img25

Characteristics 1

Committed to serving you the truly tasty food, no just presented tastily. Professionally-made kaiseki course made with sparing no effort.

Characteristics 1

Committed to serving you the truly tasty food, no just presented tastily. Professionally-made kaiseki course made with sparing no effort.

border

With most of the dishes made in-house, we serve the kaiseki course made by a great deal of time and care. We stay true to the basic of Japanese cuisine to bring out the best taste of ingredients, and finish with the time-polished skills of our grand chef.

img25

Characteristics 1

Committed to serving you the truly tasty food, no just presented tastily. Professionally-made kaiseki course made with sparing no effort.

img25

Characteristics 1

Committed to serving you the truly tasty food, no just presented tastily. Professionally-made kaiseki course made with sparing no effort.

The course gives you the dramatic perspective of cuisine only Tamaya Ryokan can offer while letting you to simply appreciate the seasonal ingredients.

img25

Characteristics 1

Committed to serving you the truly tasty food, no just presented tastily. Professionally-made kaiseki course made with sparing no effort.

Tastiness made with our hands from the scratch, not mass-produced. Savor the truly tasty dishes we put our heart and soul into only a small hotel with 18 guest rooms can offer.

img25

Characteristics 2

“Hashiri”, “Shun” and “Nagori”
In search of what tastes best right now.

Characteristics 2

“Hashiri”, “Shun” and “Nagori”
In search of what tastes best right now.

border

In the Japanese cuisine, there are three ways to enjoy food items - “Hashiri”, “Shun” and “Nagori”. “Hashiri” to savor the first and early crop/catch, “Shun” to appreciate what is in season and tasty, and “Nagori” to enjoy a particular food for one last time and wait for the next year in anticipation. It is the uniquely Japanese concept to divide each of the four seasons into three to enjoy to the fullest, instead of taking the short period when a certain food item is in season as a single timeframe.

img25

Characteristics 2

“Hashiri”, “Shun” and “Nagori”
In search of what tastes best right now.

The moment when we realize Japan is wonderful is the time when we discover tasty ingredients we can enjoy only at that period. With serving the cuisine made with such seasonal ingredients as our motto, we at Tamaya Ryokan drastically change our menus every 3-4 months.

img25

Characteristics 2

“Hashiri”, “Shun” and “Nagori”
In search of what tastes best right now.

In between the major changes, we constantly alter our menu to use the most seasonal ingredients so as to offer our guests the taste of each of the four seasons in Japan. Come visit Tamaya Ryokan over and over in different seasons to enjoy the seasonal taste we offer.

img25

Characteristics 3

Savor the steaming hot Shinshu Premium-gyu Beef, the pinnacle of Shinshu Beef, grilled over the hot stone.

Characteristics 3

Savor the steaming hot Shinshu Premium-gyu Beef, the pinnacle of Shinshu Beef, grilled over the hot stone.

border

The pinnacle of the brand-name beef in Nagano Prefecture, Shinshu Premium-gyu Beef. Beautiful marbling of beef can melt at the room temperature! Slightly sweetish umami, melting mouthfeel, and quickly disappearing softness.

img25

Characteristics 3

Savor the steaming hot Shinshu Premium-gyu Beef, the pinnacle of Shinshu Beef, grilled over the hot stone.

As the stone gets hot, grill one side to conceal the juice. DON’T turn the meat to see how it cooks♪ Or your will lose all the tasty juice.

img25

Characteristics 3

Savor the steaming hot Shinshu Premium-gyu Beef, the pinnacle of Shinshu Beef, grilled over the hot stone.

Check from the side. When the bottom of the meat is visibly browned and some 1/4 turns pink, it is perfectly cooked. Turn now and grill just a little more for the best taste. Put a little bit of rock salt, and bon appetite!