At Hyosekikaku, we offer a natural environment continuously preserved as a special district within Fuji-Hakone-Izu National Park; fresh choice ingredients from the Hakone area and elsewhere; the ebb and flow of time — whether time of day, the changing seasons, or the weather throughout the year; and 100 years of history. The abundance of Hakone Sengokuhara has been recreated in Hyosekikaku, Sengokuhara without change to the greatest extent possible, and we offer a chance to experience those sensations and moments as though you lived here.
Enjoy delicious Japanese food wonderfully and elaborately prepared using only carefully selected ingredients. Eat your fill of our head chef’s unique, innovative, traditional banquet meals.
The chef’s special lunches are a simple expression of seasonal elements, which are the basis of Japanese food served at tea time.
Miso soup and dashimaki eggs made with specially made dashi broth.
A healthy breakfast that takes advantage of the flavors of each ingredient.
Shokado bento boxes contain seasonal foods.
Yoshinobu Kodama, head chef of main building. Born in Uwajima, Ehime Prefecture. After graduating from high school, he began pursuing a career as a chef at Suginoi Hotel, Kankaiji Onsen, Beppu. Kodama, who has cooked for Their Majesties the Emperor and Empress on five occasions, including during the Tajima Festival in Hyogo Prefecture, has formally mentored over 1,000 others all across Japan, and he has been called “the greatest treasure of the Japanese culinary world” by some in the media.
His biggest emphasis is “food that takes advantage of the flavors of its ingredients.”
In order to make food that takes advantage of the flavors of its ingredients, one needs not just traditional Japanese preparation techniques, but also a flexible approach that proactively incorporates scientific techniques that have gotten attention recently. In particular, he has his own method of producing dashi broth, and by controlling the temperature to keep it from boiling, and by combining it with high-quality seaweed of multiple varieties, he can, with a lot of time and effort, produce Japanese banquet-style meals that really focus on the ingredients.