Hotel Kazahaya

Enjoy the beauty of Hita throughout the seasons, with its picturesque blue mountains and clear waters. Dinner is included for children with meals, but breakfast is not included. For those who would like breakfast, an additional 2200 yen is required. We will prepare the same breakfast as for adults. (For children who do not need the same portion as adults, we provide a small plate with tamagoyaki, rice, furikake, and miso soup.) All rooms are equipped with wireless LAN. This hotel does not have an elevator. If stairs are an issue, we recommend booking a special room. Cuisine 　 [Dinner] Two appetizers, today's soup, fish dish, meat dish, rice & soup, and dessert, totaling seven dishes, utilizing locally 'carefully selected' ingredients, a full Japanese-Western fusion course. 　 [Breakfast] Hita-produced rice and miso soup made with 120-year-old traditional miso, crafted with attention to the number of nutrients needed for the day, a breakfast set popular even among regular guests. 　　 Please notify us in advance about any food preferences or allergies. (Please note that we cannot accommodate any changes to the ingredients on the day.) Hita Specialty: Parboiled Eel (Additional plate +3,300 yen) In Hita, far from the sea, river fish such as ayu and eel caught in the Mikuma River have long been cherished as important local ingredients. It is said that the eels once abundantly caught in Hita were salted for preservation. The unique Hita dish, "parboiled eel," is said to have originated from the ingenuity of enjoying eel as if it were sashimi. By briefly immersing it in hot water to firm up the flesh, the dish retains the eel's rich flavor while achieving a light and refreshing taste. Please enjoy the traditional food culture nurtured in Hita, a castle town in the mountains where sea fish were once hard to come by.

In 1686 (the 3rd year of the Jōkyō era), Hita City became a tenryō (shogunate-controlled territory) and was established as the location of the shogunate's magistrate's office (jinya) to oversee six provinces in Kyushu. How about a journey to explore history, different from the usual? Enjoy a French-Japanese fusion dinner in a 200-year-old sake brewery while taking in the atmosphere of bygone days. (Includes one complimentary drink during dinner: draft beer delivered directly from the Hita factory, non-alcoholic options, or various juices) Dinner is included for children with meals, but breakfast is not included. For those who would like breakfast, an additional 2200 yen is required. We will prepare the same breakfast as for adults. (For children who do not need the same portion as adults, we provide a small plate with tamagoyaki, rice, furikake, and miso soup.) All rooms are equipped with wireless LAN. This hotel does not have an elevator. If stairs are an issue, we recommend booking a special room. Cuisine 　 [Dinner] Two appetizers, today's soup, fish dish, meat dish, rice & soup, and dessert, totaling seven dishes, utilizing locally 'carefully selected' ingredients, a full Japanese-Western fusion course. 　 [Breakfast] Hita-produced rice and miso soup made with 120-year-old traditional miso, crafted with attention to the number of nutrients needed for the day, a breakfast set popular even among regular guests. 　　 Please notify us in advance about any food preferences or allergies. (Please note that we cannot accommodate any changes to the ingredients on the day.) Hita Specialty: Parboiled Eel (Additional plate +3,300 yen) In Hita, far from the sea, river fish such as ayu and eel caught in the Mikuma River have long been cherished as important local ingredients. It is said that the eels once abundantly caught in Hita were salted for preservation. The unique Hita dish, "parboiled eel," is said to have originated from the ingenuity of enjoying eel as if it were sashimi. By briefly immersing it in hot water to firm up the flesh, the dish retains the eel's rich flavor while achieving a light and refreshing taste. Please enjoy the traditional food culture nurtured in Hita, a castle town in the mountains where sea fish were once hard to come by.