Unzen Onsen Ryotei Hanzuiryo

The beginning, peak, and remnants of the season. This is the fundamental tea ceremony cuisine course at the Hanamizuki Ryokan, where you can savor the changing seasons with all five senses. With a focus on high-quality local ingredients from Nagasaki, from the drop of dashi broth to the finest details of presentation, the meticulous craftsmanship of the chefs shines through. The delicate flavors that highlight the blessings of Unzen are filled with kindness that soothes both the heart and body. Please enjoy a variety of compassionate dishes that embody the traditional spirit of Japanese cuisine. --Dining: Guest Room-- Exceptional hospitality acknowledged by Michelin. Relax in your room without interruption. While admiring the ever-changing scenery, savor dishes crafted exclusively for that day, paired with your favorite premium sake in a private, prime setting. Seasonal delicacies prepared with the chef's artistry. We create a gourmet experience that frees your heart and senses. Menu (June Example) Aperitif: Plum wine Appetizer: Parboiled pike conger with plum and soy sauce Hors d'oeuvre: Grilled flathead with egg yolk · Eel sushi · Hydrangea-style fried dish · River crab, edamame, young bamboo shoots · Simmered sea snail · Sweet simmered plum · Karasumi (dried mullet roe) Simmered dish: Minazuki tofu, grilled sillago, jade-colored simmered winter melon Sashimi: Knifejaw, striped jack, bigfin reef squid, assorted garnishes Grilled dish: Tomato-seasoned grunt with sea urchin from Tachibana Bay Palate cleanser: Abalone and water shield in vinegared water Simmered course: Conger eel and white eggplant with shark fin sauce Meat dish: Nagasaki Wagyu beef steak with colorful seasonal vegetables Rice dish: Nagasaki-grown "Nikomaru" rice, pickles, red miso soup Dessert: Watermelon, mango, peach, fig pound cake *Please note that the menu is subject to change depending on the season and supply conditions. < Information > Usage of the large communal bath Hot spring | Spring quality: Acidic aluminum sulfate spring containing hydrogen sulfide (sulfur spring) [Higashi no Yu (Large Communal Bath)] Time: 15:00 - 24:00 / 5:00 - 10:30 ┗ Equipped with separate indoor baths for men and women, open-air baths, saunas, and cold baths.

Capturing the pinnacle of seasonal flavors, available only on that day, at that moment. In this plan, Executive Chef Koichi Honda selects ingredients from Nagasaki and beyond, offering a special tea ceremony cuisine crafted from the finest seasonal ingredients sourced nationwide. This is the indulgence of an "omakase" meal, typically reserved for regular patrons at fine dining establishments. Enjoy a once-in-a-lifetime gourmet experience available only at Ryotei Hanshoro. --Dining: Guest Room-- Exceptional hospitality acknowledged by Michelin. Relax in your room without interruption. While admiring the ever-changing scenery, savor dishes crafted exclusively for that day, paired with your favorite premium sake in a private, prime setting. Seasonal delicacies prepared with the chef's artistry. We create a gourmet experience that frees your heart and senses. Menu (April Example) Aperitif: Strawberry Sake Appetizer: Taira Crab Shell Dish with Caviar and Warabi Hors d'oeuvre: ・Mountain Yam Three-Color Dumplings ・Itoyori Sea Bream Grilled with Kinome ・Cherry Blossom Sushi with Horse Mackerel ・Tosa-style simmered Japanese silverleaf ・Lobster fishcake ・Simmered baby octopus ・Dried mullet roe Simmered dish bowl: grouper coated in kudzu, mugwort gluten, and flower-shaped udo. Sashimi: cherry sea bream, first bonito of the season, spiny lobster. Main dish: salt-crusted cherry sea bream, baked turban shell pie. Meat dish: Nagasaki beef Chateaubriand with aged potato. Simmered dish: tilefish and clam with hairy crab sauce. Fried dish: deep-fried abalone with liver-flavored seasoning. Meal: clay pot rice with hairy crab and spring bamboo shoots, red dashi broth, and pickles. Dessert: citrus jelly, strawberries, papaya melon, and Taiwanese sponge cake. *Please note that the menu is subject to change depending on the season and supply conditions. < Information > Usage of the large communal bath Hot spring | Spring quality: Acidic aluminum sulfate spring containing hydrogen sulfide (sulfur spring) [Higashi no Yu (Large Communal Bath)] Time: 15:00 - 24:00 / 5:00 - 10:30 ┗ Equipped with separate indoor baths for men and women, open-air baths, saunas, and cold baths.