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meals are presented at a pace suitable for each guest. We abundantly use seasonal ingredients, such as isaza (icefish of the Channichthyidae family) in spring, freshwater mussels in summer, matsutake mushrooms in autumn, and Matsuba crab and yellowtail in winter. |
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≪Crab is on the menu from Nov. 7 til March 20 ≫ |
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You will enjoy our special winter cuisine while looking onto Amanohashidate under a blanket of snow. |
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