DINING
Delight in with your eyes and palate.
Gastronomy
Adding a touch of elegance to the feast where guests savor luxurious dishes and fine sake.
Please enjoy the chef’s meticulous attention to detail that shines through everywhere.
Cuisine
Carefully selected seasonal ingredients
Dinner features a monthly-changing Hon-kaiseki meal, served in a traditional Japanese style, with a variety of dishes from the Kyushu region.
Each dish is carefully prepared, from the choice of tableware to the presentation. Meals will be delivered directly to your room.
Meals will be served in the first-floor Japanese-style room, where you can enjoy the seasonal beauty of Japan with your eyes and palate with the view of the garden.
Dinner Time
5:30 pm～（The final start time 7:30 pm）
Room service
5:30pm～（L.O. 9:00 pm）
A MENU THIS MONTH
A MENU THIS MONTH
February
DINNER ＭEＮU
Appetizer
Whitebait, ark shell, urui, kogomi fern
Hassun Assorted dish
Seasonal delicacies from the mountains and sea
Soup
Sea bream broth, turnip, plum gluten, tara sprout
Sashimi
Flounder, amberjack, noble scallop, garnishes
Grilled dish
Tongue sole, red shrimp, “MIYA” tomato sauce
Refresh dish
Steamed cod milt, silver sauce, yuzu zest
Simmered Dish
Taro dumpling, bamboo shoot, crab sauce
Meat dish
“NAGASAKI BEEF” grilled on a lava plate, new onion sauce
Rice
“NIKOMARU” Rice from Nagasaki, root vegetable miso soup, homemade
pickles
Dessert
Taiwanese castella cake, “YUMENOKA” strawberries, “SETOKA” orange
Executive Chef
Executive Chef
本多 光一 Koichi Honda
Heisei 8, Hanzuiryo
A successor who has worked for head chef through generations, knowing all flavors.
In April 2008, he became the fourth Executive Chef of Hanzuiryo.
For our cuisine, we use seasonal ingredients from both local and distant places. Bowls and plates are selected to best suit the color of the dishes to be served. For warm dishes, we keep the bowls warm until serving by pre-warming them to ensure that they serve hot and prepare the broth just before serving to suit our guests’ pace. We provide dishes considering cooking methods, portion sizes, and presentation, all tailored to meet our guests’ preferences.
speciality
speciality
Pufferfish
Pufferfish
Pufferfish
Winter is the season for pufferfish. Please enjoy the delicate flavor created by its unique richness and aroma, characteristic of pufferfish.
Matsutake mushroom
Matsutake mushroom
Matsutake mushroom
In autumn, enjoy the finest of mountain vegetables, matsutake mushrooms, prepared in various dishes such as grilled matsutake, shabu-shabu with matsutake, matsutake steamed egg custard, and matsutake rice.
Nagasaki beef
Nagasaki beef
Nagasaki Beef
The Nagasaki Wagyu, a famous beef raised locally in Nagasaki, is renowned for its perfect balance of lean meat and fat, offering a tender texture that melts in your mouth.
Breakfast
Breakfast
Enjoy our special breakfast while leisurely taking in the views of the garden.
Breakfast time
7:30 am～（The final start time 9:30 am）
