[Highlights of This Plan]

We deliver a Japanese-style dinner, prepared by Chef Tanaka using plenty of seasonal, locally sourced ingredients, directly to your room in a bento box.

■ Dinner Details ■

The dinner consists of a chef’s choice Japanese bento, using seasonal ingredients harvested from the Daisen area.

■ Sample Dinner Menu ■

Spring Menu

Appetizer: Shrimp and bamboo shoots with kinome (Japanese pepper leaf) dressing
Soup: Scallop and yuba (tofu skin) fishcake
Bento: Tempura of spring vegetables, three types of sashimi, and simmered seasonal vegetables
Grilled Dish: Charcoal-grilled Daisen beef with a bitter spring vegetable sauce
Rice: Bamboo shoot rice, pickles, and red miso soup with shijimi clams
Dessert: White wine jelly with strawberries and fruit

*The menu may vary depending on the season.

■ Chef Introduction ■
Mizuki Tanaka

Born in Daisen Town, Tottori Prefecture, Mizuki Tanaka graduated from Tsuji Culinary Institute in Osaka before joining Motokiccho Co., Ltd. He gained experience working in top-tier locations, including the Imperial Hotel Osaka, mastering the depth of Japanese cuisine and a wide range of cooking techniques. Through his time at several Japanese restaurants, he established his own culinary style. In 2023, after many years of honing his skills, he returned to his hometown in Tottori Prefecture and became the head chef of his family’s inn, Midoriso. Respecting the traditions of Japanese cuisine, he combines his refined techniques with a unique sensibility to create dishes that showcase local ingredients.