Harazuru Onsen View Hotel Heisei

View Hotel Heisei Popular Plan (Basic Banquet Cuisine) For guests who want to enjoy both meat and fish, as well as local ingredients. Dinner (Madara banquet cuisine, 13 dishes) Two main dishes featuring 'Minou Pork & Japanese Black Wagyu,' along with banquet cuisine that highlights seasonal ingredients. The dishes featuring wagyu and pork change depending on the season. <Five Special Features> 1. Carefully selected marbled 'Kuroge Wagyu' from various wagyu breeds produced in Kyushu. 2. Blessings of Chikugo Ukihas' 'Minou Pork' 3. Fresh 'seasonal seafood.' 4. High-quality rice directly sourced from farmers. 5. Seasonal vegetables. (An example of the menu for March to May) ・Aperitif / White sake ・Small dish / Green pea mousse ・5-item appetizer platter / White asparagus soup, scallop fishcake, rapeseed sushi Bamboo shoot with sesame dressing, glazed shrimp ・Sashimi 3-item platter / Kampachi, Salmon, Squid ・Hot pot: Minou Itto pork and spring cabbage lemon hot pot ・Lidded dish: Domyoji sakura steamed dish ・Fried dish: Tempura of fresh spring onion ・Main dish: A5 grade Japanese black beef grilled on a ceramic plate with Japanese sauce ・Steamed dish: Chawanmushi (savory egg custard) ・Rice: Hijiki seaweed rice ・Soup/Red miso soup ・Pickles ・Dessert/Cheese pudding <Notice> The cooking method for Wagyu Beef and Mino Ikkyu-ton (pork) dishes may vary depending on the season. Please note that the menu may change depending on the procurement situation. * The menu will change from June onwards. * The food photo is an image of the banquet cuisine from March to May. The actual portions and dishes may vary. Dinner contents for elementary school students (upper and lower grades) Banquet cuisine tailored for children. Dinner Location―Please Read Carefully― You can choose from in-room dining, private dining room dining, or hall dining. Accommodation fees vary depending on the dining location. Select your preferred dining location from [Room Type] and proceed with your reservation. (Example) Room type name is [In-room dining]Standard Japanese-style room → Prepared as [In-room dining]. For groups of 4 or more (including children), arrangements will be made in a private banquet room. Breakfast: Japanese bento box Breakfast time is 8:00～

View Hotel Heisei Popular Plan (Basic Banquet Cuisine) For guests who want to enjoy both meat and fish, as well as local ingredients. Dinner (Madara banquet cuisine, 13 dishes) Two main dishes featuring 'Minou Pork & Japanese Black Wagyu,' along with banquet cuisine that highlights seasonal ingredients. The dishes featuring wagyu and pork change depending on the season. <Five Special Features> 1. Carefully selected marbled 'Kuroge Wagyu' from various wagyu breeds produced in Kyushu. 2. Blessings of Chikugo Ukihas' 'Minou Pork' 3. Fresh 'seasonal seafood.' 4. High-quality rice directly sourced from farmers. 5. Seasonal vegetables. (An example of the menu for March to May) ・Aperitif / White sake ・Small dish / Green pea mousse ・5-item appetizer platter / White asparagus soup, scallop fishcake, rapeseed sushi Bamboo shoot with sesame dressing, glazed shrimp ・Sashimi 3-item platter / Kampachi, Salmon, Squid ・Hot pot: Minou Itto pork and spring cabbage lemon hot pot ・Lidded dish: Domyoji sakura steamed dish ・Fried dish: Tempura of fresh spring onion ・Main dish: A5 grade Japanese black beef grilled on a ceramic plate with Japanese sauce ・Steamed dish: Chawanmushi (savory egg custard) ・Rice: Hijiki seaweed rice ・Soup/Red miso soup ・Pickles ・Dessert/Cheese pudding <Notice> The cooking method for Wagyu Beef and Mino Ikkyu-ton (pork) dishes may vary depending on the season. Please note that the menu may change depending on the procurement situation. * The menu will change from June onwards. * The food photo is an image of the banquet cuisine from March to May. The actual portions and dishes may vary. Dinner contents for elementary school students (upper and lower grades) Banquet cuisine tailored for children. Dinner Location―Please Read Carefully― You can choose from in-room dining, private dining room dining, or hall dining. Accommodation fees vary depending on the dining location. Select your preferred dining location from [Room Type] and proceed with your reservation. (Example) Room type name is [In-room dining]Standard Japanese-style room → Prepared as [In-room dining]. For groups of 4 or more (including children), arrangements will be made in a private banquet room. Breakfast: Japanese bento box Breakfast time is 8:00～

Relax stay to avoid crowds Enjoy a meal in a private space. For those who want to enjoy a leisurely meal in their own space_. This plan includes meals (dinner and breakfast) included in the plan. We will prepare a [private dining meal] with a view of the Chikugo Plain. Guest rooms Special room with guaranteed view, compared to standard guest room Please choose according to the occasion. Dinner (Madara banquet cuisine, 13 dishes) A banquet cuisine featuring two main dishes: Minou It-ton pork and Japanese Black Wagyu beef, complemented by seasonal ingredients. The cooking methods for Wagyu beef and pork vary depending on the season. ＜Five key commitments ＞ 1. Carefully selected marbled 'Kuroge Wagyu' from various wagyu breeds produced in Kyushu. 2. Minou Pork from Ukiha, a blessing of Chikugo. 3. Fresh 'seasonal seafood.' 4. High-quality rice directly sourced from farmers. 5. Seasonal ingredients such as vegetables are provided. (An example of the menu for March to May) ・Aperitif / White sake ・Small dish / Green pea mousse ・5-item appetizer platter / White asparagus soup, scallop fishcake, rapeseed sushi Bamboo shoot with sesame dressing, glazed shrimp ・Sashimi 3-item platter / Kampachi, Salmon, Squid ・Hot pot: Minou Itto pork and spring cabbage lemon hot pot ・Lidded dish: Domyoji sakura steamed dish ・Fried dish: Tempura of fresh spring onion ・Main dish: A5 grade Japanese black beef grilled on a ceramic plate with Japanese sauce ・Steamed dish: Chawanmushi (savory egg custard) ・Rice: Hijiki seaweed rice ・Soup/Red miso soup ・Pickles ・Dessert/Cheese pudding <Notice> The cooking method for Wagyu Beef and Mino Ikkyu-ton (pork) dishes may vary depending on the season. Please note that the menu may change depending on the procurement situation. * The menu will change from June onwards. * The food photo is an image of the banquet cuisine from March to May. The actual portions and dishes may vary. Breakfast: Lidded Japanese-style bento box. Breakfast is served starting from 8:00 a.m. Dining location (Dinner & Breakfast). Prepared in a 'private dining room' overlooking the Chikugo Plain.

View Hotel Heisei Popular Plan (Basic Banquet Cuisine) For guests who want to enjoy both meat and fish, as well as local ingredients. Dinner (Madara banquet cuisine, 13 dishes) Two main dishes featuring 'Minou Pork & Japanese Black Wagyu,' along with banquet cuisine that highlights seasonal ingredients. The dishes featuring wagyu and pork change depending on the season. <Five Special Features> 1. Carefully selected marbled 'Kuroge Wagyu' from various wagyu breeds produced in Kyushu. 2. Blessings of Chikugo Ukihas' 'Minou Pork' 3. Fresh 'seasonal seafood.' 4. High-quality rice directly sourced from farmers. 5. Seasonal vegetables. (An example of the menu for March to May) ・Aperitif / White sake ・Small dish / Green pea mousse ・5-item appetizer platter / White asparagus soup, scallop fishcake, rapeseed sushi Bamboo shoot with sesame dressing, glazed shrimp ・Sashimi 3-item platter / Kampachi, Salmon, Squid ・Hot pot: Minou Itto pork and spring cabbage lemon hot pot ・Lidded dish: Domyoji sakura steamed dish ・Fried dish: Tempura of fresh spring onion ・Main dish: A5 grade Japanese black beef grilled on a ceramic plate with Japanese sauce ・Steamed dish: Chawanmushi (savory egg custard) ・Rice: Hijiki seaweed rice ・Soup/Red miso soup ・Pickles ・Dessert/Cheese pudding <Notice> The cooking method for Wagyu Beef and Mino Ikkyu-ton (pork) dishes may vary depending on the season. Please note that the menu may change depending on the procurement situation. * The menu will change from June onwards. * The food photo is an image of the banquet cuisine from March to May. The actual portions and dishes may vary. Dinner contents for elementary school students (upper and lower grades) Banquet cuisine tailored for children. Dinner Location―Please Read Carefully― You can choose from in-room dining, private dining room dining, or hall dining. Accommodation fees vary depending on the dining location. Select your preferred dining location from [Room Type] and proceed with your reservation. (Example) Room type name is [In-room dining]Standard Japanese-style room → Prepared as [In-room dining]. For groups of 4 or more (including children), arrangements will be made in a private banquet room. Breakfast: Japanese bento box Breakfast time is 8:00～

Relax stay to avoid crowds Enjoy a meal in a private space. For those who want to enjoy a leisurely meal in their own space_. This plan includes meals (dinner and breakfast) included in the plan. We will prepare a [private dining meal] with a view of the Chikugo Plain. Guest rooms Special room with guaranteed view, compared to standard guest room Please choose according to the occasion. Dinner (Madara banquet cuisine, 13 dishes) A banquet cuisine featuring two main dishes: Minou It-ton pork and Japanese Black Wagyu beef, complemented by seasonal ingredients. The cooking methods for Wagyu beef and pork vary depending on the season. ＜Five key commitments ＞ 1. Carefully selected marbled 'Kuroge Wagyu' from various wagyu breeds produced in Kyushu. 2. Minou Pork from Ukiha, a blessing of Chikugo. 3. Fresh 'seasonal seafood.' 4. High-quality rice directly sourced from farmers. 5. Seasonal ingredients such as vegetables are provided. (An example of the menu for March to May) ・Aperitif / White sake ・Small dish / Green pea mousse ・5-item appetizer platter / White asparagus soup, scallop fishcake, rapeseed sushi Bamboo shoot with sesame dressing, glazed shrimp ・Sashimi 3-item platter / Kampachi, Salmon, Squid ・Hot pot: Minou Itto pork and spring cabbage lemon hot pot ・Lidded dish: Domyoji sakura steamed dish ・Fried dish: Tempura of fresh spring onion ・Main dish: A5 grade Japanese black beef grilled on a ceramic plate with Japanese sauce ・Steamed dish: Chawanmushi (savory egg custard) ・Rice: Hijiki seaweed rice ・Soup/Red miso soup ・Pickles ・Dessert/Cheese pudding <Notice> The cooking method for Wagyu Beef and Mino Ikkyu-ton (pork) dishes may vary depending on the season. Please note that the menu may change depending on the procurement situation. * The menu will change from June onwards. * The food photo is an image of the banquet cuisine from March to May. The actual portions and dishes may vary. Breakfast: Lidded Japanese-style bento box. Breakfast is served starting from 8:00 a.m. Dining location (Dinner & Breakfast). Prepared in a 'private dining room' overlooking the Chikugo Plain.

View Hotel Heisei Popular Plan (Basic Banquet Cuisine) For guests who want to enjoy both meat and fish, as well as local ingredients. Dinner (Madara banquet cuisine, 13 dishes) Two main dishes featuring 'Minou Pork & Japanese Black Wagyu,' along with banquet cuisine that highlights seasonal ingredients. The dishes featuring wagyu and pork change depending on the season. <Five Special Features> 1. Carefully selected marbled 'Kuroge Wagyu' from various wagyu breeds produced in Kyushu. 2. Blessings of Chikugo Ukihas' 'Minou Pork' 3. Fresh 'seasonal seafood.' 4. High-quality rice directly sourced from farmers. 5. Seasonal vegetables. (An example of the menu for March to May) ・Aperitif / White sake ・Small dish / Green pea mousse ・5-item appetizer platter / White asparagus soup, scallop fishcake, rapeseed sushi Bamboo shoot with sesame dressing, glazed shrimp ・Sashimi 3-item platter / Kampachi, Salmon, Squid ・Hot pot: Minou Itto pork and spring cabbage lemon hot pot ・Lidded dish: Domyoji sakura steamed dish ・Fried dish: Tempura of fresh spring onion ・Main dish: A5 grade Japanese black beef grilled on a ceramic plate with Japanese sauce ・Steamed dish: Chawanmushi (savory egg custard) ・Rice: Hijiki seaweed rice ・Soup/Red miso soup ・Pickles ・Dessert/Cheese pudding <Notice> The cooking method for Wagyu Beef and Mino Ikkyu-ton (pork) dishes may vary depending on the season. Please note that the menu may change depending on the procurement situation. * The menu will change from June onwards. * The food photo is an image of the banquet cuisine from March to May. The actual portions and dishes may vary. Dinner contents for elementary school students (upper and lower grades) Banquet cuisine tailored for children. Dinner Location―Please Read Carefully― You can choose from in-room dining, private dining room dining, or hall dining. Accommodation fees vary depending on the dining location. Select your preferred dining location from [Room Type] and proceed with your reservation. (Example) Room type name is [In-room dining]Standard Japanese-style room → Prepared as [In-room dining]. For groups of 4 or more (including children), arrangements will be made in a private banquet room. Breakfast: Japanese bento box Breakfast time is 8:00～

View Hotel Heisei Popular Plan (Basic Banquet Cuisine) For guests who want to enjoy both meat and fish, as well as local ingredients. Dinner (Madara banquet cuisine, 13 dishes) Two main dishes featuring 'Minou Pork & Japanese Black Wagyu,' along with banquet cuisine that highlights seasonal ingredients. The dishes featuring wagyu and pork change depending on the season. <Five Special Features> 1. Carefully selected marbled 'Kuroge Wagyu' from various wagyu breeds produced in Kyushu. 2. Blessings of Chikugo Ukihas' 'Minou Pork' 3. Fresh 'seasonal seafood.' 4. High-quality rice directly sourced from farmers. 5. Seasonal vegetables. (An example of the menu for March to May) ・Aperitif / White sake ・Small dish / Green pea mousse ・5-item appetizer platter / White asparagus soup, scallop fishcake, rapeseed sushi Bamboo shoot with sesame dressing, glazed shrimp ・Sashimi 3-item platter / Kampachi, Salmon, Squid ・Hot pot: Minou Itto pork and spring cabbage lemon hot pot ・Lidded dish: Domyoji sakura steamed dish ・Fried dish: Tempura of fresh spring onion ・Main dish: A5 grade Japanese black beef grilled on a ceramic plate with Japanese sauce ・Steamed dish: Chawanmushi (savory egg custard) ・Rice: Hijiki seaweed rice ・Soup/Red miso soup ・Pickles ・Dessert/Cheese pudding <Notice> The cooking method for Wagyu Beef and Mino Ikkyu-ton (pork) dishes may vary depending on the season. Please note that the menu may change depending on the procurement situation. * The menu will change from June onwards. * The food photo is an image of the banquet cuisine from March to May. The actual portions and dishes may vary. Dinner contents for elementary school students (upper and lower grades) Banquet cuisine tailored for children. Dinner Location―Please Read Carefully― You can choose from in-room dining, private dining room dining, or hall dining. Accommodation fees vary depending on the dining location. Select your preferred dining location from [Room Type] and proceed with your reservation. (Example) Room type name is [In-room dining]Standard Japanese-style room → Prepared as [In-room dining]. For groups of 4 or more (including children), arrangements will be made in a private banquet room. Breakfast: Japanese bento box Breakfast time is 8:00～

View Hotel Heisei Popular Plan (Basic Banquet Cuisine) For guests who want to enjoy both meat and fish, as well as local ingredients. Dinner (Madara banquet cuisine, 13 dishes) Two main dishes featuring 'Minou Pork & Japanese Black Wagyu,' along with banquet cuisine that highlights seasonal ingredients. The dishes featuring wagyu and pork change depending on the season. <Five Special Features> 1. Carefully selected marbled 'Kuroge Wagyu' from various wagyu breeds produced in Kyushu. 2. Blessings of Chikugo Ukihas' 'Minou Pork' 3. Fresh 'seasonal seafood.' 4. High-quality rice directly sourced from farmers. 5. Seasonal vegetables. (An example of the menu for March to May) ・Aperitif / White sake ・Small dish / Green pea mousse ・5-item appetizer platter / White asparagus soup, scallop fishcake, rapeseed sushi Bamboo shoot with sesame dressing, glazed shrimp ・Sashimi 3-item platter / Kampachi, Salmon, Squid ・Hot pot: Minou Itto pork and spring cabbage lemon hot pot ・Lidded dish: Domyoji sakura steamed dish ・Fried dish: Tempura of fresh spring onion ・Main dish: A5 grade Japanese black beef grilled on a ceramic plate with Japanese sauce ・Steamed dish: Chawanmushi (savory egg custard) ・Rice: Hijiki seaweed rice ・Soup/Red miso soup ・Pickles ・Dessert/Cheese pudding <Notice> The cooking method for Wagyu Beef and Mino Ikkyu-ton (pork) dishes may vary depending on the season. Please note that the menu may change depending on the procurement situation. * The menu will change from June onwards. * The food photo is an image of the banquet cuisine from March to May. The actual portions and dishes may vary. Dinner contents for elementary school students (upper and lower grades) Banquet cuisine tailored for children. Dinner Location―Please Read Carefully― You can choose from in-room dining, private dining room dining, or hall dining. Accommodation fees vary depending on the dining location. Select your preferred dining location from [Room Type] and proceed with your reservation. (Example) Room type name is [In-room dining]Standard Japanese-style room → Prepared as [In-room dining]. For groups of 4 or more (including children), arrangements will be made in a private banquet room. Breakfast: Japanese bento box Breakfast time is 8:00～