Kisoji and Kagaya Partner for Noto Recovery; First Initiative is Kagaya-Supervised Bento "Shoka no Shunsai-zen" Launching Nationwide on June 1
Kisoji Co., Ltd. has announced a collaborative project with the historic Kagaya ryokan, which was affected by the Noto Peninsula Earthquake. Aimed at supporting recovery and preserving Japanese culture, the first phase involves the nationwide sale of a take-out bento box, "Shoka no Shunsai-zen," supervised by Kagaya, starting June 1, 2026, at all Kisoji restaurants. The initiative will also include the sale of Kagaya's specialty products and the use of the ryokan's tableware in Kisoji stores.
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Kisoji Co., Ltd. is launching a collaborative project with Kagaya, a historic ryokan in Wakura Onsen, to support recovery from the Noto Peninsula Earthquake and to preserve Japanese culture. As the first phase of this partnership, a take-out bento box supervised by Kagaya, titled "Shoka no Shunsai-zen" (Early Summer's Seasonal Meal), will be available at all "Shabu-Shabu and Japanese Cuisine Kisoji" locations nationwide starting June 1, 2026. Concurrent with the bento's launch, Kisoji will also feature a selection of Kagaya's specialty retail products and utilize some of Kagaya's own tableware in its restaurants.
The "Shoka no Shunsai-zen" bento is a special offering that embodies the spirit of Kagaya's hospitality and the artistry of Japanese cuisine. The menu is designed to convey the charm of the Noto region, incorporating local ingredients such as "Noto beef croquettes" and "Kinjiso (Gynura bicolor) spinach salad." The four-compartment box is arranged to evoke the experience of a multi-course meal at a ryokan, featuring a colorful and flavorful assortment of dishes. The bento is priced at ¥3,300 (¥3,564 including tax) and will be sold from June 1 to July 15, 2026. It will be available at all 126 Kisoji locations nationwide, with a required three-day advance reservation.
In addition, Kisoji stores will sell specialty products that are popular at Kagaya. The lineup includes "Akamoku Seaweed Dressing," which was served at Kagaya's breakfast, the classic "Kintsuba" sweet bean cake, "Hanabiratake Mushroom and Akamoku Miso Soup" supervised by Kagaya's head chef, and "Kagaya Senbei" rice crackers.
Furthermore, some of the traditional tableware, carefully preserved at Kagaya while the ryokan is closed due to earthquake damage, will be used at select Kisoji restaurants. This allows guests to experience the charm of Kagaya and Noto's food culture not only through the cuisine but also through the historic vessels.
Kisoji and Kagaya view this collaboration not as a temporary effort but as a long-term partnership to protect Japanese traditions and food culture. They intend to continue leveraging their respective strengths to create new value, support Noto's recovery, and ensure the continuation of Japan's cultural heritage.
The "Shoka no Shunsai-zen" bento is a special offering that embodies the spirit of Kagaya's hospitality and the artistry of Japanese cuisine. The menu is designed to convey the charm of the Noto region, incorporating local ingredients such as "Noto beef croquettes" and "Kinjiso (Gynura bicolor) spinach salad." The four-compartment box is arranged to evoke the experience of a multi-course meal at a ryokan, featuring a colorful and flavorful assortment of dishes. The bento is priced at ¥3,300 (¥3,564 including tax) and will be sold from June 1 to July 15, 2026. It will be available at all 126 Kisoji locations nationwide, with a required three-day advance reservation.
In addition, Kisoji stores will sell specialty products that are popular at Kagaya. The lineup includes "Akamoku Seaweed Dressing," which was served at Kagaya's breakfast, the classic "Kintsuba" sweet bean cake, "Hanabiratake Mushroom and Akamoku Miso Soup" supervised by Kagaya's head chef, and "Kagaya Senbei" rice crackers.
Furthermore, some of the traditional tableware, carefully preserved at Kagaya while the ryokan is closed due to earthquake damage, will be used at select Kisoji restaurants. This allows guests to experience the charm of Kagaya and Noto's food culture not only through the cuisine but also through the historic vessels.
Kisoji and Kagaya view this collaboration not as a temporary effort but as a long-term partnership to protect Japanese traditions and food culture. They intend to continue leveraging their respective strengths to create new value, support Noto's recovery, and ensure the continuation of Japan's cultural heritage.