Kinugawa Onsen *Kai Kinugawa Accommodation Dinner Edition

For dinner, I upgraded to a Ryujin nabe kaiseki course with spiny lobster and beef loin. The tableware is made of Mashiko ware, with a base made of Kanuma Kumiko, a traditional craft of Tochigi Prefecture, and Kuroba indigo dye. The ingredients used included yuba and dried gourd, which are Tochigi specialties, and every dish was delicious and visually pleasing. When I stayed in September, the plan included complimentary sake or strawberry cider. The rice was also cooked in a clay pot, so it was very warm and delicious. #TochigiTrip #KinugawaOnsen #HoshinoResortsKai #KaiKinugawa