A seasonal seafood shabu-shabu hot pot, perfect for spring and summer.
Savour the delicate textures of fresh water octopus, rich sea bream, and tender sea eel —each sourced from the waters of Aichi Prefecture and prepared shabu-shabu style.

The dish is brought to life with the chef’s special clam broth, deeply infused with the natural umami of Aichi clams. This clear yet flavourful base enhances the taste of each ingredient, allowing the freshness of the seafood to shine.

Accompanied by a nourishing medley of seasonal leafy vegetables—rich in fiber and minerals—and complemented by grilled Japanese wagyu beef with Moriguchi daikon marinated in sake lees, this hot pot offers a balanced, satisfying experience that celebrates wellness and indulgence in equal measure.

Stay Period: Saturday 1 March 2025 ~ Thursday 31 July 2025
Price: From 25,500 yen per person for double occupancy
Contents: Dinner (Seafood Octopus Shabu Shabu Hotpot with Clam Broth) and Breakfast

A seasonal retreat to nourish body and soul with the flavours of Japan’s harvest.

Enjoy a refined one-pot dish featuring free-range Aichi Duck and vibrant autumn mushrooms, gently simmered in a rich duck consommé and finished with aromatic truffle. A velvety black garlic rouille, made from deeply matured Gifu-grown garlic, adds depth and elegance.
Paired with mineral-rich seasonal greens and grilled Japanese wagyu with Moriguchi-zuke sake lees, this is a wellness-inspired dining experience crafted for the season.

Indulge in a restorative stay that brings together local ingredients, quiet luxury, and the essence of autumn.

Booking Period: Friday, 4, July 2025 ~ Thursday, 27 November
Stay Period: Monday, 1 September 2025 ~ Sunday, 30 November 2025
Price: From 26,500 yen per person for double occupancy
Contents: Dinner (Aichi Duck & Autumn Mushroom Étouffée with Duck Consommé and Black Garlic Rouille) and Breakfast

Enjoy our wholesome hotpot featuring locally raised Aichi Duck alongside seasonal ingredients and winter root vegetables such as red-core radish and peach turnip.
The rich flavour of the duck is infused into a delicate consommé broth, complemented by a touch of black garlic rouille for depth. A hint of truffle adds a subtle aroma, creating a warming and satisfying experience for both body and soul.

Period: Monday, 1 ~ Thursday, 16 December 2025 ・Sunday 4 January ~ Saturday 28 February 2026
Price: From 26,500 yen per person for double occupancy
Contents: Dinner (Aichi Duck & Winter Root Vegetable Étouffée with Duck Consommé and Black Garlic Rouille) and Breakfast

Indulge in a seasonal spring hotpot experience, Cherry Blossom Sea Bream and Cherry Leaf Kiritanpo Hotpot, inspired by the theme of “a stay that gently pampers you”.

Showcasing cherry sea bream, prized for its soft sakura-tinted flesh and delicate umami, this dish brings together cherry shrimp, Okumikawa chicken tsukune, and Domyoji kiritanpo subtly infused with the aroma of cherry leaves—an elegant expression of spring on the palate. Kinzanji miso adds depth and warmth, enhancing the natural sweetness of each ingredient while gently nourishing the body.

Savour a serene dining experience designed to bring comfort, balance, and a quiet sense of well-being to your stay.

Booking Period: Tuesday, 20 January ~ Monday, 27 April 2026
Stay Period: Sunday, 1 March ~ Thursday, 30 April
Price: From 30,000~ yen per person for double occupancy
Contents: Dinner (Cherry Blossom Sea Bream and Cherry Leaf Kiritanpo Hotpot) and Breakfast