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Megumi of mountain and Japanese seafood
- I recommend this summer best."Summer season"planThe mountains wrapped in deep green, the clear blue sea of Japan.A peaceful and beautiful summer of Itoigawa.
Everyone has a taste of summer in such a hometown.This is the most recommended plan this summer.
Please enjoy special menu full of Itoigawa richness, where the scent of the island drifts everywhere.
◆Menu with rich materials such as summer vegetables, seasonal seafood, black wagyu beef etc.
◆Seasonal sword fish and parents misunderstood Shochaku crunchy seafood tempura
◆A competition of high-quality ingredients full of umami! "Soft Feature Abalone and Teppanyaki of Kuroge Wagyu Beef"
◆Itoigawa's luxury brand eggplant 'Yue no Marugo eggplant'.Simply enjoying the taste of the material Deep-fried soaking
◆Taste that the mind feels relieved.Simply simmered Itoigawa"boiled fish paste"
◆Featuring Sazae and aroma ... "Potato rice with the scent of the iso"
◆Cool overflowing in a bite, the smell of summer "little little fine somen"
We will prepare about 10 items of summer menus that simply pursued the taste of the material.
Please use this plan only for the period from July 14 to August 31.
- ~Food rich Itoigawa~
- From spring to summer, cuisine photo gallerySpring of Himekawa river comes along with soft snow melting.
Brilliant coloring, the crispy flavor of the wild plants is the enjoyment of spring.
The deep green of the mountains shines in the strong sunshine and a beautiful summer.
Please enjoy the taste of the summer of the Sea of Japan, such as sword fish, abalone, scallop and so on.
- From Autumn to Winter, Dishes Photo GalleryThe Himekawa Keikoku autumn that will color day by day.
Mushrooms and new rice Koshihikari · · ·It is the season when you feel the grace of the earth full of taste.
Seasonal seafood is particularly delicious in winter.
There is a winter taste of Itoigawa here such as Kanko and Kono.
- Seafood, mountain blessings, passion for seasonal ingredients.Itoigawa surrounded by the sea and the mountains.
The chief chef himself went to the market for the seafood of the Sea of Japan,
I will carefully select with that certain eyes.
Blessed with seasonal ingredients, local wild vegetables and vegetables are fresh,
I am cooking heartily.
- U.S. Niigata, Passion of rice.Sea Local rice "Itoigawa product" is raised with specific producers with a career.
Koshihikari raised in the groundwater of Himekawa river,
There is Kosi, there is shiny, sweet and plump, rice cooks.
- Clear flow "Himekawa" Water's passion."Himekawa" of the first-class river which was also selected as "Kiyomizu Nippon Ichi" in Honshu
I draw up the pure natural groundwater of this area and use the entire building.
Of course, delicious water comes out from the faucet in the room.
Please enjoy the tasteful and refreshing sweet tasting water that is cold in the summer.
- Space full of warmth of wood, passion of restaurant.For dinner, in a space full of warmth of trees
It is safe even for "elderly type" and elderly customers,
It becomes "Japanese style table" style of stretching out my legs.
Customers who wish to have a private room will be booked in advance.
- Passion for our "hospitality" repeater.The hotel is raised by customers.
Everyday, from the time you are having fun with our "hospitality"
I am learning from customers.
- Beginning of the day, Genki source, Passion for breakfast.Beginning of the day, Genki source, "Breakfast"
Delicious rice and pickles in rice-tailored miso soup.
Eat a lot of breakfast sticking to simple nostalgic fashioned nostalgic pastries,
Please go out with lots of energy.