Our delicious Winter Kaiseki Menu starts December 1st

Our executive chef’s winter kaiseki menus celebrate the flavours and delicacies of the season, inspired by pure light and warming spirit of Noboribetsu Onsen and the natural bounty of Hokkaido’s finest seasonal seafood and produce. We offer a choice of kaiseki dining in our stylish Yunosato Japanese Restaurant, or eating in the comfort of your own room, with two different menus in Yunosato Restaurant, and four for In-room Dining.

To give you a tasty preview, we’d like to introduce select dishes from these menus.

From the In-room dining Exclusive Kaiseki Dinner, our premium in-room dining option, a feature dish is ‘Tokachi beef cooked on Magnolia leaf’. The grilled Tokachi, Hokkaido herb beef, feed with 17 varieties of herb and prized for its soft meat and moderate fat, is infused with the aromas and flavours of the magnolia leaf and miso on which it is cooked at the table.

The Thornyhead rockfish and Ezo abalone egg kenchin combines fresh, tasty winter-fat thornyhead rockfish and Ezo (the former name for Hokkaido) abalone, prized for their small size and concentrated flavour, which is grilled then baked in a kenchin mix of chopped lily bulbs, mushrooms, carrots and egg.

From the Yunosato Restaurant Exclusive Kaiseki Dinner, the ‘Grilled Tokachi herb beef with citrus-infused ponzu sauce’ is served freshly cooked from the open kitchen to your table. It features grilled Tokachi, Hokkaido, beef fed with 17 varieties of herb, served with a citrus-infused ponzu sauce.

As Takimotokan celebrates its 163rd year, we offer a memorable Heart of Hokkaido winter experience, including the largest onsen in Hokkaido, The Grand Bath, unparalleled views over Jigokudani, newly renovated rooms, and warm Hokkaido service.

Our Winter Kaiseki Menu is available from 1 December 2020 to 28 February 2021. We hope you take the opportunity to enjoy the spirit and hospitality with which this authentic Hokkaido cuisine is created.

Reserve your room and book a very special dinner right now.