ray dining
Japanese Cuisine of Light
dining
Goto, known as a mecca in the fishing world, offers an abundance of fresh seafood both in summer and winter, allowing you to enjoy a variety of seasonal delicacies throughout the year. Moreover, being an isolated island, Goto produces a wide range of agricultural products locally. In particular, “Goto Beef,” raised on mineral-rich pastures, is known as a rare delicacy due to its limited production. Our culinary philosophy at ray dining is to deliver these luxurious island ingredients – the local “light” – in the most delicious way, while paying respect to the producers. Finally, we add a narrative element themed around “light” as a finishing touch, resulting in GOTO RETREAT by Onko Chishin’s original “Japanese Cuisine of Light.
Dinner – Kaiseki Cuisine –
17:30～ / 19:45～
*Hours may vary during the off-season.
07:30 – 10:00 (LO 09:00)
Outpatient use
We also welcome non-resident guests.
Advance reservations are required. Please feel free to contact the hotel for more information.
*Please see below for details.
*For more information, please see below.
el sol y la luna “The Sun and the Moon”
Lobster Indulgence Upgrade Plan
Late August to Mid-May
This plan allows you to fully enjoy the charms of Goto and its local ingredients, with a focus on ingredients sourced during daylight hours (the sun) and nighttime hours (the moon). We will serve you the “seasonal best” in their most delicious state. Please enjoy a premium dinner featuring carefully selected ingredients from the Goto Archipelago.
*This plan may be available outside of the above period. Please feel free to inquire.
“Japanese Cuisine of Light” Standard Plan
Signature Dinner
Available year-round (menu changes seasonally)
This cuisine is inspired by the essence of the island’s culture, aiming to preserve and pass down the culinary traditions of Goto and Nagasaki to future generations. Nagasaki glass, cultural inheritance, brilliantly shining techniques, and traditional foods nurtured by the island’s climate. This is “Japanese Cuisine of Light,” where you can feel the various “lights of the region.”
7 – glasses pairing
Plan with 7 Sommelier-Selected Pairings
Year-round
Enjoy our “Japanese Cuisine of Light” paired with 7 different beverages carefully selected by our sommelier. The pairings include local sake from Kyushu, with a focus on Nagasaki, and a selection of wines, transcending the boundaries between Japanese and Western alcoholic beverages. ( *The meal menu is the same as the Standard Plan.)
speciality – seafood
Ise Lobster
The King of Lobsters, Raised in Japan’s Premier Fishing Grounds
Ise lobsters from Goto are 3 to 5 times larger than those from the mainland. The complex fishing grounds of Goto, formed by islands of various sizes, and the fast ocean currents produce high-quality Ise lobsters. At ray dining, we only use the finest wild-caught lobsters. In the upgraded dinner, you can savor them prepared as sashimi, grilled, or in other ways according to your preference.
speciality – fish
Longtooth Grouper (Ara)
The Phantom Delicacy
Year-round (September to February recommended)
The longtooth grouper, known locally as “Ara,” is a phantom fish that is rarely caught. It makes its home in complex reef structures and is said to live for decades. They can reach sizes of over 10kg, with some exceeding 40kg, making them more akin to premium “meat” than fish. Blowfish and sea bream are no match for its flavor. At ray dining, we offer a “Longtooth Grouper Indulgence Plan” limited to the winter season. We procure whole fish, allowing us to offer a variety of rare cuts. Enjoy this delicacy to the fullest.
speciality – beef
Goto beef
A Rare Beef Not Found in the Market
Year-round
Goto beef is a premium Kuroge Wagyu beef raised in the pleasant sea breeze and refreshing climate of Goto. It offers a well-balanced ratio of lean meat to fat, resulting in beautifully marbled meat.
Due to the small number of cattle and the prevalence of direct purchases by buyers, Goto beef is virtually unavailable in the general market. We use techniques like low-temperature roasting to bring out the full flavor of the meat itself.
【Note】Due to its rarity, procurement may be difficult. In the event that Goto beef is unavailable, we will offer other premium Wagyu beef, such as Nagasaki Wagyu, as a substitute. Thank you for your understanding.
speciality -shochu
Hotel Original Goto Sweet Potato Shochu with Camellia Yeast
Wild camellias grow abundantly throughout the Goto Islands. This shochu uses natural yeast collected from these camellia flowers during the fermentation process. It has a gentle sweetness derived from the rice koji, and becomes exceptionally mellow when mixed with hot water. This is a limited-edition sweet potato shochu, created in collaboration with Goto Islands Distillery, and available exclusively at our hotel.
breakfast
Wake up refreshed and enjoy a supreme breakfast. Goto is not only known for its fish, but also for its abundant production of vegetables and root vegetables.
The focus on small-scale, diversified farming allows you to truly taste the flavors of the ingredients.
Our chefs carefully prepare each dish by hand, using ingredients sourced locally on the island and delivered fresh daily.
Enjoy a “Japanese Breakfast Set” centered around healthy fish and vegetables, featuring freshly cooked white rice and miso soup made with local barley miso.
For guests staying multiple nights, we offer a different menu each day.
Breakfast: 7:30 AM – 10:00 AM (L.O. 9:00 AM)
table
Enjoy your meal at ray dining, overlooking either the expansive ocean or the once-active volcano, Mt. Onidake. Space designer Yukio Hashimoto meticulously designed not only the building itself but also the finer details, such as the tables and chairs. Relax and enjoy your meal in a casual dress code. A private room accommodating up to 8 guests is also available.
