All of the food served at Yoshidaya Ryokan reflects the changing seasons and the desire of Owner/Chef Shingo Tanahashi to share with guests only the freshest and best local ingredients. In the summer, local ayu is a special feature of the menu and should not be missed.
Some recipes used today are over 100 years old, and have been passed down from generation to generation. These recipes are not written down; they are part of a rich history and tradition that is Yoshidaya Ryokan.
Yoshidaya Ryokan's menu changes monthly and features local seasonal ingredients prepared traditionally
Summer means grilled ayu caught fresh from the nearby Nagara River. Winter brings a special treat to warm weary travelers. From 1st November Shi Shi nabe, or wild boar hot-pot, is served. A traditional local specialty prepared in a hearty country manner and cooked in your own private dining room; this meal is guaranteed to chase away the late Autumn and Winter chills.
Start your day with a healthy and delicious traditional ryokan breakfast!
Breakfast at Yoshidaya is a feast of local products. Local thick red Gujo miso mixed with mountain vegetables is served on a leaf from the ho tree. Fresh home made pickles together with organic fiddleheads, chawan mushi, thick red miso soup, and a bowl of steamed rice round out a filling breakfast that will give you energy for a full days sightseeing or traveling onwards.