As snow begins to dance, melts under the sun, and quietly settles again,
we invite you to savor the beauty of winter with a kaiseki course crafted from the season’s finest blessings.
Enjoy a heartwarming moment alongside the soothing embrace of our hot springs.
Starting December 1st, our “Winter Japanese Kaiseki Course” features dishes that highlight Hokkaido’s exceptional ingredients, allowing you to experience the essence of winter with all five senses.

Winter hors d’oeuvres　― Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner
Hokkaido Autumn salmon is prepared with persimmon vinegar, highlighting the gentle sweetness and mild acidity of persimmons.
This appetizer also features tender simmered Hokkaido octopus, pumpkin, Shrimp-shaped potato with its fluffy texture and refined sweetness, and white sesame tofu infused with the aroma of sesame and the savory depth of dashi — an assortment of seasonal delicacies.

Hokkaido abalone steamed rice ― Served with Deluxe Kaiseki Dinner & Exclusive Kaiseki Dinner
Tender yet flavorful Ezo abalone, rich in umami despite its small size, is carefully simmered with Hokkaido-grown “Nanatsuboshi” rice.
Each bite reveals a deep, concentrated taste that harmonizes beautifully with the gentle sweetness of the rice, offering a truly luxurious Hokkaido dining experience.

Grilled cod covered miso paste marinated minced oyster with fragrant vegetables ― Served with Special Kaiseki Dinner only at fine In-room and Banquet
White fish cod is generously coated with “Namero,” a savory blend of seasonal oysters, fragrant vegetables, and miso, then grilled to perfection for a fragrant finish.
This winter specialty is complemented by crispy fried yuba (tofu skin), a delicate plum dumpling, and refreshing ginger for a delightful contrast of textures and flavors.

Japanese style steamed egg custard topped sea urchin and broth soup ― Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner
This delicate chawanmushi (steamed egg custard) highlights the rich umami of sea urchin, refined with sake lees, egg yolk, and white dashi for a subtle, elegant flavor.
Sake lees, a fermented ingredient, gently warms the body—making this winter chawanmushi the perfect dish to enjoy from the inside out.
Topped with beautifully steamed orange sea urchin and sweet satsumaimo, it’s a visually stunning and flavorful creation.

Winter Kaiseki menu will be available from December 1, 2025 to February 28, 2026.
Please savor the unique flavors of Hokkaido in winter. We are sincerely looking forward to welcoming you.

Please click below to see the detailed menu and the overall photo of the set.
【In-room dining】
【Kaiseki restaurant Yunosato】

We sincerely look forward to your visit.
【BOOK with In-room dining】
【BOOK with Kaiseki restaurant Yunosato】