Miyazu Onsen Charoku Bekkan

■Seasonal Kaiseki■ Tango and Miyazu are home to a variety of delicacies that are unique to this region, nurtured by abundant water and fertile soil. To allow our guests to savor the authentic flavors of these regions, Charoku Bekkan values the "three winds" of climate, flavor, and scenery. For [Climate], we are particular about selecting ingredients that give a sense of "locality," such as local fish caught mainly in Miyazu Bay and branded beef Tajima beef, vegetables from Yosano, koshihikari rice from Kumihama, and Miyazu-produced pure rice vinegar. For [Flavor], we are particular about seasoning to bring out the flavor of the "season." We offer different menus for each season that make the most of the natural flavors of the ingredients. For [Scenery], we refer to the so-called "presentation." The harmony of the colors, aromas, and the vessels that decorate the food all create a once-in-a-lifetime Kyoto Kaiseki. There are "first," "last," and "last" seasons among the seasons. The "first" season is when you feel excited by the joy of being ahead of the season. "Mori" is the most nutritious and most delicious. "Nagare" is a deep flavor that expresses regret for the change of seasons. We hope you enjoy the colors of the seasons along with the flavors of the seasons. <Examples of seasonal flavors> Spring: Red sea bream, halfbeak, Japanese sardine, Spanish mackerel, rock oysters Early summer to summer: Tango cockle, rock oysters, flying fish, horse mackerel, Japanese sardine, swordfish, white squid Autumn: Autumn squid, tilefish, flatfish Winter to spring: Matsuba crab, winter yellowtail, Japanese sardine *As these are natural ingredients, the ingredients listed may not be available depending on the season. Thank you for your understanding. ◆◇Dining locations◇◆ October 2022: Renovation of the restaurant "Shikizen Hana no" into a semi-private room Please enjoy your meals at the restaurant "Shikizen Hana no". *Guests staying in the "Horai" guest rooms can choose to have dinner served in the restaurant or in their rooms. Guests staying in the "Kagetsu" guest rooms will have dinner served in their rooms. □■Pick-up and drop-off information■□ Pick-up and drop-off services are available from 14:30 to 17:00. If you would like a pick-up and drop-off service, please let us know "① Miyazu Station or Amanohashidate Station" and "② your desired time". *However, during certain periods such as Golden Week and Obon, we may only be able to provide service from "Miyazu Station". □■Notes■□ - Please contact us if you will be arriving after the scheduled check-in time. - If you arrive after the final check-in time of 17:00 without contacting us, we will not be able to prepare dinner for you. - Children under 6 years old (under elementary school age) are not allowed to stay.

■Seasonal Kaiseki■ Tango and Miyazu are home to a variety of delicacies that are unique to this region, nurtured by abundant water and fertile soil. To allow our guests to savor the authentic flavors of these regions, Charoku Bekkan values the "three winds" of climate, flavor, and scenery. For [Climate], we are particular about selecting ingredients that give a sense of "locality," such as local fish caught mainly in Miyazu Bay and branded beef Tajima beef, vegetables from Yosano, koshihikari rice from Kumihama, and Miyazu-produced pure rice vinegar. For [Flavor], we are particular about seasoning to bring out the flavor of the "season." We offer different menus for each season that make the most of the natural flavors of the ingredients. For [Scenery], we refer to the so-called "presentation." The harmony of the colors, aromas, and the vessels that decorate the food all create a once-in-a-lifetime Kyoto Kaiseki. There are "first," "last," and "last" seasons among the seasons. The "first" season is when you feel excited by the joy of being ahead of the season. "Mori" is the most nutritious and most delicious. "Nagare" is a deep flavor that expresses regret for the change of seasons. We hope you enjoy the colors of the seasons along with the flavors of the seasons. <Examples of seasonal flavors> Spring: Red sea bream, halfbeak, Japanese sardine, Spanish mackerel, rock oysters Early summer to summer: Tango cockle, rock oysters, flying fish, horse mackerel, Japanese sardine, swordfish, white squid Autumn: Autumn squid, tilefish, flatfish Winter to spring: Matsuba crab, winter yellowtail, Japanese sardine *As these are natural ingredients, the ingredients listed may not be available depending on the season. Thank you for your understanding. ◆◇Dining locations◇◆ October 2022: Renovation of the restaurant "Shikizen Hana no" into a semi-private room Please enjoy your meals at the restaurant "Shikizen Hana no". *Guests staying in the "Horai" guest rooms can choose to have dinner served in the restaurant or in their rooms. Guests staying in the "Kagetsu" guest rooms will have dinner served in their rooms. □■Pick-up and drop-off information■□ Pick-up and drop-off services are available from 14:30 to 17:00. If you would like a pick-up and drop-off service, please let us know "① Miyazu Station or Amanohashidate Station" and "② your desired time". *However, during certain periods such as Golden Week and Obon, we may only be able to provide service from "Miyazu Station". □■Notes■□ - Please contact us if you will be arriving after the scheduled check-in time. - If you arrive after the final check-in time of 17:00 without contacting us, we will not be able to prepare dinner for you. - Children under 6 years old (under elementary school age) are not allowed to stay.