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Meal

Shinshu and other authentic special meals cooked with ingredients all over the country

Born and raised in Kyoto, we serve authentic Kaiseki cuisine by chief chef who studied at the well-established restaurant in Kansai.
Seasonal seasons such as wild vegetables, river fish, highland vegetables, mushrooms, Shinshu Beef and other ingredients, fresh seafood directly from Shinshu area and directly on Tsukiji,
In addition, skillfully incorporate selected ingredients from all over the country,
You can enjoy colorful rice dishes that are also attentive to souvenirs and vessels.
The rice is blessed with nature and we use contract farmer Shishihikari rice in Shinshu Azumino which is well-established for its taste.

Kaiseki cuisine to taste the four seasons of Shinshu

"Delicacy of the Four Seasons to Taste with Eyes with Fun Tongue"

Takumi of Shinshu Kamisuwa decorate with skill gastronomy, Shinshu of various seasons every season ingredients and the Tsukiji direct seafood, further seasonal taste polite work of chicks in the rare full-scale also subjected to multi-course meal in the nationwide We will offer you on a monthly basis.Shinshu cultivated by rich nature Luxuriously using various ingredients for each season, shape the seasons beautifully colored.It is rare craftsmanship at the same time, and we serve it carefully and serve.In addition, you can enjoy the colorful rich gems that are also careful with vessels, with the five senses.
  • Nishiki Kaiseki Meal(Cooking example)

  • Aoi Kaiseki Meal(Cooking example)

    Seasonal ingredients are selected carefully so we have some content changes.We appreciate your understanding.
  • Kaede Kaiseki Meal(Cooking example)

  • Information on breakfast

    For breakfast, we prepare Japanese set menu for each person.

    Shinshu Miso soup which you can eat warmly with small pot Shinshu Miso using Shinshu Miso as domestic fish purchased from the most delicious production area as well as Suwako Lake is popular.

    Local specialties such as Wakasagi Tsukudani Hitokuchi Nozawana Oyaki and specialties from Shinshu are also offered as well as local Wakasagi Tsukudani such as Kinoko Miso.
  • * Information on private rooms *, ~Ukishiro~

    In a relaxing and private space, enjoy relaxing meals.
    You can relax with a special moment with your precious person while striking the gastronomy.There are 13 rooms available in "Ukishiro", and "Otomedaki" has two types of excavated private rooms and an interesting restaurant.Please enjoy the rich time in the luxurious atmosphere which you can not experience easily in usual times.

    Kami-Suwa Onsen Hot Springs, we have set up a few real authentic dining streets "Ukishiro" on the second floor.There are 13 rooms (private rooms) and you can relax and enjoy the cuisine while watching the Japanese garden.

    Listen to the babble in the stream flowing through the garden, please enjoy full-fledged kaiseki cuisine while feeling "heart of harmony" which was forgetting.

    The space of Japanese style atmosphere is perfect for using lawyer, shichi-go-san, meeting etc etc.

    ※Meals will be prepared at the Ukishiro"Otomedaki" or in the room.
    ※Breakfast may be a banquet hall.
    ※Please tell us your preference upon booking.
    ※Please acknowledge that there may be cases where you may not be able to accommodate your request, such as when you use the product with planned items or when you are full.
  • ~Private room restaurant "Otomedaki"~

    The first floor dining "Otomedaki" has two types, with 9 rooms and 8 restaurants.Both types are digging, so you can enjoy your meal while stretching your legs and relaxing.

    You can also use it as a banquet.You can enjoy delicious food ingredients of various Shinshu areas every season such as wild vegetables, river fish, mushrooms, Shinshu Beef and so on.

    ※Meals will be prepared at the Ukishiro"Otomedaki" or in the room.
    ※Breakfast may be a banquet hall.
    ※Please tell us your preference upon booking.
    ※Please acknowledge that there may be cases where you may not be able to accommodate your request, such as when you use the product with planned items or when you are full.

Ginjo sake·Plum wine·Local sake

Ginjo sake·Plum wine·Local sake

Original sake, Ukishiro developed independently as a sake to match the Japanese cuisine of the hotel,
Original Plum Wine, Kobai which used ripe Minami Kobai which he brought up in the Original Plum Wine, Kobai Kishu Original Baien of authentic Kishu Original Baien.
We also accept orders for gifts.
  • Hamanoyu Original sake, Ukishiro

    "Ukishiro" is a pure Rice Daiginju of the gem which the hotel ordered specially to the locals, Suwa as well as Shinshu leading Masumi Kuramoto, Masumi Kuramoto.

    Sophisticated fragrance and taste are exquisite ones.Please tilt your one cup with Japanese cuisine on the Hamanoyu

  • Hamanoyu specialties secret of Kobai

    Suitable for natural embrace of Suwa Kohan inn Hamanoyu original plum wine, it is Kobai

    Unlike the plum wine made from Ome plum, it is a masterpiece created with a fusion of Japanese soy sauce Minami Kobai brewed carefully in "Kyushu no Hamanoyu" home-grown in Kishu.Please enjoy the fragrance and mellow taste of yourself to your heart's content.

  • * Recommended seasonal sake *, Masumi"Ginjo Shiboritate Nama Genshu Ara Bashiri"

    Heat treatment · Freshly brewed sake tasted bottle packed without split water.Please enjoy the gorgeous scent and rich flavor polished by Mr. Suwa Toji with your dish.Limited sale until the end of April.


    ※Because it is seasonal, please forgive it when selling out.
  • * Seasonal Recommended Local Alcohol *, Reijin"Shibotta Mamma"Shibotta Mamma

    Just bottle the freshly squeezed alcohol.Please enjoy the fresh aroma of sake, and the powerful flavor.

    ※Because it is seasonal, please forgive it when selling out.
  • * Seasonal Recommended Local Alcohol *, Honkin

    Suwa City.Pursuing "aiming for true first (gold) sake".

    ※Because it is seasonal, please forgive it when selling out.
  • * Seasonal Recommended Local Alcohol *, Masumi

    Suwa City.Shinshu national brewery warehouse.The original brewer of the original Daiginjo sake "Ukishiro"

    ※Because it is seasonal, please forgive it when selling out.
  • * Seasonal Recommended Local Alcohol *, Koten

    Okaya City.Nagano prefecture's first "honor award" was awarded at the Nationwide Seishu Hinpyokai.

    ※Because it is seasonal, please forgive it when selling out.

Chief Chef, Kazuhiko Shimokubo ~ Popular Hot Springs Ryokan Best 100 selected by professional · Cooking department selected -

A real authentic cuisine prepared by the chief chef who studied in Kyoto.

Born and raised in Kyoto, studied in Kyoto, authentic cuisine served with expert materials provided by the chief chef.Kyo Kaiseki stone incorporates local ingredients from Shinshu, and sells arms at the special seasonal cuisine, which is centered on luxurious ingredients in season, and is one of the finest gems you've spent waiting for others that you can not taste.

~Career·Award history~

Born and raised in Kyoto City.
After training for 5 years from the Showa era 51 (1976) at a cooking shop in Kyoto, I brush my arm with Kansai 1 yen in Osaka, Kobe etc.
Showa era Mino Kanko Hotel deputy chief chef through the Heisei era February, appointed to the Hamanoyu chief chef.
Heisei era 13 (2001), he took office as a chief chef.It reaches the present.
(Issha)Nippon Chorishi Rengokai Shihan.
  • Chief Chef, Kazuhiko Shimokubo (Kazuhiko Shimokubo)

    We introduce the ingredients of local Shinshu into Kyo Kaiseki, which was practiced in Kyoto, and offer a specialty cuisine with a hearty work.
    Not to mention the seasonal ingredients throughout the country, passionate for local ingredients.In farm-fresh high freshness, kinds and many mushrooms and wild vegetables, highland vegetables, Suwako Lake of grace, such as smelt, Kami-Suwa Onsen Hot Springs also one of the few of the Tsukiji direct seafood, and even more by using local ingredients such as Shinshu Wagyu, excellence gem We are creating our company.

  • Chief chef's passion

    Offering the essence of Japanese cuisine in a new form

    I cherish the seasonal feeling and hue, using traditional techniques and new techniques.
    Since it is a Japanese-style hall, it is impossible to fully adopt creative cuisine, but by incorporating western ingredients and seasonings in various places, we are keenly worried that you can enjoy Japanese cuisine in a new form.

    In addition, we focus on bowl filling and are pursuing genuine items using the ingredients of the season so as not to lose to Kyoto.
    We are paying attention not only to the cuisine itself but also to the true "hospitality" such as the behavior and cooking explanation of the service staff who actually provides our customers.
  • Foster craftmen in charge of the next generation

    Until now, Kyoto Arashiyama Rankyo-kan, Osaka Kitano Yamatoya, Kobe Meriken Park Oriental Hotel, Sekitei
    He has studied at Mino Kanko Hotel and so on, and now I am present through various experiences.
    What is important is to continue trying new things at any number.
    While placing importance on tradition and challenging more and more new things, we are committed to offering cuisines while steadily working as day to day as creators of the next generation grow up as many people as they can show up to the backwards.