Reservations made through this website are at the lowest price.

From ¥12,000 with dinner included

■ Plan Features
On the Dinner Day-Trip Plan you can enjoy a creative Japanese course made from the blessings of each Hokkaido season, prepared with care. Fish chosen by the head chef himself at the market, Atsuma's "Mai Love Pork," Biratori beef, Nanatsuboshi rice, free-range eggs, the region's specialty surf clams—ingredients that belong to this land are used generously, and each dish expresses Hokkaido as it is right now.
This plan is limited to one group per day, for dinner at a 120-year-old restored farmhouse hotel.

Please use it for a celebration or any special day.


【Chef's Commitment】
Creative Japanese cuisine that faces the life of each ingredient—only possible at an aubergeSeasonal blessings arriving from the fishermen and farmers of Atsuma, Hokkaido, prepared with care.
"Mai Love Pork," Biratori beef, Nanatsuboshi rice, free-range eggs, the region's specialty surf clams—
ingredients that let you feel the strength of Hokkaido, each brought to life in a creative Japanese course only an auberge can serve.For meat dishes we use Atsuma's renowned "Mai Love Pork" and Biratori beef. Large cuts are carefully trimmed, and the cooking is adjusted to keep every bit of their freshness. With its fine balance of savoriness and sweetness, this meat becomes a feast simply by being grilled.At the market the head chef checks the fat and the firmness of the flesh, selecting fish unique to Hokkaido—hakkaku and tokishirazu salmon—one by one. Each fish is rinsed, bled, drained and briefly aged, so its flavor deepens while the freshness stays intact.
Please enjoy a Japanese course that lets you taste "Hokkaido right now"—an experience only an auberge can offer.

【Dinner】Creative Japanese cuisine that faces the life of the forestDinner at Mori no Auberge Mitsu is a creative Japanese course built on the seasonal blessings of Atsuma, Hokkaido. The menu shifts with the season and even the weather, composed as if listening to the voice of nature, and no two days are ever the same.

We use fresh ingredients delivered by local fishermen and farmers: "Mai Love Pork," Nanatsuboshi rice, free-range eggs, the region's specialty surf clams, hakkaku and tokishirazu salmon. Each dish draws out the flavor that belongs to that moment in the year.

The dishes look and taste simple, yet careful craft shows in every one. In the stillness of the forest, please enjoy a dining experience that exists only on that day.

【Appetizer】The breath of the season, tasted at the entrance to the forest.
Built mainly from seasonal ingredients of Atsuma and its surroundings, small plates where the lives of earth, wind and sea cross.
The story each ingredient tells is raised up through careful cooking and aroma.

【Soup】A single drop of the forest, floating in the stillness.
Seasonal aroma and color are added to a clear dashi, a bowl that sharpens the senses.
Space and pause are treated with care, so the quiet of the forest is expressed just as it is.

【Sashimi】Receiving the life of this moment.
Seafood just brought ashore, in the most beautiful form it will take.
A quiet, powerful plate where freshness and technique meet.

【Tempura】Tasting the rhythm of aroma, sound and temperature.
Seasonal blessings sealed inside the batter, fried lightly and fragrant.
A dish for all five senses, resonating with the air of the forest.

【Hot Pot】The flicker of the fire, the sweetness of the meat.
Life raised in the land of Atsuma, gently unraveled in the broth.
A simple yet profound pot that draws out the fullest flavor of each ingredient.

【Meat】Tasting the strength of Atsuma.
Fine meat sourced in partnership with neighboring Biratori, together with local vegetables, brought into harmony by precise cooking.
Fat, aroma and texture all move in step with the time of the forest.

【Clay Pot Rice】Cooking up the memory of forest and sea.
Local rice and seasonal ingredients, carefully cooked in a clay pot.
In the steam that rises the moment the lid is lifted, the air of Atsuma is there.


【STAY】
The building was relocated and restored from a farmhouse that has stood for 120 years. It was built with the traditional methods common to the historic homes of Toyama Prefecture: thick main pillars and beams strong enough to bear heavy snow, assembled without metal fittings.Because the same materials are difficult to reproduce today, such construction is now considered rare.The reclaimed timber in the lounge carries a striking dignity and presence, yet the room feels warm and familiar. Please take your time with the details.

■ Services Included in the Price
Dinner: the chef's creative Japanese omakase course

■ ACCESS｜Getting Here
Mori no Auberge Mitsu rests quietly
deep in the forest of Atsuma, Hokkaido.

Approx. 30 minutes from New Chitose Airport
Leave the noise of the city behind and enter time held by stillness and nature.
An ideal location both as the close of your journey and as a base for central Hokkaido.

By Car
・Approx. 10 min from Atsuma IC
・Approx. 35 min from New Chitose Airport
・Approx. 10 min from Tomakomai Ferry Terminal

By Public Transport
・Approx. 15 min by car from JR Hayakita Station
・Approx. 1 hour by car from JR Tomakomai Station
As public transportation nearby is limited, we recommend using a rental car.
In winter (November–March), please use studless tires or snow chains.

Parking

Available ・ 10 spaces ・ Free ・ No reservation required

Address

244-1 Toyosawa, Atsuma-cho, Yufutsu-gun, Hokkaido 059-1624, Japan

■ Notes

Please tell us about food allergies or requests for additional dishes at least 2 days in advance.
The property is entirely non-smoking.
So that you can take in the presence of the forest and the shifting light,
guest rooms are not equipped with televisions.
There are no convenience stores or vending machines nearby (approx. 10 min by car to the nearest).
Payment is cashless only.

【Kids Policy】
◯ Upper Elementary (10–12 years)

→ Same rate as adults

◯ Lower Elementary (7–9 years)

→ 50% off the adult rate

◯ Preschool children

→ Free (no bedding, no meals)