和食 Kaiseki Cuisine
Kosenkaku’s commitment to fine cuisine begins with the selection of ingredients.
We carefully select each ingredient based on the season and its location of produce, in order to provide the finest dishes. We select ingredients not only from the local Arima region,
but also from places throughout Hyogo Prefecture,
including such places with abundant nature, such as Awajishima and Tajima.
The ingredients we procure are cooked by expert chefs
and painstaking effort is made in the presentation of such dishes.
Through this process, we provide our guests
with our highly touted Kyoto-style Kaiseki cuisine.
We also offer a course that features Kobe Beef,
which is beef that meets the strictest criteria
in Japan and that is superior to Matsuzaka Beef and Yonezawa beef in terms of quality.
Guests can choose to eat their meals in our dining hall or the comfort of their own rooms.
料理長 Executive Chef
Kosenkaku’s master chef, Yasuhiro Morimoto
was inaugurated as the President of the Hyogo Prefecture Cooking
Association in July of 2017.
He has served in key positions at renowned traditional Japanese restaurants,
ryokans in the Kansai region,
and he joined Kosenkaku’s staff in 2007.
He has been in his current position since 2010.
He has also jointly-published many books on the fundamental principles
and techniques of Japanese cuisine.
Our carefully selected dishes enchant guests with
the changing colors of the seasons.
A Japanese spirit resides within the patterns, designs,
and colors of our dishes, which acts to further enhance
the beauty of each prepared dish.