Winter is Coming: Warm Up With Hot Pot at Hot Spring Hotel Hoshino Resorts KAI

29.December.2019 | FOOD / SPOT

The cold weather is here, and it’s only set to get colder. When winter falls in Japan, one of the best things people like to do is cook hot pot. Hoshino Resorts is offering the same service for guests this winter at 14 branches of their ‘KAI’ onsen ryokan (hot spring Japanese inn) brand hotels up and down Japan, with each hot pot filled with the taste of local cuisine.

 

Winter is truly the best time to eat hot pot for Japanese people, as they huddle around the table nice and toasty and tuck into their piping hot dinner. We’re showcasing 9 of the hot pots you can enjoy at Hoshino Resorts KAI this winter season.

 

Hoshino Resorts KAI Tsugaru: “Gyu Shabu” – Dashi made delicious with plentiful dried tuna

KAI Tsugaru is situated in Aomori, and this hot pot is made one with one of the prefecture’s most famous ingredients: tuna, which is caught during the autumn and winter seasons. The main player of this beef shabu hot pot is its dashi which is made from the sweet juices of tuna which go deliciously well with the beef. If you’re looking for a hot pot that’s a little different from the usual options, you’ll love this one.

 

Running: September 1, 2019 – February 29, 2020 (Except December 29-January 1)
Plan Name: Ooma no Gaguro Zukushi Kaiseki (大間のまぐろづくし会席)
Price: From ¥24,000
Reservations: https://www.hoshinoresorts.com/en/resortsandhotels/kai/tsugaru.html

 

 

Hoshino Resorts KAI Kaga: “Kani Sukinabe” – Zuwai-gani snow crab

At KAI Kaga, which is located in Yamashiroonsen, Ishikawa, this hot pot they have cooked up is made in a kombu dashi and is filled with legs of zuwai-gani snow crab and a variety of winter vegetables like bok choy and edible chrysanthemums.

The dish makes full use of the delicious flavour of the crab. It’s also served in kunitani-ware made by a young craftsman and Yamanaka lacquer ware, adding to the originality of this hot pot.

 

Running: November 7, 2019 – March 10, 2020 (Except December 29-January 6)
Plan Name: Katsu Kani Zukushi no Tagu Zuki Kani Kaiseki (活蟹づくしのタグ付き蟹会席)
Price: From ¥47,000
Reservations: https://www.hoshinoresorts.com/en/resortsandhotels/kai/kaga.html

 

Hoshino Resorts KAI Alps: “Yuki Nabe” – Thawing of spring

The hot pot at KAI Alps in Nagano includes fluffy cotton candy which is based on the snowy mountains of the alps. When you pour the soup over, the cotton candy melts, symbolising the thawing of spring, to reveal the beef and vegetables. The cotton candy adds a light sweetness to the soup as well as fun visual effect.

 

Running: December 1, 2019 – May 31, 2020 (Except December 31-January 3)
Plan Name: Yuki Nabe Kaiseki (雪鍋会席)
Price: From ¥25,000
Reservations: https://www.hoshinoresorts.com/en/resortsandhotels/kai/alps.html

 

 

Hoshino Resorts KAI Kinugawa: “Ise Ebi & Roast Beef Ryujin Nabe” – The dragon god’s hot pot

KAI Kinugawa in Tochigi has created a hot pot based around the legend of the Ryuokyo dragon god, capturing its malevolence. It’s cooked over stones heated to almost 800℃.The soup bubbles as the pot begins to boil and cooks the seafood and other local ingredients from Tochigi, making sure to draw every last delicious drop of flavour from them.

 

Running: December 1, 2019 – February 29, 2020 (Except December 28-January 4)
Plan Name: Ise Uni to Gyuu Roosu no Ryuujin Nabe Kaiseki (伊勢海老と牛ロースの龍神鍋会席)
Price: From ¥31,000
Reservations: https://www.hoshinoresorts.com/en/resortsandhotels/kai/kinugawa.html

 

Hoshino Resorts KAI Sengokuhara: “Uni & Beef Sukinabe” – Satisfying spices from the mountains and seas

KAI Sengokuhara in Kanagawa has created a hot pot that’s made with lots of ingredients from the mountains and the seas. By using a bounty of uni, which goes incredibly well with beef, it adds a rich sweetness to the overall flavour. There is also a secret flavour hidden under it all: syrup made from the ao mikan citrus which grows in the city of Odawara. This not only adds an exquisite sourness to the hot pot, but also serves to elevate the sweetness of the uni.

 

Running: June 1, 2019 – February 29, 2020
Plan Name: Uni to Gyuu no Sukinabe Kaiseki (雲丹と牛のすき鍋会席)
Price: From ¥46,000
Reservations: https://www.hoshinoresorts.com/en/resortsandhotels/kai/sengokuhara.html

 

 

Hoshino Resorts KAI Ito: “Sankai Nabe” – Soaking up the mountains and seas of Ito

Shizuoka is home to KAI Ito, where guests can enjoy yet another hot pot lavish with ingredients from the mountains and the seas, like splendid alfonsino―which Ito enjoys an abundance of―as well as seasonal vegetables and beef. There are two soups to combine these ingredients with: a bouillabaisse which contains a dashi made from fish from Ito filled with splendid alfonsino and vegetables, and a beef soup.

 

Running: October 1, 2019 – February 29, 2020 (Except December 31-January 3)
Plan Name: Sankai Nabe (山海鍋)
Price: From ¥25,000
Reservations: https://www.hoshinoresorts.com/en/resortsandhotels/kai/ito.html

 

Hoshino Resorts KAI Enshu: “Tecchiri” – A taste of the Torafugu tiger pufferfish

KAI Enshu is another hot spring inn, located in Hamamatsu in Shizuoka. Their “Tecchiri” is made with Torafugu tiger pufferfish. None of the flavour of the fugu is wasted in this hot pot, and that is proven as the entire thing is made right in front of customers’ eyes. The zōsui is made with a KAI Enshu-original blend of sencha green tea called souka (爽華), which ensures that element of locality is included in the dish as Shizuoka is famous for its tea.

 

Running: October 5, 2019 – March 31, 2020 (Except December 29-January 3)
Plan Name: Fugu Zukushi Kaiseki (ふぐづくし会席)
Price: From ¥31,000
Reservations: https://www.hoshinoresorts.com/en/resortsandhotels/kai/enshu.html

 

 

Hoshino Resorts KAI Izumo: “Kani Sukinabe” – Collaboration between Katsu Matsubagani & Shijimi

KAI Izumo is situated in Tamatsukuri Onsen, an onsen hot spring in Tamayu, Shimane. Their “Kani Sukinabe” is made with rich snow crab crab which has an exquisite sweetness and is soft in texture. From beginning to end, this hot pot is a crab party in your mouth.

 

Running: November 7, 2019 – March 10, 2020 (Except December 31-January 4)
Plan Name: Tagu Zuki Katsu Matsubagani Zukushi Kaiseki (タグ付き活松葉蟹づくし会席)
Price: From ¥45,000
Reservations: https://www.hoshinoresorts.com/en/resortsandhotels/kai/izumo.html

 

 

Hoshino Resorts KAI Aso: “Netakuri Nabe” – Rich miso and cheese

The base of the soup in KAI Aso, located in Kumamoto, is a mix of milk from Jersey cattle and miso. It contains wagyu Japanese beef and seasonal vegetables. Its appearance is based on the Aso Caldera region of Kumamoto Prefecture and its incredibly vast grasslands.

 

Running: September 1, 2019 – February 29, 2020 (Except December 29-January 3)
Plan Name: Wagyuu to Caciocavallo o Tanoshimu Netakuri Nabe (和牛とカチョカヴァロを楽しむねたくり鍋)
Price: From ¥46,000
Reservations: https://www.hoshinoresorts.com/en/resortsandhotels/kai/aso.html

 

 

Below is a video which showcases each of these local hot pot dishes, so be sure to check it out if you’re not already watering at the mouth

 

All of these hot pots are made with only the best local ingredients as expected of KAI, and all are available for the rest of winter only. Guests can experience the local regions not only through the food, but in the tableware each hotel uses. If you’re in Japan this winter, be sure to book with one of the many Hoshino Resorts KAI branches and stay warm with a delicious serving of hot pot.

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