Unazuki Onsen Enraku

"A secluded hideaway for adults, in the inner sanctum of Toyama. Enjoy the beauty of the gorge beloved by famous people of the Showa era" ~A hot spring inn that began with the desire of its founder, chef Takejiro Hamada, to "let guests taste the real thing of Toyama"~ Enraku is a hot spring inn that was founded in the early Showa era in Unazuki Onsen, a hot spring in the Northern Alps gorge that is also known for its hot spring fountains and trolley trains, and is located there. The origin of Enraku, which started with food, is "the ultimate cuisine". The founder Takejiro was a stubborn chef with a Meiji temperament who pursued cooking every day with the sole desire to let guests taste the real thing of Toyama. That spirit is still inherited today, and we offer high-quality cuisine using carefully selected ingredients, refined by the head chef's delicate sensibility and attention to detail. [Example of a winter menu] Aperitif: Plum wine Appetizer: Seasonal appetizer Soup: Seasonal soup in clear soup Seasonal: Today's fresh fish served with roasted sake Hot dish: Steamed local fish turnip Main dish: Red snow crab with Tosa vinegar Fried dish: Local fish tempura Grilled dish: Local fish grilled Konro: Domestic wagyu beef shabu-shabu Meal: Koshihikari rice from Toyama Soup: Red miso soup Pickles: Assorted Fruit: Seasonal fruit The fragrant and shiny 400-year-old cypress bath was built by master carpenters who are also palace carpenters, and the way the cypress frame is likened to a picture frame makes the view of the gorge and the scenery reflected in the bath mirror look as beautiful as possible is something only a master craftsman can do. All rooms face the gorge, allowing you to enjoy the magnificent view of nature. Please spend a relaxing time in your room and enjoy the adult hot spring atmosphere that is unique to Enraku. ■Meals■ ◯ Meal location is left to the discretion of the hotel (in-room dining or private dining room) ※ For parties

The snow-capped Tateyama mountain range shines beautifully in spring in Toyama Bay. This plan combines the mystically pale glow of firefly squid with jewel-like, pale pink, transparent white shrimp. This delicate and beautiful ingredient is a luxury ingredient found only in Toyama Bay, nurtured by the deep, complex seabed of Toyama Bay and the meltwater from the Tateyama mountain range. In addition, enjoy Enraku's original kaiseki course meal using seasonal ingredients from Toyama. ■Dinner We will be serving a "Firefly Squid and White Shrimp Kaiseki Course." [Menu example] Aperitif: Plum wine Appetizer: Spring appetizer Soup: Seasonal soup, clear soup Appetizer: Today's fresh fish, served with roasted sake Appetizer: White shrimp and firefly squid sashimi Hot dish: Seasonal stew Main dish: Deep-fried firefly squid, mustard and vinegar miso Fried dish: Deep-fried white shrimp and firefly squid tempura Grilled dish: Local fish yuan-yaki with miso Kuro: Domestic wagyu beef shabu-shabu Meal: White shrimp kamameshi Soup: Red miso soup Assorted pickles Fruit: Seasonal fruit Breakfast A Takumi-zen breakfast will be prepared. ◯ Meals will be served in your room or in a private dining room ※ The location will be decided by the hotel. *Private dining rooms will be provided for parties of 5 or more. *Both dinner and breakfast will be served in the same place. ◯The menu may change without notice due to procurement circumstances. ◯Please contact us in advance if you have any allergies or food preferences. *This plan is only available for one night. Guests who wish to stay consecutive nights should apply for a different plan for the second night. *We will call you approximately one week before your stay to confirm.

"Sophisticated taste and refined traditional techniques. Takumi-zen is a Japanese chef's pursuit of masterful techniques" ~Enjoy the flavors of the original chef's menu, which goes beyond the boundaries of traditional ryokan banquet cuisine, and the deliciousness of the ingredients~ Enraku's most popular plan offers Takumi-zen, a chef's pursuit of masterful techniques. Seasonal ingredients, freshly picked that morning, are given a deep flavor by the refined knife skills and seasonings cultivated over many years of training, and the dishes that highlight the sense of the season will add color to your unforgettable travel memories in the hot spring atmosphere. Enjoy gourmet cuisine made with traditional techniques and ingenuity. [Example of winter menu] Aperitif: Plum wine Appetizer: Seasonal appetizer Soup: Seasonal soup, clear soup Appetizer: Today's fresh fish, served with roasted sake Side dish: Local fish marinated in kelp Hot dish: Boiled local fish Main dish: Red snow crab, Tosa vinegar Grilled dish: Local fish, miso-yuan-yaki Konro: Domestic wagyu beef shabu-shabu Meal: Seasonal kamameshi Soup: Red miso soup Pickles: Assorted Fruit: Seasonal fruit Inheriting the spirit of the founder Takejiro, we use carefully selected seasonal ingredients from local Toyama as a ryokan and provide high-quality cuisine that has been refined with the delicate sensibility and attention to detail of our head chef. You can enjoy it with the fine sake selected by the owner from each brewery in Toyama. The fragrant and shiny 400-year-old cypress bath, built by master carpenters, is the most beautiful scene of the gorge and the reflection of the bath in the cypress frame, which resembles a picture frame. All rooms face the gorge, allowing you to enjoy the magnificent view of nature and spend a relaxing time in the rooms, and enjoy the adult hot spring atmosphere unique to Enraku. ■Meals■ ◯ Meals are served in your room or in a private dining room. * The l

"A secluded hideaway for adults, in the inner sanctum of Toyama. Enjoy the beauty of the gorge beloved by famous people of the Showa era" ~A hot spring inn that began with the desire of its founder, chef Takejiro Hamada, to "let guests taste the real thing of Toyama"~ Enraku is a hot spring inn that was founded in the early Showa era in Unazuki Onsen, a hot spring in the Northern Alps gorge that is also known for its hot spring fountains and trolley trains, and is located there. The origin of Enraku, which started with food, is "the ultimate cuisine". The founder Takejiro was a stubborn chef with a Meiji temperament who pursued cooking every day with the sole desire to let guests taste the real thing of Toyama. That spirit is still inherited today, and we offer high-quality cuisine using carefully selected ingredients, refined by the head chef's delicate sensibility and attention to detail. [Example of a winter menu] Aperitif: Plum wine Appetizer: Seasonal appetizer Soup: Seasonal soup in clear soup Seasonal: Today's fresh fish served with roasted sake Hot dish: Steamed local fish turnip Main dish: Red snow crab with Tosa vinegar Fried dish: Local fish tempura Grilled dish: Local fish grilled Konro: Domestic wagyu beef shabu-shabu Meal: Koshihikari rice from Toyama Soup: Red miso soup Pickles: Assorted Fruit: Seasonal fruit The fragrant and shiny 400-year-old cypress bath was built by master carpenters who are also palace carpenters, and the way the cypress frame is likened to a picture frame makes the view of the gorge and the scenery reflected in the bath mirror look as beautiful as possible is something only a master craftsman can do. All rooms face the gorge, allowing you to enjoy the magnificent view of nature. Please spend a relaxing time in your room and enjoy the adult hot spring atmosphere that is unique to Enraku. ■Meals■ ◯ Meal location is left to the discretion of the hotel (in-room dining or private dining room) ※ For parties

Himi beef, a brand of beef representing Toyama, is one of the local specialties of Toyama, along with Himi yellowtail, domestically produced Japanese beef, thanks to the high fattening techniques of farmers who produce it. The secret to its deliciousness is the good "fat marbling" and "quality of fat". In terms of the meat quality grading criteria, the top grades (A4 rank and above) are more than 85% of the total average. Currently, the number of cattle shipped is small, so it is very valuable as it is not distributed much outside the prefecture. Meanwhile, in Kurobe City, where Unazuki Onsen is located, there is "Kurobe Famous Water Pork", which is raised with underground water from the "Kurobe River Alluvial Fan Springs", which has been selected as one of the 100 famous waters in Japan. Since the quality of the water is reflected in the quality of the meat, it has high water retention, a moderate amount of fat, and is characterized by a juicy, fine-grained, and soft texture. About 10 to 20% of the total production is shipped as "Kurobe Famous Water Pork", and it is selected based on high selection standards. We have prepared a plan where you can enjoy this special meat unique to Toyama along with fresh sashimi mainly caught in Toyama Bay. Enraku respects carefully selected ingredients as if they were "treasures," and we hope you will enjoy this "food treasure" that is unique to Enraku, which makes the most of their freshness and original flavor. *Since there is a limit to the number of Himi beef that can be shipped, if it is difficult to prepare, we will provide A4 rank domestic Wagyu beef. *This plan is only available for one night. Guests who wish to stay for consecutive nights should apply for a separate plan for the second night. [Example of winter menu] Aperitif: Plum wine Hors d'oeuvre: Seasonal hors d'oeuvre Soup: Seasonal soup Seasonal: Today's fresh seafood served with roasted sake Hot dish: Kurobe famous water pork Side dish: Red snow cra

The snow-capped Tateyama mountain range shines beautifully in spring in Toyama Bay. This plan combines the mystically pale glow of firefly squid with jewel-like, pale pink, transparent white shrimp. This delicate and beautiful ingredient is a luxury ingredient found only in Toyama Bay, nurtured by the deep, complex seabed of Toyama Bay and the meltwater from the Tateyama mountain range. In addition, enjoy Enraku's original kaiseki course meal using seasonal ingredients from Toyama. ■Dinner We will be serving a "Firefly Squid and White Shrimp Kaiseki Course." [Menu example] Aperitif: Plum wine Appetizer: Spring appetizer Soup: Seasonal soup, clear soup Appetizer: Today's fresh fish, served with roasted sake Appetizer: White shrimp and firefly squid sashimi Hot dish: Seasonal stew Main dish: Deep-fried firefly squid, mustard and vinegar miso Fried dish: Deep-fried white shrimp and firefly squid tempura Grilled dish: Local fish yuan-yaki with miso Kuro: Domestic wagyu beef shabu-shabu Meal: White shrimp kamameshi Soup: Red miso soup Assorted pickles Fruit: Seasonal fruit Breakfast A Takumi-zen breakfast will be prepared. ◯ Meals will be served in your room or in a private dining room ※ The location will be decided by the hotel. *Private dining rooms will be provided for parties of 5 or more. *Both dinner and breakfast will be served in the same place. ◯The menu may change without notice due to procurement circumstances. ◯Please contact us in advance if you have any allergies or food preferences. *This plan is only available for one night. Guests who wish to stay consecutive nights should apply for a different plan for the second night. *We will call you approximately one week before your stay to confirm.

The snow-capped Tateyama mountain range shines beautifully in spring in Toyama Bay. This plan combines the mystically pale glow of firefly squid with jewel-like, pale pink, transparent white shrimp. This delicate and beautiful ingredient is a luxury ingredient found only in Toyama Bay, nurtured by the deep, complex seabed of Toyama Bay and the meltwater from the Tateyama mountain range. In addition, enjoy Enraku's original kaiseki course meal using seasonal ingredients from Toyama. ■Dinner We will be serving a "Firefly Squid and White Shrimp Kaiseki Course." [Menu example] Aperitif: Plum wine Appetizer: Spring appetizer Soup: Seasonal soup, clear soup Appetizer: Today's fresh fish, served with roasted sake Appetizer: White shrimp and firefly squid sashimi Hot dish: Seasonal stew Main dish: Deep-fried firefly squid, mustard and vinegar miso Fried dish: Deep-fried white shrimp and firefly squid tempura Grilled dish: Local fish yuan-yaki with miso Kuro: Domestic wagyu beef shabu-shabu Meal: White shrimp kamameshi Soup: Red miso soup Assorted pickles Fruit: Seasonal fruit Breakfast A Takumi-zen breakfast will be prepared. ◯ Meals will be served in your room or in a private dining room ※ The location will be decided by the hotel. *Private dining rooms will be provided for parties of 5 or more. *Both dinner and breakfast will be served in the same place. ◯The menu may change without notice due to procurement circumstances. ◯Please contact us in advance if you have any allergies or food preferences. *This plan is only available for one night. Guests who wish to stay consecutive nights should apply for a different plan for the second night. *We will call you approximately one week before your stay to confirm.

Himi beef, a brand of beef representing Toyama, is one of the local specialties of Toyama, along with Himi yellowtail, domestically produced Japanese beef, thanks to the high fattening techniques of farmers who produce it. The secret to its deliciousness is the good "fat marbling" and "quality of fat". In terms of the meat quality grading criteria, the top grades (A4 rank and above) are more than 85% of the total average. Currently, the number of cattle shipped is small, so it is very valuable as it is not distributed much outside the prefecture. Meanwhile, in Kurobe City, where Unazuki Onsen is located, there is "Kurobe Famous Water Pork", which is raised with underground water from the "Kurobe River Alluvial Fan Springs", which has been selected as one of the 100 famous waters in Japan. Since the quality of the water is reflected in the quality of the meat, it has high water retention, a moderate amount of fat, and is characterized by a juicy, fine-grained, and soft texture. About 10 to 20% of the total production is shipped as "Kurobe Famous Water Pork", and it is selected based on high selection standards. We have prepared a plan where you can enjoy this special meat unique to Toyama along with fresh sashimi mainly caught in Toyama Bay. Enraku respects carefully selected ingredients as if they were "treasures," and we hope you will enjoy this "food treasure" that is unique to Enraku, which makes the most of their freshness and original flavor. *Since there is a limit to the number of Himi beef that can be shipped, if it is difficult to prepare, we will provide A4 rank domestic Wagyu beef. *This plan is only available for one night. Guests who wish to stay for consecutive nights should apply for a separate plan for the second night. [Example of winter menu] Aperitif: Plum wine Hors d'oeuvre: Seasonal hors d'oeuvre Soup: Seasonal soup Seasonal: Today's fresh seafood served with roasted sake Hot dish: Kurobe famous water pork Side dish: Red snow cra

"Sophisticated taste and refined traditional techniques. Takumi-zen is a Japanese chef's pursuit of masterful techniques" ~Enjoy the flavors of the original chef's menu, which goes beyond the boundaries of traditional ryokan banquet cuisine, and the deliciousness of the ingredients~ Enraku's most popular plan offers Takumi-zen, a chef's pursuit of masterful techniques. Seasonal ingredients, freshly picked that morning, are given a deep flavor by the refined knife skills and seasonings cultivated over many years of training, and the dishes that highlight the sense of the season will add color to your unforgettable travel memories in the hot spring atmosphere. Enjoy gourmet cuisine made with traditional techniques and ingenuity. [Example of winter menu] Aperitif: Plum wine Appetizer: Seasonal appetizer Soup: Seasonal soup, clear soup Appetizer: Today's fresh fish, served with roasted sake Side dish: Local fish marinated in kelp Hot dish: Boiled local fish Main dish: Red snow crab, Tosa vinegar Grilled dish: Local fish, miso-yuan-yaki Konro: Domestic wagyu beef shabu-shabu Meal: Seasonal kamameshi Soup: Red miso soup Pickles: Assorted Fruit: Seasonal fruit Inheriting the spirit of the founder Takejiro, we use carefully selected seasonal ingredients from local Toyama as a ryokan and provide high-quality cuisine that has been refined with the delicate sensibility and attention to detail of our head chef. You can enjoy it with the fine sake selected by the owner from each brewery in Toyama. The fragrant and shiny 400-year-old cypress bath, built by master carpenters, is the most beautiful scene of the gorge and the reflection of the bath in the cypress frame, which resembles a picture frame. All rooms face the gorge, allowing you to enjoy the magnificent view of nature and spend a relaxing time in the rooms, and enjoy the adult hot spring atmosphere unique to Enraku. ■Meals■ ◯ Meals are served in your room or in a private dining room. * The l

The snow-capped Tateyama mountain range shines beautifully in spring in Toyama Bay. This plan combines the mystically pale glow of firefly squid with jewel-like, pale pink, transparent white shrimp. This delicate and beautiful ingredient is a luxury ingredient found only in Toyama Bay, nurtured by the deep, complex seabed of Toyama Bay and the meltwater from the Tateyama mountain range. In addition, enjoy Enraku's original kaiseki course meal using seasonal ingredients from Toyama. ■Dinner We will be serving a "Firefly Squid and White Shrimp Kaiseki Course." [Menu example] Aperitif: Plum wine Appetizer: Spring appetizer Soup: Seasonal soup, clear soup Appetizer: Today's fresh fish, served with roasted sake Appetizer: White shrimp and firefly squid sashimi Hot dish: Seasonal stew Main dish: Deep-fried firefly squid, mustard and vinegar miso Fried dish: Deep-fried white shrimp and firefly squid tempura Grilled dish: Local fish yuan-yaki with miso Kuro: Domestic wagyu beef shabu-shabu Meal: White shrimp kamameshi Soup: Red miso soup Assorted pickles Fruit: Seasonal fruit Breakfast A Takumi-zen breakfast will be prepared. ◯ Meals will be served in your room or in a private dining room ※ The location will be decided by the hotel. *Private dining rooms will be provided for parties of 5 or more. *Both dinner and breakfast will be served in the same place. ◯The menu may change without notice due to procurement circumstances. ◯Please contact us in advance if you have any allergies or food preferences. *This plan is only available for one night. Guests who wish to stay consecutive nights should apply for a different plan for the second night. *We will call you approximately one week before your stay to confirm.

"Sophisticated taste and refined traditional techniques. Takumi-zen is a Japanese chef's pursuit of masterful techniques" ~Enjoy the flavors of the original chef's menu, which goes beyond the boundaries of traditional ryokan banquet cuisine, and the deliciousness of the ingredients~ Enraku's most popular plan offers Takumi-zen, a chef's pursuit of masterful techniques. Seasonal ingredients, freshly picked that morning, are given a deep flavor by the refined knife skills and seasonings cultivated over many years of training, and the dishes that highlight the sense of the season will add color to your unforgettable travel memories in the hot spring atmosphere. Enjoy gourmet cuisine made with traditional techniques and ingenuity. [Example of winter menu] Aperitif: Plum wine Appetizer: Seasonal appetizer Soup: Seasonal soup, clear soup Appetizer: Today's fresh fish, served with roasted sake Side dish: Local fish marinated in kelp Hot dish: Boiled local fish Main dish: Red snow crab, Tosa vinegar Grilled dish: Local fish, miso-yuan-yaki Konro: Domestic wagyu beef shabu-shabu Meal: Seasonal kamameshi Soup: Red miso soup Pickles: Assorted Fruit: Seasonal fruit Inheriting the spirit of the founder Takejiro, we use carefully selected seasonal ingredients from local Toyama as a ryokan and provide high-quality cuisine that has been refined with the delicate sensibility and attention to detail of our head chef. You can enjoy it with the fine sake selected by the owner from each brewery in Toyama. The fragrant and shiny 400-year-old cypress bath, built by master carpenters, is the most beautiful scene of the gorge and the reflection of the bath in the cypress frame, which resembles a picture frame. All rooms face the gorge, allowing you to enjoy the magnificent view of nature and spend a relaxing time in the rooms, and enjoy the adult hot spring atmosphere unique to Enraku. ■Meals■ ◯ Meals are served in your room or in a private dining room. * The l

Himi beef, a brand of beef representing Toyama, is one of the local specialties of Toyama, along with Himi yellowtail, domestically produced Japanese beef, thanks to the high fattening techniques of farmers who produce it. The secret to its deliciousness is the good "fat marbling" and "quality of fat". In terms of the meat quality grading criteria, the top grades (A4 rank and above) are more than 85% of the total average. Currently, the number of cattle shipped is small, so it is very valuable as it is not distributed much outside the prefecture. Meanwhile, in Kurobe City, where Unazuki Onsen is located, there is "Kurobe Famous Water Pork", which is raised with underground water from the "Kurobe River Alluvial Fan Springs", which has been selected as one of the 100 famous waters in Japan. Since the quality of the water is reflected in the quality of the meat, it has high water retention, a moderate amount of fat, and is characterized by a juicy, fine-grained, and soft texture. About 10 to 20% of the total production is shipped as "Kurobe Famous Water Pork", and it is selected based on high selection standards. We have prepared a plan where you can enjoy this special meat unique to Toyama along with fresh sashimi mainly caught in Toyama Bay. Enraku respects carefully selected ingredients as if they were "treasures," and we hope you will enjoy this "food treasure" that is unique to Enraku, which makes the most of their freshness and original flavor. *Since there is a limit to the number of Himi beef that can be shipped, if it is difficult to prepare, we will provide A4 rank domestic Wagyu beef. *This plan is only available for one night. Guests who wish to stay for consecutive nights should apply for a separate plan for the second night. [Example of winter menu] Aperitif: Plum wine Hors d'oeuvre: Seasonal hors d'oeuvre Soup: Seasonal soup Seasonal: Today's fresh seafood served with roasted sake Hot dish: Kurobe famous water pork Side dish: Red snow cra

"Sophisticated taste and refined traditional techniques. Takumi-zen is a Japanese chef's pursuit of masterful techniques" ~Enjoy the flavors of the original chef's menu, which goes beyond the boundaries of traditional ryokan banquet cuisine, and the deliciousness of the ingredients~ Enraku's most popular plan offers Takumi-zen, a chef's pursuit of masterful techniques. Seasonal ingredients, freshly picked that morning, are given a deep flavor by the refined knife skills and seasonings cultivated over many years of training, and the dishes that highlight the sense of the season will add color to your unforgettable travel memories in the hot spring atmosphere. Enjoy gourmet cuisine made with traditional techniques and ingenuity. [Example of winter menu] Aperitif: Plum wine Appetizer: Seasonal appetizer Soup: Seasonal soup, clear soup Appetizer: Today's fresh fish, served with roasted sake Side dish: Local fish marinated in kelp Hot dish: Boiled local fish Main dish: Red snow crab, Tosa vinegar Grilled dish: Local fish, miso-yuan-yaki Konro: Domestic wagyu beef shabu-shabu Meal: Seasonal kamameshi Soup: Red miso soup Pickles: Assorted Fruit: Seasonal fruit Inheriting the spirit of the founder Takejiro, we use carefully selected seasonal ingredients from local Toyama as a ryokan and provide high-quality cuisine that has been refined with the delicate sensibility and attention to detail of our head chef. You can enjoy it with the fine sake selected by the owner from each brewery in Toyama. The fragrant and shiny 400-year-old cypress bath, built by master carpenters, is the most beautiful scene of the gorge and the reflection of the bath in the cypress frame, which resembles a picture frame. All rooms face the gorge, allowing you to enjoy the magnificent view of nature and spend a relaxing time in the rooms, and enjoy the adult hot spring atmosphere unique to Enraku. ■Meals■ ◯ Meals are served in your room or in a private dining room. * The l

The snow-capped Tateyama mountain range shines beautifully in spring in Toyama Bay. This plan combines the mystically pale glow of firefly squid with jewel-like, pale pink, transparent white shrimp. This delicate and beautiful ingredient is a luxury ingredient found only in Toyama Bay, nurtured by the deep, complex seabed of Toyama Bay and the meltwater from the Tateyama mountain range. In addition, enjoy Enraku's original kaiseki course meal using seasonal ingredients from Toyama. ■Dinner We will be serving a "Firefly Squid and White Shrimp Kaiseki Course." [Menu example] Aperitif: Plum wine Appetizer: Spring appetizer Soup: Seasonal soup, clear soup Appetizer: Today's fresh fish, served with roasted sake Appetizer: White shrimp and firefly squid sashimi Hot dish: Seasonal stew Main dish: Deep-fried firefly squid, mustard and vinegar miso Fried dish: Deep-fried white shrimp and firefly squid tempura Grilled dish: Local fish yuan-yaki with miso Kuro: Domestic wagyu beef shabu-shabu Meal: White shrimp kamameshi Soup: Red miso soup Assorted pickles Fruit: Seasonal fruit Breakfast A Takumi-zen breakfast will be prepared. ◯ Meals will be served in your room or in a private dining room ※ The location will be decided by the hotel. *Private dining rooms will be provided for parties of 5 or more. *Both dinner and breakfast will be served in the same place. ◯The menu may change without notice due to procurement circumstances. ◯Please contact us in advance if you have any allergies or food preferences. *This plan is only available for one night. Guests who wish to stay consecutive nights should apply for a different plan for the second night. *We will call you approximately one week before your stay to confirm.

Himi beef, a brand of beef representing Toyama, is one of the local specialties of Toyama, along with Himi yellowtail, domestically produced Japanese beef, thanks to the high fattening techniques of farmers who produce it. The secret to its deliciousness is the good "fat marbling" and "quality of fat". In terms of the meat quality grading criteria, the top grades (A4 rank and above) are more than 85% of the total average. Currently, the number of cattle shipped is small, so it is very valuable as it is not distributed much outside the prefecture. Meanwhile, in Kurobe City, where Unazuki Onsen is located, there is "Kurobe Famous Water Pork", which is raised with underground water from the "Kurobe River Alluvial Fan Springs", which has been selected as one of the 100 famous waters in Japan. Since the quality of the water is reflected in the quality of the meat, it has high water retention, a moderate amount of fat, and is characterized by a juicy, fine-grained, and soft texture. About 10 to 20% of the total production is shipped as "Kurobe Famous Water Pork", and it is selected based on high selection standards. We have prepared a plan where you can enjoy this special meat unique to Toyama along with fresh sashimi mainly caught in Toyama Bay. Enraku respects carefully selected ingredients as if they were "treasures," and we hope you will enjoy this "food treasure" that is unique to Enraku, which makes the most of their freshness and original flavor. *Since there is a limit to the number of Himi beef that can be shipped, if it is difficult to prepare, we will provide A4 rank domestic Wagyu beef. *This plan is only available for one night. Guests who wish to stay for consecutive nights should apply for a separate plan for the second night. [Example of winter menu] Aperitif: Plum wine Hors d'oeuvre: Seasonal hors d'oeuvre Soup: Seasonal soup Seasonal: Today's fresh seafood served with roasted sake Hot dish: Kurobe famous water pork Side dish: Red snow cra