Hyogo Prefecture is a treasure trove of food. The seafood from the Sea of Japan and the Seto Inland Sea, as well as the delicacies of the mountain villages of Tamba and Tajima.
Arima’s chefs, who have been entertaining many spa guests since ancient times, have made full use of their skills to create the ultimate banquet cuisine, kappo-ryori, kaiseki cuisine, and other dishes.
The fact that many of Arima’s chefs have appeared on the popular TV cooking show “Iron Chef” shows the high level of Arima’s ryokan and hotel chefs.
Arima’s chefs take pride in constantly improving themselves through friendly competition and providing dishes that satisfy their guests. We at Arima Ryokan will continue to devote ourselves to the highest standards of excellence.
Hana Monogatari in Japanese Cuisine (In Pursuit of the Best Taste)
Arima Onsen has been welcoming many spa guests since ancient times with seafood from the Sea of Japan and the Seto Inland Sea, and local delicacies from the mountain villages of Tanba and Tajima.
The Japanese restaurant Hanayaki offers a wide variety of ingredients from the five provinces of Hyogo,
We try to offer dishes with a sense of the seasons by comparing them to seasonal flowers in spring, summer, fall, and winter.
We hope you can feel a little of the seasons in our dishes.
Dinner and breakfast served in the restaurant
Dinner 5:30 p.m. – 9:30 p.m.
Breakfast 7:30 a.m. – 9:30 a.m.
Please select the meal you would like to eat when you apply for the accommodation plan. For meals only, please inquire by phone. (Reservations required)
Please note that the menu is subject to change depending on availability.
Supper / Breakfast Served at Restaurant 17: 30-21: 30
From 7:30 to 9:30 in the morning
Please select the food content when applying for the accommodation planFor meals only, please contact us by phone.(Reservation required)
- Upper Kaiseki Cuisine / Gassan course(An example)
- Seasonal kaiseki·Ryokufu Course
- Suehiro Set (Meal)(An example)
- Buffet Breakfast(An example)
- Kobe Beef Shabu-shabu Course (All Year)
- Owner Member Only Course
- Owner Member Only Course Special Kaiseki Course
Upper Kaiseki Cuisine / Gassan course(An example)
A course with world-class Kobe beef teppan-yaki (grilled on an iron plate) and seasonal kamameshi.
Seasonal kaiseki·Ryokufu Course
Japanese cuisine using seasonal ingredients.
Suehiro Set (Meal)(An example)
A discreet treat that is served only on weekdays.
Buffet Breakfast(An example)
Buffet with about 30 kinds of Japanese food
Kobe Beef Shabu-shabu Course (All Year)
Owner Member Only Course
Owner Member Only Course Special Kaiseki Course
One item menu
Reservation required menu(3 days in advance)
Meals in Dining Hall
Kotatsu-style Japanese-style banquet hall(Ideal for small groups of up to 10 people)
Dinner will be served in a restful Japanese restaurant.
You can use it for groups of up to 50 people.
Breakfast venue in the morning.
Chief chef Naoki Ueda
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 will be the chief chef of Merveille Arima