Dining

Enjoy the taste of seasonal ingredients, whose food mileage are also considered, to your heart's content.
Our top priority has been ingredients of Atsumi Peninsula and Irago.
Fish and shellfish caught in Mikawa Bay is mostly sent to Tsukiji Market in Tokyo and hardly appears in Aichi Prefecture, due to the strong brand in Tsukiji. We are proud of vegetables grown up in Atsumi Peninsula, a vegetable kingdom, for the highest output in Japan.
Another peculiarity is water and rice. Natural water of Irago, surely improving local ingredients, is used for all dishes. Rice, a Japanese principal food, is made in Aichi Prefecture. We are sure that good tastes of Irago products satisfy you.

Buffet-style Restaurant

 
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"Atsumi Peninsula Taste Buffet" with full of local tastes

About 50 kinds of Japanese and Western dishes mainly made of seasonal products grown in Atsumi Peninsula are served in a buffet. Dishes made from local ingredients of each season are displayed brilliantly in the restaurant with a view of the sea stretching in front of you.

Good taste of piping hot dishes from a live kitchen

 
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★Seafood meals made from magnificent bounty of the sea★
Enjoy local specialties of large Japanese littleneck clams, turbines and noble scallops, roasting them on your table.

Kaiseki Dinner

Wind from Irago Kaiseki Dinner

We offer a Kaiseki dinner course, a simplified Japanese traditional full-course dinner, as reasonable as buffet-style dinner.
※The photo is for illustrative purpose only and may differ from the actual product.

 
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Irago Channel Seasonal Kaiseki Dinner(Upgrade Offer)

A Kaiseki dinner course of relaxing Japanese taste satisfies you with delicacies of the season in Irago. The chef brings out the good tastes of ingredients selected carefully and completed specialties individually. This course is the chef's specialty with beauty of the season, peculiar to Japanese dishes.
※The photo is for illustrative purpose only and may differ from the actual product.

 
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Buffet-style breakfast

Buffet-style breakfast of more than 20 kinds of Japanese and Western dishes

Omotenashi, hospitality, with tasty breakfast in a variety of dishes made of fresh vegetables grown in Irago and freshly roasted dried fish at the beginning of a day.

Atsumi Peninsula, a vegetable kingdom, boasting of the highest output in Japan

Irago Channel, Mikawa Bay, Ise Bay and reason to be called "vegetable kingdom"

Irago Suido is a channel between Irago Cape in Tahara City, Aichi Prefecture and Kamishima in Toba City, Mie Prefecture. It is also called "Three largest lake current of Japan" as well as Ohbatake-seto (Strait) in Yanai City, Yamaguchi Pref. and Hayasaki-seto in Minami-shimabara City, Nagasaki Pref. The channel is famous for fisheries of fish with firm meat due to complex tides, made by the tide from Ise Bay and Mikawa Bay and the one from the Pacific, striking each other.
As Mikawa Bay and Ise Bay is famous for plentiful plankton, fish caught there eat them to get plump. This is the reason of tasty fish with plenty of fat and firm meat.

Atsumi Peninsula, extending east and west, is located on the southern end and is surrounded by three seas―Mikawa Bay on the north side, the Pacific on the south side and Ise Bay on the west side. The climate is mild throughout the year due to the Japan Current to be called "Everlasting spring peninsula". Snow hardly stay on the ground. The ground is hardly frosted due to a sea breeze even in the night and is flooded with the sunlight from all directions in the daytime. Atsumi Peninsula is therefore the best ground for firm products to be grown up lively.

The ground is well drained and suitable for cultivation using reduced amount of agricultural chemicals because of relatively small amount of insect pests.This is why we are proud of the peninsula for the highest agricultural output in Japan and it is said to be a "vegetable kingdom".

Inquiries & Reservations
TEL +81-531-35-1500