ray dining

Goto, known as a sacred place in the fishing world, offers an abundance of fresh fish varieties throughout the year, allowing you to enjoy various seasonal seafood in both summer and winter.
Additionally, being an isolated island, it’s characteristic that all agricultural products are “locally produced”.
Especially, the “Goto beef”, raised on mineral-rich pastures, is produced in small quantities and is considered a rare delicacy.
Our fundamental philosophy at ray dining is to deliver these luxurious island ingredients – the light of the region – in the most delicious way while paying respect to the producers.

Chef de Cuisine Yusuke Yamamoto

“We aim to provide cuisine unique to this region by weaving together the appeal of ingredients nurtured by the sea and land of the Goto Islands, and the passion of farmers who have been producing ingredients in Goto for many years.”

Born in Aomori Prefecture in 1993. After graduating from high school and culinary school, he started his career as a chef at Bunbuku Yama in Tokyo in 2013. In February 2024, he joined Onkochishin and was assigned to GOTO RETREAT by Onkochishin, becoming the executive chef from April 10.
Never forgetting his respect for the producers, he personally visits fields and markets across the island to discover Goto’s unique charms. To preserve the rich nature, he actively incorporates discarded ingredients that don’t make it to the market, creating innovative dishes that blend the island’s local cuisine and culture.

Chef de Cuisine Yusuke Yamamoto

“We aim to provide cuisine unique to this region by weaving together the appeal of ingredients nurtured by the sea and land of the Goto Islands, and the passion of farmers who have been producing ingredients in Goto for many years.”

Born in Aomori Prefecture in 1993. After graduating from high school and culinary school, he started his career as a chef at Bunbuku Yama in Tokyo in 2013. In February 2024, he joined Onkochishin and was assigned to GOTO RETREAT by Onkochishin, becoming the executive chef from April 10.
Never forgetting his respect for the producers, he personally visits fields and markets across the island to discover Goto’s unique charms. To preserve the rich nature, he actively incorporates discarded ingredients that don’t make it to the market, creating innovative dishes that blend the island’s local cuisine and culture.

Dinner – Kaiseki Cuisine –

17:30~ / 19:45~

*Different during off-season

Breakfast

07:30 – 10:00 (Last Order 09:00)

External Visitors

We also welcome visitors who are not staying at the hotel.
We ask that you make a reservation in advance as this is by appointment only.
Please feel free to contact the hotel for inquiries.

*Please see below for more details.