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.
We pay attention to every detail, from selecting the dishes to the presentation, and deliver each dish to your room.
Enjoy your meal in the Japanese-style room on the first floor of your accommodation, savoring the seasonal flavors of Japan with your eyes and palate while overlooking the garden.
Dinner Time
5:30 pm～（The final start time 7:30 pm）
Room service
5:30pm～（L.O. 9:00 pm）
Message from the Head Chef
Head Chef’s Message
The June menu incorporates the seasonal tradition of ‘Chinowa’ (a straw ring), wishing for good health and longevity.
You can feel the coolness of summer with the refreshing texture of the Minazuki tofu.
The pike conger with kudzu is a seasonal delicacy representing early summer.
We have prepared a selection of gentle and flavorful dishes suitable for the rainy season.
Please enjoy the changing of seasons with all your senses.
A MENU THIS MONTH
A MENU THIS MONTH
Menu of June
June 1, 2025 (Reiwa 7, Year of the Snake)
Menu
Aperitif Umeshu (plum wine)
Appetizer: Minazuki tofu, sea grapes
Hassun Seafood and mountain delicacies
Simmered dish: Pike conger with kudzu, water shield, winter melon
Sashimi: Sea bass, striped jack, squid, with garnishes
Grilled dish: Grunt fish, red-footed shrimp
Palate cleanser: Tomato in its own juice, seasonal vegetables
Simmered dish: White eggplant and tiger prawn with shark fin sauce
Meat dish: Nagasaki beef lemon steak with colorful vegetables
Rice: Nikomaru from Nagasaki Prefecture
Clear soup: Mozuku seaweed soup with yuzu pepper flavor
Pickles: Daikon radish in plum vinegar, white melon, fresh burdock
Fruits Watermelon, Cherry, Mango, Peach
Dessert Amazake panna cotta
Executive Chef
Executive Chef
本多 光一 Koichi Honda
The successor who knows all the flavors of Hanzuirō, having worked under previous head chefs.
Appointed as the fourth-generation head chef of Hanzuirō in April 2018.
We carefully select bowls and plates that best harmonize with the colors of the dishes, and use innovative cooking methods to allow guests to enjoy seasonal ingredients with all five senses. We prepare the dashi (broth) according to each guest’s pace and serve each dish with care.
Seasonal ingredients from local sources
The Shimabara Peninsula is an agricultural area that takes advantage of its rich natural environment, with abundant spring water selected as one of Japan’s 100 best water sources.
Facing the Ariake Sea, the region is rich in both seafood and mountain produce, with thriving fishing industry.
The area is also characterized by fertile soil due to volcanic blessings unique to this region. In addition to these rich local blessings,
We deepen our understanding of the ingredients’ origins through dialogue with producers, expanding our culinary ideas.
Each dish created this way embodies the thoughts of both the producers who nurture the ingredients and the chefs who prepare the dishes.
Please enjoy a special dining experience at Hanzuirō, where the abundant blessings of Nagasaki, known as a treasure trove of ingredients,
are combined with the craftsmanship of our chefs.
Isahaya City, Nagasaki Prefecture
Isahaya City, Nagasaki Prefecture
Miyashita Farm
They focus on soil quality and cultivate tomatoes in small, special batches. They have adopted a farming method that analyzes the necessary elements for tomatoes and provides only what is needed. Due to global warming, the amount of cracked tomatoes that cannot be shipped has been increasing year by year. At Hanzuirō, we incorporate these cracked tomatoes into our menu. Please enjoy tomatoes with a harmonious balance of their inherent umami and acidity.
Unzen City, Nagasaki Prefecture
Unzen City, Nagasaki Prefecture
Tanaka Fresh Fish Store
They handle fresh seafood caught in nearby waters. In the closest Tachibana Bay, they catch Japanese anchovy using purse seine and boat seine nets, and also farm yellowtail, tiger puffer, red sea bream, and other fish.
Head Chef Koichi Honda sometimes visits the fish store directly to procure seasonal seafood.
Unzen City, Nagasaki Prefecture
Unzen City, Nagasaki Prefecture
Tanaka Farm
They adopt ‘self-harvesting’ of seeds and cultivate rice and various vegetables using traditional farming methods. In addition to homemade compost, they use minimal chemical fertilizers, implementing reduced chemical fertilizer cultivation to produce safe and secure vegetables.
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）
