Introducing a Recommended Plan for Enjoying a Relaxing Meal in Your Room!

Sukiyaki with Okayama’s Local Pork

Pork selected for sukiyaki is the “Kuro Yabu Buta” (Kuro Yabu Pork) bred in Nagicho, Okayama aka a brand of “Okayama Kurobuta” (black pork).

The shoulder loin is exquisite with melting fat.
Vegetables cooked in the sweet sukiyaki sauce are exceptionally delicious as well.

The egg used for dipping in the pork and vegetables is the “Hoshi no Sato” egg by “Sakamoto Keiran” in Kurashiki, Okayama.

The chickens are given homemade fermented feed and alkaline water from 130m underground.

Ichimonji Udon noodles of Setouchi, Okayama will wrap up the meal. As the noodles are made by grinding wheat twice, you can fully enjoy the wheat aroma.

Ingredients | Dishes

・Pork shoulder loin and belly from Okayama
・Vegetables
・Hoshi no Sato egg
・Asahi rice from Okayama
・Udon noodles to finish off the meal

Cooking | Preparation

1. Put the sukiyaki sauce on fire with low to medium heat and enjoy while simmering the ingredients.
※ Please be careful of boil overs.

2. Cook “Ichimonji Udon” noodles (of Setouchi, Okayama) in soup packed with pork umami.

Plan Details

※ This plan is available only on weekdays and for Japanese-style rooms.

• Price: ¥4,000 per person (tax included, drinks not included, one drink minimum)

• Time: Please specify your preferred start time between 16:00 and 19:00. Last order is at 20:00.

Reservations must be made at least five days before your stay.