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Cuisine

Local production eradication! We prepare vegetables and meat mushrooms of Myokokogen and Kaiseki Kaiseki cuisine of the Seafood from the Sea of Japan.
- Seasonal taste kaiseki cuisineR4 Spring Kaiseki CuisineKaiseki cuisine that makes the best use of local production for local consumption, such as fresh fish and shellfish from the Sea of Japan, Myokokogen
We offer different habits for each season. - Seasonal specialtiesWe carefully sashimi dishes that are particular about seasonal local ingredients.
- We have a large selection of highland vegetables.
- Echigo ryou taste food and tasteLocal sake◎ Sake alcohol sake is abundantly available.
Chiyo no Hikari·Special Brewing "Shin", Pure rice live storage sake"Mount Myoko", Special Brewing Live Storage Sake Koshino Hatsuayu Special Brewing Live Storage Sake"Koshino Hatsuayu"
Live storage sake"Echigo Oyaji", Nama-zake (Sake)'Kiminoi', Settyubai, Daiginjo"Kiminoi" "Yoshinogawa"
◎ Iwanohara wine of Iwanohara wine is aligned from original wine to Miyukibana. - <Dining Hall><2F Single room dinner party>
We will prepare for sitting or chair / table seats.
(Additional fee will be charged separately) - <Banquet Hall>dining room<Banquet room of table · chair>
<Sitting style banquet hall>