Tsumagoi Resort Sainosato Culinary Fair Vol. 17: “Autumn Gastronomy 2026”
Tsumagoi Resort Sainosato Culinary Fair Vol. 17
“Autumn Gastronomy 2026” — A Delicious Moment to Enjoy the Bounty of Autumn —
Event Period: Tuesday, September 1, 2026 – Monday, November 30, 2026
Served as: Dinner Buffet
Venue: Buffet Terrace
A seasonal dinner buffet featuring an abundance of autumn flavors.
Enjoy a uniquely autumnal dining experience with “aroma, warmth, and the excitement of live cooking,” delighting all five senses.
○ Tantan Hot Pot with Young Chicken
Tender young chicken simmered in a rich, flavorful tantan-style broth—an irresistibly warming autumn hot pot dish.
○ Yuzu-Seared Line-Caught Bonito (Tataki)
Line-caught bonito with bold umami is lightly seared for a savory aroma and finished with refreshing yuzu fragrance. Savor this luxurious taste of the sea that signals the arrival of the season.
○ Tempura of Hiratake Mushrooms
A taste of autumn—hiratake mushrooms fried to a light, crisp finish.
○ Fresh Fish Carpaccio with Seasonal Garnishes *Daily Special*
Simply and elegantly seasoned to highlight the natural flavor of the fish. Its smooth texture offers a pleasant bite and a sense of the changing seasons.
○ Cream Pasta with Autumn Salmon and Spinach *Daily Special*
A seasonal cream pasta combining richly flavored autumn salmon with vibrant spinach.
○ Bistro-Style Beef Tendon & Autumn Root Vegetables in Tomato Stew *Daily Special*
Beef tendon slowly simmered until tender, paired with autumn root vegetables for a deeply satisfying bistro-style dish.
○ Roast Chicken with Pumpkin & Chestnut “Cream” Gratin Style *Daily Special*
Savory roast chicken topped with our special white sauce and finished with pumpkin and chestnuts.
○ Freshly Baked Sweet Potato *Daily Special*
Freshly baked one by one at the venue for just-out-of-the-oven sweetness. The sweet, toasty aroma from the oven adds an extra touch to your autumn buffet experience.
*Photos are for illustrative purposes.*
*The event period and menu contents may change depending on ingredient availability.*


















