Seafood befitting the Nanki area, surrounded by bountiful seas. Cuisines feature fresh and natural ingredients, brought to their full potential.
Cuisines are prepared to please both the palate and the eye.
Enjoy seasonal flavors and themes all year round.
“Locally sourced seasonal ingredients”
“As fresh as possible”
We make it our job to prepare cuisines that fill your five senses, using the chosen ingredients.
Enjoy our uncompromising hospitality together with top quality cuisine prepared with the best of the region and the season.
Raised in the natural environment of Kumano, this beef is descended from Tajima beef.
At our facility, we use genuine certified Kumano beef.
We use fresh tuna from Katsuura Port, the largest tuna unloading port in Japan. Enjoy the sweet, tender-textured fresh wild tuna.
The grouper grows up to 1 m in length, and has a wide mouth with fat lips. The exquisite white flesh plumps up when cooked and fills your mouth with a rich flavor.
In season: October to March
Blessings from the land, raised carefully in the nature of Kumano. We use the best local produce as much as possible, creating cuisines that enhance the natural flavors.
1. Have gratitude for the opportunity to enjoy nature blessed seasonal foods.
2. Select the ingredients carefully to produce the best possible food.
3. Use local, seasonal ingredients as much as possible.
4. Create cuisine that pleases all five senses of the guests.
5. Cook with sincerity.
Seared Kumano beef chuck sushi (5 pcs)
Kumano beef (100g)
5000 yen～6000 yen
Red tuna (7 pcs)
children’s lunch (example)
※Prices do not include tax ※2 A la carte menu items are not included in the half-price package
We have many local beverages available including "Kumano Kodo Beer" with the citrus fruity aroma and wheat malt sweetness, pure rice sake "Nachi no Taki" made of the holy water of the Nachi no Taki Waterfall and Wakayama brewer's rice, and full-bodied plum liquor "Binchotan no Shirabe" made with plums of Kishu-Kumano mountain matured together with binchotan oak charcoal.
Freshly steamed rice made in individually-portioned rice pots.
Breakfast features many Kumano ingredients including dried saury seasoned with mirin (sweet sake) that diners grill themselves at the table.
This fine-grained and delicately-marbled tender beef has a delicious aroma when grilled.
Our Kumano beef is supplied by a longstanding Katsuura butcher “Takikawa”. *Comes with a certificate (Kumano beef certified and individual identification number)
Enjoy the sweet, tender-textured fresh wild tuna.
Katsuura Port is the number one fishing port in Japan for fresh tuna caught on longlines.
Longline fishing means the tuna are caught one at a time on fishing lines and brought on the ship alive where they are quickly drained of their blood to preserve freshness.
We acquire our fresh tuna from “Nakasada Shoten”, a cognoscenti brokerage at Katsuura Port.
The grouper grows up to 1 m in length. It is in season from autumn to winter, and is considered a delicacy eaten raw as sashimi or in hotpot dishes. The exquisite white flesh plumps up when cooked and fills your mouth with a rich flavor. In season: October to March
In order for our guests to experience the good taste of real grouper, we prepare it for customers on the same day it enters our kitchens.
We also serve it in thin slices of sashimi in our own style.
Hotpot is the best way to enjoy grouper.
Our ponzu sauce helps to bring out the best in the fish. Our ponzu recipe includes the rare citrus grown in Kumano, the “sanzu”, which is one reason why it is so popular.
For overnight guests
Foods are served in the restaurant.
Dinner is served in the guest rooms, and breakfast is provided in the restaurant.