ray dining

Goto is known as a sacred place in the world of fishing.
With an abundance of fresh fish varieties in both summer and winter, you can enjoy various seasonal seafood throughout the year.
Another characteristic of this remote island is that, precisely because it’s not connected to the mainland, all kinds of agricultural products are locally produced.
In particular, “Goto beef,” raised on mineral-rich pastures, is produced in such small quantities that it’s considered rare.
To deliver these luxurious island ingredients – the local treasures – in the most delicious way while respecting the producers.
This is the fundamental philosophy of ray dining.

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.