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Enjoy Niigata travel and hot springs | Atema Kogen Resort Belnatio HOME > Restaurant > Japanese Cuisine Buna
Japanese Cuisine BunaBuna
Enjoy the seasonal flavors of Niigata
Buna is a Japanese restaurant that serves the most delicious seasonal flavors at that time.
The dining experience is a feast for the eyes and heightened by the aroma, and each dish you taste will be an experience that moves you.
A Japanese kaiseki meal refined using traditional methods and artisanal techniques.
Carefully selected seasonal ingredients are enhanced by the chef's hands,
The chef's soul is put into each and every seasoning used to complement the ingredients and each and every plate that adorns the dish.
A Japanese kaiseki meal refined using traditional methods and artisanal techniques.
Carefully selected seasonal ingredients are enhanced by the chef's hands,
The chef's soul is put into each and every seasoning used to complement the ingredients and each and every plate that adorns the dish.
Echigo Fermented Kaiseki
Taste Play ~ KANADE ~
Fermentation is a food culture that has been passed down for generations in Tokamachi, Niigata Prefecture, a snowy region.
Fermented seasonings are used as accents in every dish, and this kaiseki meal is unconstrained by existing techniques and conventions, and can only be enjoyed here.
You'll be thrilled by the variety of dishes that can be enjoyed with all five senses, including instant smoked seasonal fresh fish that captures its flavor and aroma in the dish.
This is a specialty of Japanese cuisine Buna, which is synonymous with Ajisou ~KANADE~.
The broth is extracted slowly from chicken using Japanese cooking techniques,
This exquisite dish is packed with the attention to detail and techniques of a Japanese chef, combining carefully shredded fish meat with spices and accented with the fermented seasoning "kanzuri."
Made by a Japanese chef
Chicken curry
This is a specialty of Japanese cuisine Buna, which is synonymous with Ajisou ~KANADE~.
The broth is extracted slowly from chicken using Japanese cooking techniques,
This exquisite dish is packed with the attention to detail and techniques of a Japanese chef, combining carefully shredded fish meat with spices and accented with the fermented seasoning "kanzuri."
Japanese cuisine beech broth
It all starts with the broth.
We approach each ingredient one by one and create seafood, vegetable and fermented soup stock through trial and error.
By communicating with the ingredients, the chef maximizes the flavor, aroma, and umami of the ingredients themselves.
Experience the exquisite dashi soup stock created by the head chef of Japanese restaurant Buna.
It all starts with the broth.
We face each ingredient one by one,
A seafood, vegetable and fermented broth created through trial and error.
By having the chef interact with the ingredients,
We bring out the maximum flavor, aroma, and umami of the ingredients themselves.
Experience the delicious dashi soup stock created by the head chef of Japanese restaurant Buna.
Enjoy Niigata's local sake
Starting with sake from Niigata Prefecture, which is described as "light and refreshing,"
Please enjoy drinks to go with your meal.
menu
summer
autumn
winter
Children
Period: June 4, 2026 - September 2, 2026
Fermented seasonings, a part of Tokamachi's food culture, are used as accents in every dish.
Sashimi of spot prawns from Sado Island, grilled sweet sea bream from Niigata Prefecture served in a soup made with soft-shelled turtle from Uonuma,
From Tsumari pork and Niigata Wagyu beef dishes paired with soy sauce koji and fermented black beans, the variety of dishes that delight all the senses will make your heart sing.
This kaiseki meal, recommended by "Buna," harmonizes the wintery image of "fermentation" with summer ingredients.
| A dish of hospitality | Pureed seasonal vegetables |
|---|---|
| Local seasonal vegetables | In the early summer season, along with seasonal vegetables |
| Fresh fish of the four seasons | Sado Island spot prawns and bounty from the Sea of Japan |
| Fish dishes | Grilled sweetfish with scales from Niigata Uonuma soft-shelled turtle soup |
| A palate cleanser | Made with soy milk from Tokamachi Hanamizu Farm Homemade Yuba (tofu skin) and seasonal blanched vegetables |
| Strong side dishes | Niigata Wagyu beef and Tsumari pork slow-roasted Served with fermented summer vegetables |
| meal | Premium rice made with 100% specially cultivated rice, cooked in an earthenware pot. Koshihikari rice from Uonuma "Yukitsubaki" Corn tempura, ginger tsukudani Red miso soup, pickles, broth |
| meal | -Bernatio Specialty- ・Chicken curry made by a Japanese cuisine craftsman ・Mapo tofu made in Echigo-Tsumari style
or Grilled eel with Saikyo miso Pickled Sado silver salmon, ochazuke broth, and a set of condiments. |
| Dessert | Today's dessert |
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~ 2026/4/1~
11,330 yen (tax included)
*Some contents may change depending on the supply situation.
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~
100% premium Uonuma Koshihikari rice "Yukitsubaki" made with specially cultivated rice
The Uonuma-grown Koshihikari rice "Yukitsubaki," exclusively offered at Echigo Fermented Kaiseki Ajisou ~KANADE~, is one of the rarest and most valuable types of rice, made from 100% specially cultivated rice.
This is the finest rice, meticulously crafted by one of only seven recipients of the "Diamond Award" in the world.
It is used in some of Japan's leading high-end restaurants, luxury hotels, and Michelin-starred establishments.
At our local restaurant "Buna," we serve this "Yuki Tsubaki" rice, grown in Tsunan Town, cooked with water also sourced from Tsunan Town.
Please enjoy the ultimate flavor, crafted with unwavering dedication to rice quality.
*For more information about Uonuma Koshihikari "Yukitsubaki" rice, click here
Period: June 4, 2026 - September 2, 2026
Atema Kaiseki is recommended for those who want to enjoy seasonal flavors in a casual setting.
Enjoy a platter of seasonal vegetables and a small pot of Koshino chicken simmered in a stew-like sauce.
| dim sum | Assorted seasonal vegetables Appetizer Today's appetizer Appetizer Today's Appetizer Sashimi Today's Sashimi Warm dish: Edamame bun Grilled silver cod Nishikyoyaki Small pot of Koshino chicken, Sawani style hot pot Chicken meatballs from Koshi, green onions, burdock root, carrots, snow peas Japanese ginger, pea sprouts, ginger |
|---|---|
| meal | Specially cultivated Koshihikari rice from Tokamachi, Uonuma Red miso soup, pickles or Nori seaweed hegi soba Sakura shrimp and seasonal vegetable tempura |
| Dessert | Today's dessert |
Four Seasons Kaiseki Course from April 1, 2026
7,480 yen (tax included)
*Some contents may change depending on the supply situation.
Four Seasons Kaiseki
Four Seasons Kaiseki
Period: April 1, 2024 - March 31, 2027
The miracle pig "Tsumari Pork" has delicious melting fat that melts at a melting point of 32°C, which is lower than body temperature.
Wrap it in spring onions and enjoy it with Buna Japanese Cuisine's special broth.
*Available for 2 or more people.
*The menu composition differs between adults and children.
| Advance | Today's appetizer |
|---|---|
| Construction | Today's Sashimi |
| Hot dishes | Today's hot dish |
| pot | Tsumari pork shabu-shabu with green onions |
| Meals | Specially cultivated Koshihikari rice from Tokamachi Red miso soup, pickles Or Funori Soba |
| Dessert | Today's dessert |
Adults: April 1, 2026
7,480 yen (tax included)
Elementary school children: April 1, 2026 onwards
5,236 yen (tax included)
Preschool children: April 1, 2026 onwards
3,740 yen (tax included)
Period: April 1, 2024 - March 31, 2027
Shabu-shabu made with Niigata Wagyu beef, the Wagyu beef that Niigata is proud of.
Enjoy with Japanese beech broth.
*Available for 2 or more people.
*The menu composition differs between adults and children.
| Advance | Today's appetizer |
|---|---|
| Construction | Today's Sashimi |
| Hot dishes | Today's hot dish |
| pot | Niigata Wagyu beef shabu-shabu various vegetables |
| Meals | Specially cultivated Koshihikari rice from Tokamachi Red miso soup, pickles or Funori soba or udon |
| Dessert | Today's dessert |
Adults: April 1, 2026
10,230 yen (tax included)
Elementary school children: April 1, 2026 onwards
7,161 yen (tax included)
Preschool children: April 1, 2026 onwards
5,115 yen (tax included)
Period: April 1, 2025 - March 31, 2027
A great value plan that includes a meal, one drink, a private room, and a hot spring bath!
You can choose from the Japanese bento course or the kaiseki cuisine course.
<Plan details>
Capacity: 4 to 16 people
*Limited to 2 groups per day (4 people or more per group)
*Please contact us if you wish to accommodate more than 17 people.
Hours of operation: 11:00-15:00 *Private rooms and hot springs available
Usage fee: Varies depending on the date and menu. Please contact us for details.
Plan benefits: Includes one drink, private room seating fee, and bathing fee (towel)
If you order a Kaiseki course for 8 or more people,
Additionally, we will give you a free gift of a 4-go bottle of Matsunoi Special Junmai Sake or a bottle of sparkling wine!
Japanese bento course
4,600 yen (including consumption tax and bathing tax)
Kaiseki cuisine course
7,000 yen (including consumption tax and bathing tax)
Children's bento course
3,300 yen (tax included)
[Example] Japanese bento course *Image
[Example] Kaiseki cuisine course *Image
Period: September 3, 2026 - November 25, 2026
Each dish incorporates seasonings from Tokamachi's culinary culture, specifically fermentation, as an accent.
In addition to seasonal ingredients such as black maitake mushrooms, figs, and autumn vegetables, we have prepared fresh fish from the Sea of Japan and blackthroat seaperch that evokes the flavors of autumn.
Furthermore, there are numerous exquisite dishes that highlight Niigata's finest ingredients, such as slow-roasted Niigata Wagyu beef and Tsumari pork.
This kaiseki (traditional multi-course) meal, featuring Uonuma-grown Koshihikari rice "Yukitsubaki," allows you to savor the autumn of Echigo with all your senses.
Enjoy Buna's recommended autumn kaiseki meal, a fusion of the bountiful blessings of the season and the allure of fermentation.
| A dish of hospitality | Black maitake mushroom puree |
|---|---|
| Local seasonal vegetables | In early autumn, along with seasonal vegetables |
| Fresh fish of the four seasons | The blessings of the Sea of Japan |
| Fish dishes | Blackthroat seaperch, with the scent of autumn |
| A palate cleanser | Fig and grilled sesame tofu |
| Strong side dishes | Niigata Wagyu beef and Tsumari pork slow-roasted Served with autumn vegetables |
| meal | Premium rice made with 100% specially cultivated rice, cooked in an earthenware pot. Koshihikari rice from Uonuma "Yukitsubaki" Pickles, Kenchin soup |
| meal | Bernatio Specialty - Chicken curry made by a Japanese cuisine chef Mapo tofu made in Echigo-Tsumari style or Tsukudani (simmered dish) of wild yam and Niigata Wagyu beef Salmon roe and salmon marinated in koji |
| Dessert | Today's dessert |
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~ 2026/9/3
11,330 yen (tax included)
*Some contents may change depending on the supply situation.
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~
100% premium Uonuma Koshihikari rice "Yukitsubaki" made with specially cultivated rice
The Uonuma-grown Koshihikari rice "Yukitsubaki," exclusively offered at Echigo Fermented Kaiseki Ajisou ~KANADE~, is one of the rarest and most valuable types of rice, made from 100% specially cultivated rice.
This is the finest rice, meticulously crafted by one of only seven recipients of the "Diamond Award" in the world.
It is used in some of Japan's leading high-end restaurants, luxury hotels, and Michelin-starred establishments.
At our local restaurant "Buna," we serve this "Yuki Tsubaki" rice, grown in Tsunan Town, cooked with water also sourced from Tsunan Town.
Please enjoy the ultimate flavor, crafted with unwavering dedication to rice quality.
*For more information about Uonuma Koshihikari "Yukitsubaki" rice, click here
Period: September 3, 2026 - November 25, 2026
Atema Kaiseki is recommended for those who want to enjoy seasonal flavors in a casual setting.
Enjoy a selection of seasonal vegetables, a small hot pot of Tsumari pork meatballs and mushroom broth, and more.
| dim sum | Assorted seasonal vegetables Appetizer Today's appetizer Appetizer Today's Appetizer Sashimi Today's Sashimi Warm dish: Hagi Manju Grilled silver cod Nishikyoyaki Small hot pot: Tsumari pork meatballs and mushroom broth Maitake mushrooms, Shimeji mushrooms, Enoki mushrooms, Sugitake mushrooms, Yairo shiitake mushrooms, Green onions, Pea sprouts Buna's Special Mushroom Tofu Sauce |
|---|---|
| meal | Specially cultivated Koshihikari rice from Tokamachi, Uonuma Red miso soup, pickles or Nori seaweed hegi soba Sakura shrimp and seasonal vegetable tempura |
| Dessert | Today's dessert |
Seasonal Kaiseki Dinner (from September 3, 2026)
7,480 yen (tax included)
*Some contents may change depending on the supply situation.
Four Seasons Kaiseki
Four Seasons Kaiseki
Four Seasons Kaiseki
Period: April 1, 2024 - March 31, 2027
The miracle pig "Tsumari Pork" has delicious melting fat that melts at a melting point of 32°C, which is lower than body temperature.
Wrap it in spring onions and enjoy it with Buna Japanese Cuisine's special broth.
*Available for 2 or more people.
*The menu composition differs between adults and children.
| Advance | Today's appetizer |
|---|---|
| Construction | Today's Sashimi |
| Hot dishes | Today's hot dish |
| pot | Tsumari pork shabu-shabu with green onions |
| Meals | Specially cultivated Koshihikari rice from Tokamachi Red miso soup, pickles Or Funori Soba |
| Dessert | Today's dessert |
Adults: April 1, 2026
7,480 yen (tax included)
Elementary school children: April 1, 2026 onwards
5,236 yen (tax included)
Preschool children: April 1, 2026 onwards
3,740 yen (tax included)
Period: April 1, 2024 - March 31, 2027
Shabu-shabu made with Niigata Wagyu beef, the Wagyu beef that Niigata is proud of.
Enjoy with Japanese beech broth.
*Available for 2 or more people.
*The menu composition differs between adults and children.
| Advance | Today's appetizer |
|---|---|
| Construction | Today's Sashimi |
| Hot dishes | Today's hot dish |
| pot | Niigata Wagyu beef shabu-shabu various vegetables |
| Meals | Specially cultivated Koshihikari rice from Tokamachi Red miso soup, pickles or Funori soba or udon |
| Dessert | Today's dessert |
Adults: April 1, 2026
10,230 yen (tax included)
Elementary school children: April 1, 2026 onwards
7,161 yen (tax included)
Preschool children: April 1, 2026 onwards
5,115 yen (tax included)
Period: April 1, 2025 - March 31, 2027
A great value plan that includes a meal, one drink, a private room, and a hot spring bath!
You can choose from the Japanese bento course or the kaiseki cuisine course.
<Plan details>
Capacity: 4 to 16 people
*Limited to 2 groups per day (4 people or more per group)
*Please contact us if you wish to accommodate more than 17 people.
Hours of operation: 11:00-15:00 *Private rooms and hot springs available
Usage fee: Varies depending on the date and menu. Please contact us for details.
Plan benefits: Includes one drink, private room seating fee, and bathing fee (towel)
If you order a Kaiseki course for 8 or more people,
Additionally, we will give you a free gift of a 4-go bottle of Matsunoi Special Junmai Sake or a bottle of sparkling wine!
Japanese bento course
4,600 yen (including consumption tax and bathing tax)
Kaiseki cuisine course
7,000 yen (including consumption tax and bathing tax)
Children's bento course
3,300 yen (tax included)
[Example] Japanese bento course *Image
[Example] Kaiseki cuisine course *Image
Period: November 26, 2026 - March 3, 2027
Each dish incorporates seasonings from Tokamachi's culinary culture, specifically fermentation, as an accent.
In addition to seasonal ingredients such as black maitake mushrooms, figs, and autumn vegetables, we have prepared fresh fish from the Sea of Japan and blackthroat seaperch that evokes the flavors of autumn.
Furthermore, there are numerous exquisite dishes that highlight Niigata's finest ingredients, such as slow-roasted Niigata Wagyu beef and Tsumari pork.
This kaiseki meal, featuring Uonuma-grown Koshihikari rice "Yukitsubaki," allows you to savor the winter of Echigo with all your senses.
Enjoy Buna's recommended winter kaiseki meal, a fusion of the bountiful blessings of the season and the allure of fermentation.
| A dish of hospitality | Grilled pufferfish milt with pureed Chinese cabbage |
|---|---|
| Local seasonal vegetables | In early winter, with seasonal vegetables |
| Fresh fish of the four seasons | The blessings of the Sea of Japan |
| Fish dishes | Sweet sea bream, snow crab, and turnip steamed dish |
| A palate cleanser | Clam and silk maiden's chawanmushi |
| Strong side dishes | Niigata Wagyu Beef, Locally Raised Wild Boar Low-temperature roasted Tsumari pork
|
| meal | Premium rice made with 100% specially cultivated rice, cooked in an earthenware pot. Koshihikari rice from Uonuma "Yukitsubaki" Soup, pickles |
| meal | Bernatio Specialty - Chicken curry made by a Japanese cuisine chef Mapo tofu made in Echigo-Tsumari style or Grated yam from Kashiwazaki Tsumari Pork Stew |
| Dessert | Today's dessert |
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~ 2026/11/26
11,330 yen (tax included)
*Some contents may change depending on the supply situation.
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~
Echigo Fermented Kaiseki Cuisine ~Ajisou KANADE~
100% premium Uonuma Koshihikari rice "Yukitsubaki" made with specially cultivated rice
Specialty dish. The photo shows grated Japanese yam and braised Tsumari pork.
The Uonuma-grown Koshihikari rice "Yukitsubaki," exclusively offered at Echigo Fermented Kaiseki Ajisou ~KANADE~, is one of the rarest and most valuable types of rice, made from 100% specially cultivated rice.
This is the finest rice, meticulously crafted by one of only seven recipients of the "Diamond Award" in the world.
It is used in some of Japan's leading high-end restaurants, luxury hotels, and Michelin-starred establishments.
At our local restaurant "Buna," we serve this "Yuki Tsubaki" rice, grown in Tsunan Town, cooked with water also sourced from Tsunan Town.
Please enjoy the ultimate flavor, crafted with unwavering dedication to rice quality.
*For more information about Uonuma Koshihikari "Yukitsubaki" rice, click here
Period: November 26, 2026 - March 3, 2027
Atema Kaiseki is recommended for those who want to enjoy seasonal flavors in a casual setting.
Enjoy our assortment of seasonal vegetables, snow crab dumplings in a small hot pot, and more.
| dim sum | Assorted seasonal vegetables Appetizer Today's appetizer Appetizer Today's Appetizer Sashimi Today's Sashimi Warm dish: Lotus root bun Grilled silver cod Nishikyoyaki Small hot pot: Snow crab and grated radish hot pot Maitake mushrooms, Japanese hackberry, shimeji mushrooms, green onions, daikon radish, carrots, pea sprouts, and turnip in a grated broth. |
|---|---|
| meal | Specially cultivated Koshihikari rice from Tokamachi, Uonuma Red miso soup, pickles or Nori seaweed hegi soba Sakura shrimp and seasonal vegetable tempura |
| Dessert | Today's dessert |
Seasonal Kaiseki Dinner (from September 3, 2026)
7,480 yen (tax included)
*Some contents may change depending on the supply situation.
Four Seasons Kaiseki
Four Seasons Kaiseki
Period: April 1, 2024 - March 31, 2027
The miracle pig "Tsumari Pork" has delicious melting fat that melts at a melting point of 32°C, which is lower than body temperature.
Wrap it in spring onions and enjoy it with Buna Japanese Cuisine's special broth.
*Available for 2 or more people.
*The menu composition differs between adults and children.
| Advance | Today's appetizer |
|---|---|
| Construction | Today's Sashimi |
| Hot dishes | Today's hot dish |
| pot | Tsumari pork shabu-shabu with green onions |
| Meals | Specially cultivated Koshihikari rice from Tokamachi Red miso soup, pickles Or Funori Soba |
| Dessert | Today's dessert |
Adults: April 1, 2026
7,480 yen (tax included)
Elementary school children: April 1, 2026 onwards
5,236 yen (tax included)
Preschool children: April 1, 2026 onwards
3,740 yen (tax included)
Period: April 1, 2024 - March 31, 2027
Shabu-shabu made with Niigata Wagyu beef, the Wagyu beef that Niigata is proud of.
Enjoy with Japanese beech broth.
*Available for 2 or more people.
*The menu composition differs between adults and children.
| Advance | Today's appetizer |
|---|---|
| Construction | Today's Sashimi |
| Hot dishes | Today's hot dish |
| pot | Niigata Wagyu beef shabu-shabu various vegetables |
| Meals | Specially cultivated Koshihikari rice from Tokamachi Red miso soup, pickles or Funori soba or udon |
| Dessert | Today's dessert |
Adults: April 1, 2026
10,230 yen (tax included)
Elementary school children: April 1, 2026 onwards
7,161 yen (tax included)
Preschool children: April 1, 2026 onwards
5,115 yen (tax included)
Period: April 1, 2025 - March 31, 2027
A great value plan that includes a meal, one drink, a private room, and a hot spring bath!
You can choose from the Japanese bento course or the kaiseki cuisine course.
<Plan details>
Capacity: 4 to 16 people
*Limited to 2 groups per day (4 people or more per group)
*Please contact us if you wish to accommodate more than 17 people.
Hours of operation: 11:00-15:00 *Private rooms and hot springs available
Usage fee: Varies depending on the date and menu. Please contact us for details.
Plan benefits: Includes one drink, private room seating fee, and bathing fee (towel)
If you order a Kaiseki course for 8 or more people,
Additionally, we will give you a free gift of a 4-go bottle of Matsunoi Special Junmai Sake or a bottle of sparkling wine!
Japanese bento course
4,600 yen (including consumption tax and bathing tax)
Kaiseki cuisine course
7,000 yen (including consumption tax and bathing tax)
Children's bento course
3,300 yen (tax included)
[Example] Japanese bento course *Image
[Example] Kaiseki cuisine course *Image
Period: April 1, 2024
Hand-rolled sushi is a way to enjoy wrapping your favorite ingredients, such as seafood like salmon or tuna, or steak, in your own sushi roll.
The steak bento, which includes tempura, chawanmushi, and dessert that children can enjoy, is recommended for their first kaiseki meal.
This menu is for elementary school children.
| Kids' steak bento | steak Chawanmushi Assorted tempura Steamed salmon and vegetables with Japanese-style bean paste Hand-rolled sushi egg drop soup Dessert |
|---|
Children's Steak Bento 2026/4/1~
5,236 yen (tax included)
Period: April 1, 2024
Hand-made hamburgers, bite-sized rice balls, and soba noodles made by a Japanese chef.
The hamburger bento, packed with children's favorite dishes such as tempura, chawanmushi, and dessert, is recommended for their first kaiseki meal.
This menu is for children aged 3 and up who are preschoolers.
| Children's hamburger lunch | buckwheat Chawanmushi Assorted tempura Steamed salmon and vegetables with Japanese-style bean paste Bite-sized salted rice ball Japanese-style shaved ice hamburger steak egg drop soup Dessert |
|---|
Children's Hamburger Bento 2026/4/1~
3,740 yen (tax included)
Period: April 18, 2025
*Some content may be subject to change.
Please be aware of this in advance.
| menu | Dashi-maki egg 660 yen (tax included) Onigiri set (with pickles and red miso soup) 770 yen (tax included) Rice set (with pickles and red miso soup) 660 yen (tax included) Seiro soba noodles 770 yen (tax included) Fried chicken 660 yen (tax included)
There are also five other a la carte dishes available. The contents may change depending on the season, so please contact us on the day. |
|---|
Period: April 1, 2023
*Please contact the hotel in advance if you wish to use the service.
| detail | First meal: 4,400 yen (tax included) *We recommend using a private room (separate seating fee applies). *Please call us to inquire about the adult menu. |
|---|
First meal
Store Information
Opening hours |
5:30 PM - 9:30 PM *Last order 9:00 PM |
|---|---|
Number of seats |
36 seats in the hall |
Raised floor/private room |
Raised floor, private room (Yukitsubaki/Kiri) From April 2026: 3,300 yen (tax included) per room Yukitsubaki: 4-16 people Kiri: 4-8 people |
others |
Regarding dinner service, we may be closed or change our opening hours depending on the date. If you wish to dine in, please make a reservation in advance. When dining, please wear your own clothes instead of the hotel's indoor clothing.
Please see below for the restaurant dinner hours. |
