Cuisine
Providing the best hospitality to guests
from all parts of Japan and the world
Tomoe cuisine features an uncompromising array of flavors, forms, and colors.
Utilizing the full potential of seasonal ingredients, we prepare exceptional dishes suitable for State Guesthouse banquets, applying traditional knowledge and techniques of Japanese cuisine that are elsewhere being forgotten.
* All photos are representative images. Meal contents may change depending on the season.
The best methods of preparing the freshest seasonal foods
Flavor, form, and colors. Tomoe cuisine features these elements in an uncompromising array.
We want our guests to experience the richly colorful seasons of Hagi.
The appetizer menu that changes with each season is composed of exquisite dishes carefully selected by the head chef. Please enjoy the Tomoe cuisine that is a feast for the eyes as well as the soul.
* All photos are representative images. Meal contents may change depending on the season.
The best foods
from the Sea of Japan
Amadai (tilefish) is a springtime delicacy. Although the Sea of Japan is a source of delicious foods year-round, there is no fish that is more a symbol of spring than the fish known in Japan as amadai. We use top quality fish that are sent directly to us from the nearby coastal waters of Mishima.
Summer is the time for okoze (stonefish). This rare delicacy known as “summer fugu (blowfish)” is caught off the coast of Hagi and shipped fresh directly to Tomoe.
Autumn and winter are the seasons for returning katsuo (bonito), anko (anglerfish), and most of all the famous Hagi fugu (blowfish). Fugu is known in Yamaguchi as fuku. The best produce is sent directly from coastal Hagi waters of the Sea of Japan, bringing an immediate smile to everyone’s faces and delivering real fuku (happiness).
In its meat dishes, Tomoe uses select meats from 3 brands (Kenran beef, Mutsumi pork, and Choshu Akadori chicken).
* All photos are representative images. Meal contents may change depending on the season.
Enjoy a slow time just for yourselves, without worrying about others around you
Dinner is generally served in the guest rooms. Our hospitality is something we have carefully preserved ever since the time of our founding in order to ensure that each guest can enjoy a relaxing time either alone or together with close friends and family.
The head chef expresses his personal sense of the Hagi seasons through the dishes he prepares
Tomoe prepares meals that are a delight to see and to eat while experiencing the pleasures of the season. This is the dedication that we bring to our meals.
We utilize fish from the nearby coastal waters of Hagi, vegetables all grown in Japan, and seasonal foods that allow guests to enjoy local foods in a local setting.
Enjoy some local Hagi saké with a delicious meal
Hagi is the site of some of the top saké brands in Yamaguchi Prefecture, an area already known for great saké.
Toyo Bijin is a saké brand that has gained national attention for its transparent feel and its smooth, fruity aroma. The motto of the brand is “The essence of saké is water having passed through rice.”
Saito no Shizuku
This saké is made using Saito no Shizuku, an original variety of brewer’s rice that was developed in Yamaguchi Prefecture. It is somewhat dry, and is characterized by the expansive flavor that only comes from junmai saké.
Taka
This saké is made using mineral-rich water from the Akiyoshidai karst plateau, and has a gentle ginjo aroma and sharp flavor.
Gokyo
Made using ultra-soft water from the Nishiki River - the clearest water in Yamaguchi, this saké has a mellow and refreshing flavor.
Santouka
This saké is made using Saito no Shizuku, an original variety of brewer’s rice that was developed in Yamaguchi Prefecture. It has a gentle aroma, refreshing flavor, and smooth feel as it goes down the throat.
Local Hagi saké was developed from the delicious rice that is essential to delicious brewing and the rich nature and history of the region. Let it make your travel in Hagi all the more enjoyable.
