Sugimoto Ryokan

At our establishment, you can enjoy soba noodles made with 'Marunuki Hikigurumi/Mesh 30/100% Mizu-uchi' method. The transparent soba made with locally sourced Matsumoto soba flour is just right for the end of a banquet and goes down smoothly. You can observe the soba making process at the dedicated pantry. Enjoy the rich aroma of soba along with the master's witty storytelling.

Seasonal ingredients are lightly grilled without much processing. Please enjoy with sake.

Kelp-pickled rockfish, Shinshu salmon.

A bowl dish filled with plenty of autumn mushrooms.

A gratin made with eggplant, pumpkin, and eringi mushrooms. Enjoy it hot.

Seasonal matsutake mushrooms deep-fried in rice flour batter. Enjoy it hot as it is.

Grilled ayu with roe in autumn. Please enjoy with Japanese sake.

Grilled eggplant wrapped with anago and finished with sansho pepper sauce.

Enjoy fresh yuba with turtle shell filling.

Wrapped in spicy miso and myoga. One piece with wasabi and sea urchin wrapped in soy sauce. Please enjoy the unique and addictive harmony of flavors that will make you want more after just one bite.

Kamameshi made with Koshihikari rice from Azumino. Enjoy the crispy texture of the scorched rice. *It can also be served as a late-night snack. We will bring it to your room as onigiri.

Enjoy Shinshu beef grilled on a hot stone with flames.

Deer from Minamishinshu Ojika Village made into Genghis Khan. Please enjoy with seasonal vegetables and teppanyaki.

We grilled the black truffle, a favorite sake accompaniment in Matsumoto, over charcoal. It is only available for a limited time, but it is a dish that allows you to taste Matsumoto.

Venison from Shinshu in winter, made into a steak. Please enjoy with spicy miso.

At Sugimoto, we have salt-roasted the larvae of the black hornet, a type of ground hornet. If you don't mind the appearance, it's a perfect match for alcohol.