Traditional Japanese kaiseki cuisine.
Savor the harmony of the finest fish, freshly plucked from the Sea of Japan, and local ingredients from the Tango region.

Seafood bought directly from the fishermen, traditional Kyoto vegetables selected by our "vegetable sommelier," and other fine ingredients are combined to reflect the best of the season and are carefully prepared for our guests. The timing of each dish is carefully considered so that when the meal is delivered to the guest's room, the hot dishes are still piping hot and the cold dishes are still cold.

The menu changes daily so guests can enjoy the beauty and taste of each season in Okuine.

Each morning, our regular breakfast fare is carefully prepared.

Freshly cooked rice, miso soup, eggs, dried fish, pickled vegetables….
We meticulously prepare a traditional Japanese inn breakfast.
We use Tango Koshihikari rice, purchased from a contracted farmer whose rice has been awarded an A+ rating—the same rating as Uonuma Koshihikari rice from Niigata, which has received the top ranking three years in a row for its delicious flavor—and cook it to a glossy perfection in an earthenware pot.
The dried fish is prepared in-house, crispy on the outside but soft on the inside, so our guests can easily cook it themselves.
Local vegetables hand-selected by our "vegetable sommelier," fresh and flavorful eggs, and miso soup with seasonal ingredients are combined to create the essential breakfast for a traveller.
* The menu is subject to change based on the availability of ingredients.