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Megumi of mountain and Japanese seafood
Fall in the fall! In the way to eat matsutake most deliciously ... Kuroge Wagyu Beef and Swallow Snaquet are also "Fall plan"The autumn we felt serenity somewhere in the heart, as the light of summer weakened.
It is a fruitful season that makes you miss a deliciously delicious one.
It is perfect for such autumn mood, it is the hotel Ichioshi plan Hotel Kunitomi autumn!
Inside while chatting how to eat tasty matsutake mushrooms
"Fly of Matsutake" that the talk turned out to be realized and
Various taste and texture spread mildly from a white-colored pot
Exquisite "sweet season of sweet bream and soybean tofu soymilk pot" etc.
Lots of menus that make use of materials!
◆Matsutake mushrooms scented with crispy texture "Fly of matsutake"
◆'Delicious Seasonal Sweet Bittern and Ottoro Tofu Soy Milk Pot' with exquisite soup stock
◆The taste flavored by the delicious texture "grip of prawn shrimp"
◆Grilled Japanese black beef and autumn vegetable butter soy sauce
◆Niigata's new brand rice Shinnosuke and autumn radish and bird rice kettle
◆A staple of national wealth in autumn! Popular "mushroom juice"
◆Flavor of ingredients Gently spreading "Sweet potato tea canned fishes"
◆Assorted autumn seafood
We will prepare a comprehensive menu of about 10 items including such as.
It is a limited time plan from September 1 to November 22.
Definitely the best of the season! Hotel Kunitomi recommends at its best
Please use the Aki plan!
- ~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.