Miyazu Onsen Charoku Bekkan

■Seasonal Taste Kaiseki■ Tango and Miyazu are home to a collection of delicacies that are unique to this land, nurtured by abundant water and fertile soil. To allow you to enjoy the authentic flavors of these dishes, Charoku Bekkan values the "three winds" of climate, flavor, and scenery. In [Climate], we are particular about selecting ingredients that give a sense of "locality," such as local fish mainly caught in Miyazu Bay, vegetables from Yosano, koshihikari rice from Kumihama, and Miyazu-produced pure rice vinegar. [Flavor] is delicate seasoning to enjoy the deliciousness of the "season." We offer different menus for each season that make the most of the natural flavors of the ingredients. [Scenery] is what we call "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 in the season. The "first portion" is an uplifting dish that gives you the joy of anticipating the season. The "height portion" is the most nutritious and packed with flavor. The "last portion" is a dish that, together with its rich flavor, allows you to mourn the passing of the seasons. We hope you enjoy the colors of the passing 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, cutlassfish, white squid Autumn: Autumn squid, tilefish, flatfish Winter to spring: Matsuba crab, winter yellowtail, Japanese sardine *As these are natural ingredients, the listed ingredients may not be available depending on the season. Thank you for your understanding. ◆◇Dining locations◇◆ October 2022: Renovation of the restaurant "Shikizen Hanano" into a semi-private room Please enjoy your meals at the restaurant "Shikizen Hanano". *Dinner for guests staying i

■Seasonal Taste Kaiseki■ Tango and Miyazu are home to a collection of delicacies that are unique to this land, nurtured by abundant water and fertile soil. To allow you to enjoy the authentic flavors of these dishes, Charoku Bekkan values the "three winds" of climate, flavor, and scenery. In [Climate], we are particular about selecting ingredients that give a sense of "locality," such as local fish mainly caught in Miyazu Bay, vegetables from Yosano, koshihikari rice from Kumihama, and Miyazu-produced pure rice vinegar. [Flavor] is delicate seasoning to enjoy the deliciousness of the "season." We offer different menus for each season that make the most of the natural flavors of the ingredients. [Scenery] is what we call "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 in the season. The "first portion" is an uplifting dish that gives you the joy of anticipating the season. The "height portion" is the most nutritious and packed with flavor. The "last portion" is a dish that, together with its rich flavor, allows you to mourn the passing of the seasons. We hope you enjoy the colors of the passing 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, cutlassfish, white squid Autumn: Autumn squid, tilefish, flatfish Winter to spring: Matsuba crab, winter yellowtail, Japanese sardine *As these are natural ingredients, the listed ingredients may not be available depending on the season. Thank you for your understanding. ◆◇Dining locations◇◆ October 2022: Renovation of the restaurant "Shikizen Hanano" into a semi-private room Please enjoy your meals at the restaurant "Shikizen Hanano". *Dinner for guests staying i

■Seasonal Taste Kaiseki■ Tango and Miyazu are home to a collection of delicacies that are unique to this land, nurtured by abundant water and fertile soil. To allow you to enjoy the authentic flavors of these dishes, Charoku Bekkan values the "three winds" of climate, flavor, and scenery. In [Climate], we are particular about selecting ingredients that give a sense of "locality," such as local fish mainly caught in Miyazu Bay, vegetables from Yosano, koshihikari rice from Kumihama, and Miyazu-produced pure rice vinegar. [Flavor] is delicate seasoning to enjoy the deliciousness of the "season." We offer different menus for each season that make the most of the natural flavors of the ingredients. [Scenery] is what we call "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 in the season. The "first portion" is an uplifting dish that gives you the joy of anticipating the season. The "height portion" is the most nutritious and packed with flavor. The "last portion" is a dish that, together with its rich flavor, allows you to mourn the passing of the seasons. We hope you enjoy the colors of the passing 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, cutlassfish, white squid Autumn: Autumn squid, tilefish, flatfish Winter to spring: Matsuba crab, winter yellowtail, Japanese sardine *As these are natural ingredients, the listed ingredients may not be available depending on the season. Thank you for your understanding. ◆◇Dining locations◇◆ October 2022: Renovation of the restaurant "Shikizen Hanano" into a semi-private room Please enjoy your meals at the restaurant "Shikizen Hanano". *Dinner for guests staying i

■Seasonal Taste Kaiseki■ Tango and Miyazu are home to a collection of delicacies that are unique to this land, nurtured by abundant water and fertile soil. To allow you to enjoy the authentic flavors of these dishes, Charoku Bekkan values the "three winds" of climate, flavor, and scenery. In [Climate], we are particular about selecting ingredients that give a sense of "locality," such as local fish mainly caught in Miyazu Bay, vegetables from Yosano, koshihikari rice from Kumihama, and Miyazu-produced pure rice vinegar. [Flavor] is delicate seasoning to enjoy the deliciousness of the "season." We offer different menus for each season that make the most of the natural flavors of the ingredients. [Scenery] is what we call "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 in the season. The "first portion" is an uplifting dish that gives you the joy of anticipating the season. The "height portion" is the most nutritious and packed with flavor. The "last portion" is a dish that, together with its rich flavor, allows you to mourn the passing of the seasons. We hope you enjoy the colors of the passing 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, cutlassfish, white squid Autumn: Autumn squid, tilefish, flatfish Winter to spring: Matsuba crab, winter yellowtail, Japanese sardine *As these are natural ingredients, the listed ingredients may not be available depending on the season. Thank you for your understanding. ◆◇Dining locations◇◆ October 2022: Renovation of the restaurant "Shikizen Hanano" into a semi-private room Please enjoy your meals at the restaurant "Shikizen Hanano". *Dinner for guests staying i

■Seasonal Taste Kaiseki■ Tango and Miyazu are home to a collection of delicacies that are unique to this land, nurtured by abundant water and fertile soil. To allow you to enjoy the authentic flavors of these dishes, Charoku Bekkan values the "three winds" of climate, flavor, and scenery. In [Climate], we are particular about selecting ingredients that give a sense of "locality," such as local fish mainly caught in Miyazu Bay, vegetables from Yosano, koshihikari rice from Kumihama, and Miyazu-produced pure rice vinegar. [Flavor] is delicate seasoning to enjoy the deliciousness of the "season." We offer different menus for each season that make the most of the natural flavors of the ingredients. [Scenery] is what we call "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 in the season. The "first portion" is an uplifting dish that gives you the joy of anticipating the season. The "height portion" is the most nutritious and packed with flavor. The "last portion" is a dish that, together with its rich flavor, allows you to mourn the passing of the seasons. We hope you enjoy the colors of the passing 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, cutlassfish, white squid Autumn: Autumn squid, tilefish, flatfish Winter to spring: Matsuba crab, winter yellowtail, Japanese sardine *As these are natural ingredients, the listed ingredients may not be available depending on the season. Thank you for your understanding. ◆◇Dining locations◇◆ October 2022: Renovation of the restaurant "Shikizen Hanano" into a semi-private room Please enjoy your meals at the restaurant "Shikizen Hanano". *Dinner for guests staying i

■Seasonal Taste Kaiseki■ Tango and Miyazu are home to a collection of delicacies that are unique to this land, nurtured by abundant water and fertile soil. To allow you to enjoy the authentic flavors of these dishes, Charoku Bekkan values the "three winds" of climate, flavor, and scenery. In [Climate], we are particular about selecting ingredients that give a sense of "locality," such as local fish mainly caught in Miyazu Bay, vegetables from Yosano, koshihikari rice from Kumihama, and Miyazu-produced pure rice vinegar. [Flavor] is delicate seasoning to enjoy the deliciousness of the "season." We offer different menus for each season that make the most of the natural flavors of the ingredients. [Scenery] is what we call "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 in the season. The "first portion" is an uplifting dish that gives you the joy of anticipating the season. The "height portion" is the most nutritious and packed with flavor. The "last portion" is a dish that, together with its rich flavor, allows you to mourn the passing of the seasons. We hope you enjoy the colors of the passing 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, cutlassfish, white squid Autumn: Autumn squid, tilefish, flatfish Winter to spring: Matsuba crab, winter yellowtail, Japanese sardine *As these are natural ingredients, the listed ingredients may not be available depending on the season. Thank you for your understanding. ◆◇Dining locations◇◆ October 2022: Renovation of the restaurant "Shikizen Hanano" into a semi-private room Please enjoy your meals at the restaurant "Shikizen Hanano". *Dinner for guests staying i

■Seasonal Taste Kaiseki■ Tango and Miyazu are home to a collection of delicacies that are unique to this land, nurtured by abundant water and fertile soil. To allow you to enjoy the authentic flavors of these dishes, Charoku Bekkan values the "three winds" of climate, flavor, and scenery. In [Climate], we are particular about selecting ingredients that give a sense of "locality," such as local fish mainly caught in Miyazu Bay, vegetables from Yosano, koshihikari rice from Kumihama, and Miyazu-produced pure rice vinegar. [Flavor] is delicate seasoning to enjoy the deliciousness of the "season." We offer different menus for each season that make the most of the natural flavors of the ingredients. [Scenery] is what we call "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 in the season. The "first portion" is an uplifting dish that gives you the joy of anticipating the season. The "height portion" is the most nutritious and packed with flavor. The "last portion" is a dish that, together with its rich flavor, allows you to mourn the passing of the seasons. We hope you enjoy the colors of the passing 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, cutlassfish, white squid Autumn: Autumn squid, tilefish, flatfish Winter to spring: Matsuba crab, winter yellowtail, Japanese sardine *As these are natural ingredients, the listed ingredients may not be available depending on the season. Thank you for your understanding. ◆◇Dining locations◇◆ October 2022: Renovation of the restaurant "Shikizen Hanano" into a semi-private room Please enjoy your meals at the restaurant "Shikizen Hanano". *Dinner for guests staying i

■Seasonal Taste Kaiseki■ Tango and Miyazu are home to a collection of delicacies that are unique to this land, nurtured by abundant water and fertile soil. To allow you to enjoy the authentic flavors of these dishes, Charoku Bekkan values the "three winds" of climate, flavor, and scenery. In [Climate], we are particular about selecting ingredients that give a sense of "locality," such as local fish mainly caught in Miyazu Bay, vegetables from Yosano, koshihikari rice from Kumihama, and Miyazu-produced pure rice vinegar. [Flavor] is delicate seasoning to enjoy the deliciousness of the "season." We offer different menus for each season that make the most of the natural flavors of the ingredients. [Scenery] is what we call "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 in the season. The "first portion" is an uplifting dish that gives you the joy of anticipating the season. The "height portion" is the most nutritious and packed with flavor. The "last portion" is a dish that, together with its rich flavor, allows you to mourn the passing of the seasons. We hope you enjoy the colors of the passing 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, cutlassfish, white squid Autumn: Autumn squid, tilefish, flatfish Winter to spring: Matsuba crab, winter yellowtail, Japanese sardine *As these are natural ingredients, the listed ingredients may not be available depending on the season. Thank you for your understanding. ◆◇Dining locations◇◆ October 2022: Renovation of the restaurant "Shikizen Hanano" into a semi-private room Please enjoy your meals at the restaurant "Shikizen Hanano". *Dinner for guests staying i