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Kaiseki cuisine for special occasions allows you to enjoy the flavors of domestic ingredients from each season along with Japanese culture through tableware.
Feel the four seasons at Hira Sanso, a restaurant and inn that has been loved by people for many years for its sweetfish hotpot in summer and bear hotpot in winter.
[A two-star Michelin restaurant] Matsuba crab season begins on November 6th! Enjoy Kanikichi's cuisine to your heart's content.
This chef's selection sushi course uses a generous amount of the finest fish sourced by the owner himself from Akita and Miyagi.
A relaxing gourmet inn on the shores of the quiet Lake Yogo. Enjoy unique dishes that can only be created using fermented cuisine.
His careful work leaves a striking presence and a lingering impression. He is at the forefront of Edomae sushi in Fukuoka, evolving after his time in Monaco.
Please enjoy dishes full of local love that use plenty of seasonal ingredients from Toyama, which is blessed with the bounty of the mountains and sea.
The ultimate tempura, made using techniques cultivated at famous restaurants, captures the culmination of the delicious flavors of Akita, the land of beauty.
"Mokkosu" is particular about the taste of the ingredients.Freshly fried Tempura made with 100% Taihaku sesame oil Tempura oil.