{"id":34483,"date":"2025-12-01T14:11:13","date_gmt":"2025-12-01T05:11:13","guid":{"rendered":"https:\/\/takimotokan.co.jp\/?p=34483"},"modified":"2025-12-01T14:11:13","modified_gmt":"2025-12-01T05:11:13","slug":"introducing-the-2025-winter-kaiseki-menu","status":"publish","type":"post","link":"https:\/\/takimotokan.co.jp\/en\/news\/introducing-the-2025-winter-kaiseki-menu\/","title":{"rendered":"Introducing the 2025 Winter Kaiseki Menu"},"content":{"rendered":"

As snow begins to dance, melts under the sun, and quietly settles again,
\nwe invite you to savor the beauty of winter with a kaiseki course crafted from the season\u2019s finest blessings.
\nEnjoy a heartwarming moment alongside the soothing embrace of our hot springs.
\nStarting December 1st, our \u201cWinter Japanese Kaiseki Course\u201d features dishes that highlight Hokkaido\u2019s exceptional ingredients, allowing you to experience the essence of winter with all five senses.<\/p>\n

\"\"
\nWinter hors d\u2019oeuvres\u3000\u2015 Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner<\/strong>
\nHokkaido Autumn salmon is prepared with persimmon vinegar, highlighting the gentle sweetness and mild acidity of persimmons.
\nThis appetizer also features tender simmered Hokkaido octopus, pumpkin, Shrimp-shaped potato with its fluffy texture and refined sweetness, and white sesame tofu infused with the aroma of sesame and the savory depth of dashi \u2014 an assortment of seasonal delicacies.<\/p>\n

\"\"
\nHokkaido abalone steamed rice \u2015 Served with Deluxe Kaiseki Dinner & Exclusive Kaiseki Dinner<\/strong>
\nTender yet flavorful Ezo abalone, rich in umami despite its small size, is carefully simmered with Hokkaido-grown \u201cNanatsuboshi\u201d rice.
\nEach bite reveals a deep, concentrated taste that harmonizes beautifully with the gentle sweetness of the rice, offering a truly luxurious Hokkaido dining experience.<\/p>\n

\"\"
\nGrilled cod covered miso paste marinated minced oyster with fragrant vegetables \u2015 Served with Special Kaiseki Dinner only at fine In-room and Banquet<\/strong>
\nWhite fish cod is generously coated with \u201cNamero,\u201d a savory blend of seasonal oysters, fragrant vegetables, and miso, then grilled to perfection for a fragrant finish.
\nThis winter specialty is complemented by crispy fried yuba (tofu skin), a delicate plum dumpling, and refreshing ginger for a delightful contrast of textures and flavors.<\/p>\n

\"\"
\nJapanese style steamed egg custard topped sea urchin and broth soup \u2015 Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner<\/strong>
\nThis delicate chawanmushi (steamed egg custard) highlights the rich umami of sea urchin, refined with sake lees, egg yolk, and white dashi for a subtle, elegant flavor.
\nSake lees, a fermented ingredient, gently warms the body\u2014making this winter chawanmushi the perfect dish to enjoy from the inside out.
\nTopped with beautifully steamed orange sea urchin and sweet satsumaimo, it\u2019s a visually stunning and flavorful creation.<\/p>\n

Winter Kaiseki menu will be available from December 1, 2025 to February 28, 2026.
\nPlease savor the unique flavors of Hokkaido in winter. We are sincerely looking forward to welcoming you.<\/p>\n

Please 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><\/p>\n

We sincerely look forward to your visit.
\n\u3010BOOK with In-room dining\u3011<\/a>
\n\u3010BOOK with Kaiseki restaurant Yunosato\u3011<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

As snow begins to dance, melts under the sun, and quietly settles again, we invite you to savor the beauty of winter with a kaiseki course crafted from the season\u2019s finest blessings. Enjoy a heartwarming moment alongside the soothing embrace of our hot springs. Starting December 1st, our \u201cWinter Japanese Kaiseki Course\u201d features dishes that highlight Hokkaido\u2019s exceptional ingredients, allowing<\/p>\n

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Read more<\/a><\/p>\n","protected":false},"author":32,"featured_media":34375,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[81,82],"tags":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/34483"}],"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\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/comments?post=34483"}],"version-history":[{"count":1,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/34483\/revisions"}],"predecessor-version":[{"id":34485,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/34483\/revisions\/34485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/media\/34375"}],"wp:attachment":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/media?parent=34483"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/categories?post=34483"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/tags?post=34483"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}