夏休み2021年 姨捨正宗と亀清旅館のコラボ Summer '21: Obasute Sake + Kamesei Ryokan

July 24, 2021: 温泉タウン戸倉上山田 Onsen Town Togura-Kamiyamada, 亀清旅館 Kamesei Ryokan, グルメFoodie

この夏は姨捨正宗と亀清旅館は新しい取り組みを提供いたします。

我が温泉宿に泊まって、酒蔵を訪問刷ればプレゼントをもらえます! 亀清旅館は100年以上の歴史の木造館実乃が中心となっていますが、造り酒屋の姨捨正宗のさらに歴があって、本館が重要文化財になっています。是非に行ってみて頂きたいと思っております。行かれたら姨捨正宗さんから素敵なプレゼントをもらえます。

姨捨正宗は亀清旅館から約9㎞、車で15分です。千曲市の唯一の造り酒屋。もちろん、亀清旅館で提供しております。

This summer, the Obasute sake brewery and our inn, Kamesei Ryokan, are teaming up for a special promotion.  After staying at our inn, visit the brewery and receive a free gift.

Kamesei Ryokan boasts a main building with a history of over 100 years, but Obasute's brewery is even older -- the main building is on the national historical registry.  We encourage everyone to go see it.

The Obasute brewery is 9km from Kamesei Ryokan, approx. 15 minutes by car.  It is the only sake brewery in operation here in Chikuma city.

シアトルクッキーの販売が始まった♪ Our Seattle Cookies now available for purchase!

June 1, 2020: 亀清旅館 Kamesei Ryokan, グルメFoodie

シアトルクッキーの販売デビュー!
やっと保健所にOKな焼く方法を見つけました。
まだ試験的な段階ですが
ハーフダズ(6枚)500円、
ベーカーズダズ(13枚)1000円で
提供してます。
私の母親のレシピで、自分がこういうオートミールクッキーで育ってこられた。
中身は主にオートミールで、胡桃やレーズン、チップチョコも入ってます。ほどほどの甘さです。牛乳と食べるのはお勧めです。

ご注文を受けておりますのでお問い合わせ下さい。Tel (026)275-1032; メール omotenashi@kamesei.jp

Kamesei Ryokan's "Seattle Cookies" are now available for purchase.  We succeeded in finding a way to bake them for sale that meets the health department requirements.  We are still at the experimental stage, but the prices are

Half-Dozen: 500 yen; Baker's Dozen: 1000 yen.

These are my mom's recipe oatmeal cookies, the type I grew up on.  They are full of walnuts, raisins and chocolate chips, and are mildly sweet.  They go great with milk!

If interested, please contact us to order.  Tel# 026-275-1032; e-mail omotenashi@kamesei.jp

母の日に亀清の弁当は注文にコサージュを♪ Free Corsage for Bento Orders for Mother's Day

May 7, 2020: グルメFoodie
母の日の週末に亀清旅館の弁当を是非に! 9日・10日ご注文にお母さんたちに私の手製の花のコサージュをプレゼントします。Chef武井の創作懐石料理弁当は1620円で、テークアウトでもデリバリー(千曲市・坂城町)でもお届けいたします。
For Mother's Day celebration, how about our Kamesei Ryokan bento box? Free hand-made corsage for all mothers for orders on the 9th and 10th. Our chef's bento is 1620 yen and is available for take-out or delivery (Chikuma City, Sakaki Town).

亀清の弁当のメニューは旬によって変わります。写真は2人前で、イメージです。

亀清のゴールデンウィーク仕出しにTボーンステーキも♪ Kamesei's Take-out to include T-Bone Steak for Golden Week

May 3, 2020: グルメFoodie

ゴールデンウィークでどこにも出かけれないけど、食事ぐらいはご褒美が…

そこに、亀清旅館はTボーンステーキを是非に!

宿泊がコロナ休業中、Chef武井の創作弁当のテークアウトとデリバリーを始めてから約100個分を出しております。このGWで追加でTボーンステーキの提供も致します。御弁当をご注文なされる方には特別価格の6000円(税込み、二人前)でテークアウトでもデリバリーでも出来ます。

数に限りがございますので、ご注文はお電話(026-275-1032)でもメール(omotenashi@kamesei.jp)でも、どうぞ。創作弁当は一人前が1620円。

Can't leave the house during Golden Week, but at least want a special meal?

Try Kamesei Ryokan's T-Bone Steak!

During our Corona-closure, we have started offering our chef's cuisine in bento form for take-out or delivery, and have already served approximately 100 meals.  For Golden Week, we will also offer our popular T-Bone Steak.  For guests who also order a bento, the price will be 6000 yen including tax for a 2-person size steak.

The number of steaks is limited, so please order asap, either by phone (tel# 026-2751-032) or e-mail (omotenashi@kamesei.jp).  Price for bento is 1620 yen.

Love Letter to Food in Nagano 長野の食文化にエール

March 8, 2020: 長野に来る理由 Reasons to Come to Nagano, グルメFoodie

海外メディアに長野の食文化の感想を頼まれた。その答えです。

An overseas journalist asked for our opinion on food in Nagano.  She wanted to know what the signature dishes are and the best restaurants, with a focus on international cuisine and dietary restrictions.

I’d like to share the list I put together, but please be forewarned I am biased for our onsen town Togura-Kamiyamada.

Nagano is famous for buckwheat noodles aka soba.  There are highly regarded soba restaurants throughout the Prefecture, including Kaya here in our town (historical thatched-roof building that used to be a sake brewery; served authentically with an actual wasabi root that you can grate yourself),

Kaya's historical thatched-roof building

Kaya's authentic soba with an actual wasabi root to grate yourself

Katana-ya in Ueda City (Over 300-year history -- longer than my country!  Whatever you do, don't order the super-size.  You'll be there for days trying to finish it.),

Katana-ya (Lining up to get in)

and the venerable Kusabue (various locations).  Recently some younger chefs are opening soba restaurants with some creative twists.  And some areas have regional specialties such as what they mix the buckwheat with or how the noodles are served. For example, Iiyama City's Tomikura district uses the root of a local plant instead of flour.  Pictured below is Kajika-tei in Tomikura.  Next to the soba is in the photo is Iiyama's distinctive 'sasa-sushi' -- sushi rice with wild mushrooms wrapped in a bamboo leaf.

But real soba fans like to drive up the highlands / plateaus (e.g. Togakushi or Kaida Kogen) where the buckwheat is actually grown.  There’s something extra special about eating soba near the buckwheat fields, made in the clear mountain air with clean mountain water.  We usually go to Yamaguchi-ya in Togakushi. Their dining room has a huge picture window so on a clear day you can enjoy a view of Togakushi Mountain with your soba.   (As a bonus, the owner is an actual Toguakure-ryu ninja.)

Soba-meister and Togakure-ryu ninja Yamaguchi-san (2nd from right)

Besides soba, Nagano’s soul food is a type of dumpling called oyaki.  It is vegetable filling surrounded by a flour shell and fried, steamed, or (traditionally) cooked in coals.  Pictured below is Ogawa-no-sho, famous for the latter.

Cooking oyaki dumplings in coals at Ogawa-no-sho by Zenkoji Temple

The best (yes, my bias) is Shichifuku in our town, .  While at many touristy places the oyaki is of questionable freshness, at Shichifuku she grills them after you order so they come piping hot (they go great with a cold beer!).  Common oyaki fillings are daikon radish, eggplant, and nozawana, a type of turnip green.  Shichifuku serves all three of those along with a dessert version filled with sweet purple adzuki beans.

Nagano's Shinshu-Shinmachi district is famous for raising sheep, so mutton is popular, too.  Known as Genghis Khan, it is usually grilled at your table.  In our town, Kimijima-en is the place to go.  Their apple-based dipping sauce is the best!

Manzo's original facade. (They recently remodeled and have a new, much fancier entrance.)

For other Nagano ‘delicacies’, this ocean-less prefecture gets creative with sources of protein.  Things can get pretty deep.  Gotoku-tei near Nagano Station can take care of your craving for bee larvae or stir-fried crickets, as well as the more common ‘basashi’ – horse meat sashimi.  Try their gibier dishes, too.  Gotoku-tei’s owner Miyashita-san is also a Togakure-ryu ninja.

Gibier hotpot at Gotoku-tei.

As for different types of cuisine, as with all of Japan ramen and tonkatsu are well-represented.  Eating good ramen is almost a religious experience in Japan.  Just in our town, we have an excellent variety of ramen shops.  Kame-ya has a good miso ramen, and one of their dishes is served with the toppings making a picture.

Kame-Ya's miso ramen

Issei’s signature ramen features a “W” (double) soup of both tonkotsu (pork bone) and fish.  Yoshiya’s has a soup base made of baby clams (great for people who don’t eat meat).

Yoshiya's baby clam ramen (bottom right) with their signature dish, grilled"horumon" (intestines, stomach, etc.)

A younger guy just moved back to town and opened up Ukigumo last October.  His specialty is tsukemen with a hot chili powder soup.  (If you're not familiar with 'tsukemen', it is basically deconstructed ramen with the soup and noodles served separately.  You dip the noodles in the soup to eat.)

Ukigumo's signature Tsukemen with hot chili powder dipping sauce

For Tonkatsu, the southern Nagano town of Komagane is famous for a version with a sweet sauce called “Sauce-katsu”.  One restaurant in our town has a version that is a local legend.  Daikokuya’s nin-tare katsu features a ‘tare’ (sauce) with ninniku (garlic).  If you like garlic, err, love garlic, this dish is epic.

Our area’s particular specialty is oshibori udon.  We take the fat udon noodles and a locally-grown, really, really, really spicy daikon radish and grate the radish and in the radish broth you have to add miso paste to tame it down, then dip udon and eat.  Kohaku is especially famous.

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For international, I’m a snob when it comes to Thai, and our town’s My Thai is superb.  .  Our town also has a fancy French restaurant, Lapis Lazuli  but I have to plead ignorance – I’ve never had the money to go there.  We have some reputable Italian, but I recently went to one that I want to take my parents to next time they come (it’s that excellent).  It’s the restaurant named Vino della Gatta attached to the winery in our neighboring town, Sakaki.  So you get excellent Italian and can try out Nagano’s wine.

Our town has a new Indian restaurant but when I tried to go they happened to be closed so can’t comment yet.

When in Japan, having a formal kaiseki-style meal at least once is a must.  Our chef’s version is fairly creative and fairly reasonable, www.kamesei.jp.

Kaiseki-style dinner by Kamesei Ryokan's Chef Takei.

For vegans, the above-mentioned oyaki and oshibori udon are popular.  For gluten-free, some soba shops including the above-mentioned Kaya offer some soba made of 100% buckwheat flour (80/20 or 70/30 is more common) which works as long as you substitute salt for the dipping sauce.

Both our chef’s kaiseki and the above-mentioned Gotoku-tei can handle most dietary restrictions.  But when it comes to halal, pork and alcohol-free is possible, but not full halal.

For halal, if you’ve got the money, lapis lazuli,  If not, Kebab World in Ueda.

Nagano’s restaurant “scene” is what you make of it.  The ski resorts of Hakuba and Nozawa Onsen have increasingly global apres-ski scenes.  Matsumoto City has a great bar scene, including some new craft beer breweries (as well as some great bakeries).  There are an increasing number of coffee shops and bean roasters popping up for the caffeine crowd.

Here in our town Togura-Kamiyamada, there are 100+ restaurants and not a single national chain.  Each one is run by an owner-chef.  At many of them, you can sit at the counter and chat with the chef and regular customers (the yakitori restaurant Ushiwaka is especially great for that).

And some of the restaurants are as quirky as their owners, like Rokkatei decorated with European antiques and besides fondue, their signature dish is a tofu steak.

Rokkatei's iconic tofu steak with demi-glace sauce.

For my wife and I, our favorite food 'scene' is to go for a drive out to Nagano's rural by-ways, enjoying the mountain scenery along the way, and stopping at a quaint restaurant before heading to a day-use onsen bath house.  One such destination is Cafe Terrace Momo.  (As a bonus, their menu is entirely vegan.)

Mari eating dessert in Cafe Momo's garden

 

朝採りなおかつ初物のぶどうを! First grapes of the Season!

September 7, 2019: 温泉タウン戸倉上山田 Onsen Town Togura-Kamiyamada, 季節 Seasons, 長野に来る理由 Reasons to Come to Nagano, 青い目のおもてなし This American’s Omotenashi, グルメFoodie

海外からの留学生ととぶどう園行きました。今晩の我が亀清旅館のお客さんは初物の朝採りぶどうを食べられます。巨峰とシナノスマイルと黄華の三色。


そして、売店用に話題の皮ごと食べられる種無しナガノパープルも。特別な価格で提供してます。
今年の夏は雨や曇りの日が多かったせいか、ぶどうの出来上がりは去年より1週間ぐらい遅れました。この頃は天気になって、良い色と味になってきました。りんごの方は雨のおかげで大き目になり、豊作の予感です。
ぶどうは恐らく10月上旬まで、
りんごはシナノスィート、シナノゴルド、秋映(長野りんご三兄弟)が10月、ふじりんごが11月の予定です。
信州の果実の秋を満喫しましょう!採りたてが一番美味しいですよ!

Grape Season in here!
I took our exchange student from Hungary to Nakajima Orchard to buy the new-crop grapes so serve as dessert to our guests tonight here at Kamesei Ryokan. We got 3 colors of grapes: the purple 'Kyoho', red 'Shinano Smile' and green 'Ouka'.
I also got some bunches of the popular 'Nagano Purple' variety to sell at our front desk. They are seedless, and you can eat the skin (for 'Kyoho' and many other Japanese varieties, you usually have to pop the skin off before eating). Fresh picked this morning and first of the season, and priced very reasonably.
The orchardist said all the rain and the lack of sun this summer meant this year's grape crop is maturing about a week later than usual. Apple trees on the other hand loved the extra rain and it looks like this year will be a bumper crop.
The grape harvest should continue through early October.
Apple season will start in earnest with the early autumn varieties in October, including the 3 Nagano Apple Siblings: the red and aptly-named 'Shinano Sweet', the crisp and green 'Shinano Gold', and deep-red colored 'Akibae'. Then the mainstay 'Fuji' apples are usually harvested in November.
We hope you come and enjoy Nagano's delicious autumn fruits!
中島農園 Nakajima Orchard http://www.nakajima-nouen.com/

2019年お盆のお勧め穴場: 池の平湿原 Recommended Secret Spot for O-Bon, 2019

August 12, 2019: 温泉Onsens, 季節 Seasons, 長野に来る理由 Reasons to Come to Nagano, グルメFoodie, 信州の山 Nagano’s Mountains

お盆シーズンになりました。

「どこへ行っても混むからな」

そういう時、亀清旅館お勧めの穴場的な観光スポットへ行こう!

2018年は冠着山の「久露滝」で滝シャワーを紹介しました。

2019年はトレッキングと秘湯: 池の平湿原と天狗温泉。

今回のコースは下記です:

・浅間サンラインから94号を上る。この「新張」交差点は亀清旅館・戸倉上山田温泉から車で30分 ←便利!

・途中のアトリエフロマージュでチーズフォンデュやスイーツを楽しめます

・湯ノ丸高原 ←ビジターセンターで花などの情報をチェック

・林道で池の平湿原へ。車を止めて(500円)、トレッキングを。ベーシックな湿原コースは距離2.1km、高低差60m、所要時間90分。小さいお子さんやご年配の方でも楽で回れる。見晴らし台を通る三方ヶ峰コースは距離2.1km, 高低差120m, 所要時間2時間半。ちょっと大変ですが、湿原を上か見れて、浅間山の景色も素晴らしい。池の平湿原の標高が2000mで、下より気温が約10℃低い。真夏でも涼しい。なおかつ、穴場スポットですから、混まない。

・再び林道で高峰高原へ。途中は激しい道になります。高峰高原から佐久平を見下ろす眺めが格別!

・高峰高原からチェリーパークラインで下る。

・途中の脇道で天狗温泉「浅間山荘」という秘湯があります。日本一赤い温泉と呼ばれて、独特な鉄分の濃いお湯です。(立ち寄り湯800円)

浅間サンライン→湯ノ丸→高峰→天狗温泉→浅間サンラインは全部でたった42㎞のループになります。我が亀清旅館から近いので、東京方面への帰りの途中でも便利です。この夏は高原のトレッキングと、秘密の日本一赤い温泉を楽しんでいてください!

なお、2019年8月7日に浅間山が噴火しまして、火山レベル3となりました。火口から4kmは山入り禁止。このコース(湯ノ丸高原、池の平湿原、高峰高原、天狗温泉・浅間山荘)に影響が無いです。無いけど噴火による不評被害が心配です。応援を兼ねて、訪ねましょう! アップデート: 8月19日に火山レベル2に下がりました

Escape the heat -- and the crowds -- this summer using this suggested 1/2 day driving course, the start of which is a quick 30-minutes from Kamesei Ryokan.  Enjoy trekking the relatively-unknown Ikenotaira Marsh followed by a soak in the rusty-red waters of the secretive Tengu Onsen.

 

 

甘酸っぱい!採りたての杏を食べたみては?Tart! Taste a fresh-picked apricot!

June 14, 2019: 季節 Seasons, グルメFoodie

我が亀清旅館の杏の木はそろそろ実がなります。2019の杏狩りは6月22日ごろから7月上旬まで。
採りたての甘酸っぱい杏は食べたことがありますか?杏畑を喜んで紹介しますので、是非に体験してください!


The fruit on Kamesei Ryokan’s apricot tree is almost ripe. For 2019, apricot picking season should start around 22-June and continue to early July.
Have you ever had the pleasure of eating a tart, freshly picked apricot? We’ll gladly arrange an orchard visit for you.

戸倉上山田で食べ歩き・飲み歩き・体験・温泉を10月4日に...「温泉バル」! The 2nd Great Onsen Town Pub Crawl on 04-Oct!

September 29, 2018: 温泉タウン戸倉上山田 Onsen Town Togura-Kamiyamada, 温泉Onsens, 長野に来る理由 Reasons to Come to Nagano, 青い目のおもてなし This American’s Omotenashi, 活動 Activities, グルメFoodie, サイクリング Cycling

The 2nd Great Onsen Town Pub Crawl to take place this Thursday October 4th!
第2回「温泉バル」は今度の木曜日、10月4日にこの戸倉上山田で行われます。
この地域の伝説のおしぼりうどんからグーギーズカフェの本格的なハンバーガーまで、apacheのオリジナルメニュー、その噂の焼き鳥やホルモン焼きなど、
グルメなメッカの戸倉上山田温泉の食べ歩きを楽しもう!
夜はスナックや射的、飲み歩きでディープな上山田も!
体験のステンドグラスや姨捨政宗の試飲、我がずくだしエコツアーのサイクリングツアー(私がガイドします!)、
千曲市シンガーソングライターのまり子さんのライブ、
そして、もちろん、お風呂!

1000円相当の温泉バルチケットは前売で700円(@5枚つづり)で、我が亀清旅館も含めて7カ所で販売してます。ネットでも買えます。

当日は戸倉駅と上山田温泉の本部(ファミリーマート前)の間でシャトルバスの運行も。


普段なら入る機会がないお店は温泉バルで気楽に入れます

今回は新しい参加店が沢山: 万蔵(ジンギスカン)、栄楽(ホルモン)、やまよし(居酒屋)、まめ(小料理屋)、瑞祥カフェ(デザート)、藤岡(焼き鳥)、亀屋と壱星(ラーメン)、かかし(そば)、クラブ連とBar Wizard(飲み屋)、串一(串焼き)、鶴の湯と白鳥園(温泉)など
継続の名店を含めて約40軒を楽しめます。継続店: Da Qui とラフィーネ(イタリアン)、安兵衛(焼き鳥)、apacheと古波久(居酒屋)、義家(ホルモン)、アルゴット(デザート)、瑞祥(食堂+温泉)、ホテルプラトンと万葉温泉(温泉)、かわいいと瑞祥(食堂)、亀清旅館(デザート)、有田屋旅館(ローストビーフ)、ビリーヴ(スナック)、射的3件、ずくだしエコツアー(サイクリング)、アーツプロデュース(ステンドグラス)。Bar image
私がまた実行委員長で精一杯で戸倉上山田温泉を盛り上げようとしてますが、一緒に楽しみましょう!
詳しくはhttps://peraichi.com/landing_pages/view/p6qi9

地元「高村商店」の信州みそ祭り 3/31 Local Miso Festival at Takamura Shoten

March 30, 2018: 長野に来る理由 Reasons to Come to Nagano, グルメFoodie

3/31は高村商店の信州みそ祭り。
伝説の味噌すくい取りも!
我が亀清旅館から車で約8分。

亀清旅館の味噌は全部、高村商店からです。信州は味噌のメッカ、私達は近くにこんな高質な味噌蔵があって、恵まれています。この機会で是非に行ってみて下さい。

Takamura shoten miso fest

Local miso festival 31-March at nearby Takamura Shoten (8 min. by car from Kamesei Ryokan).

Nagano Prefecture is Japan's largest producer of miso, and we are fortunate to have such a high quality maker so close by.    The most popular event at the festival is the "Fill the bag with as much miso paste as you can" deal.  If you've never been to a miso making factory, now is your chance!