Yuya Onsen Hazu Gassho

The "Kaleidoscope" plan allows you to fully savor authentic Japanese kaiseki cuisine over two and a half hours. Enjoy the luxury of "doing nothing" at an inn that is limited to five groups per day. Authentic Japanese kaiseki cuisine prepared by our head chef using local ingredients and with the heart of "Shindo Fujitsu". *Children must be elementary school age or older to use this plan. □■Menu example■□ ~Shindo Fujitsu・Authentic Japanese Kaiseki~(From October 2020) [Aperitif] Warm chrysanthemum sweet sake [Appetizer] Autumn eggplant jelly ~ Caviar, kuko fruit, wholesale ginger [Appetizer] Shungiku chrysanthemum flower and white dressing Smoked Aichi duck, chestnuts in syrup and candied Matcha cheese cedar leaf sashimi, Nagaimo kelp roll Hagi shinjo, young sweetfish in syrup [Soup] Earthenware pot steamed Toyohashi-produced Mikawa Yamabuki quail picked ~ Shinjo-produced pine mushrooms/Toyohashi-produced vine greens Lily root/Ginkgo/Shinjo-produced sudachi [Sashimi] Nagano-produced large rockfish, Shinshu salmon, carp kelp-cured [Sugar] Shinjo-produced Ayutaki wild sweetfish tempura, Matsutake mushrooms ~ Kyoto-produced Fushimi chili peppers/Sansho salt [Hot pot] Shinjo-produced Wild boar loin and barley grated yam hotpot ~ Shinjo-produced chives/Gifu-produced pea sprouts/kudzu syrup/millet gluten [Grilled appetizer] Shinjo-produced sweetfish roe grilled with sake and shio ~ lotus root rice crackers/pickled myoga in miso/glossy walnuts/simmered whole ten-celled simmered meat/ginkgo pumpkin/chrysanthemum turnip/Shinjo-produced Heibei vinegar [Strong appetizer] Local beef grilled with a hoe ~ Hourai beef lean meat/(Japanese black beef) marbled/Dandoyama highland beef Beef tongue ~ Oku-Mikawa shiitake mushrooms from Shinjo / Broccoli / Cherry tomatoes from Shitara / Zucchini from Shinjo / Butterbur miso / Truffle salt / Lemon [Rice] Aichi no Kaori from Shinjo [Side dish] Two kinds of pickles made with Hatcho miso [Dish] Autumn Fragrance Parfait ~ Kinako ice cream / Kyoho grapes from Nagano / Chestnuts / Sesame warabi mochi / Shiratama mochi / Corn flakes / Bean paste / Whipped cream / Char pils *Contents vary depending on the season and availability *Meals are prepared at the restaurant ■Points of Hazu Gassho■ 1. Limited to 5 groups per day 2. The building is a solid gassho-style building 3. An open-air bath with a great view overlooking the Makihara Valley 4. Authentic Japanese banquet cuisine that takes 2.5 hours to fully enjoy ◆Medicinal bath◆ All baths are medicinal (loquat leaf) baths