Oumeitei Tsuji Ryokan

[On November 1, 2024, the shared bath, shrine, shop, cafe, etc. will be reopened, and the prices will be revised and the entire building will be non-smoking] Our hotel is a certified Shinshu sobakiri store, and we serve sobakiri made with buckwheat flour native to Togakushi. Please enjoy the original taste and aroma of Togakushi soba. In addition, the ingredients that decorate the soba kaiseki course are - mountain vegetables in spring, freshly picked highland vegetables in summer, natural mushrooms in autumn, and new soba from Togakushi in winter. Please enjoy the combination of sobakiri and Togakushi mountain delicacies, which show different expressions throughout the four seasons. In addition to the standard soba kaiseki menu such as our original Miyama Daikoro appetizer, Togakushi Komachi sobagaki, soba shinjo, and soba ganmo, we make use of seasonal ingredients unique to Togakushi. [An example from spring] Small bowl: Butterbur shoots with white dressing Angelica, wild garlic, soba noodles with vinegared yellow sauce Fried dishes: cod buds, mountain angelica, butterbur shoots, wild grape shoots Vinegared dishes: soba noodles, Chinese yam, butterbur shoots, land lotus root Clearance: gills with egg [An example from summer] Appetizer: marinated molokheiya Small bowl: bitter melon with white dressing Morocco: soba noodles with vinegared yellow sauce, red mountain gourd Fried dishes: Egg mushroom, chicken hearts, apple, corn, nori greens Vinegared dish: Nagaimo, soba, summer mushrooms, okra Soup: Chanterelle mushroom, clams, mugwort gluten, hijiki seaweed [An example of autumn] Appetizer: Natural namero dressed with grated daikon Small dish: Moroccan chestnut mushroom, soba noodles with vinegared yellow sauce, persimmon dressed with white sauce Fried dish: namero, yamabushi mushroom, eggplant, apple, green tomato Vinegared dish: Nagaimo, soba noodles, nameko mushroom, okra Soup: Mushroom soup, old spoonful of wild vegetables, green onion, tofu

[On November 1, 2024, the shared bath, shrine, shop, cafe, etc. will be reopened, and the prices will be revised and the entire building will be non-smoking] Our hotel is a certified Shinshu sobakiri store, and we serve sobakiri made with buckwheat flour native to Togakushi. Please enjoy the original taste and aroma of Togakushi soba. In addition, the ingredients that decorate the soba kaiseki course are - mountain vegetables in spring, freshly picked highland vegetables in summer, natural mushrooms in autumn, and new soba from Togakushi in winter. Please enjoy the combination of sobakiri and Togakushi mountain delicacies, which show different expressions throughout the four seasons. In addition to the standard soba kaiseki menu such as our original Miyama Daikoro appetizer, Togakushi Komachi sobagaki, soba shinjo, and soba ganmo, we make use of seasonal ingredients unique to Togakushi. [An example from spring] Small bowl: Butterbur shoots with white dressing Angelica, wild garlic, soba noodles with vinegared yellow sauce Fried dishes: cod buds, mountain angelica, butterbur shoots, wild grape shoots Vinegared dishes: soba noodles, Chinese yam, butterbur shoots, land lotus root Clearance: gills with egg [An example from summer] Appetizer: marinated molokheiya Small bowl: bitter melon with white dressing Morocco: soba noodles with vinegared yellow sauce, red mountain gourd Fried dishes: Egg mushroom, chicken hearts, apple, corn, nori greens Vinegared dish: Nagaimo, soba, summer mushrooms, okra Soup: Chanterelle mushroom, clams, mugwort gluten, hijiki seaweed [An example of autumn] Appetizer: Natural namero dressed with grated daikon Small dish: Moroccan chestnut mushroom, soba noodles with vinegared yellow sauce, persimmon dressed with white sauce Fried dish: namero, yamabushi mushroom, eggplant, apple, green tomato Vinegared dish: Nagaimo, soba noodles, nameko mushroom, okra Soup: Mushroom soup, old spoonful of wild vegetables, green onion, tofu

[On November 1, 2024, the shared bath, shrine, shop, cafe, etc. will be reopened, and the prices will be revised and the entire building will be non-smoking] Our hotel is a certified Shinshu sobakiri store, and we serve sobakiri made with buckwheat flour native to Togakushi. Please enjoy the original taste and aroma of Togakushi soba. In addition, the ingredients that decorate the soba kaiseki course are - mountain vegetables in spring, freshly picked highland vegetables in summer, natural mushrooms in autumn, and new soba from Togakushi in winter. Please enjoy the combination of sobakiri and Togakushi mountain delicacies, which show different expressions throughout the four seasons. In addition to the standard soba kaiseki menu such as our original Miyama Daikoro appetizer, Togakushi Komachi sobagaki, soba shinjo, and soba ganmo, we make use of seasonal ingredients unique to Togakushi. [An example from spring] Small bowl: Butterbur shoots with white dressing Angelica, wild garlic, soba noodles with vinegared yellow sauce Fried dishes: cod buds, mountain angelica, butterbur shoots, wild grape shoots Vinegared dishes: soba noodles, Chinese yam, butterbur shoots, land lotus root Clearance: gills with egg [An example from summer] Appetizer: marinated molokheiya Small bowl: bitter melon with white dressing Morocco: soba noodles with vinegared yellow sauce, red mountain gourd Fried dishes: Egg mushroom, chicken hearts, apple, corn, nori greens Vinegared dish: Nagaimo, soba, summer mushrooms, okra Soup: Chanterelle mushroom, clams, mugwort gluten, hijiki seaweed [An example of autumn] Appetizer: Natural namero dressed with grated daikon Small dish: Moroccan chestnut mushroom, soba noodles with vinegared yellow sauce, persimmon dressed with white sauce Fried dish: namero, yamabushi mushroom, eggplant, apple, green tomato Vinegared dish: Nagaimo, soba noodles, nameko mushroom, okra Soup: Mushroom soup, old spoonful of wild vegetables, green onion, tofu

[On November 1, 2024, the shared bath, shrine, shop, cafe, etc. will be reopened, and the prices will be revised and the entire building will be non-smoking] Our hotel is a certified Shinshu sobakiri store, and we serve sobakiri made with buckwheat flour native to Togakushi. Please enjoy the original taste and aroma of Togakushi soba. In addition, the ingredients that decorate the soba kaiseki course are - mountain vegetables in spring, freshly picked highland vegetables in summer, natural mushrooms in autumn, and new soba from Togakushi in winter. Please enjoy the combination of sobakiri and Togakushi mountain delicacies, which show different expressions throughout the four seasons. In addition to the standard soba kaiseki menu such as our original Miyama Daikoro appetizer, Togakushi Komachi sobagaki, soba shinjo, and soba ganmo, we make use of seasonal ingredients unique to Togakushi. [An example from spring] Small bowl: Butterbur shoots with white dressing Angelica, wild garlic, soba noodles with vinegared yellow sauce Fried dishes: cod buds, mountain angelica, butterbur shoots, wild grape shoots Vinegared dishes: soba noodles, Chinese yam, butterbur shoots, land lotus root Clearance: gills with egg [An example from summer] Appetizer: marinated molokheiya Small bowl: bitter melon with white dressing Morocco: soba noodles with vinegared yellow sauce, red mountain gourd Fried dishes: Egg mushroom, chicken hearts, apple, corn, nori greens Vinegared dish: Nagaimo, soba, summer mushrooms, okra Soup: Chanterelle mushroom, clams, mugwort gluten, hijiki seaweed [An example of autumn] Appetizer: Natural namero dressed with grated daikon Small dish: Moroccan chestnut mushroom, soba noodles with vinegared yellow sauce, persimmon dressed with white sauce Fried dish: namero, yamabushi mushroom, eggplant, apple, green tomato Vinegared dish: Nagaimo, soba noodles, nameko mushroom, okra Soup: Mushroom soup, old spoonful of wild vegetables, green onion, tofu

[On November 1, 2024, the shared bath, shrine, shop, cafe, etc. will be reopened, and the prices will be revised and the entire building will be non-smoking] Our hotel is a certified Shinshu sobakiri store, and we serve sobakiri made with buckwheat flour native to Togakushi. Please enjoy the original taste and aroma of Togakushi soba. In addition, the ingredients that decorate the soba kaiseki course are - mountain vegetables in spring, freshly picked highland vegetables in summer, natural mushrooms in autumn, and new soba from Togakushi in winter. Please enjoy the combination of sobakiri and Togakushi mountain delicacies, which show different expressions throughout the four seasons. In addition to the standard soba kaiseki menu such as our original Miyama Daikoro appetizer, Togakushi Komachi sobagaki, soba shinjo, and soba ganmo, we make use of seasonal ingredients unique to Togakushi. [An example from spring] Small bowl: Butterbur shoots with white dressing Angelica, wild garlic, soba noodles with vinegared yellow sauce Fried dishes: cod buds, mountain angelica, butterbur shoots, wild grape shoots Vinegared dishes: soba noodles, Chinese yam, butterbur shoots, land lotus root Clearance: gills with egg [An example from summer] Appetizer: marinated molokheiya Small bowl: bitter melon with white dressing Morocco: soba noodles with vinegared yellow sauce, red mountain gourd Fried dishes: Egg mushroom, chicken hearts, apple, corn, nori greens Vinegared dish: Nagaimo, soba, summer mushrooms, okra Soup: Chanterelle mushroom, clams, mugwort gluten, hijiki seaweed [An example of autumn] Appetizer: Natural namero dressed with grated daikon Small dish: Moroccan chestnut mushroom, soba noodles with vinegared yellow sauce, persimmon dressed with white sauce Fried dish: namero, yamabushi mushroom, eggplant, apple, green tomato Vinegared dish: Nagaimo, soba noodles, nameko mushroom, okra Soup: Mushroom soup, old spoonful of wild vegetables, green onion, tofu