Harazuru Onsen View Hotel Heisei

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

■We lend out air purifiers to all accommodation plans. *As numbers are limited, if you would like to rent an air purifier, please write your request in the comments section when making your reservation or contact us by phone. ◇◆Avoid crowds and enjoy a relaxing stay♪◆◇ Enjoy your meals in a private space. For those who want to enjoy their meals slowly in their own space. This plan provides meals (dinner and breakfast) in a private dining room overlooking the Chikugo Plain. ■Guest rooms Choose from special rooms with guaranteed views, rooms with hot springs, or standard rooms according to the occasion. ★Introducing some of our infection prevention measures★ <Guest room response> ■Equipment disinfected and cleaned each time ■Adjusted room occupancy rate to avoid overcrowding *For details on our infection prevention measures, please visit our official website. ■Dinner (Madera Kaiseki 13-item course) This course makes use of two main dishes [Minami Itton & Kuroge Wagyu beef] and seasonal ingredients. The cooking method of the Wagyu beef and pork changes depending on the season. <Five points of attention♪> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many Wagyu beef produced in Kyushu 2. "Minami pork" from Ukiha, the gift of Chikugo 3. Fresh "seasonal seafood" 4. Uses high-quality rice delivered directly from farmers 5. Offers seasonal ingredients such as vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers White asparagus grated, simmered shrimp, roast beef Broad bean sake kasu egg sandwich, Sakuraka cheese 3 kinds of sashimi: Amberjack, salmon, squid Heat dish: Mimi-no-itton soy milk hotpot Flat dish: Domyoji or yuba steamed with cherry blossoms Fried dish: Shrimp Main dish: A5-grade Japanese black beef teppanyaki Steamed dish: Chawanmushi Rice: Butterbur and dried baby sardine rice Clear soup Pickles Dessert <Note> *The cooking method fo

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

■We lend out air purifiers to all accommodation plans. *As numbers are limited, if you would like to rent an air purifier, please write your request in the comments section when making your reservation or contact us by phone. ◇◆Avoid crowds and enjoy a relaxing stay♪◆◇ Enjoy your meals in a private space. For those who want to enjoy their meals slowly in their own space. This plan provides meals (dinner and breakfast) in a private dining room overlooking the Chikugo Plain. ■Guest rooms Choose from special rooms with guaranteed views, rooms with hot springs, or standard rooms according to the occasion. ★Introducing some of our infection prevention measures★ <Guest room response> ■Equipment disinfected and cleaned each time ■Adjusted room occupancy rate to avoid overcrowding *For details on our infection prevention measures, please visit our official website. ■Dinner (Madera Kaiseki 13-item course) This course makes use of two main dishes [Minami Itton & Kuroge Wagyu beef] and seasonal ingredients. The cooking method of the Wagyu beef and pork changes depending on the season. <Five points of attention♪> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many Wagyu beef produced in Kyushu 2. "Minami pork" from Ukiha, the gift of Chikugo 3. Fresh "seasonal seafood" 4. Uses high-quality rice delivered directly from farmers 5. Offers seasonal ingredients such as vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers White asparagus grated, simmered shrimp, roast beef Broad bean sake kasu egg sandwich, Sakuraka cheese 3 kinds of sashimi: Amberjack, salmon, squid Heat dish: Mimi-no-itton soy milk hotpot Flat dish: Domyoji or yuba steamed with cherry blossoms Fried dish: Shrimp Main dish: A5-grade Japanese black beef teppanyaki Steamed dish: Chawanmushi Rice: Butterbur and dried baby sardine rice Clear soup Pickles Dessert <Note> *The cooking method fo

■We lend out air purifiers to all accommodation plans. *As numbers are limited, if you would like to rent an air purifier, please write your request in the comments section when making your reservation or contact us by phone. ◇◆Avoid crowds and enjoy a relaxing stay♪◆◇ Enjoy your meals in a private space. For those who want to enjoy their meals slowly in their own space. This plan provides meals (dinner and breakfast) in a private dining room overlooking the Chikugo Plain. ■Guest rooms Choose from special rooms with guaranteed views, rooms with hot springs, or standard rooms according to the occasion. ★Introducing some of our infection prevention measures★ <Guest room response> ■Equipment disinfected and cleaned each time ■Adjusted room occupancy rate to avoid overcrowding *For details on our infection prevention measures, please visit our official website. ■Dinner (Madera Kaiseki 13-item course) This course makes use of two main dishes [Minami Itton & Kuroge Wagyu beef] and seasonal ingredients. The cooking method of the Wagyu beef and pork changes depending on the season. <Five points of attention♪> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many Wagyu beef produced in Kyushu 2. "Minami pork" from Ukiha, the gift of Chikugo 3. Fresh "seasonal seafood" 4. Uses high-quality rice delivered directly from farmers 5. Offers seasonal ingredients such as vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers White asparagus grated, simmered shrimp, roast beef Broad bean sake kasu egg sandwich, Sakuraka cheese 3 kinds of sashimi: Amberjack, salmon, squid Heat dish: Mimi-no-itton soy milk hotpot Flat dish: Domyoji or yuba steamed with cherry blossoms Fried dish: Shrimp Main dish: A5-grade Japanese black beef teppanyaki Steamed dish: Chawanmushi Rice: Butterbur and dried baby sardine rice Clear soup Pickles Dessert <Note> *The cooking method fo

◆Western-style room with a panoramic bath overlooking the Chikugo Plains◆ ★…Do you have these concerns? …★ 1) It's hard to get to the large public bath or open-air bath! After checking in, have you ever had to double-check in your room, "Where is the bath?" It's also hard to remember the location and get there according to the time. 2) I want to enjoy the hot springs without worrying about anyone else... 3) I want to enjoy the hot springs to the fullest without having to deal with rain... It's difficult to change the schedule according to the weather, isn't it... 4) I have weak legs and back, so a Western-style room with a bed would be more comfortable than a Japanese-style room... ★…This room will surely relieve your worries...★ ＼The appeal of the room／ 1) A west-facing Western-style room (bed type) where you can enjoy the sunset if you're lucky 2) The hot spring in the panoramic bath is available 24 hours a day. You can enjoy it as many times as you like at any time without worrying about anyone 3) An indoor bath with glass walls. You can enjoy the hot springs without worrying about the weather. It is also recommended for those who are worried about the temperature difference between the room and the bath. 4) The type of panoramic bath is up to you. A wooden cypress bath or a stylish and cute Oishiwara-yaki stone bath (not a ceramic bath). *If you have any preferences, please enter them in the comments section when making your reservation. ◆Dinner: Madera Kaiseki The main dishes are Mimino pork and specially selected Japanese black beef. (Menu example for March to May) ・Aperitif: Shirozake ・Small dish: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers White asparagus grated, simmered shrimp, roast beef Broad bean sake kasu egg sandwich, sakura cheese ・Assortment of 3 sashimi: Amberjack, salmon, squid ・Fired dish: Mimi-no-itton soy milk hotpot ・Flat dish: Steamed domyoji or yuba with cherry blossoms ・Fried dish: Shrimp deep-fried ・

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

■We lend out air purifiers to all accommodation plans. *As numbers are limited, if you would like to rent an air purifier, please write your request in the comments section when making your reservation or contact us by phone. ◇◆Avoid crowds and enjoy a relaxing stay♪◆◇ Enjoy your meals in a private space. For those who want to enjoy their meals slowly in their own space. This plan provides meals (dinner and breakfast) in a private dining room overlooking the Chikugo Plain. ■Guest rooms Choose from special rooms with guaranteed views, rooms with hot springs, or standard rooms according to the occasion. ★Introducing some of our infection prevention measures★ <Guest room response> ■Equipment disinfected and cleaned each time ■Adjusted room occupancy rate to avoid overcrowding *For details on our infection prevention measures, please visit our official website. ■Dinner (Madera Kaiseki 13-item course) This course makes use of two main dishes [Minami Itton & Kuroge Wagyu beef] and seasonal ingredients. The cooking method of the Wagyu beef and pork changes depending on the season. <Five points of attention♪> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many Wagyu beef produced in Kyushu 2. "Minami pork" from Ukiha, the gift of Chikugo 3. Fresh "seasonal seafood" 4. Uses high-quality rice delivered directly from farmers 5. Offers seasonal ingredients such as vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers White asparagus grated, simmered shrimp, roast beef Broad bean sake kasu egg sandwich, Sakuraka cheese 3 kinds of sashimi: Amberjack, salmon, squid Heat dish: Mimi-no-itton soy milk hotpot Flat dish: Domyoji or yuba steamed with cherry blossoms Fried dish: Shrimp Main dish: A5-grade Japanese black beef teppanyaki Steamed dish: Chawanmushi Rice: Butterbur and dried baby sardine rice Clear soup Pickles Dessert <Note> *The cooking method fo

◆Rooms with open-air baths that everyone wants to stay in at least once◆ 1) The open-air bath has a [breathtaking view] that changes with the time. In the distance, you can see the Mino Mountain Range and the Chikugo River, Kyushu's largest river, in the background. 2) The open-air bath is a stone-paved type. Enjoy a relaxing time with your spouse, partner, or even by yourself, soothed by the breathtaking view and hot spring. 3) [Hot spring] that will give you smooth, beautiful skin The source of our hotel is a neutral hot spring with a pH of 6.43. The source is 37.8℃ (heated in winter). It is a gentle hot spring with little irritation to the skin. It is safe for both children and the elderly. It is rich in metasilicic acid, a natural moisturizing ingredient, so it is a hot spring that is great for women to have beautiful skin. Feel the pleasant breeze and the clear air.. Relax your mind and body and spend a relaxing time. (Request) Regarding the times for using the hot spring baths in your guest room The baths are available from 15:00 to 1:00 the following morning, and from 5:00 the following morning. *Not available from 1:00 to 5:00 am. ◆Dinner: Madera Kaiseki The main dishes are dishes using Ukiha's brand pork "Minami Iton" and Japanese Black Beef. (Menu example for March to May) Aperitif: Shiroshu Small dish: Bamboo shoots and kudzu tofu 5-item appetizer platter White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese 3-item sashimi platter: Amberjack, salmon, squid Heat dish: Mimi-no-itton soy milk hotpot Flat dish: Steamed domyoji or yuba with cherry blossoms Fried dish: Shrimp deep-fried Main dish: A5-grade Japanese black beef teppanyaki Steamed dish: Chawanmushi Rice: Butterbur and dried baby sardine rice Clear soup Pickles Dessert <Note> *The cooking method for Japanese black beef and Mimi-no-itton dishes changes depending on the season *The menu may change depending on the availabil

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

■We lend out air purifiers to all accommodation plans. *As numbers are limited, if you would like to rent an air purifier, please write your request in the comments section when making your reservation or contact us by phone. ◇◆Avoid crowds and enjoy a relaxing stay♪◆◇ Enjoy your meals in a private space. For those who want to enjoy their meals slowly in their own space. This plan provides meals (dinner and breakfast) in a private dining room overlooking the Chikugo Plain. ■Guest rooms Choose from special rooms with guaranteed views, rooms with hot springs, or standard rooms according to the occasion. ★Introducing some of our infection prevention measures★ <Guest room response> ■Equipment disinfected and cleaned each time ■Adjusted room occupancy rate to avoid overcrowding *For details on our infection prevention measures, please visit our official website. ■Dinner (Madera Kaiseki 13-item course) This course makes use of two main dishes [Minami Itton & Kuroge Wagyu beef] and seasonal ingredients. The cooking method of the Wagyu beef and pork changes depending on the season. <Five points of attention♪> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many Wagyu beef produced in Kyushu 2. "Minami pork" from Ukiha, the gift of Chikugo 3. Fresh "seasonal seafood" 4. Uses high-quality rice delivered directly from farmers 5. Offers seasonal ingredients such as vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers White asparagus grated, simmered shrimp, roast beef Broad bean sake kasu egg sandwich, Sakuraka cheese 3 kinds of sashimi: Amberjack, salmon, squid Heat dish: Mimi-no-itton soy milk hotpot Flat dish: Domyoji or yuba steamed with cherry blossoms Fried dish: Shrimp Main dish: A5-grade Japanese black beef teppanyaki Steamed dish: Chawanmushi Rice: Butterbur and dried baby sardine rice Clear soup Pickles Dessert <Note> *The cooking method fo

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

■We lend out air purifiers to all accommodation plans. *As numbers are limited, if you would like to rent an air purifier, please write your request in the comments section when making your reservation or contact us by phone. ◇◆Avoid crowds and enjoy a relaxing stay♪◆◇ Enjoy your meals in a private space. For those who want to enjoy their meals slowly in their own space. This plan provides meals (dinner and breakfast) in a private dining room overlooking the Chikugo Plain. ■Guest rooms Choose from special rooms with guaranteed views, rooms with hot springs, or standard rooms according to the occasion. ★Introducing some of our infection prevention measures★ <Guest room response> ■Equipment disinfected and cleaned each time ■Adjusted room occupancy rate to avoid overcrowding *For details on our infection prevention measures, please visit our official website. ■Dinner (Madera Kaiseki 13-item course) This course makes use of two main dishes [Minami Itton & Kuroge Wagyu beef] and seasonal ingredients. The cooking method of the Wagyu beef and pork changes depending on the season. <Five points of attention♪> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many Wagyu beef produced in Kyushu 2. "Minami pork" from Ukiha, the gift of Chikugo 3. Fresh "seasonal seafood" 4. Uses high-quality rice delivered directly from farmers 5. Offers seasonal ingredients such as vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers White asparagus grated, simmered shrimp, roast beef Broad bean sake kasu egg sandwich, Sakuraka cheese 3 kinds of sashimi: Amberjack, salmon, squid Heat dish: Mimi-no-itton soy milk hotpot Flat dish: Domyoji or yuba steamed with cherry blossoms Fried dish: Shrimp Main dish: A5-grade Japanese black beef teppanyaki Steamed dish: Chawanmushi Rice: Butterbur and dried baby sardine rice Clear soup Pickles Dessert <Note> *The cooking method fo

◆Western-style room with a panoramic bath overlooking the Chikugo Plains◆ ★…Do you have these concerns? …★ 1) It's hard to get to the large public bath or open-air bath! After checking in, have you ever had to double-check in your room, "Where is the bath?" It's also hard to remember the location and get there according to the time. 2) I want to enjoy the hot springs without worrying about anyone else... 3) I want to enjoy the hot springs to the fullest without having to deal with rain... It's difficult to change the schedule according to the weather, isn't it... 4) I have weak legs and back, so a Western-style room with a bed would be more comfortable than a Japanese-style room... ★…This room will surely relieve your worries...★ ＼The appeal of the room／ 1) A west-facing Western-style room (bed type) where you can enjoy the sunset if you're lucky 2) The hot spring in the panoramic bath is available 24 hours a day. You can enjoy it as many times as you like at any time without worrying about anyone 3) An indoor bath with glass walls. You can enjoy the hot springs without worrying about the weather. It is also recommended for those who are worried about the temperature difference between the room and the bath. 4) The type of panoramic bath is up to you. A wooden cypress bath or a stylish and cute Oishiwara-yaki stone bath (not a ceramic bath). *If you have any preferences, please enter them in the comments section when making your reservation. ◆Dinner: Madera Kaiseki The main dishes are Mimino pork and specially selected Japanese black beef. (Menu example for March to May) ・Aperitif: Shirozake ・Small dish: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers White asparagus grated, simmered shrimp, roast beef Broad bean sake kasu egg sandwich, sakura cheese ・Assortment of 3 sashimi: Amberjack, salmon, squid ・Fired dish: Mimi-no-itton soy milk hotpot ・Flat dish: Steamed domyoji or yuba with cherry blossoms ・Fried dish: Shrimp deep-fried ・

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

◆Rooms with open-air baths that everyone wants to stay in at least once◆ 1) The open-air bath has a [breathtaking view] that changes with the time. In the distance, you can see the Mino Mountain Range and the Chikugo River, Kyushu's largest river, in the background. 2) The open-air bath is a stone-paved type. Enjoy a relaxing time with your spouse, partner, or even by yourself, soothed by the breathtaking view and hot spring. 3) [Hot spring] that will give you smooth, beautiful skin The source of our hotel is a neutral hot spring with a pH of 6.43. The source is 37.8℃ (heated in winter). It is a gentle hot spring with little irritation to the skin. It is safe for both children and the elderly. It is rich in metasilicic acid, a natural moisturizing ingredient, so it is a hot spring that is great for women to have beautiful skin. Feel the pleasant breeze and the clear air.. Relax your mind and body and spend a relaxing time. (Request) Regarding the times for using the hot spring baths in your guest room The baths are available from 15:00 to 1:00 the following morning, and from 5:00 the following morning. *Not available from 1:00 to 5:00 am. ◆Dinner: Madera Kaiseki The main dishes are dishes using Ukiha's brand pork "Minami Iton" and Japanese Black Beef. (Menu example for March to May) Aperitif: Shiroshu Small dish: Bamboo shoots and kudzu tofu 5-item appetizer platter White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese 3-item sashimi platter: Amberjack, salmon, squid Heat dish: Mimi-no-itton soy milk hotpot Flat dish: Steamed domyoji or yuba with cherry blossoms Fried dish: Shrimp deep-fried Main dish: A5-grade Japanese black beef teppanyaki Steamed dish: Chawanmushi Rice: Butterbur and dried baby sardine rice Clear soup Pickles Dessert <Note> *The cooking method for Japanese black beef and Mimi-no-itton dishes changes depending on the season *The menu may change depending on the availabil

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including

□■View Hotel Heisei Popular Plan (Basic Kaiseki)■□ For guests who want to enjoy meat, fish, and local ingredients ■Dinner (Madera Kaiseki 13-item course) This is a course that makes use of two main dishes [Minami Pork & Kuroge Wagyu beef] and seasonal ingredients Wagyu beef and pork dishes change depending on the season. <Five points of emphasis> 1. Marbled "Kuroge Wagyu beef" carefully selected from the many wagyu beef produced in Kyushu 2. The blessing of Chikugo♪ "Minami Pork" from Ukiha 3. Fresh "seasonal seafood" 4. High-quality rice delivered directly from farmers 5. Seasonal vegetables (Example of menu from March to May) ・Aperitif: Shirozake ・Small bowl: Bamboo shoots and kudzu tofu ・Assortment of 5 appetizers 　White asparagus grated, simmered shrimp, roast beef, broad bean sake kasu egg sandwich, sakura cheese ・Sashimi 3-item platter/Amber amberjack, salmon, squid ・Fired dish/Minami Iitton soy milk hotpot ・Flat dish/Sakura steamed Domyoji or Yuba ・Fried dish/Fried shrimp ・Main dish/A5-grade Kuroge Wagyu beef teppanyaki ・Steamed dish/Chawanmushi ・Rice/Fuki and dried baby sardine rice ・Clean soup ・Pickles ・Dessert <Note> *The cooking method for Kuroge Wagyu beef and Minami Iitton dishes changes depending on the season. *The menu may change depending on the availability of ingredients. *The menu will change after June. *The food photos are an example of the kaiseki cuisine from March to May. Actual quantities and dishes may change. ■Dinner menu for elementary school students (upper and lower grades) This is a kaiseki cuisine for children. ■Dinner location - Please read -■ You can choose from in-room dining, private dining room dining, or hall dining. *Room rates vary depending on where you dine. Please select your preferred dining location from [Room Type] and proceed to make your reservation. (Example) Room type name is [In-room dining] Standard Japanese-style room 　　→[In-room dining] will be provided. *For parties of 4 or more (including