Japanese Cuisine Ryokan, Gencho

It is a luxury ryokan by reservation only. Enjoy the four seasons

A ryokan where you can enjoy seasonal kaiseki cuisine. In addition to regular kaiseki, from June to September, guests can enjoy ayu (sweetfish) kaiseki using seasonal wild ayu fish from the clear Yura River, and from mid-November to March, they can enjoy peony stew made with wild boar meat produced in Tamba, one of the three most famous boar meat production areas in Japan. The restaurant is particular about the vegetables it uses, purchasing seasonal vegetables from Ayabe's direct sales market that are rich in flavor.

The photo shows grilled ayu (sweetfish), one of the dishes in the 7,260 to 9,680 yen summer-only ayu dinner course. This kaiseki course allows guests to enjoy an abundance of fresh natural ayu fished by a dedicated fisherman in the upper reaches of the Yura River.

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  Peony hot pot of wild boar meat from Tanba, 8,470 yen (loin). Many people become addicted to the unique miso broth.

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  Regular kaiseki course: 9,680 yen. A kaiseki course prepared by the chef using a combination of seasonal ingredients.

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  Enjoy the view of the gently flowing Yura River and the Shisui Mountains as you feast on dishes filled with seasonal charms.