Meal

A number of heavenly gifts brought up in the land of Aizu.
At this facility, we value the history and culture of the local area and use traditional cooking methods.
We serve customers' meals based on local cuisine.

In addition, cook seasonal local ingredients to fit the tastes of modern people,
The chefs cook with the theme of fusion of local cuisine and kaiseki cuisine.
"Aizu Local Kaiseki Meal Menu" is Aizu History and culture.
And a message to the "travelers".

【Aizu's Local Production for Local Consumption breakfast"Ofukuro viking"】
　
Since about 20 years ago, this facility has been pioneering nationwide for "Local Production for Local Consumption".
At the ryokan, we have reformed the "Hare no Hi" dishes that were common at the ryokan into "Ke no Hi" dishes that are based on local ingredients and local dishes while being simple.

It is because of the fact that nowadays, it is called "Aizu Local Kaiseki Meal Menu" by making good use of both "Hare" and "Ke".

【Hare no Hi and Ke no Hi? 】
Since ancient times, the Japanese have called the usual day of life as "Ke" day, and the day of festivals and annual events as "Hare" day.At ryokan, it is generally said that "luxury food for celebration" is "Hare" and "daily food such as local dishes" is "Ke".
Especially, breakfast is a style that started to embody the hospitality of "Arazucchi is a horrible little rice (please eat until you are full)", which is the definition of Aizu's feast, for about 20 years. It has been featured in various magazines and TV media since before.
Today, slow-food culture has taken root in Japan, and local-style breakfast buffets are not uncommon, but at that time it was a truly unusual style.
In addition, "Ofukuro viking" means "when a daughter-in-law or a boy who left the area returns to his parents' house, he wants his mother to eat the taste of the local area to the fullest." It was named after the thought.
Therefore, the "Ofukuro viking" has a "buffet" style with a focus on local ingredients and local cuisine.Enjoy breakfast at the property.

We provide carefully selected ingredients of Aizu season, mainly local ingredients, to our customers.

We provide carefully selected ingredients of Aizu season, mainly local ingredients, to our customers.

【Aizu Horsemeat(Cherry Blossoms)】　Aizu-Horse meat
Aizu Horsemeat is a dish that is so close to Aizu's life that you can get it at most supermarkets in the city.The horse meat of this facility is made from the finest marbling meat that is generally not distributed and can only collect 1.5 kg.

【Aizu Chicken】　Aizu-Chicken
Aizu local chicken is a valuable that was introduced to the Aizu region in the Tensho Years and has been kept pure for 400 years without crossing with other chicken species.Please enjoy the rich and rich flavor that is also used in high-end restaurants in Tokyo.

【Aizu's Black Hair Wagyu】　Aizu-Beef
Aizu's Black Hair Wagyu is raised on a farm with one or two heads of salted salt.Aizu's Japanese black beef is a rare and very delicious beef that is comparable to Matsuzaka Beef and Yonezawa Beef.

【Aizu tofu】

"Tokuitsu", the founder of Aizu Buddism, who created the "Saicho controversy" in Saicho and Kukai with Saicho, brought tofu culture to Aizu.This is why there are many Tofu dishes in Aizu cuisine.

【Rice】

Aizu rice has a quality comparable to the nationally famous "Uonuma's Koshihikari".We are proud of our facility's rice, which is luxuriously grown in the delicious groundwater of Mt BandaiWe also use the finest golden rice in the morning rice cake.


【Sashimi】

The sashimi of this facility uses fresh fish raised in the groundwater of Mt BandaiAizu Yukimasu, which has rock-fish and sea fish sealed in the land and has the advantages of both freshwater fish and sea fish, is a gem that can only be tasted at this facility.