Cuisine｜Hotel Esashi Ryotei Kuki｜A Hotel (Ryokan) in Hokkaido, Japan, with private onsen (hot spring) in each guest room

Cuisine

Cuisine Made Using the “Ultimate Natural Ingredients” that Guests from around the World Come All the Way to Esashi to Enjoy

At Hotel Kuki, we are committed to cooking with only food ingredients that have been harvested or caught within a 25km radius of our inn, in addition to lamb, native chicken, eggs, vegetables, and edible wild plants that have been produced with care at our directly-operated Takumi Farm for you to enjoy with peace of mind.

About 25 years ago, the owner started Takumi Farm with a flock of 30 Nagoya Cochin chickens in order to deliver hospitality that is “only possible at Kuki” through food that is made with pesticide-free organic cultivation and recycling-oriented, eco-friendly farming. Since then, the farm has gradually grown in scale through repeated improvements to the feed, while ensuring that there is enough space to reduce the stress on the livestock.

Takumi Farm is now a full-fledged operation with 300 native chickens from Hokkaido, Suffolk sheep, and gardens of vegetables and edible wild plants.

*This inn is an all-inclusive resort.

Eggs

At our inn, our eggs are pasture-raised. This is a rare method that is only used for 0.1% of the eggs produced in Japan. We also give our hens highly nutritious feed that is made by blending soybeans with food waste from the inn such as scallops and crab.
In addition, we do not allow our hens to lay eggs for at least a year so that they produce eggs that are more delicious.
The eggs that are produced by these hens are very well received by our guests who say that they have never tasted eggs like these before.

Lamb

On the farm that our inn operates directly, we raise Suffolk sheep that are renowned for their amazing meat on pasture. We aim to produce the most delicious lamb in Japan with our original feed that contains a blend of soybeans, rice bran, kelp powder, and corn.

Vegetables and Fruits

On the farm that our inn operates directly, we grow about 40 to 50 types of vegetables and fruits, including potatoes, mushrooms, garlic, chestnuts, strawberries, and onions. Of course, we grow organic vegetables without using any pesticides. We take the orange peels that are produced as food waste and use them to remove contaminants. We also use sheep manure as fertilizer. We insist on serving pesticide-free organic vegetables and fruits.

Natural Kelp

We make highly transparent broth with increased deliciousness that cannot even be found at high end restaurants using valuable kelp that we allow to age for one, three, or seven years.

Plates

The plates that we serve our meals on are valuable items from the Edo period such as Arita ware (from Saga Prefecture) and Hizen ware (from Saga Prefecture) that were brought on kitamae-bune from Osaka by way of the Seto Inland Sea and the Sea of Japan to Esashi, which prospered due to its herring industry.

Considerations of the Master Chef

What stands out about the cuisine served at this inn is that we strive to serve dishes that make the most of this rich environment with food ingredients from the land and the sea, as we have Takumi Farm that is directly operated by the inn and are located right next to the port of Esashi.
The lamb from the Suffolk sheep being raised at the farm has an elegant taste without a pungent scent. The freshly-laid eggs will leave you astonished with a sense of nostalgia.
We do our best for the enjoyment of as many guests as possible by providing peace of mind through dishes cooked with vegetables and edible wild plants that have each been grown with care.

Hiroki Tsujihiro, Master Chef of Hotel Kuki in Esashi

Sample Dinner Courses

Starter	Candied Tomatoes
Soup	Clear Broth with Sea Eel
Sashimi	Assortment of Three Types of Sea Eel and Local Fish
Grilled Dishes	Kano River Ayu Sweetfish Topped with Fig and Sesame Cream, Black Tea Smoked Chicken, Pressed Horse Mackerel Sushi, Kyoho Grape Tempura
Stewed Dish	Mashed Pumpkin Bites
Delicacy	Black Wagyu Sirloin Steak with Salad
Rice Dish	Yumepirika Rice with Red Miso Soup, Pickled Vegetables, and Sweet Simmered Baby Sardines
Dessert	Matcha Panna Cotta with Candied Adzuki Beans

Sample Breakfast Courses

Japanese Steamed Egg Custard with Sea Urchin
Seasonal Vegetable Salad
Assortment of Five Types of Steamed Splendid Alfonsino
Ginger-simmered Beef
・Grilled Swordtip Squid
・Braised Tuna
・Seared Salmon
・Lightly Deep-fried Japanese Eggplant in Broth with Yumegokochi Rice
Miso Soup with Sea Eel and Local Seaweed

Beverages Included in the Accommodation Fee

DRAFT BEER

Sapporo Classic Beer TARUNAMA（Barrel draft）

SAKE

Junmai-shu（Pure rice sake from the northern area of Japan）KINTEKI
Junmai-shu ESASHI-OIBUMI(Limited sale in Esashi Town)

※Junmai-shu is made only from rice and rice koji. Generally, it has a rich taste and flavor like that of boiled rice.
ONIKOROSHI
Special Honjozo OTOKOYAMA(Hokkaido limited)

SHOCHU

KITASATO-OUGONSENNUKI(sweet potato shochu)/ alcohol content of 25%
KITASATO- MAY QUEEN (potato shochu)/ alcohol content of 25%
KITASATO- MUGI (barley shochu)/ alcohol content of 25%

WHISKY/BRANDY

Nikka brandy white
Super nikka

WHITE WINE

Bacchus & Muscat 2019（Hokkaido limited sale）
Hokkaido KERNER
Okushiri wine

RED WINE

Hokkaido Zweigelt
Okushiri wine

SOFT DRINK

Orange juice
Grapefruit juice
Obara coup guarana
Coca cola
Ginger ale
Oolong tea
Green tea
Calpico
Hot coffee
Iced coffee
紅茶
Black tea
Iced black tea
Lemon tea

In addition, we also have homemade umeshu plum wine and silver vine sake.
*We also serve beverages that are not listed for a separate fee. Please reach out to a staff member for details.

Restaurant

We have prepared a restaurant where you can enjoy your time in a private setting.
*Please reach out to a staff member in advance if you would like to eat your meal in your room.
We kindly ask for your understanding that there may be instances in which we cannot fulfill your requests.

Breakfast	7:30AM \| 8:00AM \| 8:30AM
Dinner	6:00PM \| 6:30PM

Please let us know the time that you prefer.