01. Overview
History of our ryotei
Ohana began as a ryotei restaurant in 1950. This was over 70 years ago. Determined not to let go of the historic and cultural heritage of their hometown, Kazuo and Fumiko, the 16th heads of the Tachibana clan, took up the challenge of running a ryotei-ryokan business, which is still carried on here today.
02. Cuisine
Kaiseki cuisine
Using local seasonal ingredients, each serving is a seasonal kaiseki course prepared with the utmost care and attention. The rooms where the meals are served are the former private rooms of Count Tachibana and his family during the Meiji era. Enjoy the view of the garden, which is a nationally designated place of scenic beauty. It can also be used for ceremonial occasions such as engagement ceremonies, seasonal festivals, longevity celebrations, and memorial services.
*Kaiseki cuisine will be served at the ryotei Shukeitei (private room).
*Reservations for kaiseki course meals must be made in advance (by 14:00 at least 3 days prior to the date of the meal).
03. Seiromushi
Yanagawa’s local specialty, “steamed eel”
This dish was created in the Edo period and is a favorite local delicacy. The Yanagawa style involves placing a broiled eel and a thinly-sliced egg on top of rice seasoned with plenty of sauce, and steaming it in a seiro (Japanese cooking stove). The fluffy flavor of the eel soaks into the rice and is served hot so you can enjoy it until the last bite. In particular, the secret to the deliciousness of Ohana's steamed eel is the secret sauce made from the broth of eel bones and the carefully glaze-grilled eel.
*The steamed eel is served at the restaurant Taigetsu-kan.
*Private rooms are available for those who order the “super deluxe” steamed eel dish.
