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Oyado Uraku
0977-28-2700
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Meal

enjoy with five senses

A menu full of gems from Oita Sankai, a treasure trove of ingredients, and the ingenuity of the chief chef.
We do not use ready-made products, but use seasonal ingredients and carefully make them from the ingredients.
In addition, we try to serve each and every dish carefully, saying, "While warm foods are warm, and cold foods while cold."
Breakfast, which is a source of vitality of the day, offer a colorful Shokado-style Japanese set.
You can enjoy it with your eyes and tongue until just before departure.

  • You can enjoy it in the morning and evening.

    Nakai will be delivered to each room one by one in the morning and evening.Please enjoy it leisurely.
    Nakai wants to provide dishes that show the creator's face through the relationship between the cook and the customer.

  • 【Dinner】Authentic kaiseki cuisine

    【With a tip/An example of winter】
    The supper, which is freshly prepared one by one, is an authentic kaiseki dish centered on local seasonal ingredients such as "Oita Wagyu Beef" from Produced in Oita Prefecture Bungo Channel
    Oita Wagyu Beef", which was born at the 100th anniversary of Bungo Beef, is characterized by its high-quality fat of 4th grade or higher and its delicate and melty taste.
    Please relax and enjoy the elegant seasoning that makes the most of the goodness of the ingredients.

  • 【Breakfast】Shokado Bento

    【Breakfast】A total of 8 Japanese set meals.In particular, the chief chef's special soup roll egg is very popular.
    Shokado-style Japanese set meal (8 dishes in total).
    We offer a rich breakfast so that you can enjoy various dishes little by little.

  • Children's cooking【Breakfast / Supper example】

    【Elementary school children dinner dishes】

Introducing the Chief Chef

  • 【Chief chef】Yuki Nishimura

    Isahaya City, Nagasaki Prefecture, Nagasaki Prefecture
    Trained at hotels and restaurants in Oita and Nagasaki.
    In 2003, he studied under the former chief chef of the museum, Haseno
    2008 Became the chief chef of this facility.