Starting September 1, 2026, Takimotokan will offer its Autumn Japanese Kaiseki Set, featuring the finest seasonal ingredients from Hokkaido and Noboribetsu Onsen.
The menu showcases the flavors of autumn with our neighbor Shiraoi Pork hot pot, hairy crab from Shiraoi Kojohama, and seasonal specialties including chestnuts, ginkgo nuts, and simmered Pacific saury.
Surrounded by the beauty of autumn in Noboribetsu Onsen, guests can enjoy a memorable culinary journey that reflects the rich harvests of Hokkaido.
We invite you to experience the warmth of our hospitality and the distinctive tastes of the season at Takimotokan.

AUTUMN HORS D’OEUVRES　― Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner, Crab Kaiseki Dinner
The opening appetizer course celebrates the rich flavors of Hokkaido’s autumn harvest.
Black sesame tofu, garnished with walnuts, goji berries, and simmered shrimp, is complemented by a delicate savory sauce that brings out its deep, nutty character.
Seasonal specialties such as simmered Pacific saury, ginkgo, ginkgo leaf-shaped jelly,
and pressed persimmon and butter jelly bite are artfully arranged to evoke the beauty of autumn leaves in full color.
Sockeye salmon cured with shio koji (Japanese fermented seasoning) is perfectly paired with our plum wine aperitif, offering a refined introduction to this seasonal kaiseki experience.

Deep-fried halibut　― Served with Deluxe Kaiseki Dinner & Exclusive Kaiseki Dinner only at Kaiseki restaurant Yunosato
Halibut, a premium white fish harvested from the waters around Hokkaido, is prized for its delicate flavor and tender texture.
Grilling it in the traditional isoyaki style (cook with dried laver) enhances its refined umami and aromatic coastal notes.
Kinukatsugi potato, a seasonal autumn delicacy, features taro lightly coated with miso and grilled until fragrant. Its fluffy texture and rich, savory flavor perfectly complement the halibut.
Garnished with a fried chestnut leaf, the dish is presented to evoke the beauty of autumn in Hokkaido, allowing guests to enjoy the season with both their eyes and palate.

Aisai-style Neighbor’s hot pot (Duck)　― Served with Deluxe Kaiseki Dinner
The origins of Takimotokan date back to its founder, Kinzo Takimoto, who came to Noboribetsu seeking hot spring therapy for his wife, who was suffering from a skin condition.
In honor of this enduring story of devotion, we call our hot pot dishes prepared with Noboribetsu’s drinkable sodium bicarbonate hot spring water, or Juso-sen, “Aisai Nabe” (Loving Wife Hot Pot).
For this special kaiseki menu, we feature Aisai Nabe made with premium duck from Horonobe, Hokkaido. Thick Shiitake mushroom called Miyabi is grown in our neighbor Shiraoi.
This signature dish brings together the natural bounty of Hokkaido and the unique blessings of Noboribetsu Onsen, creating a memorable autumn dining experience at Takimotokan.

Aisai-style　Neighbor’s hot pot　― Served with Special Kaiseki Dinner
We are pleased to offer our signature Aisai Harihari Nabe featuring Shiraoi Pork, a premium Hokkaido brand pork raised in the neighboring town of Shiraoi.
Renowned for its fine texture, naturally sweet fat, and rich umami flavor, Shiraoi Pork is one of Hokkaido’s most celebrated pork brands.
The broth is prepared with drinkable sodium bicarbonate hot spring water (Juso-sen), whose gentle and mellow character enhances the natural flavors of the pork.
Combining the blessings of Noboribetsu Onsen with the bounty of Shiraoi’s fertile countryside, this warming hot pot is the perfect dish for an autumn evening, offering comfort to both body and soul.

Available from September 1, 2026 to November 30, 2026

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

【BOOK with In-room dining】
【BOOK with Kaiseki restaurant Yunosato】

We invite you to savor our seasonal Japanese Kaiseki course, showcasing the finest flavors of Hokkaido and the beauty of autumn in Noboribetsu, exclusively at Takimotokan.
We sincerely look forward to your visit.