We carefully select seasonal ingredients that can only be found at the right time of year, and create creative dishes based on the flavor of the ingredients and our unique soup stock.
Taking advantage of the close proximity of the mountains and the sea, we offer a monthly menu of fresh seafood, meat, and vegetables from the Hakone area, reflecting the four seasons.
Head chef Akinori Matsuki

Ingredients of the land.

soup stock
The chef's special soup stock, made from six types of bonito soup stock, two types of kelp soup stock, and spring water, brings out the full flavor of the ingredients.
fish
We prepare mainly fresh fish caught that day from the coastal waters, using knife skills backed by experience and free ideas.
vegetable
We use about sixty different kinds of fresh vegetables carefully grown in Odawara and Isehara in a month, depending on the cuisine.
meat
We purchase only delicious Japanese black Wagyu beef with highly marbled and tender, and only within the Kanto region.

MORNING MENU: At our inn, breakfast is also prepared on a monthly basis. Our homemade dried fish is dried overnight in the mountain breeze to create a moist texture, and large dried plums from Odawara.
Hot miso soup served in an iron pot with rice porridge made of five grains and white rice. We are proud of the care and attention we put into each dish.
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