ⅲ. Cuisine


To ensure that guests have a good day, a delicious breakfast is served, including wild vegetables, miso soup, side dishes and salads.
(Dishes vary depending on the season and the availability of ingredients. The photos are just an example.)

The pie wrapper contains seasonal local produce. You’ll have to wait until you open it to see what you get. You can take the egg, natto and furikake (sprinkles) as you like.

The translucent konnyaku-like ingredient is a local Niigata dish made from seaweed from the Sea of Japan called igokusa. It is made by boiling and kneading sun-dried Igokusa while adjusting the amount of water, then spreading it thinly and cooling it down to harden it. It has little peculiarity and has a subtle aroma of the sea.

The rice is Uonuma Koshihikari, which is known as the best rice in Japan. In the Uonuma area, a region of heavy snowfall, mineral-rich melt water moistens the paddy fields and the rich soil matches the characteristics of the variety that grows Koshihikari well, producing the most delicious rice in Japan. In Tsunan, these climatic and climatic conditions, such as the river terrace plateau suitable for ripening, suitable soil and abundant clean water, are ideal for Koshihikari.