灯AKARI
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01Stay02Onsen03Dining04Journey
DINING / WINTER TABLE火

The hearth sets the pace.

Dinner begins when the charcoal is ready. Five courses follow the valley rather than a fixed calendar.

The irori room, 6:55 pm

Winter kaiseki served beside the irori

Winter menu, early February

ONE EVENING / AN EXAMPLE

Tonight at the irori.

The list changes with weather, river conditions, and what arrives from the village.

  1. 01

    First

    Persimmon, walnut tofu, and pickled mountain greens

  2. 02

    River

    Char-grilled iwana with salt and young sansho

  3. 03

    Hearth

    Wild boar, winter daikon, burdock, and house miso

  4. 04

    Rice

    Clay-pot rice, mushroom broth, and village pickles

  5. 05

    Sweet

    Roasted apple, buckwheat, and warm sake lees

THREE BREWERIES / ONE VALLEY

Sake served at its temperature.

One dry, one soft, one unfiltered. The keeper serves each cool, room-temperature, or gently warmed according to the bottle.

Dry
Clean finish / chilled
Soft
Rice-forward / room temperature
Clouded
Unfiltered / gently warmed
Sake flask warming beside the fire
MORNING / 07:30

Rice before the road.

Clay-pot rice. River fish. Miso soup. Pickles from the cellar.

Breakfast is served in the irori room between 7:30 and 9:00.

DIETARY NOTES

Vegetarian meals require 3 days' notice. Pescatarian meals can be arranged on the day. Severe allergies should be discussed before confirming a stay.

SIX ROOMS / DIRECT ENQUIRY

Dinner begins at seven.

From ¥98,000 per night for two. Dinner and breakfast included.

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