Meal

Long ago, while Arima was in the mountainous area, many hot spring resident guests who told her the efficacy of the hot spring visited, eventually becoming a major exchange point for the information of various places.Where roads are gathered, there are roads, a highway connecting the main points, more people gather.
Eventually, mountain cookies and seafood have also been easily brought in.Rokko Mount through the ascending and descending in a straight line the famous Totoya-michi Trail, and fresh seafood of Akashi and Nada, abundant wildlife meat and riches of the soil is brought quickly plenty from Tamba Kaido (highway), hospitality hot spring recuperation guests It was.
It is unchanged even in the present age, for customers who want safe and fresh materials, we use the Akashi Strait Ohashi, Shinkobe Tunnel and Chugoku Jukando to quickly bring in selected ingredients to the hotel.
Delicate taste kaiseki dishes served in Kyoto style, Kobe Beef Shabu-shabu, gathered in Japan in the winter, gathered directly from the production area, and picked up ingredients from all over Japan.
The pleasure of traveling is nothing but the enjoyment of meals.

Born in Fukuoka
Trained at a high-class restaurant in Osaka, Kikusuiro in Nara.
In March 2010, he became Deputy Chief Chef of Merveille Arima.
From June 2019, he became chief chef of Merveille Arima.

Japanese style banquet hall with digging kotatsu (ideal for small groups of up to 10 people)
Karaoke preparations are also available.One hour 500 yen per person.

Dinner will be served in a restful Japanese restaurant.

You can use it for groups of up to 50 people.
In the morning it will be a breakfast buffet venue.