Enjoy the local seasonal ingredients in a variety of styles. The ultimate example of this is the " Shiroyama Hotel Kagoshima " in Kagoshima Prefecture. The hotel's dining facilities include kappo, sushi, tempura, teppanyaki, kaiseki cuisine, Cantonese cuisine, French cuisine, Italian cuisine, Spanish cuisine, and more. It is a level of excellence that is unparalleled even in a five-star hotel.

Similarly, " Suimeikan " in Gero Gero Onsen , offers five different styles of cuisine to choose from depending on the accommodation plan: Japanese, Japanese-Western fusion, Chinese, French, and local cuisine. In recent years, they have also started serving game meat, and gourmets are impressed by how different the taste of each of the dishes can be, even though they use the same ingredients.

" Takamatsu " in Kusatsu Onsen , Gunma Prefecture, which promotes "four types of joyful kaiseki meals in four dining areas," continues to use ingredients from Gunma Prefecture. In particular, the highest quality Joshu Wagyu beef is used for the sukiyaki, teppanyaki, and shabu-shabu. This is truly the ultimate hospitality cuisine.

Grandia Hosen in Awara Onsen , Fukui Prefecture, is popular for its room and meal combinations, which allow you to choose from four different dining options. Whatever you choose, you'll be pleased with the deliciousness, whether it's a dinner buffet prepared by the head chef who oversaw JAL's first-class in-flight meals, an A5-rank Wakasa beef shabu-shabu banquet, a monthly Yuzen kaiseki meal, kaiseki cuisine in a private room, or in-room dining.

The hospitality cuisine at the oldest inn in Arima Onsen, " Hyoe Koyokaku ," is seasonal kaiseki, charcoal grilled kaiseki, and Arima seasonal buffet, which can be enjoyed in the room or at the restaurant. The carefully prepared cuisine is truly exquisite, something only an inn that has been in business for 700 years can offer. At " Kazemachi no Yado Fukujyuso ," in Isobe Isobe Watakano Onsen, Mie Prefecture, you can enjoy Ise-Shima brand seafood to your heart's content, but if you choose a time when fishing is lifted, you can also enjoy delicious cuisine such as spiny lobster.

Yuyado Unzen Shinyu and Unzen Fukudaya in Unzen Onsen , are garnering attention for their cuisine that uses the abundant ingredients of the Shimabara Peninsula, also known as the "Stomach of Kyushu." Unzen Shinyu, which has adopted the concept of the "15-mile Shimabara Peninsula Declaration," offers three original kaiseki meals that change monthly and are based on a free concept that focuses as much on local ingredients as possible. The kaiseki cuisine is lavishly packed with the bounty of nature.

For dinner, Unzen Fukudaya offers a choice of "Shiki no Kiwami Kaiseki," "Teppanyaki," or "Unzen Tempura." The tempura, made with the utmost care by the head chef, is an exquisite dish that allows you to enjoy freshly fried ingredients full of vitality, including Unzen's traditional seeded vegetables. Its deliciousness is so great that it is also used on the Unzen course of the "Cruise Train Seven Stars in Kyushu." It's guaranteed.

In addition to these, there are many inns that offer a choice of Japanese, Western, Chinese, etc. Good examples include Hotel Daisetsu ONSEN & CANYON RESORT in Sounkyo Onsen, Hokkaido, Associa Takayama Resort and Hida Hotel Plaza in Hida Takayama, and Arima Grand Hotel in Arima Onsen , Hyogo Prefecture.