Local Cuisine
What is the best way to taste real & traditional Japanese food?
The answer is easy, stay in Ryokan and eat Kaiseki cuisine.
Kaiseki cuisine is the ultimate style of Japanese food, and both the preparation methods and appearance are refined. Imbuing dishes with a seasonal feel and bringing out the natural flavors of the ingredients are very important parts of this style of cuisine. This means that only seasonal ingredients passing intense scrutiny are used for the menu.
We promise you can enjoy our meal and feel traditional but original and local seasonal tastes!
Four Seasons
Seasons are very important for local food. They create different shapes, smells, tests of harvests.
Uematsuya use seasonal vegetables, fruits, mushrooms and other ingredients to create
Kaiseki cuisine that you can only takes this area.
Have fun to eat our blessing of the nature.
SPRING
A spring field makes mountain wild vegetables, young and greens are the breath of awake.
SUMMER
Growth of the harvest of greens. The colorfuls tastes the land and the sun.
AUTUMN
The harvest season and brilliant foliage grows natural mushrooms.
WINTER
Have great reserve of energy against the coldness and snow.
Especially root vegetables.
Kaiseki Dinner
Our Kaiseki course normally served 10 to 12 dishes.
Though each individual dish in the course is a small portion, we focus on each color and combination of ingredients, the way the ingredients have been sliced and used to decorate, and the tableware all express the aesthetics of Japanese culture mixed with Uematsuya's original way.
We promise you can enjoy our meal and feel traditional but original and local seasonal tastes!
Yakimono
Glilled dish
Sasimi
Raw fish
Syokuji
Boiled rice
Zensaii
Appertizers
Onmono
Warm dish
Tsukemono
Pickled veg.
Mushimono
Steamed Dish
Shyokuzen-Syu
Aperitif
Nimono
Boiled Dish
Ishi-Yaki
Hot-plate
dish
Amami
Dessert
Tomewan
Miso soup