Introducing Yumotokan's recommended kaiseki plan, including summer-only kaiseki cuisine using brand beef!
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One of the best things to do when staying at Ogoto Onsen Yumotokan is to enjoy seasonal kaiseki cuisine made with in-season ingredients. This time, we will introduce the summer-only kaiseki course, which includes the most popular brand beef, "certified Omi beef," and conger eel, while also showing some photo opportunities.
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Ogoto Onsen is said to have been opened about 1,200 years ago by Dengyo Daishi Saicho to reward the work of the craftsmen who built Enryakuji Temple on Mount Hiei, a World Heritage Site. Among them, Yumotokan is a long-established inn with a history of 96 years. The secret to its popularity is its four different hot springs, including an open-air bath overlooking Lake Biwa from the 11th floor and an open-air bath that gives the illusion of being a hot spring in the forest, as well as its Kyoto-style kaiseki meals made with carefully selected seasonal ingredients, including "certified Omi beef," one of Japan's three great wagyu beef brands. Although it is only 20 minutes by train from Kyoto, this inn allows you to feel the warmth of nature and Japan, such as Lake Biwa and the Hira mountain range.
One of the joys of staying at a ryokan is the food! If you come to Shiga Prefecture, you definitely want to try "Omi beef," one of Japan's three great wagyu beefs.
Kobe beef is one of Japan's three major beef brands, along with Kobe beef and Matsusaka beef. It has a lot of marbling but is not greasy, and the delicious flavor melts in your mouth. At Ogoto Onsen Yumotokan, they use "certified Omi beef," which is of high quality and has five-star quality, ranked "A4" and "A5." Why not try the deliciousness of real meat in Omi, which you can't find anywhere else, with dishes like "steak" and "shabu-shabu"?
Summer limited menu from June to August [Hamo & Certified Omi Beef Kaiseki]
Enjoy the summer season of conger eel in dishes such as "Conger eel hotpot" and "Conger eel rice", and compare the fillet and loin of the highest-ranked "five-star" certified Omi beef steak. Be sure to try the Kyoto-style kaiseki course [Conger eel & certified Omi beef kaiseki], a course only available from June to August, recommended by our executive chef.
〓Extra Edition〓How do you take photos of food at a ryokan?
Photos of the food at inns look so delicious, but how do you take them? This time, we'll show you a little bit of what goes on behind the scenes♪
Fine-tune the presentation while watching the monitor.
Breakfast is served buffet style in the newly renovated dining area.
One of the great pleasures of staying at a Japanese inn is breakfast. Dining Yamazakura, which was renovated in May 2024, offers a buffet-style menu of about 60 dishes that focus on the deliciousness of Omi. Enjoy the live atmosphere of grilled fish, omelets, rice balls, and more, all prepared on the spot. (The menu changes depending on the season.)
Breakfast venue: Dining Yamazakura
There is also a "live kitchen" where dishes such as omelets are cooked right in front of customers and served hot.
![[Ogoto Onsen Yumotokan] About 20 minutes from Kyoto! A long-established inn where you can enjoy the spectacular view of Lake Biwa and hot springs](https://resources.matcha-jp.com/resize/200x2000/2025/03/11-227604.webp)
Ogoto Onsen is said to have been opened about 1,200 years ago by Dengyo Daishi Saicho to reward the work of the craftsmen who built Enryakuji Temple on Mount Hiei, a World Heritage Site. Among them, Yumotokan is a long-established inn with a history of 96 years. The secret to its popularity is its four different hot springs, including an open-air bath overlooking Lake Biwa from the 11th floor and an open-air bath that gives the illusion of being a hot spring in the forest, as well as its Kyoto-style kaiseki meals made with carefully selected seasonal ingredients, including "certified Omi beef," one of Japan's three great wagyu beef brands. Although it is only 20 minutes by train from Kyoto, this inn allows you to feel the warmth of nature and Japan, such as Lake Biwa and the Hira mountain range.
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