Menu ~End of Heat Season~
Thank you as always for choosing our inn.
Although the days are still warm, the morning and evening breeze is beginning to hint at autumn. How have you been?
Today, we are pleased to present our “End of Heat” seasonal menu.
Please take your time and enjoy the flavors of the season as we approach harvest time.
Aperitif: House-made fruit liqueur
Appetizer: Tokoroten (agar jelly noodles) from Zengoro Tofu Shop
Hors d’oeuvres: Grilled Oga turban shell with sea urchin flavor
Grilled young bamboo shoots with miso
Deep-fried Japanese whiting with zunda (edamame paste)
Lemon kiln-baked assorted terrine-style appetizer
Asparagus wrapped in prosciutto
River delights: young sweetfish, char, river crab
White gourd sun-dried “kaminari-boshi” style
Palate cleanser: Sansho pepper rice, pickles
Soup: Maitake mushroom dobin-mushi (steamed soup in a teapot)
Sashimi: Assorted seasonal local fish from nearby waters
Grilled dish: Swordfish grilled on magnolia leaf (hoba-yaki style)
Hot dish: Akita Nishiki beef grilled on a ceramic plate (toban-yaki)
Vinegared dish: Shell oyster in vinegar sauce
Meal: Kiritanpo hot pot with Hinai jidori chicken
or
Tazawako specialty mountain yam hot pot
Dessert fruit: Seasonal fruits
*Menu items may change depending on market availability.*




















