[Okuyugawara Onsen Kaikatei Tsubaki] Melting snow, spring mountains budding, Okuyugawara ~ Starting the 2026 Spring Menu ~
Noguchi Resort Management Co., Ltd. announces that Okuyugawara Onsen's 'Kaikatei Tsubaki' will offer a new spring-themed kaiseki menu from March 1 to May 31, 2026.
📋 Article Processing Timeline
- 📰 Published: March 29, 2026 at 21:00
- 🔍 Collected: April 1, 2026 at 13:27 (64h 27m after Published)
- 🤖 AI Analyzed: April 21, 2026 at 10:14 (476h 46m after Collected)
Noguchi Resort Management Co., Ltd.
Okuyugawara Onsen Kaikatei Tsubaki (776 Miyakami, Yugawara-machi, Ashigarashimo-gun, Kanagawa / Executive Officer & Manager: Hiroshi Saika)
As we enter March, we are beginning to feel the warm spring sunshine little by little.
In tune with the changing seasons, Okuyugawara Onsen Kaikatei Tsubaki has completely renewed its menu starting Sunday, March 1st, featuring a spring menu full of seasonal flavors.
* Offering period: Sunday, March 1, 2026 - Sunday, May 31, 2026
* Menu contents may change depending on purchasing conditions.
* Images are for illustrative purposes.
The theme of the spring menu is 'Melting snow, spring mountains budding, Okuyugawara'.
It represents the magnificent mountains where flowers and trees have begun to bud due to the warmth of spring.
While feeling the spring of Okuyugawara with all five senses,
please also enjoy visually with seasonal ingredients and tableware suited for the season.
The meal begins with the aperitif, 'Harugasumi (Spring Haze)'.
By layering the gentle aroma of cherry blossom liqueur with the richness of white rum, and adding the refreshing acidity of lemon juice, we have achieved a light and well-balanced taste. The soft sweetness and subtle tartness harmonize, creating a moment full of seasonal feeling along with its beautiful pale pink appearance.
The appetizer is a visually delightful 'Appetizers arranged in 7 kinds of vessels'.
The tempura in the center uses Saimaki shrimp, characterized by its delicate sweetness and refined umami, fragrantly fried in a light batter. Accompanied by seasonal Japanese angelica tree shoots (taranome), you can enjoy the sense of the season with a spring-like slight bitterness.
When dining, please add matcha salt to your liking and enjoy the flavors of the ingredients while they are still warm.
Okuyugawara Onsen Kaikatei Tsubaki (776 Miyakami, Yugawara-machi, Ashigarashimo-gun, Kanagawa / Executive Officer & Manager: Hiroshi Saika)
As we enter March, we are beginning to feel the warm spring sunshine little by little.
In tune with the changing seasons, Okuyugawara Onsen Kaikatei Tsubaki has completely renewed its menu starting Sunday, March 1st, featuring a spring menu full of seasonal flavors.
* Offering period: Sunday, March 1, 2026 - Sunday, May 31, 2026
* Menu contents may change depending on purchasing conditions.
* Images are for illustrative purposes.
The theme of the spring menu is 'Melting snow, spring mountains budding, Okuyugawara'.
It represents the magnificent mountains where flowers and trees have begun to bud due to the warmth of spring.
While feeling the spring of Okuyugawara with all five senses,
please also enjoy visually with seasonal ingredients and tableware suited for the season.
The meal begins with the aperitif, 'Harugasumi (Spring Haze)'.
By layering the gentle aroma of cherry blossom liqueur with the richness of white rum, and adding the refreshing acidity of lemon juice, we have achieved a light and well-balanced taste. The soft sweetness and subtle tartness harmonize, creating a moment full of seasonal feeling along with its beautiful pale pink appearance.
The appetizer is a visually delightful 'Appetizers arranged in 7 kinds of vessels'.
The tempura in the center uses Saimaki shrimp, characterized by its delicate sweetness and refined umami, fragrantly fried in a light batter. Accompanied by seasonal Japanese angelica tree shoots (taranome), you can enjoy the sense of the season with a spring-like slight bitterness.
When dining, please add matcha salt to your liking and enjoy the flavors of the ingredients while they are still warm.