Cuisine
Enjoy Yagyu's cuisine
in your room
Based on Kyo-kaiseki from the Tokyo Shiba Shirogane restaurant "Yagyu", we have pursued the essence of Japanese cuisine. We adhere to the traditional cooking methods passed down through generations, making sure hot dishes are served hot and cold dishes cold, while incorporating local and seasonal ingredients into our menus.
Dinner
Enjoy a colorful dinner prepared with traditional dishes inherited from the ryokan's time as a restaurant, as well as unique dishes from Yagyu. Savor the seasonal flavors of local fish, rice, vegetables, and fruits while relaxing in your room.
Breakfast
Breakfast is also served in your room
We offer a fragrant breakfast rich in aroma. Ingredients are carefully selected from Shizuoka, Izu, and Shuzenji, ensuring only high-quality, seasonal products are used.
Enjoy a leisurely breakfast in your room, and freshly made miso soup served right at your room is one of our commitments to deliciousness since our establishment.
A message from the Chef
"Yagyu no Sho" has pursued the essence of authentic Kappo cuisine and Kyo-kaiseki, based on the traditions of the "Yagyu" restaurant in Tokyo's Shiba Shirogane area.
"Yagyu" and "Yagyu no Sho's" first head chef, Katsuo Matsumiya (after serving at Marquis Saionji's residence, Kyoto Hyotei, Tokyo Hoshigaoka Saryo, 25 years at Yagyu and Yagyu no Sho), the second head chef Atsuo Anezaki (30 years at Yagyu and Yagyu no Sho), and the third head chef Takashi Shibayama (38 years at Yagyu no Sho), I have taken over as head chef since September 2018. Continuing the tradition of the basics of cooking, we make sure hot dishes are served hot and cold dishes cold, while incorporating local and seasonal ingredients into our menus.
Moreover, we value the true taste of ingredients above all and will continue to make efforts so that our guests can enjoy the seasons.
Fourth head chef, Naoya Kanda