Enjoy the taste of Toyama at the hotel. Introduction of local menu to enjoy at buffet

Cold tea pickled in Toyama Bay yellowtail <Summer only>
This dish is unique to Toyama Prefecture, made from yellowtail from Toyama Prefecture with rich sesame sauce and pickled ochazuke with kelp.
Provision period: Scheduled for August 31

Gokayama-dofu chilled bean paste (summer only)
Gokayama Tofu made from delicious water from Toyama Prefecture, bean paste is made with okra or Moroheiya, perfect for hot summers.
Provision period: Scheduled for August 31

Toyama Black Ramen
Black ramen popular as a soul food in Toyama Prefecture. It has a black appearance by darkening soy sauce, but it has a light taste.

Japanese beef cold shabu Ayano Nana Shogawa yuzu ponzu <Summer only>
Cold shabu of domestic beef is made with summer-like Ayano vegetables and ponzu with Shogawa Yuzu.
Provision period: Scheduled for August 31

Kakiage of white shrimp
Glass shrimp, called "the jewel of Toyama Bay," deep-fried in Kakiage-style, a type of tempura made with vegetable strips and seafood. Top with the chef's special sauce.

Red zuwai crab soup
Warm up and savor the delightful taste of red snow crab paired

Buri radish in Toyama Bay
You can enjoy it even more delicious when you add accents with different flavors of yellow radish, yellowtail and radish, which are representative of Toyama Prefecture, and eat it with Torororo kelp.

Toyama Bay's yellowtail and zasu kelp
A local dish called "Zas" in Toyama Prefecture, which is made of aged kajiki tuna sandwiched between kelp and aged. By absorbing the moisture of the kajiki and the umami of the kelp penetrates into the kajiki, you can enjoy a rich texture and a rich umami. In addition, sashimi such as tuna and yellowtail are also available.

Oshizushi
We offer trout sushi, a local cuisine of Toyama, in a bite size. In addition, we have prepared pressed sushi using seasonal fish.

A lot more...
A new menu will be available every season so that you can enjoy it every time.