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.
| Restaurant information |
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| Opening Period | April 15 – November 6(Between November 4th and November 29th,buffet-style dinner blending Japanese and Western-style menus is scheduled. ) |
| 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".
Menu ※ All photos are images.
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Spring (basic foods)
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Spring (upgrade foods)
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Summer (basic foods)
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Summer (upgrade foods)
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Autumn (basic foods)
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Autumn (upgrade foods)
Sample Japanese menu
Aperitif Substitute
Yuzu Juice
Appetizer (upgrade only)
Mozuku Seaweed, Japanese Yam, Okinawan Spinach
Assortment of Three Appetizers
Cherry Trout in Salted Rice Malt, Yuzu Miso-flavored Gokayama Tofu, Matsukaze-style Beef
Served together
Fiddlehead Fern, Himeage, Daikon Radish, Carrot, Aomi Radish
Toyama Famous Vegetables
"Jewel of Toyama Bay" Glass Shrimp with Roast Sake
Tsukuri-style Raw Fish
Assortment of Four Types (five types with upgrade)
Main Dish
Shabu-shabu Hot Pot with Domestic Beef Loin
Sushi
Three Kinds of Sushi
Grilled Dish (upgrade only)
Cherry Trout Grilled in Japanese Pepper Miso
Vinegared Dish
Firefly Squid with Vinegared Miso
Dinner
Koshihikari from Toyama Prefecture
Bowl Dish
Steamed Glass Shrimp Cake, Shredded Kelp, Aomi Radish
Pickled Vegetables
Kuro-harihari-zuke Pickled Daikon Radish
Sweet Dish
Matcha Pudding, Warabi-mochi, Melon
Aperitif Substitute
Yuzu Juice
Appetizer (upgrade only)
Mozuku Seaweed, Japanese Yam, Okinawan Spinach
Assortment of Three Appetizers
Boiled Octopus, Bekko Gelled Dish, Roast Duck
Served together
Fiddlehead Fern, Himeage, Daikon Radish, Carrot, Aomi Radish
Toyama Famous Vegetables
"Jewel of Toyama Bay" Glass Shrimp with Roast Sake
Tsukuri-style Raw Fish
Assortment of Four Types (five types with upgrade)
Main Dish
Ceramic Plate-Grilled Wagyu Beef Loin
Sushi
Three Kinds of Sushi
Grilled Dish (upgrade only)
Yuan-yaki-style Sablefish
Vinegared Dish
Plum-flavored Yellowtail
Dinner
Koshihikari from Toyama Prefecture
Bowl Dish
Steamed Glass Shrimp Cake, Shredded Kelp, Aomi Radish
Pickled Vegetables
Kuro-harihari-zuke Pickled Daikon Radish
Sweet Dish
Almond Tofu with Fruit
Aperitif Substitute
Yuzu Juice
Appetizer (upgrade only)
Mozuku Seaweed, Japanese Yam, Okinawan Spinach
Assortment of Three Appetizers
Simmered Sweetfish, Shiraae Mashed Tofu Salad, Gelled Beef
Served together
Fiddlehead Fern, Himeage, Daikon Radish, Carrot, Aomi Radish
Toyama Famous Vegetables
"Jewel of Toyama Bay" Glass Shrimp with Roast Sake
Tsukuri-style Raw Fish
Assortment of Four Types (five types with upgrade)
Main Dish
Sukiyaki with Domestic Beef
Sushi
Three Kinds of Sushi
Grilled Dish (upgrade only)
Grilled Spanish Mackerel with Persimmon Butter and Miso
Vinegared Dish
Red Snow Crab
Dinner
Koshihikari from Toyama Prefecture
Bowl Dish
Steamed Glass Shrimp Cake, Shredded Kelp, Aomi Radish
Pickled Vegetables
Kuro-harihari-zuke Pickled Daikon Radish
Sweet Dish
Sesame Pudding with Fruit
Children's Dish
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Children's Japanese Dish (Children's Course B)
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Omurice Set
Information Regarding the Japanese and Western Buffet Dinner
| Restaurant information |
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|---|---|
| Opening Period | November 4 – November 29(Only set menus may be available if the number of guests is too few.) |
| Location | Hotel Tateyama 3F |
- *Hot pot and sashimi is served at your table.
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Buffet corner
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Demonstration Corner