Seasonal Kaiseki Featuring Spring 'Sakura-dai' (Cherry Sea Bream) and Nanki's Specialty 'Fresh Tuna' – Enjoy the Flavors of Nanki Only Available Here and Now! Cherry Blossoms Are Reaching Their Peak at Shingu Castle Overlooking the Kumano River

Kyukamura Nanki-Katsuura, a resort hotel located in Yoshino-Kumano National Park (Location: Ukui, Nachikatsuura-cho, Higashimuro-gun, Wakayama Prefecture; General Manager: Yasuhiro Katsukatsu), will begin offering a seasonal kaiseki menu, 'Seasonal Tuna and Sakura-dai Cuisine,' starting April 1st. Soon, the Somei Yoshino cherry blossoms around the resort, including those at Shingu Castle, will reach their peak. We invite you to fully enjoy the spring of Nanki with both your eyes and your palate.

◆ 'Sakura-dai' (Cherry Sea Bream): The Seasonal Fish That Heralds Spring

'Sakura-dai' refers to red sea bream caught during the cherry blossom season. It is called 'Sakura-dai' because its body turns a cherry-blossom pink color before the spring spawning season. During this time, the fish is packed with nutrients, resulting in firm flesh and concentrated umami, making it the peak season for red sea bream.

At Kyukamura, we have prepared a kaiseki meal that features this seasonal Sakura-dai, alongside fresh tuna from the Katsuura Fishing Port.

◆ Kyukamura Nanki-Katsuura 'Seasonal Tuna and Sakura-dai Cuisine'

We use Sakura-dai caught while riding the Kuroshio Current. You can enjoy it in various ways, including sashimi, lightly seared (yakishimo), kelp-cured (kobujime), steamed in a basket, and wrapped in pastry in a Western style. The sashimi and seared preparations, in particular, allow you to enjoy the elegant sweetness and umami unique to this season. The firm, crisp texture is a hallmark of Sakura-dai that can only be experienced at this time of year.

<Seasonal Tuna and Sakura-dai Cuisine>

Period: April 1, 2026 (Wed) – May 31, 2026 (Sun)

Price: From 22,500 yen per night with two meals (tax included, hot spring tax excluded)

*Price per person when two people share a Japanese-style room on a weekday.

[Menu]

Appetizer: Kelp-cured Sakura-dai, Seared Sakura-dai, Tuna Namero

Sashimi: Sakura-dai, Yellowfin Tuna, Albacore Tuna, Tuna Nakaochi

Main Dish: Steamed Sakura-dai in a basket

Grilled Dish: Teppanyaki Kumano Beef

Middle Dish: Sakura-dai in white sauce pastry wrap

Steamed Dish: Sakura-dai Sakura-mushi

*A service corner is available featuring tempura, Wakayama specialty salads, rice, Kumano beef curry, desserts, and more.