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）
Executive Chef’s Message
May’s Hassun assortment is prepared with a rich sense of the season, in connection with the Tango no Sekku (Boys’ Day) festival. Enjoy luxurious flavors with fragrant Ise lobster as the grilled dish and Nagasaki beef for the meat course. The young ginger rice, with its refreshing aroma and gentle flavor, is a dish that evokes early summer. Please enjoy these luxurious and heartwarming dishes, fitting for the Tango no Sekku festival.
A MENU THIS MONTH
A MENU THIS MONTH
Menu for May
令和七年乙巳歳 皐月 一日
御献立
Aperitif: Iris Sake
Mukozuke (First Course): Blanched Flathead Fish, Jellied Broth, Kurihara Green Onion
Hassun (Seasonal Assortment): Bounty of the Sea and Mountains
Simmered Dish (Nimonowan): Prawn Dumpling, Unzen Tea Somen Noodles
Sashimi (Tsukuri): Flounder, First Bonito of the Season, Squid, Assorted Garnishes
Grilled Dish (Yakimono): Ise Lobster, Island Rakkyo (pickled shallot)
Palate Cleanser (Hashiyasume): Steamed Egg Custard with Mugwort Scent, Fresh Sea Urchin
Meat Dish: Nagasaki Wagyu Steak, Corn, Baby Carrots, Asparagus
Simmered Dish (Takiawase): Jade-Simmered Eggplant, Young Corn
Rice Dish (Gohan): Young Ginger Rice
Final Soup (Tome-wan): Red Miso Soup, Grilled Tofu
Pickles (Kōnomono): Simmered Sea Lettuce (Aosa), Daikon Radish in Plum Vinegar, Cucumber Pickled with Wasabi
Fruit (Kudamono): Higo Green Melon, Cherry, Loquat
Western Confection (Yōgashi): Black Tea Chiffon Cake
Executive Chef
Koichi Honda
A successor who has served under previous head chefs and knows all the flavors of Hanzuiryo. He was appointed as the fourth Head Chef of Hanzuiryo in April 2018.
Bowls and plates are carefully selected to best harmonize with the colors of the cuisine, and dishes are prepared with elaborate cooking methods so that seasonal ingredients can be savored with all five senses. While catering to each guest’s pace, dashi is freshly prepared, and each dish is meticulously served one by one.
Seasonal Ingredients, Locally Sourced
The Shimabara Peninsula is an agricultural area utilizing its rich natural environment, abundant with spring water so renowned it’s selected among the 100 Famous Waters of Japan. Facing the Ariake Sea, fishing is also prosperous, making it a region abundant in treasures from the sea and mountains.
Furthermore, this area is characterized by fertile soil blessed by volcanic activity unique to this land. In addition to these unique local blessings, through dialogue with producers, we deepen our understanding of the roots of ingredients and expand our culinary ideas.
Each dish born this way is filled with the thoughts of both the producers who nurture the ingredients and the chefs who finish the cuisine.
Please enjoy a special dining experience at Hanzuiryo, where the abundant blessings of Nagasaki, often called a treasure trove of ingredients, merge with the masterful skills of our chefs.
Isahaya City, Nagasaki Prefecture
Isahaya City, Nagasaki Prefecture
Miyashita Farm
Focusing on soil quality, they cultivate tomatoes through small-batch special production. They incorporate a farming method where they independently analyze data on elements necessary for tomatoes and provide only what is needed, as much as is needed. Year by year, partly due to the effects of global warming, the amount of cracked tomatoes that cannot be shipped has been increasing, and at Hanzuiryo, we offer menus that incorporate these cracked tomatoes. Please savor the tomatoes, where the original umami and acidity inherent in the ingredient are harmoniously balanced.
Unzen City, Nagasaki Prefecture
Unzen City, Nagasaki Prefecture
Tanaka Fresh Fish Shop
They handle fresh seafood landed from nearby waters. In the closest Tachibana Bay, fishing for Japanese anchovy (katakuchiiwashi) using purse seines and boat seines is conducted, and aquaculture of yellowtail (hamachi), tiger pufferfish (torafugu), red sea bream (madai), and more also takes place. Head Chef Koichi Honda sometimes visits the fish shop directly to procure seasonal seafood.
Unzen City, Nagasaki Prefecture
Unzen City, Nagasaki Prefecture
Tanaka Farm
This farm practices ‘jika saishu’ (saving their own seeds) and cultivates rice and a wide variety of vegetables using traditional farming methods. In addition to using homemade compost, they employ reduced chemical fertilizer cultivation, using chemical fertilizers as little as possible, to grow safe and secure vegetables.
speciality
speciality
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
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.
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）
