~ Lunch~
In addition to kaiseki cuisine and bento that can only be enjoyed at lunchtime, which combines seasonal ingredients and local Keihoku ingredients, you can enjoy Keihoku's specialties (sweetfish and wild boar dishes) at a long-established inn.

Shuzan Kaiseki
Kaiseki cuisine in collaboration with local shops.
Meat from Wagyu specialty store "Tokiwa", sweets from sweets maker "Kameya Hirokiyo", and sake from Keihoku sake brewery "Haneda Shuzo".You can enjoy cooking only here.

Kaiseki full of sweetfish in the summer season
The clear stream Kamikatsura River that flows under the inn is a well-known river in sweetfish.
During the fishing season, freshly caught sweetfish are brought in directly by the fishermen.
It is an exquisite sweetfish that was presented to the imperial family from the Heian period to the end of the Edo period.
All of the kaiseki dishes are menus for sweetfish so that you can enjoy such natural sweetfish to your heart's content, and the delicacy "Uruka" Ishiyaki is a gem that you can enjoy a deep flavor.

Late autumn/winter season natural peony pot
A delicious peony hot pot unique to Satoyama during the cold season.
You can warm your body from the core with a soup blended with sushi rice's homemade miso, fatty boar meat and plenty of vegetables.By the time you put the last udon in, the soup will be simmered and thickened until the end.