和食レストラン「和楽」WASYOKU RESTAURANT WARAKU

地場の新鮮食材と高級食材を巧みに融合させた和食レストラン

Information

【place】: Main building, Goshiki no Mori 5th floor

[Business hours]: Dinner: 18:00-21:00 (last entry 20:00)
*We will be closed for the time being.

[Number of seats]: 126 seats

For those with food allergies

If you have a food allergy to any of the seven specific ingredients specified in the Food Labeling Act or any of the 21 similar ingredients, please contact the hotel at least three days prior to your stay. We will propose an alternative meal. Please see here for specific ingredients.
Please note that we do not respond to requests based on likes or dislikes.
However, all meals served at our hotel are prepared in the same kitchen, and tableware is washed in the same washing machine. Therefore, allergens are not completely removed, and some may remain.
We ask that customers understand that these meals are hypoallergenic and decide whether or not to consume them.
In addition, if your symptoms are severe, or if you have allergies to multiple ingredients, we may not be able to accommodate you depending on the severity of your allergies.We may refuse your use of our restaurant for the safety of our customers, and we ask for your understanding.

Drink Menu

The best thing to go with local ingredients is of course fine local sake.
We have a wide selection of local sake from Fukushima, Japan's No. 1 sake destination, which boasts the most gold medal brands in Japan at the National New Sake Tasting Competition. For those who want to try as many brands as possible, we recommend the "Local Sake Tasting Menu."

> Drinks menu here

Chef

Japanese Cuisine Manager Yoshio Tada

Career
Born in 1954.
After working at Kappo Yasuda, Kappo Nobuyuki, and Kappo Matsutomo, mainly in Tokyo, he has worked not only in Japan but also overseas in Malaysia and Kuala Lumpur. After returning to Japan, he worked at Ginza Daiichi Hotel Kurumaya, Ginza Munakata, and Kappo Shinanoji. In 1990, he worked at Sansuikaku in Osawa Onsen, Iwate Prefecture, where he was appointed head chef. In 2011, he became head chef at Yukaen in Hanamaki Onsen. During his tenure, the restaurant was selected as one of Japan's top 100 hotels and inns by professionals. His seasonal dishes, which incorporate the flavors of local, seasonal ingredients, have been highly praised by customers and various media outlets. In October 2015, he was appointed to Urabandai Lake Resort.

Awards
Received the National Tourist Inn Federation Award in the Local Cuisine category at the National Japanese Culinary Skills Improvement Competition, the Hanamaki City Artisan Award, and the Iwate Prefecture Governor's Award.