I choose here and come true, and there is Fuji. SHUHOUKAKU KOGETSU

Dinning

Please thoroughly enjoy the banquet dishes using seasonal ingredients.

The fresh green leaves, the cool breeze from the lake, the autumn colored leaves, the snow covered Mt. Fuji. We create another pleasure by serving SHUHOUKAKU KOGETSU kaiseki meal cooked with fresh ingredients considering seasonal landscape.

Dinning of the KOGETSU

It becomes the meal in the room to two people - four people. Private dinning hall (more than 5 guests). A buffet in the restaurant for breakfast.

Menu of this month

Aperitif White peach liquor
Small appetizer I put one, an asparagus kudzu
   Hot-bulb engine Indian corn
吸酢 of one, order ability and the Mother Nature
Hakata of one, dried bean curds and the edamame
   Prawns dumpling plum lotus root 
   Maruju
Bowl Pike conger tsumire winter melon
 End green onion みつ leaf
造里 本鮪忍野鱒湯引 comes; a pike conger
 Oishi konjac Wife Set
Assorted Dish Wine pork shabu-shabu hotpot
  Vegetables
  Spice sesame ponzu vinegar
Ceramic ware Japanese beef fins Saikyoyaki
 Radish steak reception
Cold bowl Dried bean curds ten thousand head
 Taro pumpkin
 Blue Rikyu あん
Vinegared food Of conger eel and summer vegetables is annoying; wind Hakata
Meal Rice
 Miso soup Pickled Vegetables
Fruit White peach jelly and Yamanashi grape
 Mango yokan
※In some cases, the food content may vary with the ingredient used. Please have it relaxedly; | SHUHOUKAKU KOGETSU Chef

Feelings of the chef

SHUHOUKAKU KOGETSU chef Katsuya Togawa

The dishes which I put together by eight times a year of dishes changes in a season.

The pleasure of dishes accounts for the big weight of the trip.
The dishes which I finished in banquet dishes style take in seasonal foods, and they are beautiful
The stern eyes of the cook in pursuit of served figure, taste.
I am satisfied with the tongue of the customer while changing eight times a year of dishes of it
I will make an effort for せるべく days.

Special dish of the chef recommendation

Koshu wine pork

It is the precious pork which I give Koshu pig special product "wine" of Yamanashi and raised. I give this pork with shabu-shabu and tsumire hotpot in this hotel.

Trip AI concierge
KOGETSU Photo Gallery award
Mount Fuji live camera
I was introduced to a trip color
Beauty treatment salon of the SHUHOUKAKU KOGETSU
KOGETSU staff blog
KABA bus
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