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Black Wagyu Lean Meat, Scallop Arare, and Daikon Mochi

I created this dish under the theme "Ryokan Cuisine Today." This is a simmered dish. To let guests enjoy a variety of ingredients, I've woven them…

• Serves 1 · ¥980

• Cook time 3 hr

Sesame tofu

The appetizer is sesame tofu. Normally we'd serve the ingredients laid out across separate vessels, but this time I arranged steamed abalone, caviar…

• Serves 1 · ¥1,650

• Cook time 2 days

Turban shell and spring vegetables

As for the sazae and spring vegetables with amanatsu citrus sorbet, every ingredient is locally sourced, making it a dish that conveys the sense of…

• ¥1,755

• Cook time 2 hr

Hamaguri Clam Fragrant Fry

The hamaguri clam fragrant fry is a dish you can recognize as hamaguri at a glance, but the moment your chopsticks pierce the panko-crusted lid, the…

• ¥559

• Cook time 1 hr

Seven fortunes, sevenfold luck

I created this under the theme "Ryokan Cuisine Today." First is a warm dish. Titled Shichifuku Shichi'un, I chose seven ingredients whose Japanese…

• Serves 1 · ¥380

• Cook time 2 days

Lily Bulb Mont Blanc

I created this under the theme "Ryokan Cuisine Today." For dessert, I made a Mont Blanc using lily bulb. The base is a lily-bulb sponge cake, baked a…

• Serves 1 · ¥350

• Cook time 2 hr

Iwagaki Rock Oyster with Uni Dashi

As for the iwagaki rock oyster with uni (sea urchin) dashi, iwagaki have thick flesh, come in a range of sizes, and have a rich umami, making them an…

• ¥533

• Cook time 2 hr

Marinated grilled longtooth grouper and fragrant grilled Ise lobster

I created this under the theme "Ryokan Cuisine Today." This is a grilled dish. Our ryokan has quite a distance between the kitchen and the guest…

• Serves 1 · ¥1,800

• Cook time 2 days

Prized abalone with spring vegetables and shark fin

As for the fukura awabi with spring vegetables and shark fin, it was made in a small hot-pot style. Abalone has a sense of luxury and refined umami…

• ¥933

• Cook time 2 hr

Kettle-cooked ginger rice with alfonsino

I created this dish under the theme "Ryokan Cuisine Today." This is the rice course. For this course, we offer a choice of dishes — mainly uni rice —…

• Serves 1 · ¥1,200

• Cook time 2 hr

Steamed fugu

I created this under the theme "Ryokan Cuisine Today." This is a clear-soup course. For the Fugu-fukashi, I first simmer fugu bones and trimmings…

• Serves 1 · ¥1,800

• Cook time 5 hr

Sea bream, pen shell clam, and bluefin tuna straw-seared

From the dishes I created under the theme "Ryokan Cuisine Today," this time it's the sashimi course. Within this menu, I often split the sashimi into…

• Serves 1 · ¥1,600

• Cook time 1 hr

Hadano Mandarin Orange Kuzu-yu

I created this dish under the theme "Ryokan Cuisine Today." This is an in-between accompanying dish. After the grilled, marinated kue, I wanted to…

• Serves 1 · ¥200

• Cook time 30 min