Yuzanso

The chef takes pride in his creative kaiseki course menu, which focuses on seasonal and local ingredients and includes A5 certified Omi beef steak, bamboo shoot steak, and splendid red snapper haruka nabe as the main dishes. The dishes, which use an abundance of vegetables from our own garden and contracted farmers, and combine them with popular seasonal ingredients, are both visually beautiful and delicious, making them a popular menu item at our hotel. Please try it once with the hot waters of Ogoto Onsen. We have four types of guest rooms with open-air baths. Please enjoy your meals in the semi-private dining area. [Spring menu (March to May, example)] Fruit wine from our own vegetable garden Mizuguchi dried gourd sesame tofu Spring appetizers Sashimi Bamboo shoot steak Red snapper Haruka hotpot A5 certified Omi beef steak Steamed Spanish mackerel kenchin with cherry blossoms Omi rice Pickles Mixed miso Strawberry gyuhi roll, etc. *Some contents may change depending on the supply situation and season. *The photo is for illustration purposes only. *Breakfast is a Japanese set meal. It is not a buffet. *This plan cannot be used in conjunction with other discount services. *Please note that if there is an error in your registered contact information and we are unable to contact you, we may cancel your reservation. ------------------------------------ ≪About children aged 2 and over≫ ○ Children who do not use bedding/meals will be charged a facility usage fee of 2,200 yen (tax included). ○ Children who use bedding only will be charged 4,400 yen (tax included). ○ If you require a yukata, we can provide one for an additional 550 yen (tax included). * Children aged 0-1 year (no meals/bedding) will stay free of charge. Please do not include them in the number of people, but write this in the request column. ● For children who are still in diapers, we have a "baby bath" available in the large bath. Please let us know if you would like to

The chef is proud of his creative kaiseki course, which uses seasonal and local ingredients as the main course, including A5 certified Omi beef rare cut steak, Wakasa blackthroat seaperch shabu-shabu hotpot, and rice cooked with Biwa trout and Hinano vegetables. Learning from the tradition of Japanese cuisine that makes the most of ingredients and the wisdom of our predecessors, the course was created with new ingenuity and creativity. Please try the cuisine supervised by the executive chef, who has been awarded the "Contemporary Master Craftsman" award. We have four types of guest rooms, each with an open-air bath. Please enjoy your meals in the semi-private dining area. [Spring menu (March to May, example)] Fruit wine from our own vegetable garden Mizuguchi dried gourd sesame tofu Spring appetizers Sashimi Bamboo shoot steak Wakasa blackthroat seaperch spring shabu-shabu hotpot A5 certified Omi beef tasting comparison Steamed Spanish mackerel kenchin with cherry blossoms Biwa trout and Hinona rice cooked with Omi rice Pickles Mixed miso Strawberry gyuhi roll, etc. *Depending on the availability and season, some of the menu items may change. *The photo is for illustrative purposes only. *Breakfast is a Japanese set meal. It is not a buffet. *This plan cannot be used in conjunction with other discount services. *Please note that if there is an error in your registered contact information and we are unable to contact you, we may cancel your reservation. ------------------------------------ ≪About children aged 2 and over≫ ○ Children who do not use bedding/meals will be charged a facility usage fee of 2,200 yen (tax included). ○ Children who use bedding only will be charged 4,400 yen (tax included). ○ If you require a yukata, we can provide one for an additional 550 yen (tax included). * Children aged 0-1 year (no meals/bedding) will stay free of charge. Please do not include them in the number of people, but write this in the request c

The chef takes pride in his creative kaiseki course menu, which focuses on seasonal and local ingredients and includes A5 certified Omi beef steak, bamboo shoot steak, and splendid red snapper haruka nabe as the main dishes. The dishes, which use an abundance of vegetables from our own garden and contracted farmers, and combine them with popular seasonal ingredients, are both visually beautiful and delicious, making them a popular menu item at our hotel. Please try it once with the hot waters of Ogoto Onsen. We have four types of guest rooms with open-air baths. Please enjoy your meals in the semi-private dining area. [Spring menu (March to May, example)] Fruit wine from our own vegetable garden Mizuguchi dried gourd sesame tofu Spring appetizers Sashimi Bamboo shoot steak Red snapper Haruka hotpot A5 certified Omi beef steak Steamed Spanish mackerel kenchin with cherry blossoms Omi rice Pickles Mixed miso Strawberry gyuhi roll, etc. *Some contents may change depending on the supply situation and season. *The photo is for illustration purposes only. *Breakfast is a Japanese set meal. It is not a buffet. *This plan cannot be used in conjunction with other discount services. *Please note that if there is an error in your registered contact information and we are unable to contact you, we may cancel your reservation. ------------------------------------ ≪About children aged 2 and over≫ ○ Children who do not use bedding/meals will be charged a facility usage fee of 2,200 yen (tax included). ○ Children who use bedding only will be charged 4,400 yen (tax included). ○ If you require a yukata, we can provide one for an additional 550 yen (tax included). * Children aged 0-1 year (no meals/bedding) will stay free of charge. Please do not include them in the number of people, but write this in the request column. ● For children who are still in diapers, we have a "baby bath" available in the large bath. Please let us know if you would like to

The chef is proud of his creative kaiseki course, which uses seasonal and local ingredients as the main course, including A5 certified Omi beef rare cut steak, Wakasa blackthroat seaperch shabu-shabu hotpot, and rice cooked with Biwa trout and Hinano vegetables. Learning from the tradition of Japanese cuisine that makes the most of ingredients and the wisdom of our predecessors, the course was created with new ingenuity and creativity. Please try the cuisine supervised by the executive chef, who has been awarded the "Contemporary Master Craftsman" award. We have four types of guest rooms, each with an open-air bath. Please enjoy your meals in the semi-private dining area. [Spring menu (March to May, example)] Fruit wine from our own vegetable garden Mizuguchi dried gourd sesame tofu Spring appetizers Sashimi Bamboo shoot steak Wakasa blackthroat seaperch spring shabu-shabu hotpot A5 certified Omi beef tasting comparison Steamed Spanish mackerel kenchin with cherry blossoms Biwa trout and Hinona rice cooked with Omi rice Pickles Mixed miso Strawberry gyuhi roll, etc. *Depending on the availability and season, some of the menu items may change. *The photo is for illustrative purposes only. *Breakfast is a Japanese set meal. It is not a buffet. *This plan cannot be used in conjunction with other discount services. *Please note that if there is an error in your registered contact information and we are unable to contact you, we may cancel your reservation. ------------------------------------ ≪About children aged 2 and over≫ ○ Children who do not use bedding/meals will be charged a facility usage fee of 2,200 yen (tax included). ○ Children who use bedding only will be charged 4,400 yen (tax included). ○ If you require a yukata, we can provide one for an additional 550 yen (tax included). * Children aged 0-1 year (no meals/bedding) will stay free of charge. Please do not include them in the number of people, but write this in the request c

The chef takes pride in his creative kaiseki course menu, which focuses on seasonal and local ingredients and includes A5 certified Omi beef steak, bamboo shoot steak, and splendid red snapper haruka nabe as the main dishes. The dishes, which use an abundance of vegetables from our own garden and contracted farmers, and combine them with popular seasonal ingredients, are both visually beautiful and delicious, making them a popular menu item at our hotel. Please try it once with the hot waters of Ogoto Onsen. We have four types of guest rooms with open-air baths. Please enjoy your meals in the semi-private dining area. [Spring menu (March to May, example)] Fruit wine from our own vegetable garden Mizuguchi dried gourd sesame tofu Spring appetizers Sashimi Bamboo shoot steak Red snapper Haruka hotpot A5 certified Omi beef steak Steamed Spanish mackerel kenchin with cherry blossoms Omi rice Pickles Mixed miso Strawberry gyuhi roll, etc. *Some contents may change depending on the supply situation and season. *The photo is for illustration purposes only. *Breakfast is a Japanese set meal. It is not a buffet. *This plan cannot be used in conjunction with other discount services. *Please note that if there is an error in your registered contact information and we are unable to contact you, we may cancel your reservation. ------------------------------------ ≪About children aged 2 and over≫ ○ Children who do not use bedding/meals will be charged a facility usage fee of 2,200 yen (tax included). ○ Children who use bedding only will be charged 4,400 yen (tax included). ○ If you require a yukata, we can provide one for an additional 550 yen (tax included). * Children aged 0-1 year (no meals/bedding) will stay free of charge. Please do not include them in the number of people, but write this in the request column. ● For children who are still in diapers, we have a "baby bath" available in the large bath. Please let us know if you would like to

The chef is proud of his creative kaiseki course, which uses seasonal and local ingredients as the main course, including A5 certified Omi beef rare cut steak, Wakasa blackthroat seaperch shabu-shabu hotpot, and rice cooked with Biwa trout and Hinano vegetables. Learning from the tradition of Japanese cuisine that makes the most of ingredients and the wisdom of our predecessors, the course was created with new ingenuity and creativity. Please try the cuisine supervised by the executive chef, who has been awarded the "Contemporary Master Craftsman" award. We have four types of guest rooms, each with an open-air bath. Please enjoy your meals in the semi-private dining area. [Spring menu (March to May, example)] Fruit wine from our own vegetable garden Mizuguchi dried gourd sesame tofu Spring appetizers Sashimi Bamboo shoot steak Wakasa blackthroat seaperch spring shabu-shabu hotpot A5 certified Omi beef tasting comparison Steamed Spanish mackerel kenchin with cherry blossoms Biwa trout and Hinona rice cooked with Omi rice Pickles Mixed miso Strawberry gyuhi roll, etc. *Depending on the availability and season, some of the menu items may change. *The photo is for illustrative purposes only. *Breakfast is a Japanese set meal. It is not a buffet. *This plan cannot be used in conjunction with other discount services. *Please note that if there is an error in your registered contact information and we are unable to contact you, we may cancel your reservation. ------------------------------------ ≪About children aged 2 and over≫ ○ Children who do not use bedding/meals will be charged a facility usage fee of 2,200 yen (tax included). ○ Children who use bedding only will be charged 4,400 yen (tax included). ○ If you require a yukata, we can provide one for an additional 550 yen (tax included). * Children aged 0-1 year (no meals/bedding) will stay free of charge. Please do not include them in the number of people, but write this in the request c

The chef takes pride in his creative kaiseki course menu, which focuses on seasonal and local ingredients and includes A5 certified Omi beef steak, bamboo shoot steak, and splendid red snapper haruka nabe as the main dishes. The dishes, which use an abundance of vegetables from our own garden and contracted farmers, and combine them with popular seasonal ingredients, are both visually beautiful and delicious, making them a popular menu item at our hotel. Please try it once with the hot waters of Ogoto Onsen. We have four types of guest rooms with open-air baths. Please enjoy your meals in the semi-private dining area. [Spring menu (March to May, example)] Fruit wine from our own vegetable garden Mizuguchi dried gourd sesame tofu Spring appetizers Sashimi Bamboo shoot steak Red snapper Haruka hotpot A5 certified Omi beef steak Steamed Spanish mackerel kenchin with cherry blossoms Omi rice Pickles Mixed miso Strawberry gyuhi roll, etc. *Some contents may change depending on the supply situation and season. *The photo is for illustration purposes only. *Breakfast is a Japanese set meal. It is not a buffet. *This plan cannot be used in conjunction with other discount services. *Please note that if there is an error in your registered contact information and we are unable to contact you, we may cancel your reservation. ------------------------------------ ≪About children aged 2 and over≫ ○ Children who do not use bedding/meals will be charged a facility usage fee of 2,200 yen (tax included). ○ Children who use bedding only will be charged 4,400 yen (tax included). ○ If you require a yukata, we can provide one for an additional 550 yen (tax included). * Children aged 0-1 year (no meals/bedding) will stay free of charge. Please do not include them in the number of people, but write this in the request column. ● For children who are still in diapers, we have a "baby bath" available in the large bath. Please let us know if you would like to

The chef is proud of his creative kaiseki course, which uses seasonal and local ingredients as the main course, including A5 certified Omi beef rare cut steak, Wakasa blackthroat seaperch shabu-shabu hotpot, and rice cooked with Biwa trout and Hinano vegetables. Learning from the tradition of Japanese cuisine that makes the most of ingredients and the wisdom of our predecessors, the course was created with new ingenuity and creativity. Please try the cuisine supervised by the executive chef, who has been awarded the "Contemporary Master Craftsman" award. We have four types of guest rooms, each with an open-air bath. Please enjoy your meals in the semi-private dining area. [Spring menu (March to May, example)] Fruit wine from our own vegetable garden Mizuguchi dried gourd sesame tofu Spring appetizers Sashimi Bamboo shoot steak Wakasa blackthroat seaperch spring shabu-shabu hotpot A5 certified Omi beef tasting comparison Steamed Spanish mackerel kenchin with cherry blossoms Biwa trout and Hinona rice cooked with Omi rice Pickles Mixed miso Strawberry gyuhi roll, etc. *Depending on the availability and season, some of the menu items may change. *The photo is for illustrative purposes only. *Breakfast is a Japanese set meal. It is not a buffet. *This plan cannot be used in conjunction with other discount services. *Please note that if there is an error in your registered contact information and we are unable to contact you, we may cancel your reservation. ------------------------------------ ≪About children aged 2 and over≫ ○ Children who do not use bedding/meals will be charged a facility usage fee of 2,200 yen (tax included). ○ Children who use bedding only will be charged 4,400 yen (tax included). ○ If you require a yukata, we can provide one for an additional 550 yen (tax included). * Children aged 0-1 year (no meals/bedding) will stay free of charge. Please do not include them in the number of people, but write this in the request c

This is a banquet plan available exclusively to the Satoyama Suite. This is a special hot pot banquet where you can enjoy two types of A5 certified Omi beef loin and thigh meat, as well as seasonal ingredients in shabu-shabu. We have incorporated plenty of vegetables from our own garden and contracted farmers, and combined them with ingredients from Shiga Prefecture, including Omi beef. [Menu (example)] Today's aperitif Seasonal appetizer Today's sashimi Duck mantou A5 certified Omi beef loin, Omi beef thigh meat, and seasonal ingredients shabu-shabu Closing udon Today's dessert * Contents may change depending on the supply situation and season. * If you stay for multiple nights, the main dish on the second night will be [Omi beef steak]. The room has a living room, where you can relax on the sofa and enjoy the majestic view of Lake Biwa and Mount Hiei outside the window. In addition, the Western-style room with Simmons twin beds has a tatami-floored floor, so you can spend a relaxing time with your companions. *If 3-4 people are staying, the floor can be converted into a single-sized bed. *This room is located on a high floor, so children cannot stay. *Drinks in the refrigerator and other items in the room are free. (Additional replenishments are charged) *Drinks at the Ume Momo cafe on the first floor are inclusive. *If you would like a yukata, we have colored yukatas available for free at the shop. *Final check-out is possible until 11:00. The Executive Satoyama Suite welcomes you with high-quality facilities exclusive to this room. Enjoy a special time away from your daily life in a luxurious space. We hope you will take refrigeration in the nature of Satoyama and heal your body and mind. ---------------------------------- *The photo is for illustrative purposes only. *Breakfast is a Japanese set meal. It is not a buffet. *This plan cannot be used in conjunction with other discount services.