Spring Aroma Unfolds in a Dish: Spring Kaiseki Starts at SEKIYA RESORT's 'Yukizuki Hana'
SEKIYA RESORT's 'Yukizuki Hana' restaurant has launched its spring kaiseki course starting March 2026. The menu emphasizes seasonal ingredients, focusing on both taste and aroma to provide a multi-sensory dining experience.
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- 📰 Published: April 11, 2026 at 02:00
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The dinner kaiseki course at SEKIYA RESORT's "Yukizuki Hana" restaurant has been transformed into a spring-themed menu starting March 2026.
This course is rich in seasonal ingredients that increase in umami and sweetness during spring, allowing you to feel the changing of the seasons through our cuisine. This menu focuses not only on taste but also on "aroma," crafting dishes that highlight the rich scent of the ingredients themselves and the unique spring fragrances brought out by cooking, creating a multi-sensory experience with every dish.
In this article, we pick up two dishes from our extensive menu that particularly stand out for their spring aromas and seasonal feel: the "appetizer" and the "steamed dish."
**Appetizer: Rapeseed Blossoms and Flatfish with Matsumae Jelly**
This appetizer, evoking the arrival of spring, harmonizes the slight bitterness of rapeseed blossoms with the elegant sweetness of flatfish. The flatfish is gently infused with the umami of kelp, enhancing its natural flavor. A subtle touch of ginger and a jelly that seals in the umami allow you to enjoy the spreading aroma and delicate aftertaste.
**Fried Dish: Yomogi Mochi with Seasonal Vegetables in Dashi Broth**
A piece crafted by frying yomogi-infused mochi until fragrant and then simmering it in our signature dashi broth. The contrast between the crispy exterior and the soft interior offers a pleasing textural variation. The gentle aroma of yomogi harmonizes with the umami of the dashi, while shredded chili peppers add a splash of color and a hint of spiciness.
This course is rich in seasonal ingredients that increase in umami and sweetness during spring, allowing you to feel the changing of the seasons through our cuisine. This menu focuses not only on taste but also on "aroma," crafting dishes that highlight the rich scent of the ingredients themselves and the unique spring fragrances brought out by cooking, creating a multi-sensory experience with every dish.
In this article, we pick up two dishes from our extensive menu that particularly stand out for their spring aromas and seasonal feel: the "appetizer" and the "steamed dish."
**Appetizer: Rapeseed Blossoms and Flatfish with Matsumae Jelly**
This appetizer, evoking the arrival of spring, harmonizes the slight bitterness of rapeseed blossoms with the elegant sweetness of flatfish. The flatfish is gently infused with the umami of kelp, enhancing its natural flavor. A subtle touch of ginger and a jelly that seals in the umami allow you to enjoy the spreading aroma and delicate aftertaste.
**Fried Dish: Yomogi Mochi with Seasonal Vegetables in Dashi Broth**
A piece crafted by frying yomogi-infused mochi until fragrant and then simmering it in our signature dashi broth. The contrast between the crispy exterior and the soft interior offers a pleasing textural variation. The gentle aroma of yomogi harmonizes with the umami of the dashi, while shredded chili peppers add a splash of color and a hint of spiciness.