Harazuru Onsen TAISENKAKU
0946-62-1140
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Cuisine

Farewell treats with hospitable heart and local love

  • Spare time to spare time, to believe in handmade

    In our inn, we are handcrafted as a creed, faithfully inheriting the tradition of Japanese cuisine, the cook cooks carefully one item per item.In addition, we utilize the land pattern blessed with agricultural products, we have a good balance of mountains, seas and rivers, mainly around the seasonal features.
  • Standard/Tairin Kaiseki Meal

    It is a classic course at our hotel.
    Seasonal cuisine with seasonal dishes including local dishes such as ingredients and regional dishes taken around Asakura can be enjoyed.
    【spring(March to May)Menu example】
    aperitif:Seasonal cocktail
    The Colors of the Season: Assorted season
    Juri: Eighth, Kajiki, Water squid drier
    soup: White fish and young bamboo shoots, sacred juice
    Vapor: Local cuisine "Chikuzen Asakura Mushi Zosui"
    Small pot: Akizuki Kosho Chicken chicken and chicken with spring vegetables
    Fried food: shrimp, Shrimp Toji, sweet potato, Macrophyll
    Meals: Kao chirimen vegetable rice
    Restroom: Asakura soba, Yuzu tofu
    Fragrance: Three types
    Dessert
    ※The photograph is an image.Some contents may be changed.
  • Upgrade/Sensui Kaiseki Meal

    To those who wish to rank higher than standard!
    It is also a feature that you can choose one favorite from one of us, boiled helmet of snapper of popular seasoning or seasoned tempuraji.
    【spring(March to May)Menu example】
    aperitif:Seasonal cocktail
    Appetizer:Assorted seasons 6 varieties
    Juri:Eighth, Water squid drier, Kajiki, red snapper
    soup: White fish and young bamboo shoots, sacred juice
    Vapor:Local cuisine "Chikuzen Asakura Mushi Zosui"
    Grilled Dish: Domestic beef tenderloin
    President: Asakura soba, Yuzu tofu
    Meals: Kagao crepe rice cooker
    Flavor: 3 kinds of flour
    Dessert
    ★Choice One item, (Please choose whichever you like, whether simmered or fried)
    A:Simmered dishes/Braised beef
    B:Fried food/shrimp, Shrimp Toji
    ※The photograph is an image.Some contents may be changed.
  • For special rooms / Kakusyo Kaiseki

    Kakusyo Kaiseki is mainly in the dishes that are served at our inn is a special room Kojitsu-no-ma VIP room, Kojitsu-no-ma Koujinan, we will welcome the contents stuck to quality.
    【spring(March to May)Menu example】
    aperitif:Seasonal cocktail
    The Colors of the Season: Assorted season
    soup: White fish and young bamboo shoots, sacred juice
    Juri: Five sea freshwater fish
    Vapor: Yuba Manjin
    Lidding: Eel Yanagawa Nabe
    Grilled Dish: Kuroge Wagyu Gurie
    President: Asakura soba, Yuzu tofu
    Meals: Pot Rice with Sakura Prawn
    Fragrance: Five species,  
    Dessert
    ※The photograph is an image.Some contents may be changed.
  • Breakfast

    Picking fun! Eating delicious! About 80 kinds of Western-style buffet with plenty of local Chikugo's ingredients.
    It's homemade winding egg TAISENKAKU specialty is a must-see also cooks of craftsmanship, which is demonstrated in front of the eye.
    Please eat deliciously in a freshly made feeling that you can feel the fluffy feeling transmitted only by picking with chopsticks, with the gentle sweetness of the region that took full advantage of the umami of soup stock.

    ※In some cases, it may be offered in Japanese set menu (set menu).In that case we will contact you in advance.
  • Ayu fostered in Chikugo River

    River fishes such as sweetfish and carp are also inhabited in Kikyu 's first big river, Chikugo River crossing Hara Tsuru Onsen, and the traditional fishing method "fodder" traditionally conducted is also done.There are also people who do not like river fish, but in particular, sweetfish is easy to eat fresh fish.In addition to the classic "Ayu no Salt-grilled", we also recommend "Ayu noodle" and "Ayu no Matsumae Sushi"!
  • Grace of Chikugo, ~ abundant ingredients and taste ~