Relaxing in the savor of Aizu
at Japanese style atmospher
Savoring the Milestones of Seasonal Events
We proudly offer a variety of traditional Aizu cuisine with all seasonal ingredients from local and our food culture
Aizu region is known for its beautiful nature and impressive history and culture
Our chef creates delicious Aizu cuisine using variety of
fresh agricultural products and ingredients deeply rooted in land of Aizu
We invite you to immerse yourself in the history of Aizu
and experience a moment rich in flavor
Tsuruga Executive Chef
Mitsuru Iritani
Executive Chef Irie operates『TSURUGA』restaurant in Tokyo and Fukushima
Using quality ingredients by the nature and climate of Aizu and the Chef adds his own personal touch and new ideas
to traditional local cuisine creating an experience that is bound to move and surprise you
Feel Aizu Samurai Kaiseki which has evolved with sophisticated ideas
Mitsuru Iritani
Executive Chef Irie operates『TSURUGA』restaurant in Tokyo and Fukushima
Using quality ingredients by the nature and climate of Aizu and the Chef adds his own personal touch and new ideas
to traditional local cuisine creating an experience that is bound to move and surprise you
Feel Aizu Samurai Kaiseki which has evolved with sophisticated ideas
Traditional Aizu Kaiseki
(multi-course cuisine)
Local food production and consumption
Aizu developed many kind of traditional food and inherited over years and years
”Kozuyu” is a clear soup filled with ingredients like dried scallops, carrots, mushrooms and mame-fu(dried gluten)
passed on the generations this would be served in a special red lacquer bowl for ceremonial gatherings such as wedding
"Nishin-no-Sansho-zuke" made of gutted and dried herrings pickled with the leaves of sansho (Japanese herb)
"Botara-ni" is a stew of rock-dried cod slowly simmered until it becomes tender
"Manju tempura" a deep-fried steamed bun filled with sweet red bean paste
The ingenuity and creativity of the people living in the mountainous region have long cold winter
to enjoy dried seafood in a delicious way still live on in their traditional cuisine
Aizu developed many kind of traditional food and inherited over years and years
”Kozuyu” is a clear soup filled with ingredients like dried scallops, carrots, mushrooms and mame-fu(dried gluten)
passed on the generations this would be served in a special red lacquer bowl for ceremonial gatherings such as wedding
"Nishin-no-Sansho-zuke" made of gutted and dried herrings pickled with the leaves of sansho (Japanese herb)
"Botara-ni" is a stew of rock-dried cod slowly simmered until it becomes tender
"Manju tempura" a deep-fried steamed bun filled with sweet red bean paste
The ingenuity and creativity of the people living in the mountainous region have long cold winter
to enjoy dried seafood in a delicious way still live on in their traditional cuisine
Evolved Aizu Samurai Kaiseki
”Tsuruga” keep developing our innovation based of tradition
Our chef pursue to add a playful touch to traditional Japanese cuisine also keep create something new to pleasure to eat
鶴我では 会津の食材と世界の食材が 同じ舟に乗り
伝統と革新 温故と知新
鶴我の会津武家会席も 常に創意工夫で進化を続けます
Local Sake
Aizu area is known for its quality water and rice and consequently for quality sake
Fukushima sake brewries has been winning many gold prize
in the prestigious "National New Sake Tasting Competition" over years
There are about 30 quality sake breweries in Aizu area, our butler selects for your amusument
Sit back and enjoy Aizu sake from chilled drink server in room
Aizu area is known for its quality water and rice and consequently for quality sake
Fukushima sake brewries has been winning many gold prize
in the prestigious "National New Sake Tasting Competition" over years
There are about 30 quality sake breweries in Aizu area, our butler selects for your amusument
sit back and enjoy Aizu sake from chilled drink server in room