{"id":36807,"date":"2026-05-21T17:51:53","date_gmt":"2026-05-21T08:51:53","guid":{"rendered":"https:\/\/takimotokan.co.jp\/news\/%e3%80%902026%e5%b9%b4%e5%ba%a6%e7%89%88%e3%80%91%e3%80%8c%e5%a4%8f%e3%81%ae%e5%92%8c%e4%bc%9a%e5%b8%ad%e8%86%b3%e3%80%8d%e3%81%94%e7%b4%b9%e4%bb%8b\/"},"modified":"2026-06-11T17:23:31","modified_gmt":"2026-06-11T08:23:31","slug":"%e3%80%902026%e5%b9%b4%e5%ba%a6%e7%89%88%e3%80%91%e3%80%8c%e5%a4%8f%e3%81%ae%e5%92%8c%e4%bc%9a%e5%b8%ad%e8%86%b3%e3%80%8d%e3%81%94%e7%b4%b9%e4%bb%8b","status":"publish","type":"post","link":"https:\/\/takimotokan.co.jp\/en\/news\/2026summerkaiseki\/","title":{"rendered":"Introducing the 2026 Summer Kaiseki Menu"},"content":{"rendered":"

Starting June 1, 2026, we will offer a limited-time Summer Kaiseki dining experience inspired by the seasonal flavors of Noboribetsu and Hokkaido.
\nThis carefully curated multi-course meal features premium summer ingredients such as Hokkaido \u201cTokishirazu\u201d salmon, pike conger (hamo), and sweetfish (ayu). Each dish is designed to highlight the natural flavors and freshness of seasonal ingredients while expressing the cool, elegant atmosphere of Japanese summer cuisine.
\nAs you relax in the gentle warmth of the hot springs and listen to the soothing sounds of summer evenings, you can fully immerse yourself in the seasonal beauty of Noboribetsu through every dish.<\/p>\n

\"\"
\nSUMMER HORS D\u2019OEUVRES\u3000\u2015 Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner<\/strong>
\n– Hokkaido-grown blowfish with fish roe
\n– Tomato tofu with okra puree,
\n– Simmered Sweetfish and Eggplant,
\n– Chicken and cheese layer,
\n– Sardines simmered in red plum,
\n– Snap peas, White asparagus,
\n– Surf clam marinated with wasabi<\/p>\n

A beautifully arranged selection of seasonal appetizers offering a variety of textures and flavors to begin your meal.<\/p>\n

\"\"
\nPike conger eel in plum vinegar\u3000\u2015 Served with Special Kaiseki Dinner only<\/strong>
\n– Lightly cooked pike conger (hamo)
\n– Fresh junsai (water shield plant)
\n– Refreshing plum vinegar
\nFinished with a delicate egg yolk sauce and topped with steamed sea urchin, this dish offers a refined balance of richness and refreshing acidity, perfect for summer.<\/p>\n

\"\"
\nSimmered \u201cMiyabi\u201d Shiitake Mushroom from Shiraoi\u3000\u2015 Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner & Crab Kaiseki Dinner<\/strong>
\nThick, flavorful huge shiitake mushrooms from Shiraoi are slowly simmered using drinkable alkaline hot spring water.
\nThis unique cooking method enhances the natural umami and creates an exceptionally soft texture, offering a dish distinctive to our ryokan.<\/p>\n

\"\"
\nDeep-fried Hokkaido \u201cTokishirazu\u201d salmon wrapped in yuba\u3000\u2015 Served with Deluxe Kaiseki Dinner, Exclusive Kaiseki Dinner<\/strong>
\nRare seasonal Tokishirazu salmon from Hokkaido is wrapped in tofu skin (yuba) with miso and lightly deep-fried.
\n– Crispy on the outside, tender on the inside
\n– Rich yet refined natural flavor<\/p>\n

Serving styles:
\nIn-room dining: served with grated daikon sauce
\nKaiseki restaurant Yunosato: served with spice tempura dipping sauce<\/p>\n

Availability\u3000June 1, 2026 \u2013 August 31, 2026<\/p>\n

Summer Kaiseki Details & Reservations at Takimotokan
\nIn-room dining\u3000\u3010Details\u3011<\/a>\u3000\u3010Reservation\u3011<\/a>
\nKaiseki restaurant Yunosato\u3000\u3010Details\u3011<\/a>\u3000\u3010Reservation\u3011<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Starting June 1, 2026, we will offer a limited-time Summer Kaiseki dining experience inspired by the seasonal flavors of Noboribetsu and Hokkaido. This carefully curated multi-course meal features premium summer ingredients such as Hokkaido \u201cTokishirazu\u201d salmon, pike conger (hamo), and sweetfish (ayu). Each dish is designed to highlight the natural flavors and freshness of seasonal ingredients while expressing the cool,<\/p>\n

<\/div>\n

Read more<\/a><\/p>\n","protected":false},"author":20,"featured_media":36681,"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\/36807"}],"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\/20"}],"replies":[{"embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/comments?post=36807"}],"version-history":[{"count":3,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/36807\/revisions"}],"predecessor-version":[{"id":36810,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/posts\/36807\/revisions\/36810"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/media\/36681"}],"wp:attachment":[{"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/media?parent=36807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/categories?post=36807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/takimotokan.co.jp\/en\/wp-json\/wp\/v2\/tags?post=36807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}