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  2. Meal

Meal

A cuisine set meal that cherishes the seasonal seasons and abundantly uses the grace of the fresh sea.

A simple yet tasty dish that makes good use of the materials is popular.

Meal

  • ◎ Passion of "Four" cuisine

  • | Dinner |

    ※The contents will be changed according to purchase / season.



    << We are also doing lunchtime celebration and meal breakfast at the beginning of the meal >>
    Because it is a hotel operated by a ceremonial occasion merchant, we have abundant know-how to handle events at the milestones of life.Please use it for important family members' milestones.
    • ≡ Please enjoy a Japanese meal set with fresh ingredients (an example of Osakagaki) ≡

      1. Change of dish of vinegared things

      | Octopus carpaccio

      I. Build up

      | Seasonal seafood Three points Sheng

      I. pottery

      | Eggplant chicken Miso Takara

      One, Stuff

      | Hojin produced wheat swab shabu-shabu

      1. fried food

      | Tempura of shrimp

      1. Steaming

      | Chawanmushi

      A bowl, Stuff

      | Fudge of Edamame and Somen

      One, food

      | Producer direct shipment special A grade American Hokuto made Fukkurinko rice

      1. Vegetable pickles

      | Chief Chef Homemade pickles

      I. Sweets

      | Onuma Yamagawa Ranch special soft cream, * The content varies depending on the timing and purchase.
  • | Breakfast |

    Passionate breakfast with carefully selected materials.

    <menu> ※One case
    Salmon grilled salmon / thick grilled eggs / radish grass / hijiki / cuttlefish squid / miso soup / Hakodate milk / coffee
    • ≡ Hakodate specialty such as squid sashimi, Japanese food set full of seasons ≡

      Breakfast time

      7: 00 to 9: 00

      About meal venue

      The meal venue closes at 9:00, so please come as soon as possible.

The story of the rice of Kahantei

Rice cooked in the morning and evening every day.Ono production in Kahantei uses Fukkurinko riceIt is brand rice of Hokkaido characterized by plump and soft sticky taste.This time I will introduce the passion of Kahantei rice.
  • Pick up fresh rice which has just been milled rice in small amounts

    As rice is polished from the state of brown rice, oxidation progresses with time and the taste goes down.For that reason, we have polished rice every Kahantei we order.Moreover, rather than placing large orders at once, orders are made little by little, and customers have tasted the fresh rice which has just been polished.
  • Just 16 km from Kahantei directly from producers with face

    Producer Mr. Takaoka has extensive paddy fields in Hokuto shi (former Ono machi) and has thoroughly threshing, hulling, storage, and milling facilities, and handling rice production from sales to sale.It has been 25 years since I raised rice.The total area of ​​paddy gradually increased is 16 hectares, which corresponds to 3.4 Tokyo Dome.
    Water which is indispensable for making delicious rice uses water of Ueso dam.This water can produce good tasting rice, while cold water containing snow melting water will adversely affect the growth of rice if it is put in large amounts in paddy at once.Therefore, I look around the rice field several times a day and check the water temperature, it seems that the amount of water is fine-tuned.
  • Please enjoy the rice carefully made by the producers who can see the face with time and effort.

    Offer to customers in the most tasty fresh condition.This is the passion of Kahantei.

Chief Chef

  • Makoto Ishimura

    We hope to offer not only general cuisine but also local ingredients and dishes so that original dishes can be delighted to our customers.