Mori no Kuni Riverside Lodge

This plan is available up to 30 days prior to your stay. Once your plans are decided, please make your reservation as soon as possible.

This is a one-night, two-meal accommodation plan where you can enjoy a dinner course prepared by SELVAGGIO chef Yudai Kitakyu himself. This plan allows you to feel the richness of Ehime and Shikoku's ingredients, savor seasonal ingredients to your heart's content, and enjoy local flavors in a new way without being limited to Italian cuisine. The chef himself visits the market to select the most seasonal ingredients of the day, and delivers seasonal delicacies. From appetizers that are vibrant and surprising, befitting the start of the course, to world-class pizza and pasta that are synonymous with SELVAGGIO, to the main course made with game and the finest sea bream, to a dolce that concludes the course with a moving message. We hope that the meal itself will also be a memorable part of your trip. In addition, this plan also values food sustainability, and strives to reduce food waste and food miles. [Chef Profile] Kitaku Yudai Born in Higashiyamato, Tokyo in 1992. He trained under Iwasawa Masakazu, winner of the Technical Award at the 2006 World Pizza Competition, and has been the head chef since SELVAGGIO opened. He is thoroughly committed to sustainability, including food procurement, participation in the local community, and environmental initiatives, and in 2023 he led SELVAGGIO to become the only restaurant in Shikoku to receive a three-star rating from the Japan Sustainable Restaurant Association, and to win the highest award for food procurement, the "BEST Procurement Award," at the same time. [Example of dinner course] ・Chef's special appetizers (3-4 dishes) ・Pizza ・Pasta ・Main dish ・Dolce [Breakfast] A Japanese breakfast with rice as the main dish, made with rare, pesticide-free Meguro rice, grown in the purest water in the Meguro area, located at the top of the Shimanto River's source, the Meguro River, and cooked in a clay pot. Please enjoy it with side dishes and soup made with locally grown ingredients. [About guest room amenities] As a facility operating within a national park, we aim to operate in a more environmentally friendly manner, as part of our responsibility to reduce waste and CO2 emissions in order to continue protecting this beautiful nature. As of June 2021, we have discontinued the provision of disposable amenities. Please bring your favorites from home.

This plan is available up to 30 days prior to your stay. Once your plans are decided, please make your reservation as soon as possible.

This is a one-night, two-meal accommodation plan where you can enjoy a dinner course prepared by SELVAGGIO chef Yudai Kitakyu himself. This plan allows you to feel the richness of Ehime and Shikoku's ingredients, savor seasonal ingredients to your heart's content, and enjoy local flavors in a new way without being limited to Italian cuisine. The chef himself visits the market to select the most seasonal ingredients of the day, and delivers seasonal delicacies. From appetizers that are vibrant and surprising, befitting the start of the course, to world-class pizza and pasta that are synonymous with SELVAGGIO, to the main course made with game and the finest sea bream, to a dolce that concludes the course with a moving message. We hope that the meal itself will also be a memorable part of your trip. In addition, this plan also values food sustainability, and strives to reduce food waste and food miles. [Chef Profile] Kitaku Yudai Born in Higashiyamato, Tokyo in 1992. He trained under Iwasawa Masakazu, winner of the Technical Award at the 2006 World Pizza Competition, and has been the head chef since SELVAGGIO opened. He is thoroughly committed to sustainability, including food procurement, participation in the local community, and environmental initiatives, and in 2023 he led SELVAGGIO to become the only restaurant in Shikoku to receive a three-star rating from the Japan Sustainable Restaurant Association, and to win the highest award for food procurement, the "BEST Procurement Award," at the same time. [Example of dinner course] ・Chef's special appetizers (3-4 dishes) ・Pizza ・Pasta ・Main dish ・Dolce [Breakfast] A Japanese breakfast with rice as the main dish, made with rare, pesticide-free Meguro rice, grown in the purest water in the Meguro area, located at the top of the Shimanto River's source, the Meguro River, and cooked in a clay pot. Please enjoy it with side dishes and soup made with locally grown ingredients. [About guest room amenities] As a facility operating within a national park, we aim to operate in a more environmentally friendly manner, as part of our responsibility to reduce waste and CO2 emissions in order to continue protecting this beautiful nature. As of June 2021, we have discontinued the provision of disposable amenities. Please bring your favorites from home.

This plan is available up to 30 days prior to your stay. Once your plans are decided, please make your reservation as soon as possible.