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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. The food photos represent the banquet cuisine for June to August. 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. The food photos represent the banquet cuisine for June to August. 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 views, compared to the 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. *The food photos represent the banquet cuisine image for June to August. 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. The food photos represent the banquet cuisine for June to August. 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. The food photos represent the banquet cuisine for June to August. 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 views, compared to the 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. *The food photos represent the banquet cuisine image for June to August. 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. The food photos represent the banquet cuisine for June to August. 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. The food photos represent the banquet cuisine for June to August. 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. The food photos represent the banquet cuisine for June to August. 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 views, compared to the 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. *The food photos represent the banquet cuisine image for June to August. 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.

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 views, compared to the 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. *The food photos represent the banquet cuisine image for June to August. 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. The food photos represent the banquet cuisine for June to August. 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. (Example menu for June to August) ・Aperitif / Peach wine ・Small dish / Edamame mousse ・5-item appetizer platter / Corn soup, checkered paprika, okra sushi Eel Toji roll, fried sesame tofu crackers ・Three kinds of sashimi / Greater amberjack, salmon, octopus ・Hot pot / Minou Ittonton ceramic plate grill ・Lidded dish / Fried eggplant in broth with grated yam topping ・Fried dish / Sweetfish snake basket fry ・Premier dish / A5-grade Wagyu black beef sukiyaki ・Steamed dish / Steamed egg custard ・Rice / Plum and dried baby sardine mixed rice ・Soup / ・Pickles ・Dessert / Pumpkin 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 September onward. The food photos represent the banquet cuisine for June to August. 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～