“Hyoseki” is committed to providing its guests with comfort and special time as though they are home, a home called Hakone-Sengokuhara, whose natural blessings “Hyoseki” strives to preserve, just the way they are.

Formerly restaurant “Hyoseki “ was opened as traditional Ryokan “Japanese style-inn” for more than 100 years with many history and been loved many guests.

Our Japanese culinary arts, expressed in a traditional Kaiseki course style, use only the carefully selected high-quality and freshest local ingredients such as fish and vegetables, prepared by our master chef who values tradition and innovation.

Our Japanese culinary arts, expressed in a traditional course meal style, use only the carefully selected high-quality ingredients, prepared by our master chef who values tradition and innovation.

Spring Course Dinner

Premium Bamboo Shoots of Kokura Oama of Kyushu, and Freshest Seafood of Seto Inland Sea, Accompanied by Special Appetizers to Celebrate the Spring

Sweet and soft bamboo shoots of Oama, which grow fast and well thanks to Fukuoka Prefecture’s clay red soil and clean water, are vary rare and valuable. We serve them with cherry anthias (spring sweet salmon) and seasonal seafood of Seto Inland Sea. The appetizers are full of flavors that celebrate the arrival of the spring.

We purchase white horsehead, the finest among sweet salmon, via a special supply chain. Wakasa-yaki (fish grilled while applying Japanese sake after salting the skin) is a very good way to taste this fish, but our white horsehead steamed with peach flowers come out plump, soft and scrumptious, providing the perfect texture that melts in the mouth. We hope you will taste our master chef’s exquisite steam skills.

Our hot cooked rice is mixed with salted & pickled cherry blossoms and plum pulp, giving the rice a slight cherry color. Place a few cherry tree leaves on top of it, let it stand in warmth a bit, and what you get is sakura cherry blossom rice, a comfort food perfect to end a well-nourished course meal.

Summer Course Dinner

Conger Eel from Seto Inland Sea, and Kamonasu, a Large Round Eggplant Grown in Kyoto.
Enjoy Charcoal-Grilled Kobe Beef with Wasabi Horseradish and Salt.

This course dinner features seasonal conger eel of Seto Inland Sea and Kamonasu, Kyoto summer vegetable. Charcoal-grilled Kobe beef of the finest grade “A5” is served as the meat entree with wasabi horseradish and salt, which are the perfect spices to bring out the flavors of the meat.

Start your meal with our corn mouse which is superb in healing your tired stomach from the summer heat.

The deliciousness of conger eels is said to be due to the fish drinking rain, and it’s at its best at the beginning of the rainy season in Japan. We hope you will feel our master chef’s craftsmanship in the finely cut small bones of the fish. The eels are boiled in a large pot at once, and chilled immediately in ice cold water to condense their flavors. This is the secret of deliciousness in parboiling conger eels. It is also known as dropping conger eels, since the fish is literally dropped into ice water to cool dow

Refresh your palette with smooth, chilled somen noodles before you jump into savoring our pride and joy Kobe beef. Our summer course dinner consists of dishes highly recommended by our master chef himself.

Autumn Course Dinner

Gingko Nuts, Chestnuts, Matsutake Mushrooms, Autumn Nuts and Lotus Roots…Feel the Autumn with Your Five Senses…

With this course dinner, you can fully enjoy the taste of autumn with seasonal ingredients such as ginkgo nuts, chestnuts and Matsutake mushrooms. Savor the plump sweetness of rice grown in “tanada” style in Oita Prefecture, accompanied by beautiful autumn foliage of Hakone and delicious Japanese liquor.

Enjoy Matsutake mushrooms by their scent, enjoy gingko nuts, chestnuts and colorful autumn vegetables by their appearances, lotus roots by their sounds and texture in the mouth, and seasonal fish by its taste…

Please enjoy this dinner full of autumn tastes, prepared by our master chef who values tradition and innovation.

Winter Course Dinner

Savor the Unique Tastes of Naturally-Grown Japanese Pufferfish from Toyoma Sea of Setouchi with Ponzu Made with Master Chef’s Secret Recipe.

Naturally-grown Japanese pufferfish from Toyoma Sea of Setouchi is caught by longline fishing and is premium seafood. In Kyushu, its dishes are so delicious that they are called “lucky meals” because they bring a smile to everyone that eats them (Japanese pufferfish is called “fugu” in Japanese, which is similar to “fuku” meaning luck). Its texture is so satisfying that all of its meat and skin are edible. But its soft roe, freshly harvested, is mouthwatering and heavenly.

It takes a highly-skilled master chef to prepare Tessa (Japanese pufferfish sashimi), bringing out the fish’s natural texture, cutting the fish into ever so thin slices without losing freshness. Enjoy the excellent elasticity and deep taste of this rare, highly valuable fish with ponzu (Japanese sauce made primarily of soy sauce and citrus juice) that’s made with our master chef’s secret recipe.

It takes a highly-skilled master chef to prepare Tessa (Japanese pufferfish sashimi), bringing out the fish’s natural texture, cutting the fish into ever so thin slices without losing freshness. Enjoy the excellent elasticity and deep taste of this rare, highly valuable fish with ponzu (Japanese sauce made primarily of soy sauce and citrus juice) that’s made with our master chef’s secret recipe.

A new menu is created each season with various produce at its freshest, the menu may vary by the seasonal availability of ingredients.
If you would like to confirm the menu items in advance, please contact us.

Breakfast

Healthy Comfort Breakfast, Including Miso Soup & Rolled Japanese-Style Omelette, Both Made with Exquisite Japanese Soup Stock

Breakfast Menu
JPY 4,158
Upper Breakfast Box
Japanese-style omelette, Spanish mackerel marinated in sake lees, fluffy boiled potato
Lower Breakfast Box
Stolon marinated in unrefined sake, spinach with sesame dressing, spicy seasoned cod roe
Simmered Dish
Simmered daikon radish from Miura, Kanagawa Prefecture, dressed with miso; yuzu (citron)
One-Pot Dish
Goma-dofu (rushed sesame seeds boiled in water and chilled like tofu), yuba (tofu skin), soy milk paste
Rice Dish
Rice from Oita Prefecture, pickled vegetables, miso soup
Dessert
Banana with chocolate sauce
NOTE: We strive to prepare and serve meals with various produce at its freshest. The menu may vary by the seasonal availability of ingredients. If you would like to confirm the menu items for your meals in advance, please contact us.

Breakfast

Healthy Comfort Breakfast, Including Miso Soup & Rolled Japanese-Style Omelette, Both Made with Exquisite Japanese Soup Stock

Breakfast Menu
JPY 4,158
Upper Breakfast Box
Japanese-style omelette, Spanish mackerel marinated in sake lees, fluffy boiled potato
Lower Breakfast Box
Stolon marinated in unrefined sake, spinach with sesame dressing, spicy seasoned cod roe
Simmered Dish
Simmered daikon radish from Miura, Kanagawa Prefecture, dressed with miso; yuzu (citron)
One-Pot Dish
Goma-dofu (rushed sesame seeds boiled in water and chilled like tofu), yuba (tofu skin), soy milk paste
Rice Dish
Rice from Oita Prefecture, pickled vegetables, miso soup
Dessert
Banana with chocolate sauce
NOTE: We strive to prepare and serve meals with various produce at its freshest. The menu may vary by the seasonal availability of ingredients. If you would like to confirm the menu items for your meals in advance, please contact us.