Dining
What delicacies you will discover through
your culinary journey?
Dinner “Kutsurogki-no-Zen”
A simple yet genuinely luxurious dining experience, crafted using carefully selected seasonal ingredients and local seasonings from Suwa in Nagano Prefecture
After sampling countless gourmet dishes, many find themselves returning to the comfort of fresh grilled fish, miso soup, and rice cooked in a clay pot. At Sui-Suwako, our guests–many of whom have experienced the finest hotels–find our meals to be simple yet deeply satisfying! Here, we serve truly gourmet meals. Enjoy rich flavors further highlighted by local seasonings like Suwa’s regional sake and miso.
[Dinner Menu]Kutsurogki-no-Zen
At Sui-Suwako, our menu features delicious ingredients from across Japan, prepared with culinary techniques that reflect the character of Suwa, Nagano. Enjoy meals thoughtfully crafted by skilled artisans.
- We also offer a version of “Kutsurogki-no-Zen” that features the same number of dishes, yet in smaller serving size for guests who prefer smaller portions. If you would like this option, please let us know when making your reservation.
- If you have any food allergies, please inform us in advance. We will adjust your meal appropriately.
Breakfast “Satoka”
A wholesome, refined breakfast that soothes both body and soul
A quiet moment of comfort to start your day
Our breakfast features rice porridge, Japanese-style rolled omelets, grilled fish, and homemade pickles.
Each dish prepared simply using carefully selected ingredients.
The wholesome and refined flavors gently nourish you in both body and soul, evoking the warmth of the Shinshu countryside and setting the tone for a fulfilling day.
We hope that you sense the comforting essence of our local heritage in every bite.
Culinary Supervision
At Sui-Suwako, our cuisine is overseen by Chef Masafumi Karaki, owner of the Japanese restaurant Mumyo (formerly “Washoku Kara Ki”) in Chino City, Nagano Prefecture.
Our dishes are thoughtfully prepared using locally grown organic vegetables, regionally produced miso and soy sauce, and other seasonal ingredients from known sources.
We welcome you with cuisine that celebrates the bounty of each season.
Please take your time and savor these ever-changing, seasonally inspired creations supervised by Mr. Karaki.
https://mumyo.jp/
Our Commitment to Fine Cuisine
Seasonal Ingredients
At Sui-Suwako, we change our menu four times a year to reflect the essence of each season. We select ingredients at their peak and prepare them using methods that best highlight their natural flavors. Savor dishes that let you experience the beauty of the seasons with all five senses.
Local Production
for Local Consumption
To offer the authentic taste of Suwa in Nagano Prefecture, we are committed to using only locally sourced ingredients and seasonings, embracing a philosophy of local production for local consumption. Though our dishes may not be extravagant in appearance, we invite you to enjoy the refined flavors of Shinshu.
Organic Vegetables
from Nagano Prefecture
To ensure safe and healthy dining, we use organic vegetables freshly harvested in Nagano every day. All of our vegetables are traceable to their growers. These vegetables, produced with dedication and confidence, are deeply flavorful and allow you to enjoy their natural, authentic taste.
Miso / Soy Sauce
At Sui-Suwako, we use only locally sourced seasonings. Our miso is from Takeya Miso, a long-established producer with over 140 years of history in Suwa City. Their miso has repeatedly earned top honors, including the prestigious Minister of Agriculture, Forestry and Fisheries Award. We use soy sauce from Okubo Shoyu, a respected maker based in Matsumoto City.
Bringing Out the Best
of Every Ingredient
o highlight the natural flavors of each ingredient and ensure that they are enjoyed at their very best, our staff completes the final touches of the dish right in front of you. Then, adjust the seasoning to your preference, and savor it just the way you like.
Local Sake
The Suwa region is home to nine sake breweries. At Sui-Suwako, we incorporate locally brewed sake into our cuisine. As seasonings, we use mirin from Miwatari in Okaya and sake from the Masumi brewery in Suwa, creating a taste unique to the Shinshu region.
Private Dining Rooms
An intimate dining experience with your loved ones
Savor our flavors with all five senses
Meals are served in fully private dining rooms.
From spacious rooms for up to eight guests to cozy spaces ideal for solo dining, a variety of rooms are available to suit your needs. Two of our second-floor dining rooms are also wheelchair accessible.
In your own private dining room, enjoy meals thoughtfully crafted by skilled artisans.
Noboru Sugimoto
Began culinary training 40 years ago. Moved to Nagano after gaining experience at a traditional Japanese restaurant in his hometown of Gifu. Has worked with Mr. Karaki ever since Sui-Suwako’s opening in 2016 to develop cuisine that embodies the essence of the hotel. Has continued to lead with the aim of maintaining consistent flavors and pursuing the essence of Sui.
Naoki Yanagisawa
Became assistant chef at Sui-Suwako in 2016 after 10 years of training at two sister restaurants. Possesses knowledge of both Japanese and French cuisine, and draws on his extensive experience to assist Chef Sugimoto. Leads the restaurant’s rigorous hygiene management program to ensure food safety, in addition to preparing delicious cuisine.
