Rizière de Remède Spring-water cuisine that begins with a single drop
A second restaurant
has opened at SUIDEN TERRASSE
In September 2026, Rizière de Remède opened at SUIDEN TERRASSE as a second restaurant with just eight seats. It offers a dining experience distinct from MOON TERRASSE, the signature dining room of SUIDEN TERRASSE. Kenichi Watanabe, who runs Remède nikaho in Nikaho, Akita, joins us to serve a new kind of plate here in Shonai.
Two culinary philosophies,
connected through Mt. Chokai
At SUIDEN TERRASSE, through our signature dining room MOON TERRASSE, we have long valued an approach to food we call “Farm to Table — a restaurant connected to the agriculture of Shonai, Yamagata”.
Meanwhile, in Nikaho, Akita, Remède nikaho has pursued its own philosophy of “Chisan Chisho” — celebrating the land and raising it higher — in its work with local produce.
Shonai and Nikaho are linked by Mt. Chokai: by its mountains, its waters and the Sea of Japan. Two culinary philosophies, each nurtured by its own land, now come together as Rizière de Remède joins SUIDEN TERRASSE.
A plate that connects the land
Another dining room
“Rizière” is the French word for a rice paddy.
Here at SUIDEN TERRASSE, cradled by paddy fields, we face the gifts of this land
and express them on a single plate.
In a room of only eight seats, time to feel the turning of the seasons and meet the ingredients of the moment.
In this place that melts into the paddy landscape, we invite you to enjoy the dining experience only Rizière de Remède can offer.
Rizière de Remède Chef Kenichi Watanabe
After training in Tokyo and Paris, he served as chef at a restaurant in Tokyo.
In 2017 he moved to Nikaho, Akita, and opened Remède nikaho the following year.
Carrying the intentions of local producers and drawing on inventive combinations of ingredients,
he creates dishes found nowhere else, alive with the character of Akita and the Tohoku region.
2024 Bronze Award, Ministry of Agriculture, Forestry and Fisheries “Cuisine Masters”
Listed in Gault & Millau 2023, 2024, 2025 and 2026
2025 Tabelog French Top 100
Dinner
Spring water and dashi from Mt. Chokai
“Spring-water cuisine”
The cooking at Rizière de Remède begins with spring water, drawn through the earth of Mt. Chokai and refined over many years. Clear water draws out the strength of each ingredient, and layer upon layer of dashi expresses on the plate the landscape Mt. Chokai nurtures.
A single drop flowing down from Mt. Chokai lifts the seasonal produce of this land and carries it into the dish. Built around water and dashi, each course layers aroma, colour and depth of flavour.
Taste the gifts of a land that shifts with the seasons, here in Shonai. Please enjoy a course dinner that only Rizière de Remède can offer — one that begins with the water of Mt. Chokai.
| Hours |
6:15 pm OPEN / 6:30 pm START *All guests start together |
Please note
- We kindly ask that you refrain from wearing in-house loungewear or slippers. Thank you for your understanding.
- The restaurant may close temporarily for private events or maintenance.
MOON TERRASSE
MOON TERRASSE, the signature dining room of SUIDEN TERRASSE
