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Japanese Restaurant "Tateyama"

Japanese Kaiseki cuisine made using Toyama Bay's fresh fish and other local seasonal ingredients.
The intricate arrangement of the food made by adding innovation to tradition will bring joy to your heart.
Make a toast with our selection of the local sake to take your night on the mountain to the next level.

Information
Restaurant information
  • breakfast
  • lunch
  • dinner
  • café
  • bar
  • Reservation required
  • Limited guests only
  • Anyone can use it
Opening Period April 15 – August 30, 2026
Opening Hours 6:00PM – 9:00PM (Last order 8:30PM)
Location Hotel Tateyama 3F
  • *Service offered only to guests staying at Hotel Tateyama.
  • *Wearing a yukata is not permitted at Japanese Restaurant "Tateyama".

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Menu ※ All photos are images.

  • Spring (basic foods)

  • Spring (upgrade foods)

    Additional fee3,850 yen（Tax included）

  • Summer (basic foods)

  • Summer (upgrade foods)

    Additional fee3,850 yen（Tax included）

  • Halal meals
    *No alcohol and no pork dishes. Not strict halal.

  • Vegetarian meals

Sample Japanese menu

Aperitif

Yuzu juice

Three kinds of appetizers

Firefly squid with vinegared miso sauce, Gokayama tofu flavored with yuzu miso, chicken ham made in-house

Steamed dish

Conger eel chawanmushi (savory egg custard)

Signature dish

Sweet shrimp from the Sea of Japan with roasted sake sauce

Sashimi

Sashimi platter, three kinds

Main dish

Domestic beef sirloin shabu-shabu

Sushi

Sushi platter, three kinds

Middle course

Revival dish: Baicargot

Rice dish

Koshihikari rice from Toyama Prefecture

Soup

Revival dish: Sarasara soup

Pickles

Black pickled daikon radish

Dessert

Melon, warabimochi

*Upgrade option (additional): Amuse-bouche

Appetizer: Mozuku (seaweed), yam, sword bean
Interlude: Tilefish steamed in an earthenware pot
Sashimi: 3 Varieties → 4 Varieties

Dishes are subject to change.

Aperitif

Yuzu juice

Three kinds of appetizers

Masu salmon marinated in salt koji, jellied eggplant, roasted duck (aigamo) breast

Steamed dish

Conger eel chawanmushi (savory egg custard)

Signature dish

Sweet shrimp from the Sea of Japan with roasted sake sauce

Sashimi

Sashimi platter, three kinds

Main dish

Japanese beef loin grilled on a ceramic plate

Sushi

Sushi platter, three kinds

Middle course

Revival dish: Baicargot

Rice dish

Koshihikari rice from Toyama Prefecture

Soup

Revival dish: Sarasara soup

Pickles

Black pickled daikon radish

Dessert

Melon, warabimochi

*Upgrade option (additional): Amuse-bouche

Appetizer: Mozuku (seaweed), yam, sword bean
Interlude: Pumpkin puree soup
Sashimi: 3 Varieties → 4 Varieties

Dishes are subject to change.

Aperitif

Yuzu juice

Three kinds of appetizers

Sweetfish simmered in sweet sauce, walnut tofu, beef rolled with burdock root

Simmered dish platter

Fiddlehead fern, small fried tofu, daikon radish, carrot, greens

Signature dish

Sweet shrimp from the Sea of Japan with roasted sake sauce

Sashimi

Assortment of three kinds

Main dish

Domestic beef shabu-shabu

Sushi

Sushi platter, three kinds

Vinegared dish

Red snow crab

Rice dish

Koshihikari rice from Toyama Prefecture

Soup

Squid dumplings, red maple leaf-shaped gluten cake, shimeji mushrooms

Pickles

Black pickled daikon radish

Dessert

Melon, warabimochi

* Upgrade Options (Additional Charge)

Appetizer: Mozuku Seaweed, Grated Yam, and Kinjiso Greens
Grilled Dish: Sakura Trout with Persimmon Butter Miso
Sashimi: 3 Varieties → 4 Varieties

Dishes are subject to change.

Revival dish: Baicargot

Japanese Babylon, known as "bai" in Japanese, is a sea snail inhabiting Toyama Bay. Bai has been eaten for luck as a play on the word "baibai," which means "doubling" or "multiplying." Baicargot is a Western-style dish featuring these bai sea snails, said to have been devised when Hotel Tateyama first opened. In this, our final year of business, we have included it as a course.

Revival dish: Sarasara soup

This dish is an adaptation of a dish traditionally served to pilgrims in Ashikuraji, a village at the foot of Mount Tateyama and a center of Tateyama worship. It is a simple and gently flavored soup made with wild plants and root vegetables. The name comes from the "Sarasara Crossing," a perilous journey said to have been undertaken in the dead of winter by the Sengoku period warlord Sassa Narimasa.