Hanamurasaki Yamanaka Onsen Dinner Review｜Kaiseki “Kinshū” at Nihon – Seasonal Fine Dining in a Luxury Ryokan

🍶 Dinner “Kinshū” at Hanamurasaki – Served at the Dining Room Nihon
🍁 Dinner “Kinshū” – Hanamurasaki Yamanaka Onsen
🍷 On the Wooden Wine Glass
🌿 Overall Impression
🤝 Familiarity Index 🌏 🌏 2 Globes
✍️ Related Article

🍶 Dinner “Kinshū” at Hanamurasaki – Served at the Dining Room Nihon

Dinner was served at Nihon, the main dining room of Hanamurasaki.
In contrast to the sleek, modern suite we stayed in, Nihon embraced the warmth of wood and the texture of earthen walls. It felt comforting, grounded—like exhaling after a long day.

Although not a completely private room, each table was softly divided by translucent partitions, providing just enough privacy. The spacing between tables was generous, allowing for a relaxed and intimate dining experience.

The ambiance was calm and softly lit—minimal yet refined, with an emphasis on natural materials.

🍁 Dinner “Kinshū” – Hanamurasaki Yamanaka Onsen

① Seasonal Appetizer

A refreshing start to the meal: shellfish and autumn vegetables presented with a mildly tart jelly. The contrasting textures danced together beautifully, setting the tone for what was to come.

② Tilefish Soup – Black Maitake & Myoga

The grilled tilefish carried a subtle char that enhanced its sweetness. Combined with the earthy aroma of black maitake and the sharp freshness of myoga, this dish embodied the essence of autumn. The precise seasoning and delicate heat treatment revealed the chef’s mastery.

③ Today’s Sashimi

Bonito, at its seasonal peak, sliced with finesse and arranged beautifully. The balance of rich fat, aromatic condiments, and soy seasoning brought out the natural umami of the fish—pure harmony on the palate.

④ Grilled Spanish Mackerel from Hashidate Port – Sweet Green Pepper

The mackerel, delivered fresh from Hashidate Port, was grilled to perfection—moist, plump, and subtly fatty. The accompanying sweet green pepper, milder than expected, added fragrance and a hint of sweetness that lifted the entire dish.

⑤ Autumn Eggplant & Fig

A surprising yet delightful pairing. The silky texture of the eggplant met the gentle sweetness of the fig, while a touch of salty salmon roe tied everything together. Elegant and sensorial, enhanced by a striking choice of tableware.

⑥ Spring Roll of Hair Crab & Kaga Lotus Root

Crisp on the outside, juicy within—the crunchy lotus root and the rich sweetness of crab made a perfect balance. Finished with a hint of lemon to cleanse the palate. Simple, refined, and quietly luxurious.

⑦ Abalone & Hakusan Nameko Mushroom

A warm dish of layered umami—the tender abalone and slippery mushrooms harmonized beautifully in a deep, soothing broth. Comforting yet dignified, like autumn itself.

⑧ Steamed Rice (Ishikawa Specially Cultivated Koshihikari), Noto Beef, Clear Soup & Pickles

The rice—grown locally in Ishikawa—was perfectly cooked, glossy, and fragrant.
Served with a small bowl of Noto beef, simply seasoned to highlight the natural flavor.
Together with the clear soup and pickles, it concluded the course with gentle satisfaction.

⑨ Dessert

To finish, a monaka filled with seasonal chestnut and fresh fruit.
The portion was just right—not too large, leaving me wanting just one more bite.
A perfect balance of sweetness and restraint, ending the meal on a light, elegant note.

🍷 On the Wooden Wine Glass

One of the most memorable details was the use of wooden wine glasses.
Their matte texture and sculptural form were undeniably beautiful—works of art, really.
Yet, drinking red wine from a dark wooden cup felt… odd. The color of the wine disappeared, becoming what I could only describe as “mysterious black liquid.”

I understand the creative idea—experimenting with pairings like “sake in wine glasses.”
But the tactile and thermal qualities of glass or porcelain profoundly affect how flavor is perceived.
In the end, I realized that wine belongs in glass, sake in ochoko—the traditional vessels exist for a reason.

As an object, the cup was exquisite.
But what’s best to look at isn’t always best to drink from.

🌿 Overall Impression

Rather than aiming for visual extravagance, this kaiseki focused on quiet elegance and seasonal subtlety.
Each dish was modest in portion but full of thought, allowing the flavors of dashi and seasonal ingredients to speak softly.
The flow of the course felt natural, and by the end, I was left deeply content.

This dinner reminded me that true luxury doesn’t shout—it whispers, in textures, aromas, and timing.

🤝 Familiarity Index 🌏 🌏 2 Globes

👉 Click [here] for a full explanation of the Familiarity Index.

🌍 Familiarity Index Guide (Simple Version)

🌍🌍🌍🌍🌍 (5 Globes)
Very Easy to Enjoy — Flavors and ingredients are globally familiar, often with Western influences or elements that international guests already love (such as beef, creamy textures, or fusion touches). Approachable and comforting, though from a Japanese perspective they may feel less “purely traditional.”

🌍🌍🌍🌍 (4 Globes)
Mostly Approachable — Primarily Japanese in style, but with gentle flavors or familiar ingredients that make them easy for non-Japanese diners to enjoy. Subtle adaptations or influences may make the dish feel slightly less traditional, but still well-balanced.

🌍🌍🌍 (3 Globes)
Moderately Familiar — A balance of traditional Japanese elements with flavors that remain accessible. Some aspects may feel unique or surprising, but the overall impression is understandable. Often seen as a good “bridge” between cultures.

🌍🌍 (2 Globes)
Challenging but Interesting — Deeply rooted in Japanese culinary culture. Flavors such as fermented notes, delicate broths, or unique textures may feel far from Western-style meals, but rewarding for those who enjoy culinary exploration.

🌍 (1 Globe)
Highly Unfamiliar — Very traditional and often perceived as mysterious or even difficult for non-Japanese palates. These dishes embody the essence of Japan’s food culture, even if they feel distant to global taste.