The foreston a plate.
Kaiseki rooted in the Hakone forest and valley. Every ingredient foraged or sourced within 30 kilometres. The menu rewrites itself each month as the landscape changes.
Cooking as
listening.
Kaiseki is not a menu. It is a response to the morning — what was gathered in the forest, what the fisherman brought in, what the garden offered at dawn. Our chef decides the menu only after the day’s harvest is complete.
Each course is plated on ceramic made by potters in Odawara. The plates themselves are chosen to reflect the colour and texture of the ingredient they carry.
Fourteen movements,
one conversation.
“When the ingredient is right, the recipe is silence.”
Sakizuke
Opening biteA single mouthful that names the season. Served on a river stone or living leaf gathered that morning.
Hassun
Landscape platterMountain and sea offerings arranged to mirror the view beyond the window. Changes with the week.
Mukōzuke
Raw fishSashimi selected at dawn from Suruga Bay. Sliced at the table on chilled hand-formed ceramic.
Takiawase
Simmered courseForest vegetables and river protein slow-cooked separately, then brought together in one bowl.
Futamono
Lidded soupA clear dashi built from kombu and katsuobushi. Its contents are a surprise, revealed by lifting the lid.
Yakimono
Binchōtan grillRadiant heat from white charcoal. The smoke is part of the seasoning. Nothing else is added.
Sake chosen with the same
care as the harvest.
Forty labels across twelve prefectures. Each pairing decided by our sommelier based on the night’s specific harvest — a dry junmai daiginjo for the morning’s sashimi, an aged kimoto for the grilled mountain vegetables. Never pre-selected.
Evening Service
Morning Breakfast
A traditional Japanese breakfast delivered quietly to your room. Grilled fish, steamed rice, handmade pickles, tofu miso, and a small pot of gyokuro tea from Uji.
Served 7:00 AM — 10:00 AM