Hoshun

The kaiseki cuisine of early spring is characterized by each dish that maximally utilizes seasonal ingredients, with the Yanagawa hot pot being particularly beloved as a specialty. This dish, which uses loach, is simmered with a rich sauce, allowing one to savor the thick and juicy flavor of the loach. In addition, there is a wide variety of seasonal menus including sashimi, fried foods, grilled fish, and stews, all of which are deeply flavorful and highly satisfying. The dishes, made with heartfelt care, create a luxurious moment.

The interior of the restaurant in early spring has a calm atmosphere that conveys the warmth of Japanese aesthetics, creating a space where one can spend leisurely time. The wood-based decor provides a sense of tranquility and relaxation, making it an inviting place to visit. Additionally, private rooms are available for enjoying meals with loved ones or spending quiet moments. The seasonal decorations are also in place, and each visit reveals a different expression of the interior, making it a comfortable space where one wants to linger.

Hoshun is a kaiseki restaurant that has been loved by the local people for many years, and its charm lies primarily in its dishes that make the most of seasonal ingredients. In particular, the Yanagawa-nabe made with loach is renowned as a local specialty and is enjoyed by many people every year. The restaurant is committed to using seasonal ingredients, always providing fresh and high-quality produce. As a result, each visit brings new surprises and deliciousness, making it a place that offers kaiseki cuisine suitable for any occasion.