和の乡村菜 まつつる

A creative kaiseki course using seasonal ingredients from Tango, unique to a Japanese inn. Approximately 10 dishes. Please enjoy the seasonal flavors of Tango throughout the year.

The course is based on the "Tango Shunsai Course," a creative kaiseki course using seasonal ingredients from the Tango region for local production for local consumption. In addition, a rare part of Tajima beef "Ichibo" will be served stone-roasted with a refreshing taste. Served with Kotobiki salt, homemade ponzu (Japanese citrus juice) and wasabi (Japanese horseradish).

Based on the creative kaiseki course 'Tango Seasonal Vegetable Course' using seasonal ingredients from Tango for local production and consumption. The grilled dish features the appearance of the legendary high-grade fish known as 'nodoguro salt-grilled,' also called 'white fatty tuna.'

Based on the creative kaiseki course 'Tango Seasonal Vegetable Course' using seasonal ingredients from Tango, this course features an upgrade of local fish sashimi assortment. Recommended for those who want to enjoy plenty of seasonal local fish sashimi from Tango.

A creative kaiseki course using carefully selected seasonal local ingredients from the sea, mountains, and fields of Tango region (including organic vegetables) sourced by the owner himself, and featuring both the special Matsuba crab and the unique flavors of winter in Tango. The Matsuba crab dishes include a large Matsuba crab carefully selected each year, used in approximately one serving for two people (please note that for odd-numbered groups such as 3 people, additional charges may apply). The course showcases the creative kaiseki dishes unique to 'Wa no Auberge Matsutsuru' using Tango winter flavors (local fish such as winter yellowtail and winter mackerel, local vegetables like Seigoin daikon and taro, and snow-covered napa cabbage), including several plates with natural fish sashimi. As for the crab dishes, they include crab sashimi, grilled crab, special shell miso-grilled crab (to be shared by two people), boiled crab (female Seko crab), and special crab sukiyaki soup (upon request, it can be changed to crab chirashi to be eaten with homemade ponzu vinegar), and crab porridge. The boiled crab dish features Seko crab (female Matsuba crab) meticulously prepared with time-consuming face stuffing, followed by a special dish for indulging in the luxury of eating. The male Matsuba crab uses a Matsuba crab as close to 1kg as possible to experience the real difference and the unique 'Tango Winter Flavors' course that can only be enjoyed at 'Matsutsuru'. This course is recommended for customers who want to enjoy various Tango winter flavors or those who wish to experience the unique winter course dishes at 'Matsutsuru'.

A crab full course using tagged brand live crabs carefully sourced. Please try the authentic snow crab full course unique to the auberge. Available from November 7th to the end of March the following year.

A unique crab full course using the special 1kg king crab that cannot be experienced elsewhere. Available from November 7th to the end of March the following year.