自慢のご夕食

[Best selection]Kaiseki Multi-course Dinner of the Month

Chef's top choice

Our chef delivers courses of deluxe, season-oriented, innovative Japanese cuisine that change monthly. All of the dishes are prepared using the finest ingredients of each season. We guarantee top-quality dishes.
*Ingredients and dishes are subject to change depending on the season.

FROM OUR HEAD CHEF

Kojiro Yamada, Head Chef, Kansyokan
Certification of Cooking Skills for Japanese Cuisine, Licensed Japanese Cuisine Cook and Licensed Fugu Chef

The climate in Yamagata has four distinct seasons. Comprised of four areas: Mogami, Murayama, Okitama and Shonai, each a treasure trove of delicious goodies, Yamagata has the mountain bounty of wild plants (sansai) and mushrooms, sweet fish and white-spotted char nurtured in crystal clear streams, and a variety of traditional heirloom vegetables passed down by locals since olden times. It is my sincere hope that you enjoy our dishes, prepared by making the most of these delicious local ingredients unique to Mogami, a place blessed with such abundance.

Kaiseki Multi-course Dinner of the Season

Full of Yamagata's seasonal local flavour

This package is Kansyokan's ever-popular standard accommodation and dinner package, offering the seasonal and local tastes of Yamagata. Dinner consists of 10 courses packed with the most delicious treats of the season that Yamagata has to offer. Amuse your taste buds with the natural flavour of each ingredient. *Ingredients and dishes are subject to change depending on the season.

Spring (March?May)

Enjoy an encapsulated spring in Mogami. Pamper your palate with the natural flavours of seasonal ingredients including bamboo shoots, sansai foraged in Mogami, and white-spotted char nurtured in the crystal clear streams of Maemori Highland, all of which are cooked simply to maximise their original flavours.

Summer (June?August)

Taste Yamagata's summer: featuring Mogami Town's speciality asparagus, Yamagata Beef, the freshest Japanese flying squid landed in Shonai, and freshwater fish only available at this time of year.

Autumn (September?November)

Gorge yourself on autumnal gastronomy with imoni (taro stew), prepared using a traditional heirloom taro called "Jingoemon imo," herb-grilled jumbo mushrooms produced in Funagata, and flavourful deep-fried Akebi (chocolate vine), a signature ingredient of Yamagata's autumn.

Winter (December?February)

Tantalise your taste buds with the flavours of winter: rice topped with grated jinenjo (Japanese mountain yam) produced in Oishida, blowfish landed at the coast of Shonaihama, Yamagata Beef Onsen Roast prepared using thermal waters taken directly from the source, and sizzling sukiyaki.

Kansyokan's side orders

We offer a selection of local sake and shochu that can maximise your dining experience, as well as seasonal dishes for side orders. *Ingredients and dishes are subject to change depending on the season.

Yamagata Beef Steak (180g)
We serve black wagyu beef reared and kept healthy in Yamagata's rich nature. The tenderness and juiciness are just irresistible.

4,500JPY(before tax)

Tobitake Mushrooms Tempura
Tobitake are rare mushrooms featuring a distinct texture and a wonderful aroma.

500JPY(before tax)

Steamed Fresh Red King Crab
Fresh red king crab steamed dynamically in a basket.

2,000JPY(before tax)

Yamagata-produced Horsemeat: Sashimi
Horsemeat is healthy and odourless, with a clean taste. Sample this fresh lean meat with garlic soy sauce.

1,200JPY(before tax)

Grilled Locally-produced Shiitake Mushrooms
Enjoy freshly grilled, juicy, thick shiitake mushrooms with the Sea of Japan's natural salt, lemon juice and our special ponzu citrus soy sauce.

500JPY(before tax)

Deep-fried Whole Mogami Red Garlic
Red garlic is one of Mogami's traditional vegetables. Enjoy the floury texture paired with the Sea of Japan's natural salt.

500JPY(before tax)

Yamagata-produced Horsemeat: Sushi
Try our nigiri (hand-crafted) sushi with toppings of heathy, odorless and clean-tasting horsemeat. Ginger and a jelly dressing of tosazu (soy sauce vinegar infused with bonito flakes) complement the meat well.

1,200JPY(before tax)

Strawberries and Cream Sponge Cake
We can include a message up to about 10 letters. We can also decorate the cake with a requested number of candles.

12-cm (2?4 people) 2,500JPY (before tax)
15-cm (4?6 people) 3,000JPY (before tax)
18-cm (6?8 people) 3,500JPY (before tax)

Strawberries and Chocolate Cream Cake
We can include a message up to about 10 letters. We can also decorate the cake with a requested number of candles.

12-cm (2?4 people):  2,600JPY(before tax)

Yamagata Beef Steak (180g) 4,500 JPY
Tobitake Mushrooms Tempura 500 JPY
Steamed Fresh Red King Crab 2,000 JPY
Yamagata-produced Horsemeat: Sashimi 1,200 JPY
Grilled Locally-produced Shiitake Mushrooms 500 JPY
Deep-fried Whole Mogami Red Garlic 500 JPY
Yamagata-produced Horsemeat: Sushi 1,200 JPY
Strawberries and Cream Sponge Cake From 2,500 JPY
Strawberries and Chocolate Cream Cake 2,600 JPY

Good sake for good food.
Pair our selection of local sake with various dishes.