Kinugawa Kanaya Hotel

Traditional fusion cuisine made to reflect changing seasons

Nestled away in the lush valley surrounding the Kinugawa River, Kinugawa Kanaya Hotel is blending Eastern and Western hospitality amid a soothing and picturesque atmosphere that changes to reflect the seasons. In keeping this tradition, the hotel is offering a collection of seasonal beverages and dishes at its restaurant Dining John Kanaya.

Available to overnight guests, the spring dinner includes two main dishes for guests to choose from — the hotel’s traditional stew with savory tender beef, and a hot pot featuring red sea bream and simmered spring vegetables. Other dishes include grilled yashiomasu, a regional trout from Tochigi Prefecture, seasoned with cured mullet roe.

A fusion of Japanese and Western cuisine, the dishes use premium ingredients selected in close collaboration with producers. The dinner is served as part of the hotel’s overnight package (starting from ¥35,350 for two people), which includes breakfast.

The restaurant is also serving a collection of springtime cocktails. Available with or without alcohol, these beverages include the liqueur-based Sakura Celebration (¥1,430; ¥1,210 nonalcoholic) and a refreshing strawberry martini (¥1,760; ¥1,540 nonalcoholic).