Cuisine
You can enjoy a wide variety of dishes of local production for local consumption prepared with the richly flavored local ingredients by using the master chef Kazuyuki Nagashima’s skills. Please enjoy the seasonal dishes with every luxury imaginable such as mountain vegetables in spring, refreshing breeze in summer, mushrooms in autumn, hot pot cooking in winter, etc.
Vibrant spring, crisp early summer, cool summer, fertile autumn, and warm winter. What are projected onto the dishes are the workings of nature in the season that change from day to day. You can enjoy monthly Kaiseki-ryori (traditional multi-course Japanese haute cuisine) filled with seasonal tastes reflecting the season that appeals to Japanese sensitivity.
You can enjoy rice cooked individually in the earthen pot and cooking ingredients that add colors to the brisk morning.。