Asan Kotonami

At the main dining room 'Koku-u,' we prepare seasonal kaiseki cuisine featuring the rich ingredients of local Shikoku and the delights of the Seto Inland Sea. We carefully cook dishes that resonate with the rich blessings of Shikoku's land and seasons, using ingredients such as vegetables meticulously grown by local farmers, Olive Beef, Olive Chicken, Awa-Odori Chicken, and other specialties from Sanuki and Awa, along with the bounty of nearby mountains and seas. Enjoy your meal in a dining setting filled with the rich aroma of the dishes and pleasant sounds, accompanied by local sake, craft beer, and various wines. Dinner: Seasonal kaiseki at the dining room [Winter Menu] 2025/12/1〜2026/2/28 Three kinds of small dishes Teppi sesame tofu, olive pork simmered in sake and salt, Ehime sea bream in golden dressing Assortment of three types of sashimi Sanuki pufferfish seared, Ehime sea bream, Kochi buri-hira Olive beef Western-style sukiyaki with Miyama preparation Olive salmon chan-chan yaki Specialty from Mannou: Shimagamine soba Salt soup hot pot packed with the blessings of Sanuki Olive chicken, olive pork, olive salmon Meal: Kettle-cooked rice, Iyo barley miso soup, pickles Today's Dessert *Please note that some changes may occur depending on the season and procurement. The photo is for illustrative purposes only. *For the rest of the menu, please see below plaza.rakuten.co.jp/asankotonami/diary/201809190000/ Breakfast: Japanese-style breakfast at the dining area [Hutte Stay Special Offer] Guests staying at Satoyama Hutte can enjoy a private open-air bath 'Nagomi-yu' with sauna or heated stone chair for free for 60 minutes (normally 4,400 yen including tax). * Usage time: 15:00-24:00 / 6:00-10:00 (last start at 23:00 / 9:00) Please write your preferred time and type (up to three preferences) in the remarks column. Usage is based on a first-come, first-served application basis. Due to prior reservations, if we cannot secure your desired time or type, we will contact you later. However, if we are unable to reach you or if no specific requests are indicated, information will be provided at check-in. If we can prepare as per your request, the hotel will not contact you.

Like a single peony in bloom, the botan nabe is as vivid as it is beautiful. Delight in the profound taste that has been cherished in Japan for generations. For dinner, we offer the Satoyama Botan Nabe cuisine at our dining area 'Koku'u'. Wild boar meat, known for its high nutritional value, was once treasured as 'medicinal food' for nourishment and warmth during the cold season. The longer the wild boar meat in the botan nabe is simmered, the more tender it becomes, enhancing its deep, savory flavor. As you enjoy the miso-based broth, you'll feel warmth spreading through your body from the core. Please savor the rich and hearty flavors of winter. Dinner: Satoyama Botan Nabe Course at the dining area [Menu] 2025/12/1–2026/2/28 Roasted pork in Namul style Assortment of three types of sashimi Sanuki pufferfish seared, Ehime sea bream, Kochi buri-hira Pork fillet cutlet with homemade miso sauce Pork and local vegetable grilled on a ceramic plate Rustic mountain boar hot pot Shabu-shabu style with Konpira miso broth Meal: Kettle-cooked rice, Iyo barley miso soup, pickles Today's Dessert Some changes may occur depending on the day's procurement situation The photo is for illustrative purposes only. Breakfast: Japanese-style breakfast at the dining area [Hutte Stay Special Offer] Guests staying at Satoyama Hütte can use the private open-air bath 'Nagomi-yu' with sauna or heated stone bed chairs for 60 minutes free of charge (normally 4,400 yen including tax) Usage hours: 15:00-24:00/6:00-10:00 (last start 23:00/9:00) Please write your preferred time and type (up to three preferences) in the remarks column. Usage is based on a first-come, first-served application basis. If your preferred time or type is not available due to prior reservations, we will contact you accordingly. If we can prepare as per your request, the hotel will not contact you.

Sanuki Denbuku (pear blowfish), a local blowfish from Kagawa Prefecture, is cherished as a winter delicacy with soft flesh and deep sweetness, despite its small size. It is also called 'phantom blowfish' because it can only be caught in two specific sea areas: the waters between Kagawa and Okayama Prefecture and the region from Ariake Sea to Tachibana Bay. Enjoy the Sanuki Denbuku hot pot cooked slowly with local vegetables as the main dish in the hot pot course at Asan Kotonan. Savor the refined sweetness and addictive texture that spreads in your mouth. Please fully enjoy the winter delicacies of Sanuki. Dinner: Sanuki Denbuku hot pot course [Menu] 2025/12/1–2026/2/28 Tiger blowfish fin sake Three kinds of small dishes Sanuki Denbuku grated radish salad Tiger blowfish skin ume plum flavored tofu with sesame tofu Sanuki debuku carpaccio style Sanuki debuku Tatsuta-age with fragrant Tokushima sudachi Sanuki debuku chan-chan yaki Sanuki debuku tecchiri hot pot with flavorful seasonal vegetables Meal: Rice porridge and pickles Today's Dessert *For those who dislike fin sake, it can be changed to fin soup for each individual Please fill out the reservation form If there is no entry, 'fin sake' will be prepared Some changes may occur depending on the day's procurement situation The photo is for illustrative purposes only. Breakfast: Japanese-style breakfast at the dining area Check-in at 15:00, check-out at 11:00 [Hutte Stay Special Offer] Guests staying at Satoyama Hütte can use the private open-air bath 'Nagomi-yu' with sauna or heated stone bed chairs for 60 minutes free of charge (normally 4,400 yen including tax) Usage hours: 15:00-24:00/6:00-10:00 (last start 23:00/9:00) Please write your preferred time and type in the remarks column *Usage is on a first-come, first-served basis *If your preferred time and type cannot be secured due to prior reservations, we will contact you accordingly. If we can prepare as requested, the hotel will not contact you.

At the main dining room 'Koku-u,' we prepare seasonal kaiseki cuisine featuring the rich ingredients of local Shikoku and the delights of the Seto Inland Sea. We carefully cook dishes that resonate with the rich blessings of Shikoku's land and seasons, using ingredients such as vegetables meticulously grown by local farmers, Olive Beef, Olive Chicken, Awa-Odori Chicken, and other specialties from Sanuki and Awa, along with the bounty of nearby mountains and seas. Enjoy your meal in a dining setting filled with the rich aroma of the dishes and pleasant sounds, accompanied by local sake, craft beer, and various wines. Dinner: Seasonal kaiseki at the dining room [Winter Menu] 2025/12/1〜2026/2/28 Three kinds of small dishes Teppi sesame tofu, olive pork simmered in sake and salt, Ehime sea bream in golden dressing Assortment of three types of sashimi Sanuki pufferfish seared, Ehime sea bream, Kochi buri-hira Olive beef Western-style sukiyaki with Miyama preparation Olive salmon chan-chan yaki Specialty from Mannou: Shimagamine soba Salt soup hot pot packed with the blessings of Sanuki Olive chicken, olive pork, olive salmon Meal: Kettle-cooked rice, Iyo barley miso soup, pickles Today's Dessert *Please note that some changes may occur depending on the season and procurement. The photo is for illustrative purposes only. *For the rest of the menu, please see below plaza.rakuten.co.jp/asankotonami/diary/201809190000/ Breakfast: Japanese-style breakfast at the dining area [Hutte Stay Special Offer] Guests staying at Satoyama Hutte can enjoy a private open-air bath 'Nagomi-yu' with sauna or heated stone chair for free for 60 minutes (normally 4,400 yen including tax). * Usage time: 15:00-24:00 / 6:00-10:00 (last start at 23:00 / 9:00) Please write your preferred time and type (up to three preferences) in the remarks column. Usage is based on a first-come, first-served application basis. Due to prior reservations, if we cannot secure your desired time or type, we will contact you later. However, if we are unable to reach you or if no specific requests are indicated, information will be provided at check-in. If we can prepare as per your request, the hotel will not contact you.

Like a single peony in bloom, the botan nabe is as vivid as it is beautiful. Delight in the profound taste that has been cherished in Japan for generations. For dinner, we offer the Satoyama Botan Nabe cuisine at our dining area 'Koku'u'. Wild boar meat, known for its high nutritional value, was once treasured as 'medicinal food' for nourishment and warmth during the cold season. The longer the wild boar meat in the botan nabe is simmered, the more tender it becomes, enhancing its deep, savory flavor. As you enjoy the miso-based broth, you'll feel warmth spreading through your body from the core. Please savor the rich and hearty flavors of winter. Dinner: Satoyama Botan Nabe Course at the dining area [Menu] 2025/12/1–2026/2/28 Roasted pork in Namul style Assortment of three types of sashimi Sanuki pufferfish seared, Ehime sea bream, Kochi buri-hira Pork fillet cutlet with homemade miso sauce Pork and local vegetable grilled on a ceramic plate Rustic mountain boar hot pot Shabu-shabu style with Konpira miso broth Meal: Kettle-cooked rice, Iyo barley miso soup, pickles Today's Dessert Some changes may occur depending on the day's procurement situation The photo is for illustrative purposes only. Breakfast: Japanese-style breakfast at the dining area [Hutte Stay Special Offer] Guests staying at Satoyama Hütte can use the private open-air bath 'Nagomi-yu' with sauna or heated stone bed chairs for 60 minutes free of charge (normally 4,400 yen including tax) Usage hours: 15:00-24:00/6:00-10:00 (last start 23:00/9:00) Please write your preferred time and type (up to three preferences) in the remarks column. Usage is based on a first-come, first-served application basis. If your preferred time or type is not available due to prior reservations, we will contact you accordingly. If we can prepare as per your request, the hotel will not contact you.

Sanuki Denbuku (pear blowfish), a local blowfish from Kagawa Prefecture, is cherished as a winter delicacy with soft flesh and deep sweetness, despite its small size. It is also called 'phantom blowfish' because it can only be caught in two specific sea areas: the waters between Kagawa and Okayama Prefecture and the region from Ariake Sea to Tachibana Bay. Enjoy the Sanuki Denbuku hot pot cooked slowly with local vegetables as the main dish in the hot pot course at Asan Kotonan. Savor the refined sweetness and addictive texture that spreads in your mouth. Please fully enjoy the winter delicacies of Sanuki. Dinner: Sanuki Denbuku hot pot course [Menu] 2025/12/1–2026/2/28 Tiger blowfish fin sake Three kinds of small dishes Sanuki Denbuku grated radish salad Tiger blowfish skin ume plum flavored tofu with sesame tofu Sanuki debuku carpaccio style Sanuki debuku Tatsuta-age with fragrant Tokushima sudachi Sanuki debuku chan-chan yaki Sanuki debuku tecchiri hot pot with flavorful seasonal vegetables Meal: Rice porridge and pickles Today's Dessert *For those who dislike fin sake, it can be changed to fin soup for each individual Please fill out the reservation form If there is no entry, 'fin sake' will be prepared Some changes may occur depending on the day's procurement situation The photo is for illustrative purposes only. Breakfast: Japanese-style breakfast at the dining area Check-in at 15:00, check-out at 11:00 [Hutte Stay Special Offer] Guests staying at Satoyama Hütte can use the private open-air bath 'Nagomi-yu' with sauna or heated stone bed chairs for 60 minutes free of charge (normally 4,400 yen including tax) Usage hours: 15:00-24:00/6:00-10:00 (last start 23:00/9:00) Please write your preferred time and type in the remarks column *Usage is on a first-come, first-served basis *If your preferred time and type cannot be secured due to prior reservations, we will contact you accordingly. If we can prepare as requested, the hotel will not contact you.

At the main dining room 'Koku-u,' we prepare seasonal kaiseki cuisine featuring the rich ingredients of local Shikoku and the delights of the Seto Inland Sea. We carefully cook dishes that resonate with the rich blessings of Shikoku's land and seasons, using ingredients such as vegetables meticulously grown by local farmers, Olive Beef, Olive Chicken, Awa-Odori Chicken, and other specialties from Sanuki and Awa, along with the bounty of nearby mountains and seas. Enjoy your meal in a dining setting filled with the rich aroma of the dishes and pleasant sounds, accompanied by local sake, craft beer, and various wines. Dinner: Seasonal kaiseki at the dining room [Winter Menu] 2025/12/1〜2026/2/28 Three kinds of small dishes Teppi sesame tofu, olive pork simmered in sake and salt, Ehime sea bream in golden dressing Assortment of three types of sashimi Sanuki pufferfish seared, Ehime sea bream, Kochi buri-hira Olive beef Western-style sukiyaki with Miyama preparation Olive salmon chan-chan yaki Specialty from Mannou: Shimagamine soba Salt soup hot pot packed with the blessings of Sanuki Olive chicken, olive pork, olive salmon Meal: Kettle-cooked rice, Iyo barley miso soup, pickles Today's Dessert *Please note that some changes may occur depending on the season and procurement. The photo is for illustrative purposes only. *For the rest of the menu, please see below plaza.rakuten.co.jp/asankotonami/diary/201809190000/ Breakfast: Japanese-style breakfast at the dining area [Hutte Stay Special Offer] Guests staying at Satoyama Hutte can enjoy a private open-air bath 'Nagomi-yu' with sauna or heated stone chair for free for 60 minutes (normally 4,400 yen including tax). * Usage time: 15:00-24:00 / 6:00-10:00 (last start at 23:00 / 9:00) Please write your preferred time and type (up to three preferences) in the remarks column. Usage is based on a first-come, first-served application basis. Due to prior reservations, if we cannot secure your desired time or type, we will contact you later. However, if we are unable to reach you or if no specific requests are indicated, information will be provided at check-in. If we can prepare as per your request, the hotel will not contact you.

Sanuki Denbuku (pear blowfish), a local blowfish from Kagawa Prefecture, is cherished as a winter delicacy with soft flesh and deep sweetness, despite its small size. It is also called 'phantom blowfish' because it can only be caught in two specific sea areas: the waters between Kagawa and Okayama Prefecture and the region from Ariake Sea to Tachibana Bay. Enjoy the Sanuki Denbuku hot pot cooked slowly with local vegetables as the main dish in the hot pot course at Asan Kotonan. Savor the refined sweetness and addictive texture that spreads in your mouth. Please fully enjoy the winter delicacies of Sanuki. Dinner: Sanuki Denbuku hot pot course [Menu] 2025/12/1–2026/2/28 Tiger blowfish fin sake Three kinds of small dishes Sanuki Denbuku grated radish salad Tiger blowfish skin ume plum flavored tofu with sesame tofu Sanuki debuku carpaccio style Sanuki debuku Tatsuta-age with fragrant Tokushima sudachi Sanuki debuku chan-chan yaki Sanuki debuku tecchiri hot pot with flavorful seasonal vegetables Meal: Rice porridge and pickles Today's Dessert *For those who dislike fin sake, it can be changed to fin soup for each individual Please fill out the reservation form If there is no entry, 'fin sake' will be prepared Some changes may occur depending on the day's procurement situation The photo is for illustrative purposes only. Breakfast: Japanese-style breakfast at the dining area Check-in at 15:00, check-out at 11:00 [Hutte Stay Special Offer] Guests staying at Satoyama Hütte can use the private open-air bath 'Nagomi-yu' with sauna or heated stone bed chairs for 60 minutes free of charge (normally 4,400 yen including tax) Usage hours: 15:00-24:00/6:00-10:00 (last start 23:00/9:00) Please write your preferred time and type in the remarks column *Usage is on a first-come, first-served basis *If your preferred time and type cannot be secured due to prior reservations, we will contact you accordingly. If we can prepare as requested, the hotel will not contact you.

Like a single peony in bloom, the botan nabe is as vivid as it is beautiful. Delight in the profound taste that has been cherished in Japan for generations. For dinner, we offer the Satoyama Botan Nabe cuisine at our dining area 'Koku'u'. Wild boar meat, known for its high nutritional value, was once treasured as 'medicinal food' for nourishment and warmth during the cold season. The longer the wild boar meat in the botan nabe is simmered, the more tender it becomes, enhancing its deep, savory flavor. As you enjoy the miso-based broth, you'll feel warmth spreading through your body from the core. Please savor the rich and hearty flavors of winter. Dinner: Satoyama Botan Nabe Course at the dining area [Menu] 2025/12/1–2026/2/28 Roasted pork in Namul style Assortment of three types of sashimi Sanuki pufferfish seared, Ehime sea bream, Kochi buri-hira Pork fillet cutlet with homemade miso sauce Pork and local vegetable grilled on a ceramic plate Rustic mountain boar hot pot Shabu-shabu style with Konpira miso broth Meal: Kettle-cooked rice, Iyo barley miso soup, pickles Today's Dessert Some changes may occur depending on the day's procurement situation The photo is for illustrative purposes only. Breakfast: Japanese-style breakfast at the dining area [Hutte Stay Special Offer] Guests staying at Satoyama Hütte can use the private open-air bath 'Nagomi-yu' with sauna or heated stone bed chairs for 60 minutes free of charge (normally 4,400 yen including tax) Usage hours: 15:00-24:00/6:00-10:00 (last start 23:00/9:00) Please write your preferred time and type (up to three preferences) in the remarks column. Usage is based on a first-come, first-served application basis. If your preferred time or type is not available due to prior reservations, we will contact you accordingly. If we can prepare as per your request, the hotel will not contact you.

At the main dining room 'Koku-u,' we prepare seasonal kaiseki cuisine featuring the rich ingredients of local Shikoku and the delights of the Seto Inland Sea. We carefully cook dishes that resonate with the rich blessings of Shikoku's land and seasons, using ingredients such as vegetables meticulously grown by local farmers, Olive Beef, Olive Chicken, Awa-Odori Chicken, and other specialties from Sanuki and Awa, along with the bounty of nearby mountains and seas. Enjoy your meal in a dining setting filled with the rich aroma of the dishes and pleasant sounds, accompanied by local sake, craft beer, and various wines. Dinner: Seasonal kaiseki at the dining room [Winter Menu] 2025/12/1〜2026/2/28 Three kinds of small dishes Teppi sesame tofu, olive pork simmered in sake and salt, Ehime sea bream in golden dressing Assortment of three types of sashimi Sanuki pufferfish seared, Ehime sea bream, Kochi buri-hira Olive beef Western-style sukiyaki with Miyama preparation Olive salmon chan-chan yaki Specialty from Mannou: Shimagamine soba Salt soup hot pot packed with the blessings of Sanuki Olive chicken, olive pork, olive salmon Meal: Kettle-cooked rice, Iyo barley miso soup, pickles Today's Dessert *Please note that some changes may occur depending on the season and procurement. The photo is for illustrative purposes only. *For the rest of the menu, please see below plaza.rakuten.co.jp/asankotonami/diary/201809190000/ Breakfast: Japanese-style breakfast at the dining area [Hutte Stay Special Offer] Guests staying at Satoyama Hutte can enjoy a private open-air bath 'Nagomi-yu' with sauna or heated stone chair for free for 60 minutes (normally 4,400 yen including tax). * Usage time: 15:00-24:00 / 6:00-10:00 (last start at 23:00 / 9:00) Please write your preferred time and type (up to three preferences) in the remarks column. Usage is based on a first-come, first-served application basis. Due to prior reservations, if we cannot secure your desired time or type, we will contact you later. However, if we are unable to reach you or if no specific requests are indicated, information will be provided at check-in. If we can prepare as per your request, the hotel will not contact you.

Like a single peony in bloom, the botan nabe is as vivid as it is beautiful. Delight in the profound taste that has been cherished in Japan for generations. For dinner, we offer the Satoyama Botan Nabe cuisine at our dining area 'Koku'u'. Wild boar meat, known for its high nutritional value, was once treasured as 'medicinal food' for nourishment and warmth during the cold season. The longer the wild boar meat in the botan nabe is simmered, the more tender it becomes, enhancing its deep, savory flavor. As you enjoy the miso-based broth, you'll feel warmth spreading through your body from the core. Please savor the rich and hearty flavors of winter. Dinner: Satoyama Botan Nabe Course at the dining area [Menu] 2025/12/1–2026/2/28 Roasted pork in Namul style Assortment of three types of sashimi Sanuki pufferfish seared, Ehime sea bream, Kochi buri-hira Pork fillet cutlet with homemade miso sauce Pork and local vegetable grilled on a ceramic plate Rustic mountain boar hot pot Shabu-shabu style with Konpira miso broth Meal: Kettle-cooked rice, Iyo barley miso soup, pickles Today's Dessert Some changes may occur depending on the day's procurement situation The photo is for illustrative purposes only. Breakfast: Japanese-style breakfast at the dining area [Hutte Stay Special Offer] Guests staying at Satoyama Hütte can use the private open-air bath 'Nagomi-yu' with sauna or heated stone bed chairs for 60 minutes free of charge (normally 4,400 yen including tax) Usage hours: 15:00-24:00/6:00-10:00 (last start 23:00/9:00) Please write your preferred time and type (up to three preferences) in the remarks column. Usage is based on a first-come, first-served application basis. If your preferred time or type is not available due to prior reservations, we will contact you accordingly. If we can prepare as per your request, the hotel will not contact you.

Sanuki Denbuku (pear blowfish), a local blowfish from Kagawa Prefecture, is cherished as a winter delicacy with soft flesh and deep sweetness, despite its small size. It is also called 'phantom blowfish' because it can only be caught in two specific sea areas: the waters between Kagawa and Okayama Prefecture and the region from Ariake Sea to Tachibana Bay. Enjoy the Sanuki Denbuku hot pot cooked slowly with local vegetables as the main dish in the hot pot course at Asan Kotonan. Savor the refined sweetness and addictive texture that spreads in your mouth. Please fully enjoy the winter delicacies of Sanuki. Dinner: Sanuki Denbuku hot pot course [Menu] 2025/12/1–2026/2/28 Tiger blowfish fin sake Three kinds of small dishes Sanuki Denbuku grated radish salad Tiger blowfish skin ume plum flavored tofu with sesame tofu Sanuki debuku carpaccio style Sanuki debuku Tatsuta-age with fragrant Tokushima sudachi Sanuki debuku chan-chan yaki Sanuki debuku tecchiri hot pot with flavorful seasonal vegetables Meal: Rice porridge and pickles Today's Dessert *For those who dislike fin sake, it can be changed to fin soup for each individual Please fill out the reservation form If there is no entry, 'fin sake' will be prepared Some changes may occur depending on the day's procurement situation The photo is for illustrative purposes only. Breakfast: Japanese-style breakfast at the dining area Check-in at 15:00, check-out at 11:00 [Hutte Stay Special Offer] Guests staying at Satoyama Hütte can use the private open-air bath 'Nagomi-yu' with sauna or heated stone bed chairs for 60 minutes free of charge (normally 4,400 yen including tax) Usage hours: 15:00-24:00/6:00-10:00 (last start 23:00/9:00) Please write your preferred time and type in the remarks column *Usage is on a first-come, first-served basis *If your preferred time and type cannot be secured due to prior reservations, we will contact you accordingly. If we can prepare as requested, the hotel will not contact you.

At the main dining room 'Koku-u,' we prepare seasonal kaiseki cuisine featuring the rich ingredients of local Shikoku and the delights of the Seto Inland Sea. We carefully cook dishes that resonate with the rich blessings of Shikoku's land and seasons, using ingredients such as vegetables meticulously grown by local farmers, Olive Beef, Olive Chicken, Awa-Odori Chicken, and other specialties from Sanuki and Awa, along with the bounty of nearby mountains and seas. Enjoy your meal in a dining setting filled with the rich aroma of the dishes and pleasant sounds, accompanied by local sake, craft beer, and various wines. Dinner: Seasonal kaiseki at the dining room [Winter Menu] 2025/12/1〜2026/2/28 Three kinds of small dishes Teppi sesame tofu, olive pork simmered in sake and salt, Ehime sea bream in golden dressing Assortment of three types of sashimi Sanuki pufferfish seared, Ehime sea bream, Kochi buri-hira Olive beef Western-style sukiyaki with Miyama preparation Olive salmon chan-chan yaki Specialty from Mannou: Shimagamine soba Salt soup hot pot packed with the blessings of Sanuki Olive chicken, olive pork, olive salmon Meal: Kettle-cooked rice, Iyo barley miso soup, pickles Today's Dessert *Please note that some changes may occur depending on the season and procurement. The photo is for illustrative purposes only. *For the rest of the menu, please see below plaza.rakuten.co.jp/asankotonami/diary/201809190000/ Breakfast: Japanese-style breakfast at the dining area [Hutte Stay Special Offer] Guests staying at Satoyama Hutte can enjoy a private open-air bath 'Nagomi-yu' with sauna or heated stone chair for free for 60 minutes (normally 4,400 yen including tax). * Usage time: 15:00-24:00 / 6:00-10:00 (last start at 23:00 / 9:00) Please write your preferred time and type (up to three preferences) in the remarks column. Usage is based on a first-come, first-served application basis. Due to prior reservations, if we cannot secure your desired time or type, we will contact you later. However, if we are unable to reach you or if no specific requests are indicated, information will be provided at check-in. If we can prepare as per your request, the hotel will not contact you.

Like a single peony in bloom, the botan nabe is as vivid as it is beautiful. Delight in the profound taste that has been cherished in Japan for generations. For dinner, we offer the Satoyama Botan Nabe cuisine at our dining area 'Koku'u'. Wild boar meat, known for its high nutritional value, was once treasured as 'medicinal food' for nourishment and warmth during the cold season. The longer the wild boar meat in the botan nabe is simmered, the more tender it becomes, enhancing its deep, savory flavor. As you enjoy the miso-based broth, you'll feel warmth spreading through your body from the core. Please savor the rich and hearty flavors of winter. Dinner: Satoyama Botan Nabe Course at the dining area [Menu] 2025/12/1–2026/2/28 Roasted pork in Namul style Assortment of three types of sashimi Sanuki pufferfish seared, Ehime sea bream, Kochi buri-hira Pork fillet cutlet with homemade miso sauce Pork and local vegetable grilled on a ceramic plate Rustic mountain boar hot pot Shabu-shabu style with Konpira miso broth Meal: Kettle-cooked rice, Iyo barley miso soup, pickles Today's Dessert Some changes may occur depending on the day's procurement situation The photo is for illustrative purposes only. Breakfast: Japanese-style breakfast at the dining area [Hutte Stay Special Offer] Guests staying at Satoyama Hütte can use the private open-air bath 'Nagomi-yu' with sauna or heated stone bed chairs for 60 minutes free of charge (normally 4,400 yen including tax) Usage hours: 15:00-24:00/6:00-10:00 (last start 23:00/9:00) Please write your preferred time and type (up to three preferences) in the remarks column. Usage is based on a first-come, first-served application basis. If your preferred time or type is not available due to prior reservations, we will contact you accordingly. If we can prepare as per your request, the hotel will not contact you.