Food
The Fire room: Gather Around the Flame / Savor with the Senses
To live is to eat, and to eat is to reconnect with nature.
In the five elements philosophy, fire represents joy and connection. The fire room at cofunia was inspired by the kamado — a traditional clay stove that once stood here. Gathering around the fire is not simply about eating; it’s about sharing, connecting, and quietly reclaiming the strength to live.
At cofunia, food is an experience that brings us back to the roots of daily life.
Fermentation, wild herbs, and preserved foods: These represent the wisdom and practices of people who once lived in harmony with nature, which we are proud to bring to our table.
Rooted in the land of Nara and guided by the traditional five elements, our meals change with the seasons while , offering nourishment for both body and spirit.
Dinner: Restoring balance to body and soul through nature
“Wellness Dinner: Fermentation and Healing Herbs”
Rooted in Japan’s centuries-old culture of fermentation, which features the use of koji, miso, shoyu and sake lees, and also guided by the principles of Eastern herbal medicine, dinner at cofunia is more than a meal; it’s a quiet act of care.
At cofunia, dinner is centered around a nourishing table that brings together two time-honored traditions: Japan’s rich culture of fermentation, and the wisdom of Eastern herbal medicine (known as yakuzen).
Fermentation draws out the natural umami and nutrients of each ingredient over time,
offering support for digestion, immunity, and overall well-being. Koji and wild yeasts help break down food, making it gentler on the body and easier to absorb.
Also layered onto these nutritional benefits is the wisdom of seasonal yakuzen cuisine:
“circulate in spring, cool in summer, moisten in autumn, warm in winter.” By tuning into the rhythms of the seasons, each dish is designed to nourish from within.
Lying at the foot of the ancient Nishiyamazuka burial mound, we invite you to experience a meal that gently reconnects body, mind, and time.
Sample Course Menu
Appetizers
- Deep-fried Koya-dofu (freeze-dried tofu)
- Fresh spring roll with seasonal vegetables
- Fried tofu with sake lees & shiitake mushroom pâté
Grilled Plate
- Yamato pork and tōki (angelica leaf) herb sausage
- Sesame tofu
- Two kinds of seasonal vegetables
Hot Pot
- Seasonal herbal yakuzen hot pot
Rice with Pickled vegetables
Seasonal Yakuzen Hot Pots
Rooted in the ancient philosophy of yin-yang and the five elements, our seasonal yakuzen hot pots are crafted to support the body in harmony with nature’s rhythms. Each pot features broth infused with medicinal herbs and spices, which is paired with seasonal vegetables to gently nourish your body throughout the changing seasons.
Spring Hot Pot | “Green” – Circulation
- Spinach × canola blossom (nanohana)
Summer Hot Pot | “Red” – Cooling
- Tomato × chili pepper
Autumn Hot Pot | “White” – Moisturizing
- Soy milk × white fungus (shiro kikurage)
Winter Hot Pot | “Black” – Warming
- Black sesame × pu-erh tea
* Vegan options available
* Ingredients may vary by season.
* Photos are for illustrative purposes only.
“Wellness Dinner + Nara Sake Tasting”
This plan includes the full “Wellness Dinner – Fermentation and Healing Herbs” course, accompanied by an aperitif and three glasses of your choice from Nara-local sake varieties.
About Bodaimoto: The Origin of Sake Brewing
Bodaimoto is an ancient sake starter method first developed by monks at Shoryakuji Temple in Nara during the Muromachi period (14th–16th century).
Often identified as the origin of sake, this traditional brewing method was once forgotten, but has since been revived by local breweries and continues to be crafted in Nara’s unique climate today.
The process uses a naturally fermented lactic-acid water known as soyashi-mizu, which prevents unwanted bacteria while adding gentle acidity and depth. The resulting sake is smooth, rich, and slightly tangy — reminiscent of an aged white wine. It pairs beautifully with food, and is ideal as a table sake.
In our sake tasting plan, you’ll enjoy five types of locally brewed sake, including bodaimoto.
Desserts & Drinks
At cofunia, you can enjoy desserts and drinks born from Nara’s natural bounty.
After your meal, we invite you to savor gentle, lightly- sweetened desserts, along with a sake tasting centered on bodaimoto—a traditional brewing method revived by local breweries.
- Sake lees tiramisu
- Bodaimoto sake sampler (3 types)
- Craft beer, herbal cocktails, soft drinks, and more
Breakfast
Guests can choose between two styles:
- Japanese-style breakfast (ancient rice or rice porridge, seasonal vegetables, and fermented foods from Nara)
- Western-style breakfast: bread with homemade jam, salad with locally made dressing, fried egg, and yogurt topped with black koji amazake and seasonal fruit
