Hotel Tenbo

Enjoy a high-grade kaiseki course at the most luxurious private room restaurant in the hotel, Yuno Hana Tei. Indulge in six varieties of matsutake mushroom dishes and seasonal delicacies from Joshu, savoring each dish luxuriously. From aperitifs to palate cleansers, each dish is meticulously prepared by the chef. Please fully enjoy the 'Autumn Kaiseki Cuisine'. You can savor the taste of a traditional restaurant dish by dish, starting from the aperitif with Hotel Tenbo's original wine 'Kiraki', appetizers such as chrysanthemum ohitashi, matsutake mushrooms, sweetfish simmered in sweet sauce, grilled ayu fish on cedar plank, taro sea urchin grill, zero yoko side dish, ginkgo nut taro, full moon egg, and hajikami. The soup course includes crab, matsutake mushrooms, abalone, mitsuba, and yuzu. The lid dish features dancing mushroom and millet gluten, duck, matsutake mushrooms, silk pods, and mushroom sauce. The grilled dish includes luxurious grilled dish with Yonezawa beef, matsutake mushrooms, sweet sea bream, green pepper, and uru mochi. The strong dish is a mushroom hot pot with matsutake mushrooms, dancing mushrooms, shimeji mushrooms, shiitake mushrooms, abalone mushrooms, napa cabbage, shungiku, golden eye snapper, and local chicken. The meal includes matsutake mushroom rice cooked in a pot. The small dish is red miso soup with tofu and nameko mushrooms. The pickles are white shiba and hinona. The dessert includes pumpkin pudding, chestnut pie, and seasonal fruits.

Recommended for women and elderly guests, you can enjoy creative cuisine focusing on quality rather than quantity. Aperitif: Tenbo Original Wine 'Kiragi', Appetizers: Grilled mushrooms, vinegar citrus, matsutake mushrooms, maitake mushrooms, taro, chicken marinated in miso, kelp with roe, pickled red-leafed carrots, crab wrapped in a letter, salt-roasted ginkgo nuts, Clear soup: Steamed in a pot with matsutake mushrooms, prawns, conger eel, trefoil, vinegar citrus, Sashimi: Gin-Hikari thinly sliced, abalone sliced, assorted dishes with lid: Yuzu steamed rice bowl with matsutake mushrooms, chestnuts, ginkgo nuts, crab meat, red snapper, and chrysanthemum paste, Main dish: Yonezawa beef salt-grilled, turnip with bath-blowing, green pepper, walnut miso, Rice dish: Matsutake mushroom rice in a pot, Small soup: Red miso soup with tofu and nameko mushrooms, Pickles: White shiba and hinona, Dessert: Seasonal fruits, Nanjing pudding, chestnut pie

The main dish is a juicy and flavorful three-tiered steamed dish. Appetizers include chrysanthemum-soaked dishes, shrimp and brown rice fritters, sweetfish simmered in sweet sauce, smoked duck, matsutake mushrooms simmered in soy sauce, maru-jyukang soup, and maple leaf wheat gluten. Warm dishes include steamed taro and shrimp with ginkgo nuts. A precious dish only available in Gunma Prefecture, featuring a high-end brand of trout raised in the selected '100 Famous Water Sources' of Hako Island, Gin Hikari, rockfish, konjac, and assorted garnishes. The three-tiered steamed dish includes seafood, Joushu pork, and simmered dishes. [Top Tier] Joushu pork loin. [Middle Tier] Matsutake mushrooms, chicken simmered in soy sauce, grated daikon radish, golden threadfin bream, and taro. [Bottom Tier] Taraba crab, lobster, watercress, beef bite-sized steak, shiitake mushrooms, green peppers, scallion miso. Meal includes chestnut rice, soup, miso soup, tofu, nametake pickles, cabbage pickles, locally sourced vegetables salad, fruits, dessert, and all-you-can-eat udon noodles.

Appetizers for Luxurious Mountain and Sea Hot Pot with Taraba Crab, Golden Sea Bream, Mushrooms, and Seasonal Vegetables: Chrysanthemum-Infused Shrimp, Brown Rice Tempura, Sweetfish Simmered in Sweet Sauce, Smoked Duck, Simmered Matsutake Mushroom in Tosa Style, Maru-Ten Soup, Warm Autumn Dish with Maple Leaf-shaped Wheat Gluten, Steamed Taro, Shrimp, Ginkgo Nut Dish, Premium Brand Trout from Gunma Prefecture Raised in Hako Island, Gin-Hikari, Konjac, Assorted Garnishes in Paper Pot, Mountain and Sea Hot Pot with Taraba Crab, Golden Sea Bream, Akagi Chicken, Matsutake Mushroom, Enoki Mushroom, Shiitake Mushroom, Abalone Mushroom, White Beech Mushroom, Chinese Cabbage, Mizuna, Tofu Dish, Daikon Radish with Fluffy Texture, Chicken Simmered in Soy-based Sauce, Matsutake Mushroom, Strong-flavored Side Dish with Greenery, One-bite Beef Steak, Dancing Mushroom, Green Pepper, Green Onion Miso, Meal with Chestnut Rice, Soup, Tofu, Nameko Mushroom Pickles, Cabbage Pickles, Locally Sourced and Consumed Abundant Vegetables, Salad, Fruits, Dessert, and Udon Noodles All You Can Eat

Highly praised for its fine texture and smooth melt-in-your-mouth quality, this appetizer features Joushu pork, marinated chrysanthemum flowers, whole grain rice-fried shrimp, sweetfish simmered in sweet sauce, smoked duck, simmered matsutake mushrooms, maruten soup, warm maple leaf wheat gluten dish, steamed taro, shrimp, ginkgo nut salad, premium brand trout raised in the selected pristine waters of Hako Island in Gunma, Gin-Hikari fish, konjac, and assorted garnishes. The hot pot dish includes pork shabu-shabu with Joushu pork loin, Japanese sticky pork belly, napa cabbage, enoki mushrooms, bean sprouts, green onions, watercress, tofu, carrots, condiments, and ponzu sauce. Other dishes include radish salad, simmered chicken, matsutake mushrooms, and a side dish of bite-sized beef steak, maitake mushrooms, green peppers, and scallion miso. The meal is served with chestnut rice, soup, tofu, and pickled nameko mushrooms. Enjoy a plentiful selection of locally sourced and produced vegetables, salad, fruits, dessert, and all-you-can-eat udon noodles.

Grilled dishes featuring local ingredients from Jozu such as rainbow trout raised in the selected pure water of Hakoshima, Jozu beef, Yamato pork, Akagi chicken, and more. Appetizers include purple sweet potato tofu, wasabi, delicious broth, wolfberries, seasonal vegetables, avocado salad with nagaimo, treasures of the sea, simmered mushrooms, smoked saury sushi, hazikami, chestnut potatoes, edamame, salmon wrapped in egg crepe with vinegar, and more. Enjoy the blessings of Hakoshima spring water, Gin-Hikari ice-shaved, rockfish namero with sansho pepper, homemade konjac, assorted pickles, Jozu platter with wasabi. Main dishes feature Hakoshima trout, Jozu beef, Yamato pork, Akagi chicken, onions, shiitake mushrooms, potatoes, bell peppers, lemons, ponzu sauce, autumn leaves, green onions, spicy miso buns, famous Jozu grilled buns, steamed dishes with Akagi foothills eggs, Oku-Otani yuba pumpkin chawanmushi broth, Jyukoku miso soup with daikon, carrots, burdock, shiitake mushrooms, konjac, thin fried tofu, green onions. Enjoy crispy young vegetables with white rice, pickles, locally pickled vegetables, and desserts like peach Bavarian cream, seasonal fruits, and fresh cream.

Pre-appetizer of smooth fresh yuba infused with Tani-gawa-dake's famous water, shabu shabu with Joushu pork, purple sweet potato tofu, wasabi, delicious broth, wolfberry, seasonal vegetables, nagaimo avocado salad, jewels of the sea, simmered mushrooms, smoked saury sushi, hajikami, chestnut, edamame, salmon and egg sushi roll with vinegar salad, Gin-Hikari and konjac salad, lettuce, cherry tomatoes, cucumber, mizuna, bell pepper, seaweed, assorted dressings, assorted fresh yuba, Joushu pork, local vegetables (Chinese cabbage, mizuna, enoki mushrooms, shiitake mushrooms, shimeji mushrooms, green onions, konjac noodles), steamed dish of Oku-Otone yuba made with Akagi-san foothills eggs, kabocha chawanmushi broth, jyukoku miso soup, daikon radish, carrot, burdock root, shiitake mushrooms, konjac, thin fried tofu, green onions, crispy young vegetables and white rice, pickles of local vegetables, dessert of peach bavarois, seasonal fruits, whipped cream

Appetizer: Purple Sweet Potato Tofu, Delicious Broth, Wasabi, Goji Berries Seasonal Vegetables: Long Yam Avocado Salad, Sea Treasures, Naratake Mushroom Stew, Smoked Saury Sushi, Hajikami, Chestnut Potato, Flower Beans, Salmon Thread Roll with Egg Vinegar Sauce 'Haruna Mountain Spring Water Selected as One of Japan's Top 100 Waters' Gin-Hikari Ice, Sweetfish Namero with Yuzu Flavor, Oku-Otaki Yuba, Handmade Konjac, Various Pickles, Wasabi Steamed Dish Oku-Otaki Yuba Steamed Pumpkin Chawanmushi Hot Pot Many Fortunes Hot Pot with Ueno Village's Jyukoku Miso Seasoning Akagi Chicken, Yamato Pork, Joshu Beef, Beef Tendon, Burdock Root, Carrot, Daikon Radish, Taro, Konjac, Mizuna, Green Onion, Enoki Mushroom, Eringi Mushroom, Bunashimeji Mushroom, Tofu Main Dish: Joshu Rice Goropikari Rice Porridge, Smiling Egg, Mitsuba, Finely Chopped Nori Pickles: Local Vegetables Overnight Pickled Dessert: Peach Bavarois, Seasonal Fruits, Fresh Cream

Buffet with freshly made dishes from the open kitchen...popular among families. The dinner venue is at Shokusa 'Shun no Bo', where you can enjoy the taste of Joshu with freshly grilled 'Hakoshima local fish salt-grilled' and 'steak' from the open kitchen, as well as freshly fried 'tempura', stir-fried Chinese cuisine, and other freshly made dishes. You can also enjoy popular 'nigiri sushi', local dishes such as 'Silk and Mulberry Udon' and 'Tsumikko soup', as well as desserts such as ice cream, fruits, and a variety of Japanese, Western, and Chinese dishes. The free drink corner during dinner time (soft drinks) is all-you-can-drink. *The menu may change depending on the season or date.

Please place your order 5 days before your stay (by 5:00 PM). Cancellations after ordering are not accepted. 1 fish: 7,344 yen

1 serving: 3,024 yen

1 serving: 3,024 yen

1 serving: 4,860 yen *The photo shows 2 servings

1 serving: 4,320 yen

1 serving: 3,780 yen

※Boiled: 4,104 yen per serving

1 serving: 4,104 yen

1 serving: 864 yen

1 serving: 1,620 yen

1 serving: 864 yen

1 serving: 3,240 yen

1 serving: 2,160 yen

One bite steak with balsamic sauce: 1,944 yen

Spicy soup with clam broth is exquisite. 1 serving: 1,944 yen

Conditions for 10 or more people

Conditions for 10 or more people

Fee: From 2,750 yen to 5,990 yen for groups of 10 or more. Towel rental available for 210 yen, bath towel for 520 yen. Lunch and bathing reservations accepted. Prices include bathing fee. Reservation required for day trip with lunch included, please call to reserve at least 3 days in advance: 029-72-4489. Menu and dishes may vary depending on the season.

Day Trip Bathing Fee: Adults 1,150 yen, Children 550 yen, Under 2 years old free *Towel 210 yen, Bath towel 520 yen (rental) *No reservation required for day trip bathing