🍜 Seasonal Natural Cuisine Inn Sugisawa

A culinary inn where you can enjoy meals surrounded by lush greenery, away from the hustle and bustle of the city. In addition to accommodations, it offers simple dining options for lunch and dinner, with carefully crafted delicious dishes that have a great reputation. In spring, dishes made with wild vegetables and large cherry trout caught from the Takame River are served. From June to September, "Ayugawa Kaiseki" is offered, featuring various preparations such as sashimi, grilled salt fish, and tempura. From October to early November, a variety of dishes made with natural Matsutake mushrooms from Yoshino are available, and from late October to early May, you can enjoy "Botan Nabe" and "Shabu Shabu" made with wild boar meat. Another highlight is that the rice and tea are made using heated groundwater from the Takame River, which is different from tap water; this natural water is chlorine-free and has a softer taste. From April to November, the restaurant "Kahanshi Aburi Niwa" is open for business. Enjoy meals featuring vegetables and mushrooms from Nara Prefecture, as well as grilled Yamato beef, all while listening to the gentle flow of the Takame River and feeling the cool breeze through the bamboo forest. If you stay for one night, you can gaze at the view of the Takame River from your room, soak in a bath using the underground water that flows from the riverbank, and enjoy a luxurious accommodation experience.

A ryokan located by the Takamigawa River. Offers a simple dining plan that requires prior reservation. Specializes in dishes made with natural, seasonal ingredients. You can enjoy seasonal dishes such as sweetfish, matsutake mushrooms, and botan nabe. From April to November, the "Riverside Grilled Garden" is open for business.