Yuya Onsen Hazu Gassho

``Kaleidoscope'' plan where you can enjoy authentic Japanese kaiseki cuisine over 2 and a half hours Enjoy the luxury of ``doing nothing'' at an inn that is limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by our head chef with all his heart and soul, making use of local ingredients. *Children must be of elementary school age or older. □■Example of menu■□ ～Fuji Mido・Authentic Japanese Kaiseki～ (October 2020～) [Aperitif] Onkiku amazake [Additional] Autumn eggplant jelly - caviar, quince berries, wholesale ginger [Appetizer] Spring chrysanthemum with white dressing 　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　〇 Matcha cheese cedar leaf sashimi, potato kelp roll 　　　　　　Majo Hagi　Boiled young sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi 　　　　Lily root/Ginkgo nut/Vinegar citrus from Shinshiro [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki natural sweetfish tempura from Shinshiro, matsutake mushrooms ~ Fushimi chili pepper/Japanese pepper salt from Kyoto [Pot] Natural wild boar meat loin and wheat yam hotpot from Shinshiro ~ Nishi from Shinshiro / Bean sprouts from Gifu prefecture / Kudzu cutlet / Millet wheat [Grilled side dishes] Shio-yaki sweetfish with roe from Shinshiro ~ Lotus root senbei / Myoga miso pickle / Boiled walnuts / Boiled Maruju / Gongsunju pumpkin / Chrysanthemum turnip / Heibei vinegar from Shinshiro [Strong appetizer] Locally-produced beef kuwa-yaki - Hourai beef lean / (Japanese black beef) marbling / Dantoyama highland beef beef tongue ~ Okumikawa shiitake mushrooms from Shinshiro / broccoli / cherry tomatoes from Shitara / zucchini from Shinshiro / butterbur miso / truffle salt / lemon [Meal] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn scented parfait 　　　　　～Wheat flour ice cream/Kyoho grapes from Nagano/Chestnuts/Sesame warabi mochi/Shiratama mochi/Corn flakes/ 　　　　　Bulk Bean Paste/Whipped Cream/Charpil *Contents vary depending on the season and availability *Meals are prepared at the restaurant. ■Key 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 an outstanding view overhanging the Makihara Valley 4. Authentic Japanese kaiseki cuisine that takes two and a half hours to fully enjoy ◆Medicinal bath◆ All baths are medicated baths (loquat leaves).

``Kaleidoscope'' plan where you can enjoy authentic Japanese kaiseki cuisine over 2 and a half hours Enjoy the luxury of ``doing nothing'' at an inn that is limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by our head chef with all his heart and soul, making use of local ingredients. *Children must be of elementary school age or older. □■Example of menu■□ ～Fuji Mido・Authentic Japanese Kaiseki～ (October 2020～) [Aperitif] Onkiku amazake [Additional] Autumn eggplant jelly - caviar, quince berries, wholesale ginger [Appetizer] Spring chrysanthemum with white dressing 　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　〇 Matcha cheese cedar leaf sashimi, potato kelp roll 　　　　　　Majo Hagi　Boiled young sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi 　　　　Lily root/Ginkgo nut/Vinegar citrus from Shinshiro [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki natural sweetfish tempura from Shinshiro, matsutake mushrooms ~ Fushimi chili pepper/Japanese pepper salt from Kyoto [Pot] Natural wild boar meat loin and wheat yam hotpot from Shinshiro ~ Nishi from Shinshiro / Bean sprouts from Gifu prefecture / Kudzu cutlet / Millet wheat [Grilled side dishes] Shio-yaki sweetfish with roe from Shinshiro ~ Lotus root senbei / Myoga miso pickle / Boiled walnuts / Boiled Maruju / Gongsunju pumpkin / Chrysanthemum turnip / Heibei vinegar from Shinshiro [Strong appetizer] Locally-produced beef kuwa-yaki - Hourai beef lean / (Japanese black beef) marbling / Dantoyama highland beef beef tongue ~ Okumikawa shiitake mushrooms from Shinshiro / broccoli / cherry tomatoes from Shitara / zucchini from Shinshiro / butterbur miso / truffle salt / lemon [Meal] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn scented parfait 　　　　　～Wheat flour ice cream/Kyoho grapes from Nagano/Chestnuts/Sesame warabi mochi/Shiratama mochi/Corn flakes/ 　　　　　Bulk Bean Paste/Whipped Cream/Charpil *Contents vary depending on the season and availability *Meals are prepared at the restaurant. ■Key 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 an outstanding view overhanging the Makihara Valley 4. Authentic Japanese kaiseki cuisine that takes two and a half hours to fully enjoy ◆Medicinal bath◆ All baths are medicated baths (loquat leaves).