TYPICAL DINNER

We serves homemade dishes using fresh, local ingredients in season.

 

Kakumaki-zushi
Kakumaki-Zushi
This menu is only served to the guests who apply to 'Echigo Four Seasons Delicious Food Plan'.  We recommend to enjoy hand-roll sushi by family.

Typical Breakfast

We serve typical Japanese style breakfasts, which consist of multiple dishes and feature local and seasonal specialties. It is typically held at the same place that you were served dinner. Like with dinner, there is usually one fixed meal time or a range of times to choose from. Many people choose to wear their yukata to breakfast, but your own clothing is acceptable, as well.
Rice
Cooked rice is a standard part of most Japanese meals. Unlike at dinner, when rice is usually served at the end of the meal before desert, rice is served at the beginning of the meal during breakfast and eaten alongside the other dishes.
 
Miso Soup
A bowl of miso soup is another integral part of a Japanese style breakfast. It is made by dissolving miso paste in fish stock and adding additional ingredients such as wakame seaweed, green onion and tofu.
 
Pickles (Tsukemono)
An assortment of pickles accompanies breakfast. Among the most common varieties of pickles for breakfast are pickled daikon (takuan) and pickled plums (umeboshi).
 
Grilled Fish
A small piece of grilled fish, usually salted salmon, is a common element to Japanese breakfasts. Typically the fish has been seasoned before being served.
 
 
Eggs
Eggs are usually served either fried or as onsen tamago, i.e. boiling at about 65 degrees Celcius (preferably in natural hot spring water), resulting in a creamy, partially set white and just thickening yolk. Onsen tamago are flavored with fish stock and a little bit of soy sauce.
 
Salad
Breakfast often includes a small salad with either a soy sauce based vinaigrettes or mayonnaise based dressing.
 
Vegetables
Local, seasonal vegetables often appear again at breakfast and are usually cooked in a style unique to the ryokan or its region.
 
Natto
Made of fermented soybeans and usually eaten on top of rice, natto has a strong smell and sticky texture. It is often flavored with Japanese mustard (karashi).
 
Nori sheets
Nori sheets are Seasoned seaweed. Usually eaten on top of rice.
 
Tea
Hot tea is the standard drink served at breakfast.

TYPICAL JAPANESE DMENU

Sakizuke
(Appetizer)
Yama udo(wild vegetable), Kaki-no-subitashi with walnut sauce, Baigai(small water snails) boiled in soy stock
Sunomono
(Vinegared dish)
Vinegared squid and onion,Marinade vegetables
Tsukuri
(Sashimi)

Seasonal raw fish(two or threkinds)

Yakimono
(Grilled dish)
Char Grilled with Salt, wasabi, Kyarabuki(butterbur)
Nimono
(Boiling dish)
Zemmai(wild vegetalbe), kuruma-bu(wheel-shaped gluten cakes), migaki nishin(dried herring), takenoko(bamboo shoot), carrot
Mushimono
(Steamed dish)
Chawan-mushi(a custard-like egg and vegetable dish steamed in a cup)
Agemono
(Fried dish)
Fried fish with 
Nabemono
(Pot dish)
Shabu-shabu with local pork, vegetables and udon noodle

Kakinomoto Hitashi

It is boiled and eaten with soy sauce dressing. Flower of the chrysanthemum is used as the ingredient. 

 
Zemmai Nimono

Zenmai is wild vegetable and expensive ingredient.It is essential treatment food from the old days in the festival or the celebration.Zemmai Nimono is the highest class dish among them.

open air bathopen air bath
large bathroom
reserved bathroom