Seikiro

Delicious Seafood from the Sea of Japan

Delicious Cuisine with Seasonal Ingredients

On the coast of the Sea of Japan, the port town of Miyazu is rich in seasonal seafood. Reservations for breakfast should be made at check-in or before and for dinner three days before your arrival day. Delicious Cuisine with Seasonal Ingredients Traditional Kaiseki Dishes of Miyazu We serve traditional but original kaiseki dishes created by our head chef always using freshly caught fish in season.

Spring: Spring red bream, ice goby, Japanese Spanish mackerel, and turban shell are available. Our red bream shabu shabu is delicious.

Summer: Japanese cockle is a large, dense Miyazu specialty loved by many artists and writers. Iwagaki (summer oyster) is another specialty served at Seikiro.

Delicious Cuisine with Seasonal Ingredients Autumn: Salmon that swim up in the Yura River and the natural mountain vegetables are delicious. Dobin-mushi, a dish made with matsutake mushrooms, is very delicious. Delicious Cuisine with Seasonal Ingredients Crab Course (November-March) Crab is a winter specialty in Miyazu. We serve superb Matsubagani crab. Kanburi Winter Yellowtail Course (December-March) Crab is a winter specialty in Miyazu. We serve superb Matsubagani crab.

Hot Springs with a Subtle Smell of Sulfur

Hot Springs with a Subtle Smell of SulfurThe water of our hot springs is good for neuralgia and helps recovery from tiredness. There are two large baths, one for men and one for women. Enjoy soaking in a bath with the subtle aroma of sulfur drifting up in the steam. Bathing is available 3 p.m. to 10 a.m.