Tojo Golf Club Restaurant

The specialty is grilled hormone yakisoba (with plenty of vegetables and topped with an egg), and there is a diverse and satisfying lineup including fried chicken set, pork chop with special aged Worcestershire sauce, black wagyu stone-grilled steak, domestic eel hitsumabushi, limited-time soup noodles, and tekone sushi set.

Located within the clubhouse, the course and surrounding mountains visible from the windows create a borrowed landscape, exuding a heavy and calm atmosphere. In addition to the restaurant, there is a serene dining space that offers seasonal menus and desserts, providing a setting where visitors can relax comfortably.

The design is an 18-hole hilly course created by the master craftsman Shunsuke Kato, harmonizing the high strategic nature of the course with the beautiful greenery, using the surrounding mountains as a backdrop. The restaurant focuses on local ingredients and handmade sauces, offering seasonal limited menus as well. From weekday-only one-coin morning meals to dining plans, the aim is to provide golfers with a pleasant experience through a rich variety of menu options.