Accommodation plan

Asama Komachi egg tofu

This egg tofu is made using fresh eggs from healthy hens from a local poultry farm and is cooked with bonito broth.
It is characterized by a slight sweetness and a rich flavor.
Serve with yuba (tofu skin) and salmon roe (or sea urchin) and a delicious broth.

Deep fried shrimp potato

Ebimo is a Kyoto vegetable that is softer than taro and has a more refined flavor.
After this is cooked in eight-way dashi stock, it smells like a delicious stir-fried dish.

Kosode sushi with iwana trout and Nozawana

The large Iwana trout, raised in the clear waters at the foot of Mount Tateshina, has a refreshing taste and can be enjoyed as sashimi.
The fresh meat is then tied with kombu seaweed to bring out the flavor, and then made into kosode sushi.
The rice is mixed with pickled Nozawana from Shinshu, adding just the right amount of sourness.

Grilled Shinshu salmon, Kanpachi salmon, and medium fatty tuna set

Shinshu salmon, raised in the mineral-rich clear streams of Shinshu, has a light yet deep flavor.
Enjoy the lightly seared sashimi with Shinshu wasabi.
You can enjoy the different flavors of the white fish amberjack and medium fatty tuna.

Carp meatball hotpot

Saku carp, which have been farmed in the Saku region for a long time, are odorless, refreshingly tasting carp that are nurtured in the clear waters of the Chikuma River and the unique climate.

We serve a meatball hotpot that adds Shinshu miso and lotus root to enhance the flavor and texture.
By making it into meatballs, you can enjoy it without the bones.
Additionally, the broth made from carp bones combines with the taste of Shinshu miso and carp intestines to create a deep flavor.Please enjoy the luxurious carp wash shabu-shabu.

Barley pork shabu-shabu

Mugibuta is pork grown mainly on barley feed, making it a healthy ingredient that is tender and rich in flavor.
A quick soak in a special broth brings out the subtle sweetness and mild flavor of the fat.By simmering the Shinshu mushrooms in the broth, a deeper flavor is brought out, allowing you to enjoy a harmonious taste of the pork and vegetables.
Enjoy different flavors by adding yuzu pepper or chili oil.

Shinshu fukumi chicken stew, turnip・bamboo shoots・ carrots・green onions・and shredded yuzu

Fukumi chicken is a brand of chicken raised in the rich natural environment of Shinshu, and is characterized by its rich flavor and tender meat.
The thigh meat is coated with wheat flour and buckwheat flour and slowly cooked in broth stock.
It is served with seasonal vegetables and finished with the aroma of yuzu.

Rice cooked in a pot (Shinshu salmon rice)

Koshihikari rice and Shinshu salmon from Tateshina are both raised with the blessings of the clear streams at the foot of Mt. Tateshina, and are a perfect match.
It is cooked in a special soy sauce-based broth made from a blend of Shinshu salmon stock and bonito stock.
It is served with grilled salmon fillet and marsh, and finished with a sprinkling of mitsuba and salmon roe.

Sawani bowl

This soup bowl is filled with a variety of chopped vegetables, including daikon radish, carrots, angelica, and shiitake mushrooms.
The name “Savaniwan” is said to come from the word “sawa”, which means “many”.
It is made with wheat-flavored pork and topped with a beautiful soup base.
A sprinkling of black pepper adds a delicious flavor at the end.

Homemade pickled vegetables

This is a rice bran pickle that treasures the traditional Japanese flavor.
It is pickled in a rice bran bed that has been handed down for many years and is carefully maintained every day.
It goes perfectly with seasoned rice.

Teriyaki chicken, marinated shrimp, cold tofu, mentaiko(Spicy cod roe),
simmered beef and shiitake mushrooms, black beans

Salted salmon, rolled omelet

Onion salad

Koshihikari rice from Tateshina

Fresh eggs from Asama Komachi

Miso soup with lots of ingredients

Homemade candied vegetables, etc.

Yogurt with honey