HYOSEKIKAKU

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.

俵石閣
俵石閣
俵石閣

Dinner

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.

俵石閣 ご夕食 会席
俵石閣 ご夕食 会席
俵石閣 ご夕食 会席
Autumn banquet meals

Our dishes, prepared in luxurious fashion using fall vegetables and seafood with a strong seasonal vibe that only Japanese cuisine can provide, are a culinary expression of autumn’s elegance.

Our dishes, prepared in luxurious fashion using fall vegetables and seafood with a strong seasonal vibe that only Japanese cuisine can provide, are a culinary expression of autumn’s elegance.

The appetizer platter includes 15 varieties of food beautifully gathered together to resemble fallen leaves collected into a pile by the autumn wind (natural beauty), Japanese-style stew made with beef tongue and white-miso fermented food in a lily bulb base, white horse-head fish grilled Koshu-yaki style resembling a pine cone with its scales sticking out (in Japanese cuisine, food cooked with grapes or wine is called Koshu-yaki or Koshu-ni), charcoal-grilled grade A5 Kobe beef, and other dishes made with fall vegetables and seasonal seafood brought in from all over Japan — for us, offering new and precious foods with the natural flavor of seasonal ingredients is both an adventure and a challenge we embrace.

Experience all that Hyosekikaku in the fall has to offer.

Appetizer
Sillago with vinegar-seasoned persimmon, daikon radish, carrot, mitsuba, and pomegranate sauce
Appetizer assortment
Seasonal medley platter Chakinzushi,
ginkgo crêpe*, arrowhead rice crackers*, yam bulb*, water chestnuts*, gingko yam*, Lake Biwa river shrimp*, chestnuts*, purple sweet potato*, tomato*, small turnip*, mushrooms*, burdock fries*
Light soup
Shiba soup, yuzu citron
Snack
Chrysanthemum, temarizushi, yellow cucumber pickles
Sashimi
Autumn vegetables, marinated natural red snapper from the Seto Inland Sea
Boiled dish
Japanese-style beef tongue stew, daikon radish, carrot, burdock
Grilled dish
Snapper Koshu-yaki with garnish
Main
Charbroiled Kobe beef, vegetables
Palate refresher
Seto Inland Sea blue crab with garnish
Rice
Oita-Tanada rice, soup, pickles
Dessert
Seasonal dessert

* The contents of the meals we prepare are subject to change according to the ingredient season and delivery status, in order to provide only the most delicious ingredients to our dinners.

Lunch / Breakfast

Lunch 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.

俵石閣 御昼会席料理
俵石閣 御昼会席料理
俵石閣 御昼会席料理
Course dishes
(¥8,640)
Amuse-bouche
Aosa sea weed tofu, umadashi broth, jellied sea urchin, wasabi
Soup
Sweetfish sushi, meat rolls with burdock root inside, stuffed oriental pickling melon, prawn & zucchini, eggplant pickles
Appetizers
Boiled and seasoned fat greenling, green plum dumpling, pepper leaf buds, mozuku seaweed
Sashimi
Shiroshita flatfish
Boiled dish
Lobster, stewed taro, mashed ogura
Grilled dish
Fatty Kobe beef, Kamo eggplant
Main
White tilefish steamed with sake
Rice
Henon bamboo rice, red-miso soup, pickles
Dessert
Seasonal dessert

* The contents of the meals we prepare are subject to change according to the ingredient season and delivery status, in order to provide only the most delicious ingredients to our dinners.

Seasonal breakfast

Miso soup and dashimaki eggs made with specially made dashi broth.
A healthy breakfast that takes advantage of the flavors of each ingredient.

俵石閣 季節の朝食膳
Course dishes
(¥4,158)
Top
Dashimaki eggs, pickled Spanish mackerel, boiled potatoes
Bottom
Stolons with moromi source, spinach with sesame dressing, cod roe with red pepper
Boiled dish
Boiled Miura radish with miso, yuzu citron
Hot pot
Sesame tofu, tofu skin, soy milk paste
Rice
Oita-Tanada rice, pickles, white miso
Dessert
Banana, chocolate sauce

* The contents of the meals we prepare are subject to change according to the ingredient season and delivery status, in order to provide only the most delicious ingredients to our dinners.

Lunch — Shokado bento boxes

Shokado bento boxes contain seasonal foods.

俵石閣 昼食 松花堂
Course dishes
(¥4,158)
Hassun appetizer plate
Bamboo shoots, squid with pepper leaf bud dressing, simmered Japanese sand lance, baked hasufu with miso, Japanese meatloaf, deep-fried prawns, escargot-style sazae, wild racambole with mustard miso
Sashimi
Seasonal fish from the Seto Inland Sea
Soup
Soup made with seasonal fish and vegetables
Boiled dish
Webfoot octopus, stew, stewed Ouma bamboo shoot, jade peas, poppies, pepper leaf buds
Grilled dish
Spanish mackerel, baked pepper leaf buds
Rice
New crop Tanada rice, kettle-cooked miso soup, pickles

* The contents of the meals we prepare are subject to change according to the ingredient season and delivery status, in order to provide only the most delicious ingredients to our dinners.

About the head chef

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.

ONLINE

RESERVE

CONTACT
FOLLOW US
INSTAGRAM
PINTEREST
GO TO TOP