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Kiyoya
0770-46-1511
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Cuisine

Numerous delicate dishes made with heart

Enjoy the taste of Wakasa, puffer fish, crab, and longtooth grouper

You can enjoy the taste of fresh ingredients caught in the sea in front of you.
From spring to autumn, we offer Wakasa Kaiseki featuring freshly caught seafood from Wakasa.
In winter, we offer pufferfish kaiseki cuisine using Wakasa Blowfish, crab dishes, and phantom fish longtooth grouper dishes.

Cooking list

In addition to accommodation plan, we also offer day meal plan such as lunch and dinner.
*Please contact us by phone for lunch, dinner, and banquet prices.　　　　　　　　　　　　　　　　
　　　　　*If you are unable to make a reservation from the reservation site, please make a reservation by phone; we may still be able to accept reservations.

  • Seasonal Seafood Kaiseki Meal

    This is a seasonal seafood kaiseki course that can be served all year round.
    We will prepare seasonal local ingredients in the most delicious way according to the purchase of the day.

    【course list】
    ◆Wakasa Course
    ◆Course Ume
    ◆Course Take
    ◆Matsu Course

    • menu

      Wakasa Course

      		Three kinds of appetizers / Assorted sashimi (with local fish, squid sashimi and sweet shrimp) / Two grilled dishes / Hand-made fried grilled / Hot pot(Seiko hot pot or monkfish hot pot or duck hot pot)*Summer is grilled on a ceramic plate / deep-fried food / soup

      Notes

      		The type of hot pot changes depending on the season / The number and contents of the Ume/Take/ Matsu Course change based on the above Wakasa Course.
      Period available:
      All Year

  • Que kaiseki cuisine

    Longtooth grouper belongs to the Perciformes grouper family, and is also called ara in Hakata, Kyushu.
    It lives in the rocky shores south of central Honshu, and is in season from October to March. It is considered to be the most delicious luxury fish.
    The white meat has an elegant taste that you cannot imagine from its appearance.
    It is so exquisite that it is said, "Once you eat it, you will never eat another fish."
    Please enjoy the first grouper cuisine on the Sea of Japan side that will impress gourmands.

    【course list】
    ◆Kue kaiseki cuisine Take Course
    ◆Grouper Kaiseki Matsu Course

    • menu

      Kue kaiseki cuisine Take Course

      		Three types of kueh delicacies / plate of vinegared kueh / kueh thinly made / kueh skin with sleet / grilled kueh with salt / kueh chawanmushi / kueh small bowl / kueh fried chicken / kueh hotpot / kueh rice porridge / water dishes

      Notes

      		Kue kaiseki Matsu Course includes seasonal fish sashimi in addition to the above Take Course.
      Period available:
      October to April

  • Crab Kaiseki Meal

    Winter in Wakasa is synonymous with pufferfish and crab dishes.
    From October to March, enjoy crab kaiseki and fugu kaiseki.
    At the end, warm your body and soul with a hot pot.
    Seasonal sashimi is added to Matsu Course.

    【course list】
    ◆Crab Kaiseki Matsu Course
    ◆Crab kaiseki cuisine Take Course

    • menu

      Crab kaiseki cuisine Take Course

      		Three types of side dishes/Steamed crab Domyoji/boiled crab/crab sashimi/Charcoal grilled shell/crab tempura/crab pot/crab porridge/water

      Notes

      		Seasonal fish sashimi is added to the above Take Course for the crab kaiseki Matsu Matsu Course.
      Period available:
      November to March

  • Fugu kaiseki cuisine

    Winter in Wakasa is synonymous with pufferfish and crab dishes.
    Enjoy blowfish kaiseki cuisine from October to March, and crab kaiseki cuisine from November.
    At the end, warm your body and soul with a hot pot.
    Seasonal sashimi is added to Matsu Course.

    【course list】
    ◆Fugu kaiseki cuisine Take Course
    ◆Fugu kaiseki cuisine Matsu Course

    • menu

      Fugu kaiseki cuisine Take Course

      		3 types of side dishes / vinegar dish (cut crab) / tessa / steamed egg custard with puffer fish / charcoal grilled puffer fish / marinated toppi with sleet / fried puffer fish / tecchiri / porridge porridge / water

      Notes

      		Fugu kaiseki Matsu Course includes seasonal fish sashimi in addition to the above Take Course.
      Period available:
      October to March