Cuisine

At this facility of "Half Farm and Half Inn", you can only taste the ones that you can only taste here on that day, using the ones that are hand-salted on your own farm, the ones that are picked in the mountains, and the ones that are procured from trusted local producers. We make delicious menus.We use absolutely no additives, and our entire staff participates in preparing things like miso and pre-meal vinegars, and all of our pickles are homemade.We are aiming for Okyakuya Ryokan original dishes so that you can enjoy the straight taste of the ingredients without any strangeness and with plenty of effort and love.

The basic supper is a dish that you can enjoy the seasons of the time.Based on the skill of Japanese cooking, we also incorporate Western techniques and Western vegetables and herbs harvested at our own farm, and we assemble menus that are not bound by the frame, making the best use of the characteristics of the ingredients.

This gourmet hotpot offers a luxurious comparison of Kumamoto's representative brand of local chicken, "Amakusa Daio," and "Higo no Akadori," which has tender, flavorful meat.The gourmet hotpot is not mizutaki-style, but is made with bonito broth so that you can feel the umami of the chicken itself.At the end of the hot pot, please enjoy rice porridge made with rice grown in the rice fields of this facility and Ogunin eggs from a free-range farm.

A Japanese breakfast that uses plenty of local ingredients.The natto made from "Suzukaren," a rare soybean variety that is a specialty of Oguni, and the vegetable pickles pickled by the veteran staff of "Tsukemono Master" are also highly rated, and are said to go well with several bowls of rice.