Private dining “Nabedanran”
Using ingredients selected by the chef himself
We offer dishes that are particular about "freshness" and "deliciousness", such as fresh local vegetables, branded beef and branded pork, and fresh seafood caught in the sea near the Shimabara Peninsula surrounded by the sea.
- Yamaterasu bettei 1st floor
In order to provide safe and secure food, we observe the Food Sanitation Law, check the health condition of each chef every day, and pay particular attention to hygiene management of cooking facilities. In recognition of his achievements, he was awarded the prefectural governor's commendation in 2005.
The head chef, Rei Kusano, acquired a chef's license in 1993, and after three years of training at Shin-Japanese Cuisine Kandagawa in Kitashinchi, Osaka, gained further experience at hotels in Kyoto and inns in Hakone, etc., and moved to Unzen in 2008. Joined Fukudaya and became head chef in 2012. In 2016, he was certified as an instructor by Mr. Toshiro Kandagawa, honorary chairman of the All Japan Culinary Association. Dining [Nabe Danran] Teppanyaki [Sakurabashi] Unzen tempura “Kofuku” [Kofuku] Shows his skills as the head chef.
Seasonal kaiseki cuisine
Spring Kaiseki Cuisine “Kiwami” (March to May)
- The image shown is from the plan for 2023.
- For details, please see the plan details screen.
Summer Kaiseki Cuisine “Kiwami” (June to August)
- The posted image is from the plan for 2021.
- For details, please see the plan details screen.
Autumn Kaiseki Cuisine “Kiwami” (September to November)
- The image shown is from the plan for 2022.
- For details, please see the plan details screen.
Winter Kaiseki Cuisine “Kiwami” (December to February)
- The image shown is from the plan for 2022.
- For details, please see the plan details screen.
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