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


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 Strawberry liquor
Small appetizer I put one, a fig kudzu
   Yuki ring yam 1,000 China Aoi
I get one, 忍野鱒白酢和
   Burdock sound of boiling water in a teakettle bracken dried bean curds 
   Spanish mackerel naruto plum small Turnip
Bowl Earthenware teapot style
 Clams food formed by wrapping and twisting of the tea cloth into a bag shape end green onion
 Close; ground prawns honewort
造里 Kamakura assortment
 Tuna yellowtail caught in the coldest season red prawns
 Wife Set
Assorted Dish Wine pork shabu-shabu hotpot
  Spice sesame ponzu vinegar
Ceramic ware Double print of beef and the Bamboo Shoots child
 Hisakazu well reception
温物 Prawns crystal ten thousand head
 Carrot pumpkin blue
Vinegared food I close truth globefish kelp
 Oishi konjac cucumber
 Japanese ginger sleet vinegar
Meal Rice
 Miso soup Pickled Vegetables
Fruit Black sesame pudding strawberry
※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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