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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.

    【Autumn Menu】
    The Colors of the Season:Assorted season
    Juri:Eighth,Kajiki,Water squid drier
    Grilled Dish:Chikugo River Specialty"Salt-grilled sweetfish" ※As soon as the sweetfish are gone, we will change to grilled trout leaves.
    Vapor:Local Cuisine"Asakura Mushi-zoni"
    Substitute pot:Autumn colorful vegetables and old chicken hot pot
    Fried food:Crab Shinjo Toji Maki and Autumn Vegetable Tempura
    President:Asakura soba noodles
    Meals:Kagao cuckoo
    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!
    We take in the blessings of mountains, rivers and the sea in a well-balanced manner.

    Dinner:Sensui Kaiseki Meal
    【Autumn menu example]※Menu changes by season.
    aperitif:Kyoho Cocktail
    The Colors of the Season:Assorted season
    Juri:Eighth,Kajiki,Water squid drier,red snapper
    Grilled Dish:Chikugo River Specialty"Salt-grilled sweetfish" ※As soon as the sweetfish are gone, we will change to grilled trout leaves.
    Vapor:Local Cuisine"Asakura Mushi-zoni"
    Substitute pot:Domestic beef pottery grill
    Simmered dishes:Boiled sea bream helmet
    President:Asakura soba noodles
    Meals:Kagao cuckoo
    Fragrance: Three types
    Dessert
    ※The photograph is an image.Some contents may be changed.
  • For those who value quality / Kakusyo Kaiseki

    Kakusyo Kaiseki is about quality,
    You can enjoy seasonal dishes that also incorporate a sense of the seasons.

    【Autumn Menu】
    aperitif:Kyoho Cocktail
    The Colors of the Season:Autumn rush
    Juri: Genkai seafood assortment
    soup:Steamed mushroom pot
    Grilled Dish:Salt-grilled seafood of sweetfish specialty of Chikugo River ※As soon as the sweetfish are gone, we will change to grilled trout leaves.
    Vapor:Autumn leaves sea bream shabu
    Replacement basket: Bungo Wagyu bee steak
    Restroom: Asakura soba noodles
    Meals:Matsutake mushroom Kao greens Kamameshi
    Fragrance:Five species
    Dessert
    ※The photograph is an image.Some contents may be changed.
  • Breakfast

    ※Buffet support has resumed from breakfast on October 16, 2021.

    ●Japanese and Western buffet with plenty of local Chikugo ingredients
    We have plenty of side dishes that are perfect for the morning, including local Asakura
    Among them, the "Dashimaki Tamago", which is cooked in front of you, is a must-see for the craftsmanship of Japanese cooks.
    Please enjoy freshly made fluffy & freshly made eggs.
    ※Please cooperate with corona infection prevention measures such as hand disinfection, wearing vinyl gloves and wearing masks.
    ※Depending on the reservation situation etc., it may be changed to a Japanese set meal (Japanese set menu).In that case, we will inform you in advance.
  • Ayu fostered in Chikugo River

    River fish such as salmon and salmon also inhabit in Kyushu's No. 1 Okawa "Chikugo River" that Hara Tsuru Onsen also crosses, and the traditional fishing method "Samedo" that has been known since ancient times is practiced. 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"!
    In addition, salmon is offer until after about 20-October after salmon fishing ban on May 20 in Chikugo River.
  • Grace of Chikugo, ~ abundant ingredients and taste ~