Yamanochaya's kaiseki cuisine uses seasonal ingredients from all over Japan to bring out the best of the ingredients with the essence of Japanese cuisine.Our inn has a culinary advisor who is the owner of a famous restaurant that has won Michelin stars for many years.Fish, meat, vegetables, rice, miso, and soup stock. We hope you will enjoy our seasonal menu, which we have carefully selected for you.
We place great importance on the first meal of the day in the morning.Rice and yuba porridge made with sun-dried Koshihikari rice from terraced rice fields in Minamiuonuma, Niigata Prefecture, milled at the hotel and cooked using Hakone's spring water (famous water) from the hotel's premises.This hot miso soup is made with Hokkaido kombu (kelp) that has been slowly soaked in the famous water, and freshly shaved Kagoshima Makurazaki honkabushi (dried bonito) to make a broth, then blended with barley miso, red miso, white miso, and other ingredients to make a fukusa miso soup.
We hope that our breakfast, made with fresh water and fresh ingredients, will be a source of strength for you on the morning of your departure and the morning of your beginning.The morning set will be served in several portions.
The "first meal" includes homemade tofu served with soy sauce, olive oil, salt and your favorite condiments, and warm onion soup to wake up your body.
"The "second set" consisted of "sashimi, grilled fish, egg dishes, simmered vegetables" and "rice cooked in a pot with hot miso soup.
A "dessert" of Lingang Tofu, which has a subtle sweetness from milk, and citrus fruits with a refreshing aroma.
In addition to the seasonal kaiseki cuisine at night, the breakfast is the most important part of your stay.
Yamanochaya accommodation plans＞