At Hitoyoshi Ryokan, we seek out the delights of nature’s bounty with a commitment to additive-free ingredients with a hope to provide meals that nourish the body and soul of guests.

We prepare each dish devoting a great deal of time and care to carefully bring out the Umami of the ingredients applying ancient traditional Japanese skills and wisdom. Enjoy the flavours that are all about “authenticity”, which are sure to please the body and soul.



Gotenmori (regional dish, a fusion of Japanese and Korean cuisines)

A dish offering five different flavours that are about enjoying the season with the senses, including Hitoyoshi’s specialty, “Uruka”, which is fresh sweetfish meat and innards pickled in brine.

Kobachi (small bowl)

Yam dumpling with sauce (Ayana cuisine)

Yam, known for its restorative properties, is used to prepare a thick dumpling that is enjoyable to eat. Served with a flavourful sauce.

Tsukuri (sashimi plate)

Sashimi (regional dish, a fusion of Japanese and Korean cuisines)

Fresh seema (yamame) caught in the upper reaches of Kuma River is served as sashimi. Sweetfish sashimi is served between June and September.

Seema salad (Ayana cuisine)

A salad of fresh seema and vegetables. Enjoy it with a refreshing yuzu and sesame dressing.

Yakimono (grilled dish)

Grilled salted sweetfish from Kuma River
(regional dish, Ayana cuisine, a fusion of Japanese and Korean cuisines)

Savour the rustic flavours of sweetfish from Kuma River nurtured by the region’s nature. The fish is carefully cleaned, so it is easy to eat for the elderly.

Nimono (simmered dish)

Simmered wild vegetables (Ayana cuisine)

A dish of seasonal mountain treasures simmered slowly in natural bonito dashi. The sculptured vegetables are also pleasing to the eye.

Konabe (small hotpot)

Kurobuta Bijin Nabe (black pork hotpot) (regional dish, a fusion of Japanese and Korean cuisines )

Savour the kurobuta (black pig) reared locally in Kumamoto in a richly seasoned Yakuzen-style (Chinese herbal) hotpot. The dish is good for beauty and health as it is full of vitamin-rich pork and vegetables.

Agemono (fried dish)

Tempura of prawns and wild vegetables (regional dish)

Seasonal vegetables and plump prawns are combined to create a crispy tempura. Enjoy it with Himalayan salt, which brings out the flavour of the ingredients.

Tempura of wild vegetables (Ayana cuisine)

Tempura of colourful seasonal vegetables. You can savour the blessings from the mountains in one dish.

Kawaribachi (alternative to Agemono; fried dish)

Beef cooked in clay pot (regional dish)

You can savour the Umami of quality beef produced in Kumamoto in one dish. Cooked in a clay pot to your liking.

Sansai (vinegar flavoured dish)

Namasu salad (Ayana cuisine)

Enjoy the texture of fresh seasonal vegetables in ponzu jelly. Vinegar that turns alkaline in the stomach restores the internal organs.


White rice (regional dish)

“Hinohikari” is the brand of rice grown in the rich natural surroundings and clean water of the region. Enjoy the just-cooked fluffiness and natural sweetness.

Yamayasai Kamameshi(rice cooked with wild vegetables in an iron pot) (Ayaka cuisine)

Flavoursome rice cooked with an abundance of seasonal wild vegetables. Prepared with natural bonito dashi for a mild flavor.

Wan (soup)

Dagojiru (soup with dumplings) (regional dish, Ayana cuisine, a fusion of Japanese and Korean cuisines)

Flavoursome “Dagojiru” prepared with natural bonito dashi and additive-free soy sauce. Enjoy the texture of root vegetables full of fibre and handmade dumplings.

Konomono (pickles)

Greens, daikon, turnips, kombu (regional dish, Ayana cuisine, a fusion of Japanese and Korean cuisines)

Savour the Umami of lovingly pickled vegetables.

Mizunomono (dessert)

Yogurt jelly (regional dish, Ayana cuisine, a fusion of Japanese and Korean cuisines)

The mild yogurt produced in a dairy farm in Kuma is served with a fruit sauce.

*Ingredients are subject to change according to season.