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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.
    ●Dinner:Tairin Kaiseki Meal ※Menu changes for each season.
    【Spring menu example】
    The Colors of the Season:Assorted season
    Juri:Eighth,Kajiki,Water squid drier
    Grilled Dish:Grilled cherry salmon with green leaves
    Vapor:Local Cuisine"Asakura Mushi-zoni"
    Small pot:Akizuki Kosho Chicken soup tailoring
    Fried food:Spring seasonal vegetable tempura, sea bream, shrimp, bamboo shoots, etc.
    President:Asakura soba
    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
    【Spring menu example]※Menu changes by season.
    aperitif:Umeshu sour
    The Colors of the Season:Assorted season
    Juri:Eighth,Kajiki,Water squid drier,Sea bream
    Grilled Dish:Grilled cherry salmon with green leaves
    Vapor:Local Cuisine"Asakura Mushi-zoni"
    Substitute pot:Domestic beef pottery grill
    Simmered dishes:Boiled cherry bream helmet
    President:Asakura soba
    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.

    ●Dinner:Kakusyo Kaiseki ※Menus change from season to season.
    【Spring menu example】
    aperitif:Umeshu sour
    The Colors of the Season:Assorted season
    Juri:Assorted inshore seafood
    soup:Hamaguchi and Waka bamboo shoots tailored 
    Grilled Dish:Grilled cherry salmon with green leaves
    Vapor:Eel Yanagawa Nabe
    Substitute pot:Kuroge Wagyu Gurie
    President:Asakura soba
    Meals:Kagao cuckoo 
    Fragrance:Five species
    Dessert
    ※The photograph is an image.Some contents may be changed.
  • Breakfast

    ●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 ~