Autumn Only: Atsuma Venison Steak Added Free

Autumn Only

Atsuma venison steak (usually a paid option), added free of charge.

Atsuma venison steak is usually a paid option.

Autumn is when the venison is at its best.

"We want our guests to taste Atsuma venison at this time of year." This plan grew from the chef's wish.

For guests who find this plan on our official website, Instagram or official LINE, the venison steak comes free of charge.

Plan: Autumn: Atsuma Venison SteakThe same meals as the standard plan with dinner and breakfast, with an Atsuma venison steak added.
Contents: Atsuma venison steak, added free of chargeUsually a paid option. About 80 g of wild venison from Atsuma, Hokkaido.
Dates: Check-ins from 24 September to 15 December 2026
Rate: The same room rate as our standard plan with dinner and breakfastA guide of about 28,000 yen per person for two people sharing a room. It varies with the room and the season
Booking: Bookings via our official website, Instagram and official LINE onlyThe plan is not listed on the booking site. Please continue from the buttons on this page.

Check rooms and rates

This plan cannot be combined with the September and October weekday discount. Sales may end depending on availability.

Atsuma Venison

Processed within an hour of the hunt, by the hunters themselves

The hunters handle this venison themselves, from the hunt to the butchering. It is processed within one hour of the hunt.

Their hunting partner is the Atsuma dog, a line of the Hokkaido dog. Venison from Atsuma is served here, at an inn in Atsuma.

At dinner in autumn, this venison steak joins the main course. If you do not eat venison, please tell us when you book.

Autumn

Besides venison, we also serve these ingredients in autumn.

New-crop Sakura-mai rice, hokki clams and Biratori beef

Rice cooked in a clay pot — Clay-pot rice (one example from the course)

New-crop "Sakura-mai", cooked in a clay pot

Atsuma is farming country where rice growing runs deep. The town's branded rice, "Sakura-mai", is the Nanatsuboshi variety.

At Mitsu this local rice is cooked in a clay pot. Autumn is when the year's new crop comes in.

Sashimi of seasonal fish and shellfish — What arrived that day, served as sashimi

Hokki surf clams and autumn salmon, in season from autumn

Atsuma sits close to the Pacific, and the Iburi area is rich in seafood. Neighbouring Tomakomai lands more hokki surf clams than any other municipality in Japan.

In autumn we serve surf clam (hokki), autumn salmon (akiaji) and salmon roe (ikura). We choose the best of that day's market.

Meat course of Mailabuta pork and Biratori beef — Branded pork from Atsuma, and beef from neighbouring Biratori

Served in every season: Mailabuta pork, Biratori beef and free-range eggs

The meat course uses Mailabuta, a branded pork raised in Atsuma, and Biratori beef from the neighbouring town. It is trimmed by hand from a large block before cooking.

At breakfast there is a rolled omelette made with free-range eggs.

Reservation

Rates, rooms and payment

Plan: Autumn: Atsuma Venison SteakThe same meals as the standard plan with dinner and breakfast, with an Atsuma venison steak added.
Rate: The same room rate as our standard plan with dinner and breakfastA guide of about 28,000 yen per person for two people sharing a room. It varies with the room and the season
Room: Three rooms, each with its own indoor bathA goemon-style bath in Shigaraki ware, looking onto the forest of Atsuma. It is not a natural hot spring.
Payment: Cashless onlyCredit cards, electronic money and QR code payment are accepted. Cash cannot be used

Check rooms and rates

From 1 April 2026, an accommodation tax of 100 to 500 yen per person, depending on the room rate, is collected on site.
Payment is cashless only.
Check-in is from 15:00, and check-out is at 10:00.
There are 10 free parking spaces. No reservation is needed.
Please let us know about food allergies or requests for extra dishes up to two days before your stay.
New Chitose Airport is about 30 minutes away by car.

How the rates are built up is explained on the Rates page.

FAQ

If you do not eat venison, and the weekday discount

Q. What if I do not eat venison?

Please tell us when you book. For food allergies or ingredients you would rather avoid, please let us know up to two days before your stay.

Q. Can I combine this with the weekday discount?

No. For weekday stays in September and October, please choose either the weekday discount or this plan.

Q. Is this plan listed on the booking site?

No. It can only be booked through the links on our official website, Instagram and official LINE.

Q. Is the accommodation tax included?

No. From 1 April 2026, an accommodation tax of 100 to 500 yen per person, depending on the room rate, is collected on site.

Back to all site-only plans

Autumn only. Atsuma venison steak, added free of charge.