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Cuisine

Cuisine

We would like to provide our customers with dishes that have been carefully refined, prepared, and carefully finished.

The chief chef's omakase cuisine, which uses seasonal ingredients and is prepared just for the day.
This style holds true because our customers trust the chefs in Yachiyo
The chief chef has a strong desire to live up to that expectation.

Enjoy the colorful blessings of the season with your eyes and taste with your tongue
Seasonal multi-course meals of the Setouchi(image)

Cook's heart

Setouchi marine seafood and local seasonal vegetables, we use a lot of Ehime ingredients.We value freshness, and we order ingredients that morning.By making the soup stock thick and minimizing the seasoning, we finished it so that you can enjoy the taste of the ingredients.We select the dishes that shine in the dishes, and arrange them with consideration for color, height, balance, and space, and project the colors of the four seasons on one plate.
※The following menu is posted as an example of cooking.Please understand that it may not be included in the cooking content.

Steam and simmer for 6 hours. Kakuni pork and rice eggplant bean paste.
Traditional taste Yachiyo stew inherited
Ehime's local cuisine

Steam and simmer for 6 hours. Kakuni pork and rice eggplant bean paste.
Hime pork has a strong original taste of pork, and is characterized by a light texture due to its delicate meat quality.Roast the pork and trap the taste of the meat.Furthermore, by steaming with flavored vegetables and soy sauce for 6 hours to create a soft and melty texture, you can feel a sense of unity with the rice eggplant.The soup stock made with red bean paste is well entwined with the ingredients, and you can enjoy the exquisitely balanced seasoning of the chief chef.By combining with broccoli sprout, it is finished as a product that you can feel the richness in the refreshing feeling.
Traditional taste Yachiyo stew inherited
It is a secret dish that has been passed down Yachiyo
Yachiyo has been well received by customers for many years, as people say that they definitely want to eat it when they come to Yachiyo.
Stewed for about 3 hours to bring out the sweetness of the vegetables, and used miso and tamari soy sauce as a secret ingredient to create a Japanese-style stew.By wrapping it in pie crust, you can enjoy the fresh warmth and rich taste.

[ Yachiyo stew can be ordered separately.】
※If you would like to add one, please contact us by the day before your stay.
(We may not be able to prepare on the day due to the reason of the ingredients.)
Ehime's local cuisine
We order fresh sea bream from Ehime prefecture and carefully prepare it so that you can enjoy the flavor of the sea bream.The soup stock, which is the decisive factor for the taste, is a blend of bonito, kelp, and sea bream soup stock, which is unique YachiyoBy roasting the head of the sea bream and taking the soup stock, we finished it so that you can feel the taste of the sea bream.

Meal in Room
Yachiyo, dinner and breakfast are prepared in the room so that you can taste the traditional atmosphere of an inn.
We will offer freshly prepared dishes so that warm foods are warm while fresh foods are fresh.
Spend time with important people, relax and enjoy the taste of the four seasons of Ehime carefully.

Dogo Onsen Yachiyo Cook
Meals will be prepared in the room, but we will prepare each meal at your own pace so that you can enjoy the freshly prepared meals.
"While valuing the Japanese tradition, we want to deliver excitement and happiness with new ideas that have never been seen before."
Enjoy your meal with the spirit of the Chief Chef.

Cuisine

We would like to provide our customers with dishes that have been carefully refined, prepared, and carefully finished.

Enjoy the colorful blessings of the season with your eyes and taste with your tongue

Cook's heart

Steam and simmer for 6 hours. Kakuni pork and rice eggplant bean paste.

Traditional taste Yachiyo stew inherited

Ehime's local cuisine

Meal in Room

Dogo Onsen Yachiyo Cook