As wisps of steam rising from Jigokudani(Hell Valley) gently melt into the soft spring breeze, small signs of a new season begin to emerge between the lingering patches of snow.
From March 1, we are pleased to present our Spring Japanese Kaiseki Course, featuring Hokkaido-sourced crab and beef, along with seasonal delicacies that herald the arrival of spring, such as conger eel and Sakura trout. Accented with the delicate aromas of Sansho pepper and cherry blossoms, this kaiseki meal offers a mild, elegant flavor unique to the season.
In Noboribetsu, where spring quietly arrives after a long winter amid the soothing scent of sulfur, we invite you to relax and savor each beautifully crafted dish that captures the essence of spring.

Sesame tofu with wasabi and tofu skin starch sauce　― Served with every Kaiseki Dinner
Generously topped with wasabi and tofu skin starch sauce, the sesame tofu first delivers a sharp hint of wasabi, which then gives way to the gentle, lingering aroma of sesame and soybeans.
The curled tips of kogomi (fiddlehead fern) lend an endearing appearance to this seasonal mountain vegetable, cherished as a herald of spring. Its tender texture can only be enjoyed during the brief season when the young shoots emerge.
The mellow richness of the starch sauce is balanced by the refreshing acidity of tomato, bringing clarity and harmony to the dish as a whole.

SPRING HORS D’OEUVRES　― Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner
For the appetizer that evokes the arrival of spring, we have gathered delicacies from both the mountains and the sea: grilled baby taro with a fragrant kinome glaze—crisp on the outside and tender within—grilled mantis shrimp, and Soy-simmered hard clam.
Pink shrimp and scallions are dressed in a tangy vinegared miso, and enjoyed together with cherry blossoms, allowing the gentle aroma of spring to bloom across the palate.
To conclude the appetizer course, we prepared bite‑sized sweets such as nerikiri (flower-shaped sweet white bean paste), “Hakata‑oshi,” made by sandwiching butter between strawberry jelly.

Sakura trout grill with bitter butterbur miso paste　― Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner
Hokkaido‑sourced Sakura trout, its flesh tinged with a delicate blush reminiscent of cherry blossoms, is grilled with fragrant bitter butterbur miso, whose fresh, verdant aroma enhances the trout’s naturally refined sweetness.
Finely shredded uni (sea urchin) and negi leak are served alongside, and when enjoyed together, the sweetness of sea urchin, the umami of the trout, and the gentle bitterness of the butterbur miso intertwine to create a layered, nuanced depth of flavor.
Garnished with lily bulb shaped like cherry blossom petals and grilled broad beans, this dish offers not only the taste of spring, but a visual celebration of the season as well.

Simmered conger eel with Sansho pepper　― Served with Special Kaiseki Dinner only
As a refreshing palate cleanser, we offer tender simmered conger eel, prized for its gentle, refined umami.
Nanohana (rapeseed blossoms), a seasonal delicacy unique to this time of year, bring a graceful sense of spring with their light bitterness, which sharpens the finish of the dish.
The bamboo shoots simmered in Tosa area style broth offer a delicate sweetness and a pleasing texture that is both crisp and softly yielding.
The finishing touch of Arima green pepper adds a refreshing tingle and aroma, spreading a clean, bright flavor across the palate.

Spring Kaiseki menu will be available from March 1, 2026 to May 31, 2026.
Please savor the unique flavors of Hokkaido in Spring. 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】