Irago Hotel & Resort

[Plan Summary] This is an authentic French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Enjoy an authentic French full-course meal that can only be tasted here, carefully selected by the Executive Chef from seasonal seafood and ingredients sourced from Irago and locally. [Dinner] You will be dining at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~An example of the creative French course [Corole] menu~ *The menu may change depending on the season and availability. Thank you for your understanding. ■Amuse-bouche Guiur Shark fin and cherry sea bream mi-cuit decorated with caviar ■Hors-d'oeuvre Escargot Bourguignon ■Soup Lobster soup ■Fish dish Irago abalone steamed and grilled rockfish with truffle sauce ■Palate cleanser ice dessert ■Meat dish Wagyu fillet steak with foie gras sauce Cafe de Paris ■Salad Chicory salad Mimosa ■Grande sale ■Coffee or tea ■Bread or rice ~10 dishes in total~ *Casual attire is OK for dinner! *We do not accommodate allergies to egg or wheat products. *We may specify the start time of breakfast and dinner during busy periods. *For consecutive nights, you can choose from the "Creative Japanese French Course" or "Creative Asian Course" from the second night onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to steak breakfast for an additional 550 yen [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath "Happy Bath", which has the effect of alkaline simple springs. From the open-air observation bath, you can see the sea colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu using local ingredients and the observation deck where you can see the starry sky (stargazing events are held on Saturdays) ar

[Plan Summary] Enjoy an original Asian course meal that can only be tasted here, prepared by Executive Chef Yasuhiro Suzuki, who received the Aichi Prefecture Governor's Award for Chef. [Dinner] The meal will be served at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~ 9 dishes in total ~ ~ Example of the original Asian course "Caprice Exotic" menu ~ * The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Greeting dish Pla tod sam lod Friture of Irago local fish, sweet chili sauce, caviar garnish ■Hors de ver Atsumi premium salmon and seafood from Irago wrapped in rice paper, deep-fried crab and minced pork balls, two spicy sauces ■Soup Irago seafood prepared in the style of tom yum goong ■Poisson Irago abalone, clams, red sea bream, steamed garlic and black beans, seasonal leafy vegetables ■Viande Wagyu fillet steak, mountain delicacies from Oku-Mikawa, foie gras, fond de veau sauce ■Salad Papaya and green vegetables ■Rice Spicy curry with nasi goreng and spiny lobster ■Dessert ■Coffee or tea ※Casual attire is OK for dinner ※We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the creative Japanese French course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu of locally caught c

[Plan Summary] This is a creative Japanese-French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Our chef has received awards from culinary organizations in France, Canada, and Latin America, and holds the title of "Chevalier (Knight)". From seasonal ingredients procured in Irago to hors d'oeuvres, main dishes, and desserts, the Executive Chef will carefully select each ingredient and bring out the best in their flavors. [Dinner] You will be dining at the creative casual French restaurant [Cranmaran] on the second floor of the hotel. ~An example of the menu for the creative Japanese-French course [Mars]~ *The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Appetizer　 Abalone and clams with thin kudzu sauce, garnished with turnip and green beans ■Au-d'oeuvre　 Caviar-covered Irago seafood parfait with Silky Rouge sauce ■Sashimi　 Colorful assortment of Irago local fish ■Grilled dish　 Grilled thread-twisted sea bream on bamboo shoots, garnished with boiled broad beans in salt ■Viand　 Wagyu beef fillet steak and foie gras, Pozharsky ■Fried dish　 White fish and cherry shrimp tempura with celery and onion ■Meal　 Seasonal cherry sea bream, pressed sushi ■Dessert ■Coffee or tea ~9 dishes in total~ *Casual attire is OK for dinner *We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the original Asian course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean

[Plan Summary] This is a creative Japanese-French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Our chef has received awards from culinary organizations in France, Canada, and Latin America, and holds the title of "Chevalier (Knight)". From seasonal ingredients procured in Irago to hors d'oeuvres, main dishes, and desserts, the Executive Chef will carefully select each ingredient and bring out the best in their flavors. [Dinner] You will be dining at the creative casual French restaurant [Cranmaran] on the second floor of the hotel. ~An example of the menu for the creative Japanese-French course [Mars]~ *The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Appetizer　 Abalone and clams with thin kudzu sauce, garnished with turnip and green beans ■Au-d'oeuvre　 Caviar-covered Irago seafood parfait with Silky Rouge sauce ■Sashimi　 Colorful assortment of Irago local fish ■Grilled dish　 Grilled thread-twisted sea bream on bamboo shoots, garnished with boiled broad beans in salt ■Viand　 Wagyu beef fillet steak and foie gras, Pozharsky ■Fried dish　 White fish and cherry shrimp tempura with celery and onion ■Meal　 Seasonal cherry sea bream, pressed sushi ■Dessert ■Coffee or tea ~9 dishes in total~ *Casual attire is OK for dinner *We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the original Asian course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean

[Plan Summary] This is an authentic French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Enjoy an authentic French full-course meal that can only be tasted here, carefully selected by the Executive Chef from seasonal seafood and ingredients sourced from Irago and locally. [Dinner] You will be dining at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~An example of the creative French course [Corole] menu~ *The menu may change depending on the season and availability. Thank you for your understanding. ■Amuse-bouche Guiur Shark fin and cherry sea bream mi-cuit decorated with caviar ■Hors-d'oeuvre Escargot Bourguignon ■Soup Lobster soup ■Fish dish Irago abalone steamed and grilled rockfish with truffle sauce ■Palate cleanser ice dessert ■Meat dish Wagyu fillet steak with foie gras sauce Cafe de Paris ■Salad Chicory salad Mimosa ■Grande sale ■Coffee or tea ■Bread or rice ~10 dishes in total~ *Casual attire is OK for dinner! *We do not accommodate allergies to egg or wheat products. *We may specify the start time of breakfast and dinner during busy periods. *For consecutive nights, you can choose from the "Creative Japanese French Course" or "Creative Asian Course" from the second night onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to steak breakfast for an additional 550 yen [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath "Happy Bath", which has the effect of alkaline simple springs. From the open-air observation bath, you can see the sea colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu using local ingredients and the observation deck where you can see the starry sky (stargazing events are held on Saturdays) ar

[Plan Summary] Enjoy an original Asian course meal that can only be tasted here, prepared by Executive Chef Yasuhiro Suzuki, who received the Aichi Prefecture Governor's Award for Chef. [Dinner] The meal will be served at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~ 9 dishes in total ~ ~ Example of the original Asian course "Caprice Exotic" menu ~ * The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Greeting dish Pla tod sam lod Friture of Irago local fish, sweet chili sauce, caviar garnish ■Hors de ver Atsumi premium salmon and seafood from Irago wrapped in rice paper, deep-fried crab and minced pork balls, two spicy sauces ■Soup Irago seafood prepared in the style of tom yum goong ■Poisson Irago abalone, clams, red sea bream, steamed garlic and black beans, seasonal leafy vegetables ■Viande Wagyu fillet steak, mountain delicacies from Oku-Mikawa, foie gras, fond de veau sauce ■Salad Papaya and green vegetables ■Rice Spicy curry with nasi goreng and spiny lobster ■Dessert ■Coffee or tea ※Casual attire is OK for dinner ※We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the creative Japanese French course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu of locally caught c

[Plan Summary] This is a creative Japanese-French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Our chef has received awards from culinary organizations in France, Canada, and Latin America, and holds the title of "Chevalier (Knight)". From seasonal ingredients procured in Irago to hors d'oeuvres, main dishes, and desserts, the Executive Chef will carefully select each ingredient and bring out the best in their flavors. [Dinner] You will be dining at the creative casual French restaurant [Cranmaran] on the second floor of the hotel. ~An example of the menu for the creative Japanese-French course [Mars]~ *The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Appetizer　 Abalone and clams with thin kudzu sauce, garnished with turnip and green beans ■Au-d'oeuvre　 Caviar-covered Irago seafood parfait with Silky Rouge sauce ■Sashimi　 Colorful assortment of Irago local fish ■Grilled dish　 Grilled thread-twisted sea bream on bamboo shoots, garnished with boiled broad beans in salt ■Viand　 Wagyu beef fillet steak and foie gras, Pozharsky ■Fried dish　 White fish and cherry shrimp tempura with celery and onion ■Meal　 Seasonal cherry sea bream, pressed sushi ■Dessert ■Coffee or tea ~9 dishes in total~ *Casual attire is OK for dinner *We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the original Asian course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean

[Plan Summary] This is an authentic French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Enjoy an authentic French full-course meal that can only be tasted here, carefully selected by the Executive Chef from seasonal seafood and ingredients sourced from Irago and locally. [Dinner] You will be dining at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~An example of the creative French course [Corole] menu~ *The menu may change depending on the season and availability. Thank you for your understanding. ■Amuse-bouche Guiur Shark fin and cherry sea bream mi-cuit decorated with caviar ■Hors-d'oeuvre Escargot Bourguignon ■Soup Lobster soup ■Fish dish Irago abalone steamed and grilled rockfish with truffle sauce ■Palate cleanser ice dessert ■Meat dish Wagyu fillet steak with foie gras sauce Cafe de Paris ■Salad Chicory salad Mimosa ■Grande sale ■Coffee or tea ■Bread or rice ~10 dishes in total~ *Casual attire is OK for dinner! *We do not accommodate allergies to egg or wheat products. *We may specify the start time of breakfast and dinner during busy periods. *For consecutive nights, you can choose from the "Creative Japanese French Course" or "Creative Asian Course" from the second night onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to steak breakfast for an additional 550 yen [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath "Happy Bath", which has the effect of alkaline simple springs. From the open-air observation bath, you can see the sea colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu using local ingredients and the observation deck where you can see the starry sky (stargazing events are held on Saturdays) ar

[Plan Summary] Enjoy an original Asian course meal that can only be tasted here, prepared by Executive Chef Yasuhiro Suzuki, who received the Aichi Prefecture Governor's Award for Chef. [Dinner] The meal will be served at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~ 9 dishes in total ~ ~ Example of the original Asian course "Caprice Exotic" menu ~ * The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Greeting dish Pla tod sam lod Friture of Irago local fish, sweet chili sauce, caviar garnish ■Hors de ver Atsumi premium salmon and seafood from Irago wrapped in rice paper, deep-fried crab and minced pork balls, two spicy sauces ■Soup Irago seafood prepared in the style of tom yum goong ■Poisson Irago abalone, clams, red sea bream, steamed garlic and black beans, seasonal leafy vegetables ■Viande Wagyu fillet steak, mountain delicacies from Oku-Mikawa, foie gras, fond de veau sauce ■Salad Papaya and green vegetables ■Rice Spicy curry with nasi goreng and spiny lobster ■Dessert ■Coffee or tea ※Casual attire is OK for dinner ※We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the creative Japanese French course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu of locally caught c

[Plan Summary] This is a creative Japanese-French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Our chef has received awards from culinary organizations in France, Canada, and Latin America, and holds the title of "Chevalier (Knight)". From seasonal ingredients procured in Irago to hors d'oeuvres, main dishes, and desserts, the Executive Chef will carefully select each ingredient and bring out the best in their flavors. [Dinner] You will be dining at the creative casual French restaurant [Cranmaran] on the second floor of the hotel. ~An example of the menu for the creative Japanese-French course [Mars]~ *The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Appetizer　 Abalone and clams with thin kudzu sauce, garnished with turnip and green beans ■Au-d'oeuvre　 Caviar-covered Irago seafood parfait with Silky Rouge sauce ■Sashimi　 Colorful assortment of Irago local fish ■Grilled dish　 Grilled thread-twisted sea bream on bamboo shoots, garnished with boiled broad beans in salt ■Viand　 Wagyu beef fillet steak and foie gras, Pozharsky ■Fried dish　 White fish and cherry shrimp tempura with celery and onion ■Meal　 Seasonal cherry sea bream, pressed sushi ■Dessert ■Coffee or tea ~9 dishes in total~ *Casual attire is OK for dinner *We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the original Asian course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean

[Plan Summary] Enjoy an original Asian course meal that can only be tasted here, prepared by Executive Chef Yasuhiro Suzuki, who received the Aichi Prefecture Governor's Award for Chef. [Dinner] The meal will be served at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~ 9 dishes in total ~ ~ Example of the original Asian course "Caprice Exotic" menu ~ * The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Greeting dish Pla tod sam lod Friture of Irago local fish, sweet chili sauce, caviar garnish ■Hors de ver Atsumi premium salmon and seafood from Irago wrapped in rice paper, deep-fried crab and minced pork balls, two spicy sauces ■Soup Irago seafood prepared in the style of tom yum goong ■Poisson Irago abalone, clams, red sea bream, steamed garlic and black beans, seasonal leafy vegetables ■Viande Wagyu fillet steak, mountain delicacies from Oku-Mikawa, foie gras, fond de veau sauce ■Salad Papaya and green vegetables ■Rice Spicy curry with nasi goreng and spiny lobster ■Dessert ■Coffee or tea ※Casual attire is OK for dinner ※We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the creative Japanese French course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu of locally caught c

[Plan Summary] This is an authentic French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Enjoy an authentic French full-course meal that can only be tasted here, carefully selected by the Executive Chef from seasonal seafood and ingredients sourced from Irago and locally. [Dinner] You will be dining at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~An example of the creative French course [Corole] menu~ *The menu may change depending on the season and availability. Thank you for your understanding. ■Amuse-bouche Guiur Shark fin and cherry sea bream mi-cuit decorated with caviar ■Hors-d'oeuvre Escargot Bourguignon ■Soup Lobster soup ■Fish dish Irago abalone steamed and grilled rockfish with truffle sauce ■Palate cleanser ice dessert ■Meat dish Wagyu fillet steak with foie gras sauce Cafe de Paris ■Salad Chicory salad Mimosa ■Grande sale ■Coffee or tea ■Bread or rice ~10 dishes in total~ *Casual attire is OK for dinner! *We do not accommodate allergies to egg or wheat products. *We may specify the start time of breakfast and dinner during busy periods. *For consecutive nights, you can choose from the "Creative Japanese French Course" or "Creative Asian Course" from the second night onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to steak breakfast for an additional 550 yen [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath "Happy Bath", which has the effect of alkaline simple springs. From the open-air observation bath, you can see the sea colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu using local ingredients and the observation deck where you can see the starry sky (stargazing events are held on Saturdays) ar

[Plan Summary] This is a creative Japanese-French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Our chef has received awards from culinary organizations in France, Canada, and Latin America, and holds the title of "Chevalier (Knight)". From seasonal ingredients procured in Irago to hors d'oeuvres, main dishes, and desserts, the Executive Chef will carefully select each ingredient and bring out the best in their flavors. [Dinner] You will be dining at the creative casual French restaurant [Cranmaran] on the second floor of the hotel. ~An example of the menu for the creative Japanese-French course [Mars]~ *The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Appetizer　 Abalone and clams with thin kudzu sauce, garnished with turnip and green beans ■Au-d'oeuvre　 Caviar-covered Irago seafood parfait with Silky Rouge sauce ■Sashimi　 Colorful assortment of Irago local fish ■Grilled dish　 Grilled thread-twisted sea bream on bamboo shoots, garnished with boiled broad beans in salt ■Viand　 Wagyu beef fillet steak and foie gras, Pozharsky ■Fried dish　 White fish and cherry shrimp tempura with celery and onion ■Meal　 Seasonal cherry sea bream, pressed sushi ■Dessert ■Coffee or tea ~9 dishes in total~ *Casual attire is OK for dinner *We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the original Asian course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean

[Plan Summary] Enjoy an original Asian course meal that can only be tasted here, prepared by Executive Chef Yasuhiro Suzuki, who received the Aichi Prefecture Governor's Award for Chef. [Dinner] The meal will be served at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~ 9 dishes in total ~ ~ Example of the original Asian course "Caprice Exotic" menu ~ * The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Greeting dish Pla tod sam lod Friture of Irago local fish, sweet chili sauce, caviar garnish ■Hors de ver Atsumi premium salmon and seafood from Irago wrapped in rice paper, deep-fried crab and minced pork balls, two spicy sauces ■Soup Irago seafood prepared in the style of tom yum goong ■Poisson Irago abalone, clams, red sea bream, steamed garlic and black beans, seasonal leafy vegetables ■Viande Wagyu fillet steak, mountain delicacies from Oku-Mikawa, foie gras, fond de veau sauce ■Salad Papaya and green vegetables ■Rice Spicy curry with nasi goreng and spiny lobster ■Dessert ■Coffee or tea ※Casual attire is OK for dinner ※We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the creative Japanese French course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu of locally caught c

[Plan Summary] This is an authentic French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Enjoy an authentic French full-course meal that can only be tasted here, carefully selected by the Executive Chef from seasonal seafood and ingredients sourced from Irago and locally. [Dinner] You will be dining at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~An example of the creative French course [Corole] menu~ *The menu may change depending on the season and availability. Thank you for your understanding. ■Amuse-bouche Guiur Shark fin and cherry sea bream mi-cuit decorated with caviar ■Hors-d'oeuvre Escargot Bourguignon ■Soup Lobster soup ■Fish dish Irago abalone steamed and grilled rockfish with truffle sauce ■Palate cleanser ice dessert ■Meat dish Wagyu fillet steak with foie gras sauce Cafe de Paris ■Salad Chicory salad Mimosa ■Grande sale ■Coffee or tea ■Bread or rice ~10 dishes in total~ *Casual attire is OK for dinner! *We do not accommodate allergies to egg or wheat products. *We may specify the start time of breakfast and dinner during busy periods. *For consecutive nights, you can choose from the "Creative Japanese French Course" or "Creative Asian Course" from the second night onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to steak breakfast for an additional 550 yen [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath "Happy Bath", which has the effect of alkaline simple springs. From the open-air observation bath, you can see the sea colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu using local ingredients and the observation deck where you can see the starry sky (stargazing events are held on Saturdays) ar

[Plan Summary] This is a creative Japanese-French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Our chef has received awards from culinary organizations in France, Canada, and Latin America, and holds the title of "Chevalier (Knight)". From seasonal ingredients procured in Irago to hors d'oeuvres, main dishes, and desserts, the Executive Chef will carefully select each ingredient and bring out the best in their flavors. [Dinner] You will be dining at the creative casual French restaurant [Cranmaran] on the second floor of the hotel. ~An example of the menu for the creative Japanese-French course [Mars]~ *The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Appetizer　 Abalone and clams with thin kudzu sauce, garnished with turnip and green beans ■Au-d'oeuvre　 Caviar-covered Irago seafood parfait with Silky Rouge sauce ■Sashimi　 Colorful assortment of Irago local fish ■Grilled dish　 Grilled thread-twisted sea bream on bamboo shoots, garnished with boiled broad beans in salt ■Viand　 Wagyu beef fillet steak and foie gras, Pozharsky ■Fried dish　 White fish and cherry shrimp tempura with celery and onion ■Meal　 Seasonal cherry sea bream, pressed sushi ■Dessert ■Coffee or tea ~9 dishes in total~ *Casual attire is OK for dinner *We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the original Asian course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean

[Plan Summary] Enjoy an original Asian course meal that can only be tasted here, prepared by Executive Chef Yasuhiro Suzuki, who received the Aichi Prefecture Governor's Award for Chef. [Dinner] The meal will be served at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~ 9 dishes in total ~ ~ Example of the original Asian course "Caprice Exotic" menu ~ * The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Greeting dish Pla tod sam lod Friture of Irago local fish, sweet chili sauce, caviar garnish ■Hors de ver Atsumi premium salmon and seafood from Irago wrapped in rice paper, deep-fried crab and minced pork balls, two spicy sauces ■Soup Irago seafood prepared in the style of tom yum goong ■Poisson Irago abalone, clams, red sea bream, steamed garlic and black beans, seasonal leafy vegetables ■Viande Wagyu fillet steak, mountain delicacies from Oku-Mikawa, foie gras, fond de veau sauce ■Salad Papaya and green vegetables ■Rice Spicy curry with nasi goreng and spiny lobster ■Dessert ■Coffee or tea ※Casual attire is OK for dinner ※We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the creative Japanese French course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu of locally caught c

[Plan Summary] This is an authentic French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Enjoy an authentic French full-course meal that can only be tasted here, carefully selected by the Executive Chef from seasonal seafood and ingredients sourced from Irago and locally. [Dinner] You will be dining at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~An example of the creative French course [Corole] menu~ *The menu may change depending on the season and availability. Thank you for your understanding. ■Amuse-bouche Guiur Shark fin and cherry sea bream mi-cuit decorated with caviar ■Hors-d'oeuvre Escargot Bourguignon ■Soup Lobster soup ■Fish dish Irago abalone steamed and grilled rockfish with truffle sauce ■Palate cleanser ice dessert ■Meat dish Wagyu fillet steak with foie gras sauce Cafe de Paris ■Salad Chicory salad Mimosa ■Grande sale ■Coffee or tea ■Bread or rice ~10 dishes in total~ *Casual attire is OK for dinner! *We do not accommodate allergies to egg or wheat products. *We may specify the start time of breakfast and dinner during busy periods. *For consecutive nights, you can choose from the "Creative Japanese French Course" or "Creative Asian Course" from the second night onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to steak breakfast for an additional 550 yen [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath "Happy Bath", which has the effect of alkaline simple springs. From the open-air observation bath, you can see the sea colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu using local ingredients and the observation deck where you can see the starry sky (stargazing events are held on Saturdays) ar

[Plan Summary] This is an authentic French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Enjoy an authentic French full-course meal that can only be tasted here, carefully selected by the Executive Chef from seasonal seafood and ingredients sourced from Irago and locally. [Dinner] You will be dining at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~An example of the creative French course [Corole] menu~ *The menu may change depending on the season and availability. Thank you for your understanding. ■Amuse-bouche Guiur Shark fin and cherry sea bream mi-cuit decorated with caviar ■Hors-d'oeuvre Escargot Bourguignon ■Soup Lobster soup ■Fish dish Irago abalone steamed and grilled rockfish with truffle sauce ■Palate cleanser ice dessert ■Meat dish Wagyu fillet steak with foie gras sauce Cafe de Paris ■Salad Chicory salad Mimosa ■Grande sale ■Coffee or tea ■Bread or rice ~10 dishes in total~ *Casual attire is OK for dinner! *We do not accommodate allergies to egg or wheat products. *We may specify the start time of breakfast and dinner during busy periods. *For consecutive nights, you can choose from the "Creative Japanese French Course" or "Creative Asian Course" from the second night onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to steak breakfast for an additional 550 yen [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath "Happy Bath", which has the effect of alkaline simple springs. From the open-air observation bath, you can see the sea colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu using local ingredients and the observation deck where you can see the starry sky (stargazing events are held on Saturdays) ar

[Plan Summary] This is a creative Japanese-French plan by Executive Chef Suzuki Yasuhiro, who received the Aichi Prefecture Governor's Award for Chef. Our chef has received awards from culinary organizations in France, Canada, and Latin America, and holds the title of "Chevalier (Knight)". From seasonal ingredients procured in Irago to hors d'oeuvres, main dishes, and desserts, the Executive Chef will carefully select each ingredient and bring out the best in their flavors. [Dinner] You will be dining at the creative casual French restaurant [Cranmaran] on the second floor of the hotel. ~An example of the menu for the creative Japanese-French course [Mars]~ *The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Appetizer　 Abalone and clams with thin kudzu sauce, garnished with turnip and green beans ■Au-d'oeuvre　 Caviar-covered Irago seafood parfait with Silky Rouge sauce ■Sashimi　 Colorful assortment of Irago local fish ■Grilled dish　 Grilled thread-twisted sea bream on bamboo shoots, garnished with boiled broad beans in salt ■Viand　 Wagyu beef fillet steak and foie gras, Pozharsky ■Fried dish　 White fish and cherry shrimp tempura with celery and onion ■Meal　 Seasonal cherry sea bream, pressed sushi ■Dessert ■Coffee or tea ~9 dishes in total~ *Casual attire is OK for dinner *We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the original Asian course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean

[Plan Summary] Enjoy an original Asian course meal that can only be tasted here, prepared by Executive Chef Yasuhiro Suzuki, who received the Aichi Prefecture Governor's Award for Chef. [Dinner] The meal will be served at the creative casual French restaurant [Courantmarin] on the second floor of the hotel. ~ 9 dishes in total ~ ~ Example of the original Asian course "Caprice Exotic" menu ~ * The menu may change depending on the season and availability of ingredients. Thank you for your understanding. ■Greeting dish Pla tod sam lod Friture of Irago local fish, sweet chili sauce, caviar garnish ■Hors de ver Atsumi premium salmon and seafood from Irago wrapped in rice paper, deep-fried crab and minced pork balls, two spicy sauces ■Soup Irago seafood prepared in the style of tom yum goong ■Poisson Irago abalone, clams, red sea bream, steamed garlic and black beans, seasonal leafy vegetables ■Viande Wagyu fillet steak, mountain delicacies from Oku-Mikawa, foie gras, fond de veau sauce ■Salad Papaya and green vegetables ■Rice Spicy curry with nasi goreng and spiny lobster ■Dessert ■Coffee or tea ※Casual attire is OK for dinner ※We do not cater for allergies to egg or wheat products. *During busy periods, breakfast and dinner start times may be specified. *For consecutive nights, you can choose from the French course or the creative Japanese French course from the second day onwards. [Breakfast] At the restaurant Japanese or Western cuisine (selected at check-in) *You can change to a steak breakfast for an additional 550 yen. [Large public bath] Enjoy the hot spring atmosphere at Irago Hotel's large public bath, "Happy Bath," which has the effect of alkaline simple spring water. From the open-air observation bath, you can see the ocean colored by the sunrise and sunset. ~Irago Hotel & Resort~ Enjoy a special experience at this facility, a little away from Nagoya in Aichi Prefecture. The course menu of locally caught c