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

November

DINNER ＭEＮU

Appetizer
Taira crab, yamabushitake mushroom, egg yolk vinegar
Hassun Assorted dish
Barley, grated yam, bottarga, matsutake, wheat gluten, quail egg, chestnut
Shrimp dumpling, simmered scallop, mackerel sushi
Soup
Crab shinjo, small turnip, grilled shiitake mushroom
Sashimi
Seabream, bonito, Autumn squid, garnishes
Grilled dish
Medai fish, lobster, simmered duck
Refresh dish
Pumpkin soy milk gelée, caviar, nuts
Meat dish
Roast Nagasaki Wagyu beef tenderloin, seasonal vegetables
Steamed Dish
Kue grouper, kelp, ponzu sauce
Rice cooked in a pot
Freshly harvested Rice “Natsuhonoka” with salmon roe
Red miso soup, pickles
Dessert
Tea chiffon cake, ice cream, fruits

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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

Pufferfish

Winter is the season for pufferfish. Please enjoy the delicate flavor created by its unique richness and aroma, characteristic of pufferfish.

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

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.