In-room dining

お部屋食

In-room dining

Enjoy a relaxing meal in the comfort
of your own room.

Variety seasonal Japanese cuisine

Special Kaiseki Dinner

Takimotokan’s standard kaiseki menu

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Autumn menu

Autumn menu (~November 2024)

APERITIF: Japanese plum wine
AUTUMN HORS D’OEUVRES: Pumpkin tofu with broth source
Persimmon and sesame salad
Marinated scallops and herring roe
SASHIMI: Chef’s selection
SIMMERED DISH: Shrimp-shaped potato dumplings with minced chicken in Aisai-style (Drinkable onsen broth)
HOT POT: Hokkaido pork hot pot with Kyoto miso
FISH DISH: Hokkaido saury simmered with sour plum
GRILLED DISH: Grilled pollock cod covered with sake lees
VINEGARED DISH: Snow crab
(Enjoy with Takimotokan original vinegar)
RICE DISH: Japanese yam bulblet steamed rice
SOUP: Atka mackerel minced ball miso soup
PICKLED VEGETABLES: Assorted three pickled vegetables
DESSERT: Handmade chestnut red bean jelly

Winter menu

Winter menu (~February 2025)

APERITIF: Japanese plum wine
WINTER HORS D’OEUVRES: Grilled turnip tofu with sweet amber sauce
Hokkaido wagyu beef roast beef
Seasoned squid with kumquats
SASHIMI: Chef’s selection
SIMMERED DISH: Domyoji-bun with local Hokkaido octopus
steamed by drinkable onsen water
HOT POT: Hokkaido duck hot pot Aisai-style
FISH DISH: Simmered Hokkaido yellow rockfish
SIDE DISH: Steamed Hokkaido monkfish with grated daikon radish sauce
VINEGARED DISH: Snow crab
(Enjoy with Takimotokan original vinegar)
RICE DISH: Nanatsuboshi rice
SOUP: Atka mackerel minced ball miso soup
PICKLED VEGETABLES: Assorted three pickled vegetables
DESSERT: Handmade Beni-haruka roasted sweet potato white bean jelly

Deluxe Kaiseki Dinner

Brilliant local ingredient plates

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Autumn menu

Autumn menu (~November 2024)

APERITIF: Japanese plum wine
AUTUMN HORS D’OEUVRES: Pumpkin tofu with broth sauce
Persimmon and sesame salad
Marinated scallops and herring roe
Autumn colored leaf jelly
Walnut
Duck simmered in wine
SASHIMI: Chef’s selection
VINEGARED DISH: Snow crab
(Enjoy with Takimotokan original vinegar)
SIMMERED DISH: Shrimp-shaped potato dumplings with minced chicken in Aisai-style (Drinkable onsen broth)
HOT POT: Hokkaido black beef grill with miso and leaf flavors
SIDE DISH: Hokkaido octopus
Served with sour plum simmered saury, FU bran
GRILLED DISH: Autumn favorite
Salmon, shrimp, sweet potato, egg plant, chestnut and ginkgo
RICE DISH: Matsutake mushroom steamed rice
SOUP: Atka mackerel minced ball miso soup
PICKLED VEGETABLES: Assorted three pickled vegetables
DESSERT: Handmade shine muscat mousse

Winter menu

Winter menu (~February 2025)

APERITIF: Japanese plum wine
WINTER HORS D’OEUVRES: Grilled turnip tofu with sweet amber sauce
Seasoned whelk with herring roe
Hokkaido roast beef
Yuzu jelly wrapped black bean
Shrimp
Seasoned squid with kumquats
SASHIMI: Chef’s selection
SIMMERED DISH: Domyoji-bun with local Hokkaido octopus
steamed by drinkable onsen water
HOT POT: Hokkaido black beef Yuzu hot pot Aisai-style
GRILLED DISH: Miso and Yuzu two flavoured grilled Hokkaido monkfish
SIDE DISH: Steamed Hokkaido cod and cod milt
VINEGARED DISH: Snow crab
(Enjoy with Takimotokan original vinegar)
RICE DISH: Black rockfish steamed rice
SOUP: Atka mackerel minced ball miso soup
PICKLED VEGETABLES: Assorted three pickled vegetables
DESSERT: Handmade strawberry red bean jelly

Exclusive Kaiseki Dinner

Our chef’s full of passion

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Autumn menu

Autumn menu (~November 2024)

APERITIF: Japanese plum wine
AUTUMN HORS D’OEUVRES: Pumpkin tofu with broth sauce
Persimmon and sesame salad
Marinated scallops and herring roe
Autumn colored leaf jelly
Walnut
Duck simmered in wine
SASHIMI: Chef’s selection
VINEGARED DISH: KOJO-HAMA Hairy crab
(Enjoy with Takimotokan original vinegar)
*KOJO-HAMA is a local beach
SIMMERED DISH: Shrimp-shaped potato dumplings with minced chicken in Aisai-style (Drinkable onsen broth)
HOT POT: Hokkaido TOKACHI beef grill with miso and leaf flavors
SIDE DISH: Hokkaido octopus
Served with sour plum simmered saury, FU bran
GRILLED DISH: Autumn favorite
Salmon, shrimp, sweet potato, egg plant, chestnut and ginkgo
RICE DISH: Matsutake mushroom steamed rice
SOUP: Atka mackerel minced ball miso soup
PICKLED VEGETABLES: Assorted three pickled vegetables
DESSERT: Handmade shine muscat mousse

Winter menu

Winter menu (~February 2025)

APERITIF: Japanese plum wine
WINTER HORS D’OEUVRES: Grilled turnip tofu with sweet amber sauce
Seasoned whelk with herring roe
Hokkaido roast beef
Yuzu jelly wrapped black bean
Shrimp
Seasoned squid with kumquats
SASHIMI: Chef’s selection
VINEGARED DISH: KOJO-HAMA Hairy crab
(Enjoy with Takimotokan original vinegar)
*KOJO-HAMA is a local beach
SIMMERED DISH: Domyoji-bun with local Hokkaido octopus
steamed by drinkable onsen water
HOT POT: Tokachi beef hot pot
(Enjoy with KOMETSUYA “White egg”)
GRILLED DISH: Grilled miso paste rockfish
assorted Daikoku Shimeji mushroom, Ginkgo
SIDE DISH: Steamed Hokkaido cod and cod milt
RICE DISH: Black rockfish steamed rice
SOUP: Atka mackerel minced ball miso soup
PICKLED VEGETABLES: Assorted three pickled vegetables
DESSERT: Handmade strawberry red bean jelly

Crab Kaiseki Dinner

Fresh and gorgeous seafoods originally in Hokkaido

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Autumn menu

Autumn menu (~November 2024)

APERITIF: Japanese plum wine
AUTUMN HORS D’OEUVRES: Pumpkin tofu with broth sauce
Persimmon and sesame salad
Marinated scallops and herring roe
Autumn colored leaf jelly
Walnut
Duck simmered in wine
SASHIMI: Chef’s selection
VINEGARED DISH: KOJO-HAMA Hairy crab
(Enjoy with Takimotokan original vinegar)
*KOJO-HAMA is a local beach
SIMMERED DISH: Shrimp-shaped potato dumplings with minced chicken in Aisai-style (Drinkable onsen broth)
HOT POT: Snow crab hot pot Aisai-style (Drinkable onsen broth)
SIDE DISH: Hokkaido octopus
Served with sour plum simmered saury, FU bran
TEMPURA: King crab tempura
RICE DISH: Steamed rice with snow crab
SOUP: Snow crab miso soup
PICKLED VEGETABLES: Assorted three pickled vegetables
DESSERT: Handmade shine muscat mousse

Winter menu

Winter menu (~February 2025)

APERITIF: Japanese plum wine
WINTER HORS D’OEUVRES: Grilled turnip tofu with sweet amber sauce
Seasoned whelk with herring roe
Hokkaido roast beef
Yuzu jelly wrapped black bean
Shrimp
Seasoned squid with kumquats
SASHIMI: Chef’s selection
VINEGARED DISH: KOJO-HAMA Hairy crab
(Enjoy with Takimotokan original vinegar)
*KOJO-HAMA is a local beach
SIMMERED DISH: Domyoji-bun with local Hokkaido octopus
steamed by drinkable onsen water
HOT POT: Snow crab hot pot Aisai-style
(Drinkable onsen water broth)
GRILLED DISH: Grilled miso paste rockfish
assorted Daikoku Shimeji mushroom, Ginkgo
TEMPURA: King crab tempura
RICE DISH: Steamed rice with snow crab
SOUP: Snow crab miso soup
PICKLED VEGETABLES: Assorted three pickled vegetables
DESSERT: Handmade strawberry red bean jelly

Menu may vary due to market supply.

Special assistance

Takimotokan offers Japanese kaiseiki meals prepared specifically to address food allergy considerations and vegetarian preferences. Please let us know if you are allergic to any specific ingredients or prefer a vegetarian meal when making your reservation. In addition, please note we are unable to guarantee that food prepared in response to guest requests will not result in an allergic reaction. Guests are responsible for making their own dietary choices in light of their overall health and physical condition.

Special assistance

Children's meal

Takimotokan offers meals for 3-6 years old children. It includes sashimi, spaghetti and other kid’s favorite menu set (ozen box) to enjoy with their parents.

Children's meal

Takimotokan offers meals for 3-6 years old children. It includes sashimi, spaghetti and other kid’s favorite menu set (ozen box) to enjoy with their parents.