Yunogo Onsen Hotel Yunomori Bishunkaku

Dinner Local and Sea Delicacies Banquet Cuisine Fresh fish including peach sea bream, amberjack, octopus, and other blessings of the sea We offer banquet cuisine featuring seasonal vegetables at a reasonable price. Furthermore, you can enjoy Nagi Wagyu beef shabu-shabu (50g). Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. From our selection of carefully sourced ingredients, we have handpicked those that are in season and exceptionally delicious. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Breakfast Breakfast is served in a buffet style with a wide variety of options. Freshly made rice balls and fluffy tamagoyaki (Japanese-style omelet), as well as local side dishes that let you savor regional flavors, are carefully selected. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your request depending on the situation. If you arrive by 6 PM even after your scheduled check-in time, there is no need to contact us. If you are arriving after 6 PM with a dinner-included plan, we would appreciate it if you could inform us in advance. Please travel safely. Last-minute bookings welcome | A popular inn for solo travelers, couples, and married couples Carefully selected ingredients from local Okayama and the bounties of the Seto Inland Sea. The largest hot spring public bath in Okayama Prefecture / Enjoy the garden open-air bath to your heart's content! Savor Okayama's brand Wagyu beef, Nagik Wagyu. Enjoy the breakfast buffet along with seasonal events!

Dinner Banquet cuisine featuring Nagi Wagyu beef Nagikazuki Beef, raised in Nagicho, Okayama Prefecture, Renowned for its fine marbling, beautiful texture, and tenderness. Please enjoy its melt-in-your-mouth texture. Main dish: Teppanyaki steak of Nagi Wagyu beef (75g) as well as shabu-shabu (75g). Additionally, enjoy the blessings of the sea such as peach bream, buri-hira, and octopus. as well as seasonal vegetables. Teppanyaki Steak Enjoy freshly cooked teppanyaki steak served at your table. To fully savor the rich flavor of Nagi Wagyu beef, we recommend tasting the first bite with rock salt only. For the second bite, please enjoy the rich taste of Nagi Wagyu beef with the specially made secret sauce by Chef Ogura. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. * We carefully select and prepare the best seasonal ingredients that are currently in their prime and particularly delicious. Breakfast Breakfast is served in a buffet style with a wide variety of options. Freshly made rice balls and fluffy tamagoyaki (Japanese-style omelet), as well as local side dishes that let you savor regional flavors, are carefully selected. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your preferences depending on the situation. * If you arrive by 6 PM, even if you are late for your scheduled check-in time, there is no need to contact us. For dinner-inclusive plans, we kindly request that you inform us if your arrival will be after 6 PM. Please have a safe journey and take care on your way here.

Nagi Wagyu Banquet Cuisine Nagi Wagyu, raised in Nagi Town, Okayama Prefecture, is known for its fine texture, beautiful marbling, and tenderness. Please enjoy the melt-in-your-mouth texture. For this banquet cuisine, we offer as the main dishes Teppanyaki steak (150g) and shabu-shabu (100g) made with Nagi Wagyu beef. Compared to the Nagi Wagyu banquet cuisine, the steak is increased from 75g to 150g, and the shabu-shabu is increased from 75g to 100g. Recommended for those who want to thoroughly savor the taste of meat. Additionally, please enjoy dishes made with the blessings of the sea and seasonal vegetables. Teppanyaki Steak Enjoy freshly cooked teppanyaki steak served at your table. To fully savor the rich flavor of Nagi Wagyu beef, we recommend tasting the first bite with just rock salt. For the second bite, enjoy the robust flavor of Nagi Wagyu beef with the special sauce crafted by Chef Ogura. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. * We carefully select and prepare the best seasonal ingredients that are currently in their prime and particularly delicious. Breakfast Breakfast is provided in a buffet style with a wide variety of options. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your requests depending on the situation. If you arrive by 6 PM even after your scheduled check-in time, there is no need to contact us. For dinner-inclusive plans, we kindly request that you inform us if your arrival will be after 6 PM. Please travel safely.

Dinner Local and Sea Delicacies Banquet Cuisine Fresh fish including peach sea bream, amberjack, octopus, and other blessings of the sea We offer banquet cuisine featuring seasonal vegetables at a reasonable price. Furthermore, you can enjoy Nagi Wagyu beef shabu-shabu (50g). Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. From our selection of carefully sourced ingredients, we have handpicked those that are in season and exceptionally delicious. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Breakfast Breakfast is served in a buffet style with a wide variety of options. Freshly made rice balls and fluffy tamagoyaki (Japanese-style omelet), as well as local side dishes that let you savor regional flavors, are carefully selected. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your request depending on the situation. If you arrive by 6 PM even after your scheduled check-in time, there is no need to contact us. If you are arriving after 6 PM with a dinner-included plan, we would appreciate it if you could inform us in advance. Please travel safely. Last-minute bookings welcome | A popular inn for solo travelers, couples, and married couples Carefully selected ingredients from local Okayama and the bounties of the Seto Inland Sea. The largest hot spring public bath in Okayama Prefecture / Enjoy the garden open-air bath to your heart's content! Savor Okayama's brand Wagyu beef, Nagik Wagyu. Enjoy the breakfast buffet along with seasonal events!

Dinner Banquet cuisine featuring Nagi Wagyu beef Nagikazuki Beef, raised in Nagicho, Okayama Prefecture, Renowned for its fine marbling, beautiful texture, and tenderness. Please enjoy its melt-in-your-mouth texture. Main dish: Teppanyaki steak of Nagi Wagyu beef (75g) as well as shabu-shabu (75g). Additionally, enjoy the blessings of the sea such as peach bream, buri-hira, and octopus. as well as seasonal vegetables. Teppanyaki Steak Enjoy freshly cooked teppanyaki steak served at your table. To fully savor the rich flavor of Nagi Wagyu beef, we recommend tasting the first bite with rock salt only. For the second bite, please enjoy the rich taste of Nagi Wagyu beef with the specially made secret sauce by Chef Ogura. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. * We carefully select and prepare the best seasonal ingredients that are currently in their prime and particularly delicious. Breakfast Breakfast is served in a buffet style with a wide variety of options. Freshly made rice balls and fluffy tamagoyaki (Japanese-style omelet), as well as local side dishes that let you savor regional flavors, are carefully selected. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your preferences depending on the situation. * If you arrive by 6 PM, even if you are late for your scheduled check-in time, there is no need to contact us. For dinner-inclusive plans, we kindly request that you inform us if your arrival will be after 6 PM. Please have a safe journey and take care on your way here.

Nagi Wagyu Banquet Cuisine Nagi Wagyu, raised in Nagi Town, Okayama Prefecture, is known for its fine texture, beautiful marbling, and tenderness. Please enjoy the melt-in-your-mouth texture. For this banquet cuisine, we offer as the main dishes Teppanyaki steak (150g) and shabu-shabu (100g) made with Nagi Wagyu beef. Compared to the Nagi Wagyu banquet cuisine, the steak is increased from 75g to 150g, and the shabu-shabu is increased from 75g to 100g. Recommended for those who want to thoroughly savor the taste of meat. Additionally, please enjoy dishes made with the blessings of the sea and seasonal vegetables. Teppanyaki Steak Enjoy freshly cooked teppanyaki steak served at your table. To fully savor the rich flavor of Nagi Wagyu beef, we recommend tasting the first bite with just rock salt. For the second bite, enjoy the robust flavor of Nagi Wagyu beef with the special sauce crafted by Chef Ogura. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. * We carefully select and prepare the best seasonal ingredients that are currently in their prime and particularly delicious. Breakfast Breakfast is provided in a buffet style with a wide variety of options. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your requests depending on the situation. If you arrive by 6 PM even after your scheduled check-in time, there is no need to contact us. For dinner-inclusive plans, we kindly request that you inform us if your arrival will be after 6 PM. Please travel safely.

Dinner Local and Sea Delicacies Banquet Cuisine Fresh fish including peach sea bream, amberjack, octopus, and other blessings of the sea We offer banquet cuisine featuring seasonal vegetables at a reasonable price. Furthermore, you can enjoy Nagi Wagyu beef shabu-shabu (50g). Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. From our selection of carefully sourced ingredients, we have handpicked those that are in season and exceptionally delicious. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Breakfast Breakfast is served in a buffet style with a wide variety of options. Freshly made rice balls and fluffy tamagoyaki (Japanese-style omelet), as well as local side dishes that let you savor regional flavors, are carefully selected. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your request depending on the situation. If you arrive by 6 PM even after your scheduled check-in time, there is no need to contact us. If you are arriving after 6 PM with a dinner-included plan, we would appreciate it if you could inform us in advance. Please travel safely. Last-minute bookings welcome | A popular inn for solo travelers, couples, and married couples Carefully selected ingredients from local Okayama and the bounties of the Seto Inland Sea. The largest hot spring public bath in Okayama Prefecture / Enjoy the garden open-air bath to your heart's content! Savor Okayama's brand Wagyu beef, Nagik Wagyu. Enjoy the breakfast buffet along with seasonal events!

Dinner Banquet cuisine featuring Nagi Wagyu beef Nagikazuki Beef, raised in Nagicho, Okayama Prefecture, Renowned for its fine marbling, beautiful texture, and tenderness. Please enjoy its melt-in-your-mouth texture. Main dish: Teppanyaki steak of Nagi Wagyu beef (75g) as well as shabu-shabu (75g). Additionally, enjoy the blessings of the sea such as peach bream, buri-hira, and octopus. as well as seasonal vegetables. Teppanyaki Steak Enjoy freshly cooked teppanyaki steak served at your table. To fully savor the rich flavor of Nagi Wagyu beef, we recommend tasting the first bite with rock salt only. For the second bite, please enjoy the rich taste of Nagi Wagyu beef with the specially made secret sauce by Chef Ogura. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. * We carefully select and prepare the best seasonal ingredients that are currently in their prime and particularly delicious. Breakfast Breakfast is served in a buffet style with a wide variety of options. Freshly made rice balls and fluffy tamagoyaki (Japanese-style omelet), as well as local side dishes that let you savor regional flavors, are carefully selected. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your preferences depending on the situation. * If you arrive by 6 PM, even if you are late for your scheduled check-in time, there is no need to contact us. For dinner-inclusive plans, we kindly request that you inform us if your arrival will be after 6 PM. Please have a safe journey and take care on your way here.

Nagi Wagyu Banquet Cuisine Nagi Wagyu, raised in Nagi Town, Okayama Prefecture, is known for its fine texture, beautiful marbling, and tenderness. Please enjoy the melt-in-your-mouth texture. For this banquet cuisine, we offer as the main dishes Teppanyaki steak (150g) and shabu-shabu (100g) made with Nagi Wagyu beef. Compared to the Nagi Wagyu banquet cuisine, the steak is increased from 75g to 150g, and the shabu-shabu is increased from 75g to 100g. Recommended for those who want to thoroughly savor the taste of meat. Additionally, please enjoy dishes made with the blessings of the sea and seasonal vegetables. Teppanyaki Steak Enjoy freshly cooked teppanyaki steak served at your table. To fully savor the rich flavor of Nagi Wagyu beef, we recommend tasting the first bite with just rock salt. For the second bite, enjoy the robust flavor of Nagi Wagyu beef with the special sauce crafted by Chef Ogura. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. * We carefully select and prepare the best seasonal ingredients that are currently in their prime and particularly delicious. Breakfast Breakfast is provided in a buffet style with a wide variety of options. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your requests depending on the situation. If you arrive by 6 PM even after your scheduled check-in time, there is no need to contact us. For dinner-inclusive plans, we kindly request that you inform us if your arrival will be after 6 PM. Please travel safely.

Dinner Local and Sea Delicacies Banquet Cuisine Fresh fish including peach sea bream, amberjack, octopus, and other blessings of the sea We offer banquet cuisine featuring seasonal vegetables at a reasonable price. Furthermore, you can enjoy Nagi Wagyu beef shabu-shabu (50g). Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. From our selection of carefully sourced ingredients, we have handpicked those that are in season and exceptionally delicious. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Breakfast Breakfast is served in a buffet style with a wide variety of options. Freshly made rice balls and fluffy tamagoyaki (Japanese-style omelet), as well as local side dishes that let you savor regional flavors, are carefully selected. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your request depending on the situation. If you arrive by 6 PM even after your scheduled check-in time, there is no need to contact us. If you are arriving after 6 PM with a dinner-included plan, we would appreciate it if you could inform us in advance. Please travel safely. Last-minute bookings welcome | A popular inn for solo travelers, couples, and married couples Carefully selected ingredients from local Okayama and the bounties of the Seto Inland Sea. The largest hot spring public bath in Okayama Prefecture / Enjoy the garden open-air bath to your heart's content! Savor Okayama's brand Wagyu beef, Nagik Wagyu. Enjoy the breakfast buffet along with seasonal events!

Dinner Banquet cuisine featuring Nagi Wagyu beef Nagikazuki Beef, raised in Nagicho, Okayama Prefecture, Renowned for its fine marbling, beautiful texture, and tenderness. Please enjoy its melt-in-your-mouth texture. Main dish: Teppanyaki steak of Nagi Wagyu beef (75g) as well as shabu-shabu (75g). Additionally, enjoy the blessings of the sea such as peach bream, buri-hira, and octopus. as well as seasonal vegetables. Teppanyaki Steak Enjoy freshly cooked teppanyaki steak served at your table. To fully savor the rich flavor of Nagi Wagyu beef, we recommend tasting the first bite with rock salt only. For the second bite, please enjoy the rich taste of Nagi Wagyu beef with the specially made secret sauce by Chef Ogura. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. * We carefully select and prepare the best seasonal ingredients that are currently in their prime and particularly delicious. Breakfast Breakfast is served in a buffet style with a wide variety of options. Freshly made rice balls and fluffy tamagoyaki (Japanese-style omelet), as well as local side dishes that let you savor regional flavors, are carefully selected. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your preferences depending on the situation. * If you arrive by 6 PM, even if you are late for your scheduled check-in time, there is no need to contact us. For dinner-inclusive plans, we kindly request that you inform us if your arrival will be after 6 PM. Please have a safe journey and take care on your way here.

Nagi Wagyu Banquet Cuisine Nagi Wagyu, raised in Nagi Town, Okayama Prefecture, is known for its fine texture, beautiful marbling, and tenderness. Please enjoy the melt-in-your-mouth texture. For this banquet cuisine, we offer as the main dishes Teppanyaki steak (150g) and shabu-shabu (100g) made with Nagi Wagyu beef. Compared to the Nagi Wagyu banquet cuisine, the steak is increased from 75g to 150g, and the shabu-shabu is increased from 75g to 100g. Recommended for those who want to thoroughly savor the taste of meat. Additionally, please enjoy dishes made with the blessings of the sea and seasonal vegetables. Teppanyaki Steak Enjoy freshly cooked teppanyaki steak served at your table. To fully savor the rich flavor of Nagi Wagyu beef, we recommend tasting the first bite with just rock salt. For the second bite, enjoy the robust flavor of Nagi Wagyu beef with the special sauce crafted by Chef Ogura. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. * We carefully select and prepare the best seasonal ingredients that are currently in their prime and particularly delicious. Breakfast Breakfast is provided in a buffet style with a wide variety of options. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your requests depending on the situation. If you arrive by 6 PM even after your scheduled check-in time, there is no need to contact us. For dinner-inclusive plans, we kindly request that you inform us if your arrival will be after 6 PM. Please travel safely.

Dinner Local and Sea Delicacies Banquet Cuisine Fresh fish including peach sea bream, amberjack, octopus, and other blessings of the sea We offer banquet cuisine featuring seasonal vegetables at a reasonable price. Furthermore, you can enjoy Nagi Wagyu beef shabu-shabu (50g). Peach sea bream A special sea bream from Okayama Prefecture, raised on a diet including white peaches, a local specialty. Its flesh has a refined and elegant taste. Amberjack (from Kochi Prefecture) You can enjoy both the savory flavor of yellowtail and the firm texture and refined taste of amberjack at the same time. Kurashiki: Shimotsui Madako (Octopus) Shimotsui Madako, raised in the fast currents of the Seto Inland Sea, is characterized by its firm flesh, chewy texture, and tenderness. Ryoma Tataki Using only rice straw harvested in the Shimanto River basin as fuel, this completely straw-roasted bonito tataki is painstakingly hand-prepared by skilled artisans, one piece at a time. From our selection of carefully sourced ingredients, we have handpicked those that are in season and exceptionally delicious. Dashi Shabu The savory taste of Nagi Wagyu beef is maximized by a soy sauce-based broth made with bonito and kombu. The dashi infused with the umami of Nagi Wagyu from the shabu-shabu, is perfectly seasoned so you can enjoy it like a soup until the very end. Breakfast Breakfast is served in a buffet style with a wide variety of options. Freshly made rice balls and fluffy tamagoyaki (Japanese-style omelet), as well as local side dishes that let you savor regional flavors, are carefully selected. The dinner start time is arranged based on your preference upon arrival on the day. Please note that we may not be able to accommodate your request depending on the situation. If you arrive by 6 PM even after your scheduled check-in time, there is no need to contact us. If you are arriving after 6 PM with a dinner-included plan, we would appreciate it if you could inform us in advance. Please travel safely. Last-minute bookings welcome | A popular inn for solo travelers, couples, and married couples Carefully selected ingredients from local Okayama and the bounties of the Seto Inland Sea. The largest hot spring public bath in Okayama Prefecture / Enjoy the garden open-air bath to your heart's content! Savor Okayama's brand Wagyu beef, Nagik Wagyu. Enjoy the breakfast buffet along with seasonal events!