[Onkochishin Co., Ltd.] Enjoy the taste of spring at Ryotei Hansuiro! Started selling the luxurious “Spring Rich Plan”
Onkochishin Co., Ltd. Press release: November 13, 2024 Enjoy the taste of spring at Ryotei Hansuiro! Started selling the luxurious “Spring Rich Plan” A gastronomic journey where you can indulge in abalone, spiny lobster, and Nagasaki beef, and save even more with early bird discounts “Ryotei Hansuiro” (Location: Unzen City, Nagasaki Prefecture, General Manager: Toshitaka Oda) Enjoy the taste of spring “Spring Rich Plan” We have started selling. Focusing on ingredients from the food treasure trove of the Shimabara Peninsula, head chef Koichi Honda personally visits the producers, and the Spring Rich Plan, with the theme of “Spring in Unzen,” will be held on Saturday, March 1, 2025. You can enjoy this limited-time plan from until Saturday, May 31, 2025.
https://prcdn.freetls.fastly.net/release_image/118716/83/118716-83-5cc0f2772342c79978212111c9ca7b4c-2348×1565.jpg
https://prcdn.freetls.fastly.net/release_image/118716/83/118716-83-d9298335d2444fd77a4a443560daba28-2376×1584.jpg Unzen vegetable image The Shimabara Peninsula is surrounded by the sea and mountains and has a rich natural environment. Because the shape of the Shimabara Peninsula resembles a human stomach, it is also called the “stomach of 100 million people.” Surrounded by the sea on three sides, the Shimabara Peninsula offers unforgettable seafood that is unique in both size and taste, mountain delicacies that concentrate the flavor of the land, and fresh ingredients made with simple cooking methods that bring out the flavors of the land. Enjoy the experience. ■Abalone
https://prcdn.freetls.fastly.net/release_image/118716/83/118716-83-db1a9a31f6b0cb59ffc8f0d8e131f16f-2400×1600.jpg Abalone image “Geo abalone” from the Ariake Sea. Abalone, named after the word “geo” which means earth or strata, takes three to four years to grow in the seawater of the Ariake Sea. The abalone, grown on seaweed caught in the same Ariake Sea, has a rich ocean flavor and is full of the natural strength that is unique to Shimabara, and is served in shabu-shabu. ■Ise lobster
https://prcdn.freetls.fastly.net/release_image/118716/83/118716-83-f173fd421556388979d1170b4bca0bb3-3900×2925.jpg Ise lobster image Nagasaki Prefecture boasts one of the highest catches of spiny lobster in the country. Ise lobster has firm flesh and a rich flavor, and because it is fresh, it is a great dish to enjoy as sashimi. ■Nagasaki beef
https://prcdn.freetls.fastly.net/release_image/118716/83/118716-83-7bd9a85c546a725fc7d9f426e2c938b1-3861×2574.jpg Nagasaki beef image Nagasaki beef has an exquisite balance of lean meat with its natural flavor and mellow fat that melts in your mouth. The soft texture brings out the flavor even more. With the Spring Rich Plan, you can enjoy it with steak. Reservation period: November 13, 2024 (Wednesday) to May 26, 2025 (Monday) Accommodation period: From Saturday, March 1, 2025 to Saturday, May 31, 2025 ・“Early bird plan” that allows you to enjoy great deals by making early reservations 60 days in advance Price: From 91,080 yen (tax included) per person when 2 people occupy one room Reservation/Details:
https://reserve.489ban.net/client/hanzuiryo/0/plan/id/194315/stay Click here to reserve your early bird discount plan
・Regular plan Price: From 101,200 yen (tax included) per person when 2 people occupy one room Reservation/Details:
https://reserve.489ban.net/client/hanzuiryo/0/plan/id/194315/stay Click here to reserve the regular plan About Ryotei Hansuiro’s cuisine
https://prcdn.freetls.fastly.net/release_image/118716/83/118716-83-906500397b225b837a706f69d1a85974-1167×779.jpg “Ryotei Hansuiro” Dinner image Hansuiro is also famous for its cuisine, with Hitoshi Ishihara, the owner of Kyoto’s three-star Michelin restaurant “Mizai,” serving as the second-generation executive chef, and Koichi Honda, the fourth-generation executive chef. He has served as the head chef of three successive chefs, and as the successor who knows all the flavors, he continues to inherit the taste of Hansuiro. We incorporate the seasonal flavors of Unzen, surrounded by nature, and Nagasaki, surrounded by the sea and mountains, into monthly menus, and offer authentic kaiseki cuisine with attention to detail, including the selection of utensils and presentation. Furthermore, Hansuiro has been praised for its luxurious hospitality, and was awarded the highest five-star rating for accommodation in the Michelin Guide Fukuoka, Saga, Nagasaki 2019 Special Edition, as well as one-star for its cuisine. It was introduced as. This is the second time in Japan that we have won awards in both the facilities and cuisine categories at the same time. In the Michelin Guide Hotel Selection, the first in Asia, announced in July 2024, it was introduced as a 1 Michelin Key. ■About Ryotei Hansuiro Only 14 guest rooms on a site of 5000 tsubo, all rooms are separate inns This Sukiya-zukuri building was built using traditional techniques by Kyoto shrine carpenters. A Japanese garden where you can feel the changing seasons. A variety of ingredients grown in the land of Unzen. A milky white sulfur spring that has been open for 1300 years. Enjoy a special time that will soothe your mind and body with the seasonal scenery, carefully prepared seasonal flavors, and high-quality and luxurious furniture and facilities. Michelin Guide Fukuoka/Saga/Nagasaki 2019 Special Edition “Ryokan 5 Red Pavilion” “1 Star Cuisine” Michelin Guide Hotel Selection 2024 “1 Michelin Key”
https://prcdn.freetls.fastly.net/release_image/118716/83/118716-83-6c38820556f9256a61307a6736ac5f0e-3900×2925.jpg “Ryotei Hansuiro” Autumn leaves Facility name: Ryotei Hansuiro Address: 380-1 Unzen, Obama-cho, Unzen-shi, Nagasaki 854-0621 Phone number: 0957-73-2111 Email: hanzuiryo@okcs.co.jp General Manager: Toshitaka Oda Number of rooms: 14 rooms Access: Approximately 70 minutes by car from Nagasaki Airport / Approximately 55 minutes by car from Isahaya Station Official website:
https://hanzuiryo.by-onko-chishin.com/ Instagram :
https://www.instagram.com/hanzuiryoryotei/ ■About Onkochishin Co., Ltd. Established in February 2011 as a management, production, and consulting company for hotels and inns. In addition to producing small luxury hotels, long-established inns, and stadium-integrated hotels, we operate unique and unique facilities that serve as “travel destinations.” In January 2023, a “shareholder community” was formed. In January 2024, we will open the world’s first official champagne hotel, “Cuvee J2 Hôtel Osaka by Onkochishin,” in Shinsaibashi, Osaka, and in April, we will open “Cafe Dining Cha” attached to the “Hiromi Kikuchi Memorial Satoshi Museum” in Toranomon, Tokyo. In addition to opening the cafe “Miyama cafe PUUT” in “Roadside Station Miyama Koen” in Tamano City, Okayama Prefecture, we also started operating the inn “Ryotei Hansuiro” in Unzen City, Nagasaki Prefecture. Furthermore, in May, we began operating the hot spring inn “Izu Atagawa Onsen Suiko” in Higashiizu Town, Shizuoka Prefecture. In December, we will open our first luxury hotel condominium, Hotel La Vigne Hakuba by Onkochishin, in Hakuba Village, Nagano Prefecture, and we plan to open multiple facilities in the future.
https://prcdn.freetls.fastly.net/release_image/118716/83/118716-83-a11901d50dad19b174127541bad25dcc-2104×1171.png Company name: Onkochishin Co., Ltd. Representative Director: Tomoki Matsuyama Head office location: INBOUND LEAGUE Room 502, 5-15-14 Shinjuku, Shinjuku-ku, Tokyo Year of establishment: February 1, 2011 Capital: 10 million yen Business details: Hotel and inn management and consulting Official website: https://by-onko-chishin.com/ Company information: https://by-onko-chishin.com/company X(Twitter) ： https://twitter.com/okcs_official Instagram :
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https://www.youtube.com/@okcs-jp