Daishinkan

The kaiseki cuisine at Daishinkan begins with appetizers such as shrimp marinated in koji, sesame tofu, roast beef, and fresh wakame with vinegar miso. It continues with steamed chawanmushi, a seasonal colorful sashimi platter, grilled mackerel marinated in Setouchi lemon soy sauce, grilled beef skirt steak on a hot plate, deep-fried dishes, vinegared dishes, pickles, and concludes with rice cooked with ginger, miso soup, pickles, and a dessert of matcha yokan with red beans, totaling 9 dishes.

Daishinkan is located in a quiet area surrounded by rural scenery, and the interior exudes a calm, pure Japanese atmosphere. The guest rooms and banquet halls are spacious, equipped with tatami mats and sunken kotatsu seating. All seats are non-smoking, and there are rooms with karaoke facilities, providing an ideal environment for parties and dining. You can spend a relaxing time while feeling the gentle flow of the Nakatsugawa River.

Daishinkan is a historic kaiseki ryokan established in 1949. The head chef, who has 30 years of training and experience as a chef in a Tokyo restaurant, has supervised the cuisine of famous ryokans across the country. They offer kaiseki dishes that maximize the flavors of fresh local ingredients from Aikawa Town.