New menu
Our chef enjoy cooking with inquiring mind. We introduce you some of the dishes we made for our guest.
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04/10/2012 |
 Saute of fresh fish "Yanaginomai"Yanaginomai is the kind of rock fish. Fresh vegetables and butter sauce matches this dish. |
01/08/2012 |
"Hirousu" It is originally from Kyoto Japan. Boiled sea urchin is inside the Tofu which fried with seaweed called Hijiki. The fresh sea urchin is caught in Rebun island. Top of the Hirousu, there are grated white radish and ginger. |
01/08/2012 |
Grated white radish and veggies with eggs of salmon Most ingredients are cropped in Autumn in Japan such as pears, Japanese persimmon, and eggs of salmon. Enjoy with grated white radish and the flower of chrysanthemum. |
22/05/2012 |
Orecchiette Italian short pasta called Orecchiette has the shape of ear lobe as its name Orecchi (ear lobe) suggests. Our chef Sugawara makes a lot of effort for the guests to enjoy the meal. |
11/05/2012 |
Sticky rice called "Bekomochi" This sticky rice is mainly eaten in Hokkaido and Tohoku prefectures. "Beko" means "cow". It is called Beko because of two colors. Japanese eat this sticky rice in May fifth which is the Boys' Day. |
10/04/2012 |
Ice cream Our ice cream is homemade in this hotel. It is coffee, vanilla, and green-tea from the left. |
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