{"id":32484,"date":"2025-05-16T15:11:58","date_gmt":"2025-05-16T06:11:58","guid":{"rendered":"https:\/\/takimotokan.co.jp\/?p=32484"},"modified":"2025-05-31T17:59:37","modified_gmt":"2025-05-31T08:59:37","slug":"introducing-the-2025-summer-kaiseki-menu","status":"publish","type":"post","link":"https:\/\/takimotokan.co.jp\/en\/news\/natsuozen2025\/","title":{"rendered":"Introducing the 2025 Summer Kaiseki Menu"},"content":{"rendered":"

From the first day of summer, our Japanese kaiseki cuisine changes to a summer look.
\nSummer is the season of fresh green buds in the mountains, with the white smoke of Jigokudani (Hell Valley) contrasting the bright sunshine and blue skies.<\/p>\n

 <\/p>\n

This year\u2019s Summer Kaiseki menu, our chef has woven together a colorful array of dishes that evoke the freshness of early summer. Using local and seasonal pieces and beautifully arranged to delight the eyes, we hope you enjoy the visual and culinary feast.
\n\"\"
\nSummer hors d\u2019oeuvres\u3000\u2015Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner<\/strong>
\nWe prepare four kinds of different look and taste: Corn Tofu with the gentle sweetness of corn, Egg wrapped eel has a refreshing texture, three kinds of savory Hokkaido kelp goes well with alcohol, and grape with salted cheese. The grape and salted cheese is a dish that stands out for its exquisite balance of sweet and salty flavors created by the marriage of fruit and cheese. This refreshingly cool appetizer is a perfect way to start off a summer dinner.
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\nDeep-fried sea urchin in black rockfish wrapped by tomato crust\u3000\u2015Served with Deluxe Kaiseki Dinner & Exclusive Kaiseki Dinner only at fine dining Kaiseki restaurant Yunosato<\/strong>
\nThis is a deep-fried dish of light, fatty white fish wrapped in tomato dough with the flavor of injected sea urchin. With its delicate flavor and rich coloring, this dish is a feast for both the eyes and the palate.
\n\"\"
\nPumpkin Pur\u00e9e in grated lotus root soup\u3000\u2015Served with all Kaiseki Dinner<\/strong>
\nThis is a summer dish of chakinmushi (steamed rice with a layer of pumpkin paste) kneaded with the summer vegetable, kabocha pumpkin, and served with a refreshing cool flavor of lotus root soup.
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\nHokkaido Tokachi wagyu beef stake
\nRelish huge Shiitake mashroom growing neighbour town Shiraoi
\n(Enjoy with Kamui-Mintal FUNKA BAY salt)\u3000\u2015Served with Exclusive Kaiseki Dinner<\/strong>
\nShiraoi’s large, juicy shiitake mushroom \u201cMiyabi\u201d is like a jewel of the forest. Its unique aroma spreads and whets your appetite. Then, you will enjoy Tokachi Wagyu beef, which is characterized by its moderate marbling, grilled to your liking. It is a powerful dish both in taste and appearance.
\nSummer Kaiseki menu will be available from June 1 to August 31, 2025.
\nWe hope you will enjoy the tastes of early summer. We are sincerely looking forward to your visit.
\nPlease click below to see the detailed menu and the overall photo of the set.
\n\u3010In room dining\u3011<\/a>
\n\u3010Kaiseki restaurant Yunosato\u3011<\/a>
\nWe sincerely look forward to your visit.
\n\u3010BOOK with Japanese kaiseki menu\u3011<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

From the first day of summer, our Japanese kaiseki cuisine changes to a summer look. Summer is the season of fresh green buds in the mountains, with the white smoke of Jigokudani (Hell Valley) contrasting the bright sunshine and blue skies.   This year\u2019s Summer Kaiseki menu, our chef has woven together a colorful array of dishes that evoke the<\/p>\n

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Read more<\/a><\/p>\n","protected":false},"author":29,"featured_media":32414,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[82],"tags":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/32484"}],"collection":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/users\/29"}],"replies":[{"embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/comments?post=32484"}],"version-history":[{"count":3,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/32484\/revisions"}],"predecessor-version":[{"id":32490,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/32484\/revisions\/32490"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/media\/32414"}],"wp:attachment":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/media?parent=32484"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/categories?post=32484"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/tags?post=32484"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}