Houshi Ryokan
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Houshi Ryokan has cared for bathers beside the Awazu hot spring since 718 AD, when the priest Yaryo Hoshi built a bathhouse on the guidance of the monk Taicho Daishi. Forty-seven generations of the same family, each carrying the name Hoshi Zengoro, have run the inn ever since, once recognized by Guinness as the world's oldest hotel and inducted into France's Les Henokiens association of 200-year-old family businesses. Guests soak in a naturally self-flowing spring and stroll a centuries-old Kobori Enshu-style Japanese garden built around a heart-shaped pond before dining on Kaga kaiseki centered on Hokuriku's seasonal seafood, including a celebrated winter crab menu.
Address
Wa-46 粟津温泉 Komatsu, Ishikawa 923-0326, Japan
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Contacts
Features
700-year-old Kobori Enshu-style Japanese garden with a heart-shaped pondFamily-run since 718 AD across 47 generations; once Guinness-listed as the world's oldest hotelKaga kaiseki dinner served in private dining rooms; last order 19:00 in the main buildingOutside beverages allowed for a corkage fee of ¥3,300 per bottleFree shuttle to/from Awazu and Kaga-Onsen stations (reservation required)Kaga kaiseki featuring seasonal Hokuriku seafood and winter snow crab coursesCan accommodate the 8 major food allergens with 3 days' advance notice
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
A La Carte Extras
Live Crab Kaiseki Course
Crab Feast Kaiseki Course
Whole Crab Kaiseki Course
A La Carte Extras
Assorted Sashimi Platter (2 servings)
A chef's selection of fresh sashimi, sized for two people.
¥4,840
Assorted Sashimi Platter (4 servings)
A chef's selection of fresh sashimi, sized for four people.
¥9,680
Thin-Sliced Sea Bream Sashimi
Delicately thin-sliced sea bream sashimi, one serving.
¥4,235
Sweet Shrimp Sashimi
Fresh sweet shrimp served as sashimi, one serving.
¥1,980
Grilled Whole Blackthroat Seaperch
A whole blackthroat seaperch (nodoguro) grilled, one serving.
¥4,840
Simmered Sea Bream Head
Sea bream head simmered in a savory broth, one serving.
¥1,815
Assorted Tempura Platter
A selection of assorted tempura, one serving.
¥2,420
Wagyu Beef Steak
Grilled Japanese Wagyu beef steak, one serving. Noto beef available at market price with advance reservation.
¥4,235
Noto Pork Grilled on a Ceramic Plate
Noto-brand pork grilled tableside on a ceramic plate, one serving.
¥1,210
Dashi Rolled Omelet
Japanese rolled omelet flavored with dashi broth.
¥1,650
Chawanmushi (Savory Egg Custard)
Steamed savory egg custard, one serving.
¥660
Kamameshi (Rice Cooked in a Small Pot)
Rice cooked and served in a small individual pot with seasonal ingredients.
¥1,210
Komatsu Udon Noodles
Udon noodles, a local Komatsu specialty.
¥1,210
Grilled Snow Crab (Half Body, seasonal)
Half a snow crab, grilled, available in season.
¥3,630
Snow Crab Tempura (seasonal)
Snow crab tempura, one serving, available in season.
¥3,630
Whole Boiled Snow Crab (advance reservation required)
One whole snow crab, boiled, requires advance reservation.
¥6,655
Live Snow Crab (advance reservation required, market price)
Live snow crab bought directly from local fishermen, price varies by market.
Live Crab Kaiseki Course
Starter: Crab Salad with Yuzu Citrus
Crab mixed with seasonal accompaniments and yuzu citrus, served as the course starter.
Appetizer: Rolled Crab with Vegetables
Crab meat rolled with vegetables, served as an appetizer.
Sashimi: Flower-Style Crab Sashimi
Crab meat arranged in a decorative flower presentation, served as sashimi.
Palate Refresher: Pressed Crab Sushi
Pressed sushi made with crab meat.
Tabletop Course: Crab Sukiyaki Hot Pot
Snow crab cooked sukiyaki-style at the table.
Steamed Dish: Chawanmushi with Crab Meat Sauce
Savory steamed egg custard topped with a crab meat sauce.
Grilled Dish: Charcoal-Grilled Crab
Snow crab grilled over charcoal.
Fried Dish: Crab Tempura
Snow crab prepared as tempura.
Vinegared Dish: Cut Crab Legs
Snow crab legs served cut and dressed with vinegar.
Rice: Kaga Koshihikari Rice
Local Kaga-grown Koshihikari rice.
Closing Soup: Steamed Dish with Greens
A light closing soup with steamed ingredients and leafy greens.
Pickles: Three Kinds
A selection of three seasonal Japanese pickles.
Dessert: Seasonal Fruit Mousse
A mousse dessert made with seasonal fruit.
Crab Feast Kaiseki Course
Starter: Crab Miso Tofu
Silken tofu topped with crab miso, served as the course starter.
Appetizer: Rolled Crab with Vegetables
Crab meat rolled with vegetables, served as an appetizer.
Sashimi: Three-Kind Hokuriku Seafood Platter
A three-item sashimi platter of Hokuriku regional seafood.
Palate Refresher: Warm Crab Sushi
Warm sushi made with crab meat.
Tabletop Course: Crab Sukiyaki Hot Pot
Snow crab cooked sukiyaki-style at the table.
Steamed Dish: Chawanmushi with Crab Meat Sauce
Savory steamed egg custard topped with a crab meat sauce.
Grilled Dish: Crab on a Ceramic Plate
Snow crab grilled tableside on a ceramic plate.
Fried Dish: Crab Tempura
Snow crab prepared as tempura.
Vinegared Dish: Cut Crab Legs
Snow crab legs served cut and dressed with vinegar.
Rice: Kaga Koshihikari Rice
Local Kaga-grown Koshihikari rice.
Closing Soup: Steamed Dish with Greens
A light closing soup with steamed ingredients and leafy greens.
Pickles: Three Kinds
A selection of three seasonal Japanese pickles.
Dessert: Seasonal Fruit Mousse
A mousse dessert made with seasonal fruit.
Whole Crab Kaiseki Course
Starter: Seasonal Dish
A single seasonal starter dish, changing with the season's ingredients.
Sake Accompaniment: Three-Item Colorful Platter
An assorted three-item platter designed to pair with sake.
Sashimi: Seasonal Assorted Sashimi Platter
An assorted platter of seasonal sashimi.
Soup Course: Kintoki Herb Udon
Udon noodles in broth flavored with local Kintoki herb (a Kaga vegetable).
Palate Refresher: Warm Blackthroat Seaperch Sushi
Warm sushi topped with blackthroat seaperch (nodoguro).
Tabletop Course: Beef Shabu-shabu Hot Pot
Thinly sliced beef cooked shabu-shabu style at the table.
Simmered Dish: Awa Mochi (Millet Rice Cake)
A simmered millet rice cake dish, a regional specialty.
Vinegared Dish: Whole Snow Crab
A whole snow crab served with a vinegar dipping sauce, the course's signature dish.
Rice: Kaga Koshihikari Rice
Local Kaga-grown Koshihikari rice.
Closing Soup: Steamed Dish with Greens
A light closing soup with steamed ingredients and leafy greens.
Pickles: Three Kinds
A selection of three seasonal Japanese pickles.
Dessert: Seasonal Fruit Mousse
A mousse dessert made with seasonal fruit.
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