Senbazuru (NASPA New Otani)
Kaiseki dining in the NASPA New Otani resort, intimately linked to the lands and waters of Niigata. Enjoy the premium beef, seafood, rice, and sake for which the region is famous.
Restaurant Details
With a focus on ingredients from the surrounding Niigata region, this high-end kaiseki restaurant offers meals which could only exist in this part of the world. As one of the agricultural hubs of the country, and with bountiful lakes and forests, this region has premium ingredients in abundance.
At Senbazuru, these are used to craft premium course menus, featuring dishes like grilled A5-grade Niigata wagyu beef, arguably the best salmon in the country, and mouth watering claypot rice dishes featuring wild vegetables and mushrooms. Niigata is famous for its rice, and boasts beautifully pure spring waters which are perfect for turning this into high-quality sake.
Guests will find a fantastic selection of bottles from the local breweries on offer at Senbazuru — perfect for pairing with its refined dishes. Tables and private rooms are also available.
Senbazuru (NASPA New Otani) Access Info
Senbaduru is located inside the New Otani Hotel, located a 5-minute taxi ride from Echigo Yuzawa Station.
Senbazuru (NASPA New Otani) Phone Number
Senbazuru (NASPA New Otani) Business Days
Senbazuru (NASPA New Otani) Address
2117-9 Yuzawa, Minamiuonuma District, Niigata, 949-6101
Senbazuru (NASPA New Otani) Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Known as the prefecture of rice and sake, Niigata is a popular area for skiers and onsen-goers that also offers stunning natural attractions in every season.
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10 meals
SEAT RESERVATIONKappo Watanabe
Kappo Watanabe in Niigata offers sake and Japanese cuisine, using local ingredients that reflect the four seasons.
SEAT RESERVATIONJapanese Dining KURA (ANA Crowne Plaza Niigata)
This Niigata restaurant is famed for luxury kaiseki menus — lunch and dinner both — that show off the best of Japan’s four seasons. Seasonal ingredients like chestnuts, sweetfish and wagyu beef take turns to share the spotlight.
COURSE MENUMARUICHI FUJI AKASAKA (formerly Nyorosuke Akasaka)
Rather than steam the eel first in Kanto style, this famed Akasaka unagi specialist upholds Kansai tradition by going straight into grilling the eel for a crispier, crunchier texture.
COURSE MENUAzabujuban Hanabusa
This Tokyo restaurant sources its eels from unagi farmers in Isshiki Town, who have raised them in an all-natural environment for over 100 years. The unagi are then coated in a secret sauce, before being grilled Kansai-style over a charcoal flame.