Yuya Onsen Hazu Gassho

"Kaleidoscope" plan where you can enjoy authentic Japanese kaiseki cuisine for 2 and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by the head chef with the spirit of "Shindo Fuji" using local ingredients. *Children must be above elementary school age. □■Item example■□ ~ Body Fuji, Authentic Japanese Kaiseki ~ (October 2020 ~) [Aperitif] Warm chrysanthemum amazake [Attachment] Fall Eggplant Jelly, Caviar, Kukonoshi, Wholesale Ginger [Appetizer] Shungiku chrysanthemum flower with white dressing 　　　　　Smoked Aichi duck with astringent chestnuts 　　　　Matcha cheese cedar leaf sashimi wrapped in yam and kelp Hagi Masjo Boiled Young Ayu Sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi 　　　　Yurikon/Gingko nuts/Shinjo citrus [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki Natural Ayu Tempura from Shinshiro, Matsutake Mushrooms, Fushimi Chili Peppers from Kyoto, Salted Japanese Pepper [Hot pot] Shinshiro natural wild boar loin barley grated yam hot pot ~ Shinshiro scallion, Gifu bean sprouts, arrowroot, millet gluten [Grilled appetizers] Shinshiro-produced ayu-zake Shioyaki with roe - lotus root rice cracker / pickled myoga miso / boiled walnuts / maruju-mitsuni / kousonju 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 ~ Shinshiro Okumikawa Shiitake Mushrooms / Broccoli / Shitara Petit Tomatoes / Shinshiro Zucchini / Butterbur Miso / Truffle Salt / Lemon [Rice] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn fragrance 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. ■Points of Hazu Gassho■ 1. Limited to 5 groups per day 2. The building is a stately gassho-zukuri style 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 ◆Medicated bath◆ All baths are medicated (loquat leaves).

"Kaleidoscope" plan where you can enjoy authentic Japanese kaiseki cuisine for 2 and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by the head chef with the spirit of "Shindo Fuji" using local ingredients. *Children must be above elementary school age. □■Item example■□ ~ Body Fuji, Authentic Japanese Kaiseki ~ (October 2020 ~) [Aperitif] Warm chrysanthemum amazake [Attachment] Fall Eggplant Jelly, Caviar, Kukonoshi, Wholesale Ginger [Appetizer] Shungiku chrysanthemum flower with white dressing 　　　　　Smoked Aichi duck with astringent chestnuts 　　　　Matcha cheese cedar leaf sashimi wrapped in yam and kelp Hagi Masjo Boiled Young Ayu Sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi 　　　　Yurikon/Gingko nuts/Shinjo citrus [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki Natural Ayu Tempura from Shinshiro, Matsutake Mushrooms, Fushimi Chili Peppers from Kyoto, Salted Japanese Pepper [Hot pot] Shinshiro natural wild boar loin barley grated yam hot pot ~ Shinshiro scallion, Gifu bean sprouts, arrowroot, millet gluten [Grilled appetizers] Shinshiro-produced ayu-zake Shioyaki with roe - lotus root rice cracker / pickled myoga miso / boiled walnuts / maruju-mitsuni / kousonju 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 ~ Shinshiro Okumikawa Shiitake Mushrooms / Broccoli / Shitara Petit Tomatoes / Shinshiro Zucchini / Butterbur Miso / Truffle Salt / Lemon [Rice] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn fragrance 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. ■Points of Hazu Gassho■ 1. Limited to 5 groups per day 2. The building is a stately gassho-zukuri style 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 ◆Medicated bath◆ All baths are medicated (loquat leaves).

"Kaleidoscope" plan where you can enjoy authentic Japanese kaiseki cuisine for 2 and a half hours Enjoy the luxury of "doing nothing" at an inn limited to 5 groups per day. Authentic Japanese kaiseki cuisine prepared by the head chef with the spirit of "Shindo Fuji" using local ingredients. *Children must be above elementary school age. □■Item example■□ ~ Body Fuji, Authentic Japanese Kaiseki ~ (October 2020 ~) [Aperitif] Warm chrysanthemum amazake [Attachment] Fall Eggplant Jelly, Caviar, Kukonoshi, Wholesale Ginger [Appetizer] Shungiku chrysanthemum flower with white dressing 　　　　　Smoked Aichi duck with astringent chestnuts 　　　　Matcha cheese cedar leaf sashimi wrapped in yam and kelp Hagi Masjo Boiled Young Ayu Sweetfish [Bowl] Steamed in an earthenware pot with Mikawa Yamabuki quail from Toyohashi, pine mushrooms from Shinshiro, and vines from Toyohashi 　　　　Yurikon/Gingko nuts/Shinjo citrus [Sashimi] Shinshu salmon, carp and kombu seaweed [Ryogi] Ayutaki Natural Ayu Tempura from Shinshiro, Matsutake Mushrooms, Fushimi Chili Peppers from Kyoto, Salted Japanese Pepper [Hot pot] Shinshiro natural wild boar loin barley grated yam hot pot ~ Shinshiro scallion, Gifu bean sprouts, arrowroot, millet gluten [Grilled appetizers] Shinshiro-produced ayu-zake Shioyaki with roe - lotus root rice cracker / pickled myoga miso / boiled walnuts / maruju-mitsuni / kousonju 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 ~ Shinshiro Okumikawa Shiitake Mushrooms / Broccoli / Shitara Petit Tomatoes / Shinshiro Zucchini / Butterbur Miso / Truffle Salt / Lemon [Rice] Aichi Kaori from Shinshiro [Ending bowl] Assortment of two kinds of pickles served with Haccho miso [Water] Autumn fragrance 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. ■Points of Hazu Gassho■ 1. Limited to 5 groups per day 2. The building is a stately gassho-zukuri style 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 ◆Medicated bath◆ All baths are medicated (loquat leaves).