A kaiseki meal featuring matsutake mushrooms from Shinshu.
A kaiseki (traditional multi-course Japanese meal) featuring Matsutake mushrooms from Shinshu. Shinshu is the top producer of Matsutake mushrooms in Japan. This is a truly luxurious meal, focusing exclusively on Matsutake mushrooms harvested in Shinshu. Please try this unique dish that only our company, which is committed to using ingredients from Shinshu, can offer.
Season: Late September to early October
Dishes featuring bamboo shoots from Shiga Kogen.
Shiga Kogen is known for nemagari-dake, a slender wild bamboo shoot. Those from Shiga Kogen are prized for their sweetness — so much so that over-harvesting once damaged the hillsides, and a permit is now required to gather them. This rare, short-season ingredient can be added to your meal as an optional dish.
Season: Early June to early July
Sansai Kaiseki — wild mountain vegetables
The foothills of Shibu Onsen are blessed with an abundance of wild mountain vegetables in the spring. Our original wild mountain vegetable kaiseki cuisine is a spring-themed course that uses not only seasonal mountain vegetables but also herbs gathered from the foothills, available only at this time of year. Please enjoy the bounty of the mountains and fields.
Season: April to May
Christmas Kaiseki
Enjoy a Christmas at Shibu Onsen! This annual event not only transforms the inn itself into a Christmas wonderland, but also features Christmas-themed cuisine. The course menu incorporates elements of both Japanese and Western dishes, ensuring a stylish and memorable experience.
Period: Late November to December 25th
Crab Kaiseki
In addition to ingredients from Shinshu, we also offer seasonal courses featuring fresh, locally sourced ingredients. In particular, our Crab Feast Set allows you to enjoy the distinct flavors of three types of crab—snow crab, king crab, and swimming crab—and the deliciousness of ingredients delivered directly from the source.
Season: December to March
Fugu Kaiseki (Fugu multi-course meal)
We source our tiger fugu directly from Shimonoseki: fish that were swimming that morning are prepared on the spot and sent straight to us. Our own chef holds the national fugu license, and each year we build a full fugu kaiseki around that skill. It is a rare ingredient, and we hope you will enjoy it at its best.
Season: January to March
For reservations and inquiries regarding Kaiseki Komachi "Shun", please click here. Tel.0269-33-2531
Reception hours: 8:00 AM - 8:00 PM
Other plans
These are Sakaeya's main accommodation plans. Please choose according to your needs.
We have prepared accommodation plans to celebrate special occasions, anniversaries, and express gratitude to parents and other loved ones.
We will propose a plan that is easy to use, tailored to your individual needs.
We invite you to enjoy a plan that showcases the "masterful skills" of our Sakaeya inn's head chef, featuring seasonal ingredients from Shinshu.
