Fresh seafood from Sagami Bay and Suruga Bay

We strain to serve seasonal ingredients which are the essence of traditional Japanese food incorporating the feelings of each season for you to enjoy.

Kaiseki cuisine

Kaiseki cuisine

We strain to serve seasonal ingredients which are the essence of traditional
Japanese food incorporating the feelings of each season for you to enjoy.
Our Menu is posted on Facebook “Hakone Hot Springs Yama no Shou-The
Mountain Province” please feel free to use it as a reference for your trip.

Our Menu is posted on Facebook “Hakone Hot Springs Yama no Shou-The Mountain Province” please feel free to use it as a reference for your trip.

Breakfast in the basket

Breakfast in the basket

Japanese breakfast in the basket will help to produce a refreshing morning of the Sengokuhara Plateau.

Assorted dishes used local ingredients.

Assorted dishes used local ingredients.

It is a plate of five kinds of sashimi where the fressness is paramount.

Abalone steamed sake

Abalone steamed sake

It is a unique dish that seems to be dancing.
If you would like to try this ,please let us know at the time of booking.(comes with an extra charge)

Boiled Ise Shrimp

Boiled Ise Shrimp

The shell of Ise Shrimp resembles a warrior’s armour due to it’s boiled ingredients.

Shabu-shabu

Shabu-shabu

It is one of the hot pot cooking styles and you can cook meat in the boiled soup several times to heat and have them with sauce.
If you would like to try this, please let us know at the time of booking. (comes with an extra charge)

Sukiyaki

Sukiyaki

Unlike the name, it is a Japanese dish that boils in a shallow iron pot rather
than baking with a seasoning called warishita (stock mixed with soy sauce, mirin and sugar)
If you would like to try this, please let us know at the time of booking. (comes with an extra charge)

Wagyu Beef Steak

Wagyu Beef Steak

We will serve you the delicious grilled Wagyu Beef.
If you would like to try this , please let us know at the time of booking. (comes with an extra charge).

Head chief Ryouichi Imai

Head chief Ryouichi Imai

Hakone Sengokuhara is a plateau but it is a very good location for the
distribution of fresh seafood from Sagami Bay and Suruga Bay.
,Head chief Ryouichi Imai serves you the artistic cuisine by utilizing the skill of a Japanese craftsman.
After the strict apprenticeship in Okyama,he moved to Tokyo and he gained the experience at a hotel. In 1992, he took office as the head chief at Shotokan in Izu Mitsuhama. He is an expert of Japanese cuisine who was elected twice in the “Contemporary Japanese cuisine six people exhibition” sponsored by the Japan National Cooking Skill Professional Federation and Tokyo Cooking Skills Society of Japan

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