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  2. Cuisine

Cuisine

Local production eradication! We will prepare meat dishes with vegetables and mushrooms of Myokokogen and Japanese seafood.

  • We will serve you with seasonal farewell cuisine.

    We prepared it with Wakaya Kaiseki cuisine that made use of the fresh seafood in the Sea of ​​Japan and the local eradication materials of the plateau.

    ※We deal with fresh materials, so please understand that the menu may change.
    • Seasonal highland vegetables and Japanese seafood!

      Autumn cuisine

      We prepare local highland vegetables, mushrooms and Japanese seafood.
  • We have Niigata Produce Koshihikari and abundant highland vegetables.

  • We will prepare for variety for various scenes.

  • Echigo ryou taste food and taste

    ◎ Sake alcohol sake is abundantly available.

    Chiyono-Hikari·Special book brewing Makoto, Pure rice storage liquor "Mt Myoko", Special book Koshino Hatsuayu sake raw liquor "Koshino Hatsuayu"

    Live storage liquor "Echigo Oyaji", Live sake 'Kiminoi', Settyubai, Oginjin "Kiminoi" "Yosinogawa"

    ◎ Iwanohara wine of Iwanohara wine is aligned from original wine to Miyuki Hana.
  • <Dining Hall>

    <2F Single room dinner party>

    We will prepare for sitting or chair / table seats.

    (Additional fee will be charged separately)
  • <Banquet Hall>

    <Banquet room of table · chair>




    <Sitting style banquet hall>