Yuya Onsen Hazu Gassho

"Kaleidoscope" plan to enjoy authentic Japanese kaiseki cuisine for two and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups a day. Authentic Japanese kaiseki cuisine with the chef's whole body, making the best use of local ingredients and putting the heart of "Fuji". * Children must be elementary school students or older. □ ■ Example of item description ■ □ -Fuji, Authentic Japanese Kaiseki- (October 2020-) [Apéritif] Ongiku Amazake [Attachment] Autumn eggplant jelly aspic-caviar spider fruit wholesale ginger [Pre-vegetables] Chrysanthemum chrysanthemum flowers with white sauce Aichi duck smoked astringent skin chestnut kanro-ni Matcha cheese Sugi leaf sashimi, Nagaimo konbu maki Hagi Shinjo, juvenile sweetfish, Kanro-ni [Bowl] Steamed clay bottle, picked Mikawa quail from Toyohashi-pine mushrooms from Shinshiro / vines from Toyohashi Lily root / ginkgo / sudachi from Shinshiro [Manufacturing] Oiwa fish from Nagano prefecture Shinshu salmon carp kelp tightening [Ryogi] Ayutaki Natural Ayu Tempura Matsutake from Shinshiro ~ Fushimi Chili from Kyoto / Sansho Salt [Nabe] Natural wild boar roasted barley hot pot from Shinshiro ~ Garlic from Shinshiro / Bean seedlings from Gifu prefecture / Kuzukiri / Awafu [Grilled side dish] Shinshiro-produced child-bearing sake Shio-yaki-Lotus root rice cracker / Miso-zuke / Miso-zuke / Maruju simmered / Kosonju pumpkin / Kikuhanabu / Hebesu vinegar from Shinshiro [Strong side dish] Locally produced beef sardine-Horai beef lean meat / (Japanese black beef) marbled / Dantoyama Kogen beef beef tan -Okumikawa shiitake mushrooms from Shinshiro / broccoli / petit tomatoes from Shitara / zucchini from Shinshiro / butterbur miso / truffle salt / lemon [Rice] Kaori Aichi from Shinshiro [Stop bowl] Hatcho Miso tailored incense assortment [Water] Autumn incense ~ Kinako ice cream / Kyoho from Nagano prefecture / Chestnut / Sesame warabi mochi / Shiratama mochi / Corn flakes / Bean paste / whipped cream / charpill * Contents vary depending on the season and purchasing situation. * Meals are available at the restaurant. ■ Points of Hazu Gassho ■ 1. Limited to 5 groups per day 2. The building is a solid gassho-zukuri 3. 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 taste ◆ Medicinal bath ◆ All baths are medicated baths (loquat leaves)

"Kaleidoscope" plan to enjoy authentic Japanese kaiseki cuisine for two and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups a day. Authentic Japanese kaiseki cuisine with the chef's whole body, making the best use of local ingredients and putting the heart of "Fuji". * Children must be elementary school students or older. □ ■ Example of item description ■ □ -Fuji, Authentic Japanese Kaiseki- (October 2020-) [Apéritif] Ongiku Amazake [Attachment] Autumn eggplant jelly aspic-caviar spider fruit wholesale ginger [Pre-vegetables] Chrysanthemum chrysanthemum flowers with white sauce Aichi duck smoked astringent skin chestnut kanro-ni Matcha cheese Sugi leaf sashimi, Nagaimo konbu maki Hagi Shinjo, juvenile sweetfish, Kanro-ni [Bowl] Steamed clay bottle, picked Mikawa quail from Toyohashi-pine mushrooms from Shinshiro / vines from Toyohashi Lily root / ginkgo / sudachi from Shinshiro [Manufacturing] Oiwa fish from Nagano prefecture Shinshu salmon carp kelp tightening [Ryogi] Ayutaki Natural Ayu Tempura Matsutake from Shinshiro ~ Fushimi Chili from Kyoto / Sansho Salt [Nabe] Natural wild boar roasted barley hot pot from Shinshiro ~ Garlic from Shinshiro / Bean seedlings from Gifu prefecture / Kuzukiri / Awafu [Grilled side dish] Shinshiro-produced child-bearing sake Shio-yaki-Lotus root rice cracker / Miso-zuke / Miso-zuke / Maruju simmered / Kosonju pumpkin / Kikuhanabu / Hebesu vinegar from Shinshiro [Strong side dish] Locally produced beef sardine-Horai beef lean meat / (Japanese black beef) marbled / Dantoyama Kogen beef beef tan -Okumikawa shiitake mushrooms from Shinshiro / broccoli / petit tomatoes from Shitara / zucchini from Shinshiro / butterbur miso / truffle salt / lemon [Rice] Kaori Aichi from Shinshiro [Stop bowl] Hatcho Miso tailored incense assortment [Water] Autumn incense ~ Kinako ice cream / Kyoho from Nagano prefecture / Chestnut / Sesame warabi mochi / Shiratama mochi / Corn flakes / Bean paste / whipped cream / charpill * Contents vary depending on the season and purchasing situation. * Meals are available at the restaurant. ■ Points of Hazu Gassho ■ 1. Limited to 5 groups per day 2. The building is a solid gassho-zukuri 3. 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 taste ◆ Medicinal bath ◆ All baths are medicated baths (loquat leaves)

"Kaleidoscope" plan to enjoy authentic Japanese kaiseki cuisine for two and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups a day. Authentic Japanese kaiseki cuisine with the chef's whole body, making the best use of local ingredients and putting the heart of "Fuji". * Children must be elementary school students or older. □ ■ Example of item description ■ □ -Fuji, Authentic Japanese Kaiseki- (October 2020-) [Apéritif] Ongiku Amazake [Attachment] Autumn eggplant jelly aspic-caviar spider fruit wholesale ginger [Pre-vegetables] Chrysanthemum chrysanthemum flowers with white sauce Aichi duck smoked astringent skin chestnut kanro-ni Matcha cheese Sugi leaf sashimi, Nagaimo konbu maki Hagi Shinjo, juvenile sweetfish, Kanro-ni [Bowl] Steamed clay bottle, picked Mikawa quail from Toyohashi-pine mushrooms from Shinshiro / vines from Toyohashi Lily root / ginkgo / sudachi from Shinshiro [Manufacturing] Oiwa fish from Nagano prefecture Shinshu salmon carp kelp tightening [Ryogi] Ayutaki Natural Ayu Tempura Matsutake from Shinshiro ~ Fushimi Chili from Kyoto / Sansho Salt [Nabe] Natural wild boar roasted barley hot pot from Shinshiro ~ Garlic from Shinshiro / Bean seedlings from Gifu prefecture / Kuzukiri / Awafu [Grilled side dish] Shinshiro-produced child-bearing sake Shio-yaki-Lotus root rice cracker / Miso-zuke / Miso-zuke / Maruju simmered / Kosonju pumpkin / Kikuhanabu / Hebesu vinegar from Shinshiro [Strong side dish] Locally produced beef sardine-Horai beef lean meat / (Japanese black beef) marbled / Dantoyama Kogen beef beef tan -Okumikawa shiitake mushrooms from Shinshiro / broccoli / petit tomatoes from Shitara / zucchini from Shinshiro / butterbur miso / truffle salt / lemon [Rice] Kaori Aichi from Shinshiro [Stop bowl] Hatcho Miso tailored incense assortment [Water] Autumn incense ~ Kinako ice cream / Kyoho from Nagano prefecture / Chestnut / Sesame warabi mochi / Shiratama mochi / Corn flakes / Bean paste / whipped cream / charpill * Contents vary depending on the season and purchasing situation. * Meals are available at the restaurant. ■ Points of Hazu Gassho ■ 1. Limited to 5 groups per day 2. The building is a solid gassho-zukuri 3. 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 taste ◆ Medicinal bath ◆ All baths are medicated baths (loquat leaves)