Dinner Course

The dinner course

Omakase, seven dishes

Dinner is a Japanese creative course built on what the four seasons give Atsuma, in Hokkaido. The menu shifts with the season and with the weather — it is put together by listening to what is available rather than by keeping a fixed card, so no two days are quite the same. Ingredients arrive directly from local fishermen and farmers: Mailabuta pork, Nanatsuboshi rice, free-range eggs, the hokki surf clams the area is known for, sailfin poacher, tokishirazu salmon. Each dish is built to bring out one thing well.

Chef's Commitment

How the kitchen works

An auberge is a place where the kitchen comes first and the rooms follow. That is the reason we can spend this much time on each ingredient the fishermen and farmers of Atsuma send us.

Meat

Working with meat

For the meat course we use Mailabuta, the pork of Atsuma, and Biratori beef. Both are trimmed by hand from a whole block, and the heat is adjusted so the meat keeps its freshness. The balance of savour and sweetness in this pork is such that simply grilling it well is enough.

Fish

Choosing fish

The chef goes to the market himself to check the fat and the firmness of the flesh, then selects fish that belong to Hokkaido — sailfin poacher, tokishirazu salmon — one at a time. Once they arrive they are washed, bled, drained and aged briefly, so that the savour builds while the fish stays fresh.

Omakase Course

The seven dishes

One menu, for that day only

01 — Appetiser

Appetiser

The breath of the season, at the edge of the forest.

Small plates built mostly from what is in season in Atsuma and nearby — where soil, wind and sea meet. Careful cooking and aroma are used to bring out what each ingredient has to say.

02 — Soup

Soup

A single drop, held in stillness.

Clear dashi with the scent and colour of the season. Space and pause matter here; the bowl is meant to carry the quiet of the forest as it is.

03 — Sashimi

Sashimi

Eating what is alive right now.

Fish landed that day, presented in the form that suits it best at that moment. Freshness and knife work meeting in one quiet, firm plate.

04 — Fried

Fried

Aroma, sound and temperature, in rhythm.

The season is closed inside a light batter and fried until fragrant. A dish for the senses, made to sit alongside the air of the forest.

05 — Hot pot

Hot pot

The give of the flame, the sweetness of the meat.

Produce raised in Atsuma, loosened gently in dashi. Simple, and deeper than it looks — the point is to draw the ingredient out, not cover it.

06 — Meat

Meat

The strength of Atsuma, in one bite.

Good meat sourced through our connection with neighbouring Biratori, brought into balance with local vegetables and careful heat. Fat, aroma and texture all set to the pace of the forest.

07 — Rice

Clay-pot rice

Forest and sea, cooked together.

Local rice and seasonal ingredients, cooked slowly in a clay pot. When the lid comes off, the steam carries the air of Atsuma with it.

Producers

Ingredients from Atsuma

Sent to us directly by the people who catch and grow them

Pork

Mailabuta

Beef

Biratori beef

Fish

Hakkaku · Tokishirazu

Others

Eggs · Hokki clams

Breakfast

A quiet table, in the morning forest

Mornings come with the scent of the forest. Nanatsuboshi rice — a variety with separate, sweet grains — is cooked in a clay pot and served with a rolled omelette made from free-range eggs. Our dashi chazuke, where you shave the bonito flakes yourself and make the broth at the table, has become the thing guests remember. Grilled fish, seasonal side dishes and miso soup complete a Japanese breakfast that unwinds you from the inside.

Nanatsuboshi rice, cooked in a clay pot
Rolled omelette from free-range eggs
Dashi chazuke, with bonito flakes you shave yourself
Grilled fish
Seasonal side dishes
Miso soup

Japanese breakfast at Mori no Auberge Mitsu

Information

Before you book

Reservation

By reservation only

Dinner can be booked together with your stay. There is also a dinner-only plan for one group per night, from around ¥12,000. A lunch service is planned from September 2026, from around ¥3,000. Final rates are shown on the booking site.

Hours

Dinner from 18:00 (last check-in 19:00)
Breakfast from 8:30
Closing days vary

Cancel Policy

Cancellation

Same day: 100% / 1 day before: 80%
3 days before: 50% / 4 days or more before: free
Because we buy ingredients in advance, please tell us early if plans change.

Dining