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おもてなし料理 おもてなし料理

Service03
Dining

四季折々の食材で彩る、最高のおもてなし

The best hospitality with seasonal ingredients

The changes of the four seasons can be seen and felt.
Our chefs pay attention to every detail of arrangement,and the hearty kaiseki cuisine that only a ryokan can offer,
incorporating ingredients of the four seasons, will make your precious time spent with your loved ones the best time filled with joy.
We also offer special order dishes that can only be prepared in the bountiful Yamanashi region.

石和名湯館 糸柳 石和名湯館 糸柳

Itoyanagi

Let's go to Itoyanagi for its one and only dishes

Itoyanagi has been carrying on the tradition since its establishment as a restaurant in 1877.
The chef's playful spirit and creative kaiseki cuisine in pursuit of new Japanese cuisine.
We welcome you with cuisine that satisfies the five senses, a fusion of tradition and creativity.

Official site
石和名湯館 糸柳 石和名湯館 糸柳
Official site
糸柳別館 和穣苑 糸柳別館 和穣苑

Wajo-en

糸柳別館 和穣苑 糸柳別館 和穣苑
Official site

Skill, heart, and a once-in-a-lifetime encounter

Quality ingredients, sumptuous flavors, and a sense of fun.
The chef's heart-centered Japanese cuisine is full of color.
We share with our guests only a short time each morning and evening.
We cherish every encounter with our guests with the aim of providing the best hospitality.
We carefully and meticulously prepare each dish while pursuing the "deliciousness" of each and every one of our guests.

Official site
糸柳こやど ゆわ 糸柳こやど ゆわ

Itoyanagi Koyado Yuwa

The best hospitality with seasonal ingredients

We prepare dishes with attention to detail that can be enjoyed with all five senses.
Enjoy seasonal dishes prepared by our head chef.
Itoyanagi Koyado Yuwa's cuisine is prepared every month using seasonal ingredients.
We offer specialties representative of Yamanashi, such as Koshu horse sashimi, Koshu fatty tuna horse sashimi with beautiful sashimi, and boiled abalone shellfish, as custom-made dishes.

Official site
糸柳こやど ゆわ 糸柳こやど ゆわ
Official site
糸柳こやど ゆわ 糸柳こやど ゆわ

Menu Example

We offer a variety of special order dishes that allow you to experience the richness of the changing seasons, using an abundance of ingredients nurtured by the nature of Yamanashi in each season.

Crystal Grill

Fuji, grown in the fresh climate of the plateau and the pure melted snow water of Mt. Fuji, and grilled on a crystal plate. The beef has a perfect balance of lean meat and sashi, and has a light and refreshing taste.

Thatched dish in winter

These appetizers, including a small bowl scented with yuzu (Japanese citron), are winter-inspired. The dish is decorated with fallen leaves and snowflakes to create a winter village atmosphere.

"Yamanashi - The Harvest Season"

We recreated the Japanese autumn atmosphere on the table. This appetizer is filled with the charms of Yamanashi, such as Shine Muscat, prefecture-grown pumpkin, and Crystal pork.

"Koshu Beef" Sukiyaki

A sumptuous appetizer made with finely tender Koshu beef and seasonal local vegetables. The sauce, which contains a secret ingredient of red wine, enhances the sweetness of the meat.

Dessert

Peaches from Yamanashi Prefecture, which are very sweet and suitable for dessert, are made into a mousse and compote. Please enjoy the blend of Japanese and Western flavors of fresh peaches and firm and elastic Mitarashi dumplings.

Purification ceremony over the summer

This arrangement is inspired by the "purification ceremony" of "summer purification" to purify the body of impurities and pray for good health. This traditional event enhances the dish and makes you appreciate the changing of the seasons even more.

Sashimi with local Kai salmon

The seafood of the day is served in a bowl of young bamboo cut from the garden of the hotel. Please enjoy the fresh scent of the sea.

Seasonal Japanese Breakfast Gozen

For breakfast, we change the menu every month according to the season, offering dishes made with the most seasonal ingredients.

Dessert

Delaware, a specialty of Yamanashi, is characterized by its elegant and rich sweetness. The bold decoration of each bunch allows diners to enjoy a small grape picking experience on the table.

Grilled ayu fish

Ayu fish grown alive in the clear waters of the Fuefukigawa River is seasoned with natural salt from the Sea of Japan. The ayu fish is not skewered as usual, but is served as it is, looking as if it were alive and swimming.

Turnip Leaves and Crab in a Bowl

This colorful bowl makes the most of winter ingredients such as crab and turnip leaves. The vegetables grown in Yamanashi Prefecture are used to bring out their gentle and delicate flavors.

Cedar-plank grilled salmon marinated in yuzu

This dish is called "Sugi-ita-yaki", which is autumn salmon marinated with yuzu and served on a grilled cedar board. The fragrance of the cedar enhances the flavor of the fish.

Cherry blossoms colorful appetizers

This dish is served during the cherry blossom season. The beautiful red color of the sakura shrimps and the dishware is perfect for the festive season.

Special soup stock of green papaya and Shingen chicken

A warming dish of chicken dumplings in soup stock poured into a bowl hollowed out of a green papaya. Shingen chickens raised in the nature of Mount Fuji and the Southern Alps are used in this dish.

Autumn scents : Chrysanthemum and ginkgo wrapped with sweet vinegared daikon radish

From the bright flames emerge chrysanthemum blossoms, ginkgo nuts, and other autumnal ingredients. Washi paper with smoked water is roasted and scented by the flames, creating an autumnal atmosphere.