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One of the highlights of your stay at Senzankaku will be the superb dining prepared under the direction of Grand Chef Masaaki Nakajima. A hand-brushed menu at your table will explain each meal's delicacies. Our menu features various local seasonal specialties. In the spring, sansai, or mountain vegetables appear at your table. The ayu, or river smelt make a delicious summer treat, while their cousins, the small trout called yamame are featured in autumn. Finally, a hearty shishinabe, wild boar stew, chases away the chill of a winter evening.
Our menu changes every month, and children's meals are available.
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Honokuni Gozen includes appetizers, sashimi, an item from the grill, stew or soup, a nabe dish, a western-style entree, tempura, and a shinogi palate cleanser
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