cooking

【menu】
■Children's lunch:1,800 yen
■Nakasendo Oi-juku Shiburoku Meal:2,900 yen
■Nakasendo chestnut mini kaiseki cuisine((Seasonal September to early November):4,400 yen
■Nakasendo chestnut kaiseki cuisine((Seasonal September to early November):7,000 yen
■Seasonal Mini Kaiseki Cuisine:4,400 yen
■Seasonal kaiseki course:From 7,000 yen
■Hida Beef shabu-shabu, Hida Beef sukiyaki:12,600 yen
■Hida Beef tile grill course:From 12,600 yen
■Grilled matsutake course:12,600 yen/26,000 yen
■mountain feast:From 12,600 yen
■Unaju:From 4,000 yen
■celebratory meal:12,600 yen
■First meal:2,500 JPY
■Beautiful skin cuisine:4,400 yen

■Nakasendo chestnut kaiseki cuisine((Seasonal September to early November):7,000 yen
■Hida Beef shabu-shabu course:12,600 yen
■mountain feast:From 12,600 yen
■Hida Beef Tile Grill course:From 12,600 yen
■Hida Beef sukiyaki:12,600 yen
■Grilled matsutake course:12,600 yen/26,000 yen

Macrobiotics is a diet suitable for Japanese people that does not put a burden on the body.
We mainly use whole grains and local safe vegetables, and seasonings made using traditional methods.
We do not use animal products, white sugar, or chemical products.

【menu】
■Macrobiotics lunch:From 2,900 yen
■Macrobiotics mini:4,400 yen((lunch only)
■Macrobiotics course:From 7,000 yen

There are also seasonal brands that can only be tasted during the season, mainly local sake from Higashi Mino.
Female castle lord, three thousand cherry blossoms, Mt. Ena, Kozaemon, three thousand cherry blossoms, Miyo cherry blossoms, Kujiranami, Kasagi crane, Mino tengu, Ono cherry blossoms, etc.
You can also compare sake cups of local sake, so please try it.

【menu】
■Drink comparison set((3 types):1,500 JPY

Kaiseki cuisine using plenty of seasonal local ingredients.

course includes seasonal local vegetables, Ena Koshihikari, and Hida Beef tile-grilled steak recommended by the chief chef.
We will also serve you a drink with your meal. ((Choose from our dedicated menu)
We also have cold local sake.

It is a healthy food that "fits the Japanese" with a focus on grains, vegetables, and seaweed.

It is course for sake lovers that you can enjoy as a set with local sake recommended by the chief chef and "appetizers" that go well with sake.
As for meals, you can enjoy dishes using local ingredients.
Three kinds of snacks recommended by the chief chef are included.

It is a dish using local ingredients of the chief chef.

We will prepare the "Hoba miso Japanese breakfast" of this facility.

We will prepare the amount and content according to the age.

Hida Beef is raised with the blessings of nature on the vast land of the Northern Alps, pure water, and clear air.
The meat is fine-grained and soft, and is characterized by beautiful marbling and a mellow aroma and taste that melts in your mouth.

Instead of using genetically modified corn, Miura pigs are raised using the producer's own wheat, Ena's specialty fine agar, soy milk, and lactic acid bacteria as feed.
Rich in oleic acid, which works to reduce bad cholesterol, it is characterized by melting fat and umami.

Macrobiotics is a healthy food based on traditional Japanese foods such as vegetables, grains, seaweed, etc.
We would like to offer you a healthy time in harmony with nature by enjoying the seasonal ingredients of the land you live in without leaving any traces of the bounty of nature.