Dining

This trout is raised in the headwaters of the Fuji River system. Unlike salt-grilled trout, it is steamed, making the meat moist and juicy. The flavor of butter, the tartness of lemon, and the aroma of herbs are a perfect match.

Our premium domestic beef ribeye steak is made from carefully selected cuts of the finest quality meat from the ribeye, one of the most delicious parts of beef. Enjoy it freshly grilled on a hot plate.

The kakiage is a combination of watercress from Yamanashi and cherry shrimp (mainly from Shizuoka), and the tangy and refreshing flavor of watercress is a perfect match between the savory and rich sweetness of cherry shrimp.

Horse meat has long been a staple of Yamanashi’s local cuisine. As a renowned specialty of the Koshu region, it is enjoyed in a variety of styles. We invite you to savor our fresh horse sashimi.

Raised in the clean water and air at the foot of Mt. Fuji, this chicken boasts just the right amount of fat, tenderness, and the true flavor of chicken.

A traditional Yamanashi miso-based stew with thick noodles, prepared with a variety of fresh seafood.

Our dessert selection features a variety of treats, such as Mount Fuji-inspired cakes, molten lava chocolate cakes, and seasonal fruit jellies made with fresh Fuji spring water.