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Yunogokan's specialty dish "Unkai-nabe"

  • Yunogokan, Cooking advisor Medal Cooking person Tadamichi Ota

    【Tadamichi Ota】

    Arima Grand Hotel deputy chief chef (23 years old), through the Nakanobo Zuien chief chef Nakanobo Zuien, 2002 Heisei Era established the HATAGO He presides over the Tadamichi Ota Cooking Dojo, and operates the "Gochisojuku Sekisho" and "The Gochisojuku Sekisho Okuno Hosomichi".
    ◇A hotel·Chef's network of chief chefs of the restaurant "Hyakuman Isshinmi Zenkoku Amatsuchi no Kai" Chairman
    ◇Japan Ryokan & Hotel Association Japanese Cuisine Advisor
    ◇Hyogo Prefecture Japan Licensed Cooks Association Chairman
    ◇Japan Licensed Cooks Association Vice-President

  • Aiming for customers to be satisfied with cooking.

    Yunogokan's cuisine is mainly for local ingredients, it is a Yunogokan seasonal cuisine using seasonal ingredients for different seasons.

    From Okayama Prefecture, Niimi City Chiya Beef, Misaki Town, Misakihimeushi Beef, Tsuyama City Tsuyama Kurobuta, such as Mimasaka City Sakushu black bean, use plenty of local ingredients.

    Sea of clouds Yunogo Onsen Unkai hot pot kaiseki set meal, which was devised in view of the autumn specialties of Yunogo Onsen, is a special feature of Yunogokan.

  • Half-day room restaurant, Syokusai-an Honoka", "Seijiro Chaya"

    Meals will be prepared for dinner and breakfast at the private semi-private restaurant Syokusai-an Honoka", "Seijiro Chaya" or at the dining venue.

    Besides that, for group customers, large and small banquet halls.For children with small children, such as babies, we will prepare dinner rooms in private rooms.

    As there are limitations on the number, we may not be able to respond to your request.Please note.