Dining

The main dining room menu gets its inspiration from Snow Country Gastronomy which includes wild ingredients which have been eaten in the region from time immemorial as well as other dishes from the local folk culture that have been passed down through the ages and are still eaten today. Through this experience you can get a deeper understanding of the way of life in Snow Country and its food culture.

Snow Country Gastronomy centers around wild plants and mushrooms foraged from the mountains, fermented foods, and vegetables that have been stored and preserved in the snow, as well as other ingredients that are necessary for life in Snow Country.
Continuing the traditions from the orginal Ryugon including charcoal grilling and roasting on skewers, the center of the restaurant has a traditional open hearth known as an irori. Over dinner the staff will grill the seasonal ingredients, meats, and fish. A glass of locally made sake or wine is the perfect accompaniment to the meal.
Breakfast is freshly prepared and cooked Uonuma brand koshihikari rice served with a selection of seasonal, local dishes.

Noboaki Kuwana

From Shuzenji town in Shizuoka, his family ran a restaurant in front of the station and he wanted to be a chef since he was in his teens. After completing his culinary training in Tokyo he moved to Minami Uonuma and was Head Chef at Echigo Yuzawa HATAGO Isen since 2007 where he was producing an innovative menu. In 2019 he became Executive Chef at ryugon.