offer a deeply nourishing flavor that feels true to the satoyama.
If you view the entire course as a single culinary composition, you can fully enjoy the food world that is unique to Ukai Toriyama.

If you want to quietly savor nature, it is ideal to relax in a detached room overlooking the garden.
The murmur of the stream and the sound of the wind further enhance the cuisine.
If you are visiting with family or older guests, it is reassuring and comfortable to let them know your needs when making a reservation.
For a special-day visit, you may want to pair the charcoal-grilled dishes with sake that matches them well, and slowly immerse yourself in Japanese-style luxury.
No matter the scene, at Ukai Toriyama, you are sure to find a time that feels like your own.

This is a classic course featuring the signature chicken and carefully selected Wagyu beef, fragrantly grilled over charcoal.
For the specially selected Wagyu beef, rump meat is used, with a rich umami.
Behind the robust lean flavor, refined fat gently spreads, and salt-pickled fresh peppercorns and wasabi further enhance its aroma.
The thigh meat from cage-free chicken is thick, and staff grill it while judging the perfect timing.
The skin becomes crisp and fragrant, and the umami that overflows the more you chew is irresistible.
Within the course, you can choose either rinsed Saku carp or salt-grilled river fish (and you can also order both for an additional fee).
Both are prepared with craftsmanship, and you can enjoy flavors that let you feel the ingredients’ umami.

This is a specially selected course centered on chicken, returning to the origin of hospitality that has continued since the founding period.
A lineup of dishes draws out the many expressions of chicken and duck with care, one plate at a time.
Just as the founder once grilled skewers in front of guests, even now the staff grill skewers over charcoal and prepare the hot pot.
It is a course where you can savor the deep nourishment of poultry together with a pleasant sense of immediacy.

If you want to luxuriate in carefully selected Wagyu beef, this beef course is ideal.
Appetizers and individual dishes that make the most of the satoyama’s blessings whet your appetite, and a hot pot using seasonal ingredients warms you from within.
Toward the finish, the aroma and umami of Wagyu beef grilled over charcoal slowly spread, creating a calm rhythm across the entire course.