ray dining
Japanese Cuisine of Light
dining
Gotō is considered a sacred place in the world of fishing. The fish are abundant and fresh both in summer and winter, and a variety of seasonal seafood can be enjoyed throughout the four seasons.
Another feature of the islands is that because they are not connected to land, all agricultural produce is ‘locally produced’.
In particular, Goto beef, raised on mineral-rich grass, is produced in such small quantities that it is said to be a mirage.
Such luxurious island foodstuffs = the light of the region, delivered in the most delicious way, while paying respect to the producers.
This is the basic philosophy of ray dining.
Finally, as the essence of the dish, we have combined a story with the theme of light to complete the Goto Retreat’s original ‘Hikari no Wagyoku’.
Dinner – Kaiseki Cuisine
17:30～ / 19:45～
*Off-peak periods vary.
Breakfast
07:30 – 10:00 (LO 09:00)
Outpatient use
We also accept visitors who are not staying overnight.
We ask that you make a reservation in advance as this is by appointment only.
Please feel free to contact the hotel.
*For more information, please see below.
el sol y la luna “the sun and the moon
Lobster Upgrade Plan Late August – Mid-May With the theme of ingredients that are active and harvested during the daytime light and nighttime moonlight, you can enjoy the charms of Gotō and the island’s ingredients in abundance. We will bring you the “season” of the time in its most delicious state. Please enjoy a dinner of a higher grade using carefully selected ingredients from the Goto Islands. We may be able to prepare the menu even outside of the above period. Please feel free to contact us.
Hikari’s Japanese Cuisine” Standard Plan
Signature Dinner Year-round (menu varies depending on the season) Dishes inspired by the essence of island culture to preserve and pass on the food of Gotō and Nagasaki to future generations. Nagasaki’s glass, inheritance of culture, glistening techniques, and traditional food nurtured by the island’s climate. You can feel the various “lights of the region”, that is “Japanese Cuisine of Light”.
7 – glasses pairing
Sommelier-selected 7 kinds of pairing plan Year-round Enjoy 7 kinds of pairings carefully selected by the sommelier with Hikari’s Japanese cuisine. The pairings transcend the boundaries between Japanese and Western sake, with a selection of wines and local sake from Nagasaki and other parts of Kyushu. (*Menu is the same as the standard plan)
speciality – seafood
spiny lobster (esp. Japanese spiny lobster, Panulirus japonicus)
King grown in the best fishing grounds in Japan, late August to mid-May
The size of Gotō lobsters is three to five times larger than that of the mainland. At ray dining, we only serve the finest wild caught lobsters. At ray dining, we limit ourselves to only the finest wild caught lobsters, while our upgraded dinner menu allows you to choose from a wide variety of dishes, including zori, yaki, etc., according to your needs.
speciality – fish
Kue (Ara)
Phantom high quality fish all year round (September to February is recommended)
Kue, a fantastic fish that is rarely landed. Locals call it “Ara. Kue, which lives in complex reefs and is said to live for several decades, weighs more than 10 kg, with some weighing more than 40 kg, making it more like a premium meat than a fish. At dining, we offer a special winter-only “Kue Plan,” in which you can enjoy a whole Kue fish. We are able to purchase the whole fish, so we are able to offer a variety of rare parts. You can enjoy all of them.
speciality – beef
Goto beef
Rare cattle that do not appear on the market Year-round
Goto Beef is a premium Japanese black beef raised in the pleasant sea breeze and fresh climate of Goto. Goto beef has a good balance of lean and fatty meat, and is well marbled with a good amount of sashi. Since there are only a few head of beef, and many companies buy directly from us, there is no distribution in the market. The meat is roasted at a low temperature to fully enjoy the flavor of the meat itself. Note: Due to its rarity, it may be difficult to procure. If it is not available, we will offer Nagasaki high quality Wagyu beef, etc. Please understand this in advance.
speciality -shochu
Hotel original Goto sweet potato, camellia yeast, sweet potato shochu
Natural camellias grow wild in large numbers on the Goto Islands. Natural yeast from its flowers was used in the fermentation process. It has a gentle sweetness derived from rice malt, and when served with hot water, it becomes very mild on the palate. This sweet potato shochu was created in collaboration with the Goto Islands Shuzo brewery and is sold exclusively at the museum.
breakfast
breakfast
On mornings when you wake up feeling good, enjoy a supreme breakfast. Not only fish, but also vegetables and root vegetables are produced in Gotō. The vegetables and root vegetables are mainly grown in small quantities and in many varieties, allowing you to feel the flavor of the ingredients. The ingredients are carefully handmade by artisans using ingredients procured on the island, which are delivered daily. Freshly cooked white rice is served with miso soup made with local barley miso. The menu is a healthful “Japanese-style meal” centered on fish and vegetables. For guests staying for consecutive nights, a different menu is offered every day. Breakfast
07:30 – 10:00 (LO 09:00) color: #bca475; padding-right: 15px;Example of breakfast menubreakfast table room for entertaining someone (e.g. a geisha) Overlooking the ocean or the once active volcano Onidake, ray dining is the work of space designer Yukio Hashimoto, who created not only the building but also the tables, chairs, and other details. A private room for up to 8 persons is also available.seat
table
room for entertaining someone (e.g. a geisha)
Overlooking the ocean or the once active volcano Onidake, ray dining is the work of space designer Yukio Hashimoto, who created not only the building but also the tables, chairs, and other details. A private room for up to 8 persons is also available.
