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Cuisine
Our kaiseki cuisine, which reflects the seasons, is primarily made with local ingredients.
In spring, bamboo shoots and wild vegetables, and in summer, tomatoes, are harvested on the premises and served at the table.
Also,Kumamoto local cuisine,Specialty: Horse sashimi,Rainbow trout,This is rice from Minamioguni.
We use ingredients from Kumamoto as much as possible.
Also,Kumamoto local cuisine,Specialty: Horse sashimi,Rainbow trout,This is rice from Minamioguni.
We use ingredients from Kumamoto as much as possible.
- Dinner
(Example of dinner)The main course features a feast of Produced in Kumamoto meats, including A4 grade or higher Produced in Kumamoto beef, Asobi Pork, and Oguni Akadori Chicken.
In addition, you can enjoy horse sashimi, appetizers, grilled dishes, and more.
*To allow you to enjoy your dinner at your own pace, all dishes are served at your table from the start.
Please understand that we do not offer items individually.Dinner
Example Menu
Five kinds of appetizers (mustard lotus root, Ichimonji no Guruguru, Mozukusu, etc.), horse sashimi, rainbow trout carpaccio, salt-grilled sweetfish, seasonal hot pot, simmered seasonal vegetables, yam dumplings, Kumamoto Wagyu beef and Aso chicken, grilled on a ceramic plate, Oguni Rice, dessert Location
Private Room in Restaurant
- Breakfast
Example of breakfastBreakfast mainly consists of local vegetables, homemade tofu, simmered dishes, grilled fish,
We offer simple but heartfelt breakfasts, such as dango soup.
You can have as many refills of freshly cooked Oguni Rice as you like.
Also, coffee after your meal is self-service, but you are welcome to take it back to your room.Breakfast
Location
Private Room in Restaurant Content
Obanzai (Kyoto-style home cooking) / Assortment of 9 side dishes to go with rice / Fresh vegetable salad / Grilled fish, etc. Notes
You can have unlimited refills of rice.
- Private Room in Restaurant
Both dinner and breakfast can be enjoyed in a private dining room.Private Room in Restaurant
Location
1st floor
Hanabo carefully selected ingredients
meatWhile we primarily use Produced in Kumamoto Prefecture, we occasionally source A4 to A5 grade Wagyu beef from all over Kyushu.
Because the meat is so tender it melts in your mouth, we recommend eating it rare.
vegetablesThe vegetables are mainly grown in Oguni and Minamioguni,
Depending on the season, we use bamboo shoots and wild vegetables grown on our approximately 5,000-tsubo (about 16,500 square meters) property for our cooking.
Enjoy the local flavors.
riceMade with Koshihikari rice from Oguni.
Not only do they use locally produced rice, but they also use groundwater to wash and cook the rice.
One reason why it tastes even better is the water, which is perfectly matched with the rice.
CuisineWe are passionate about using local ingredients as much as possible, and we also incorporate plenty of Kumamoto's flavors.
The menu changes with the seasons, so you can enjoy ingredients from Minamioguni and Oguni throughout the year.