A blissful moment enjoying local ingredients and
fine sake in a historic space.
The dining area of Takeda Castle Town Hotel EN is a historic space that was once used as a fermentation warehouse.
With its thick, strong beams, countless pillars, brown-stained earthen walls, and the Tamba tataki earthen floor—the weight of time that has protected and nurtured the koji, essential for sake brewing, still quietly lives on.
In this charming space, you can enjoy authentic French cuisine filled with the blessings of nature, themed around 'terroir and nature', using an abundance of local ingredients.
Hyogo Prefecture boasts the highest sake production in Japan, and in the local Tajima region, many fine sakes, including the renowned 'Chikusen' from the Tajirice Co., which has preserved its traditions since the Genroku era, continue to be loved by people. Please enjoy a luxurious moment woven with local ingredients and fine sake in a space that evokes a sense of history.
Rich taste of nature
Asaka City is surrounded by mountains, creating a terrain with significant temperature differences between day and night, which concentrates the sweetness and umami in vegetables. The environment, which is prone to morning fog, provides crops with moderate humidity and a cool climate, nurturing fresh and flavorful vegetables. The local specialty, 'Iwatsu Negi,' also benefits from this climate, resulting in a soft and sweet flavor.
In addition, the cows raised in the rich nature of Asaka are given clean water and high-quality feed, and are nurtured in a low-stress environment. As a result, the meat quality is fine-grained, and the fat has a sweet, melting texture, making it the highest quality wagyu that can be proud of in the world.
Enjoy the deliciousness nurtured by the nature of Asaka.
A variety of ingredients blessed by nature
Iwatsu green onion
Iwatsu negi is famous alongside the Shimoniita negi and Hakata banmunegi, and its history is said to date back to the Edo period. It is an intermediate variety between the deep-rooted leeks of the Kanto region and the leaf leeks of the Kansai region, characterized by its very soft texture from the green leaves to the white roots, making it entirely edible.
Tajima beef
Tajima beef, which has been passed down since the Heian period, is said to be the root of most of Japan's proud brand of beef, possessing a traditional lineage. You can enjoy the exquisite balance of texture, sweetness, and aroma that determines the flavor of the meat.
Bairitsu pig
This is a rare regional brand of pork. Currently, it is a phantom pork raised by only one farm. It boasts rarity and high quality. It is characterized by its strong sweetness and a melt-in-the-mouth texture.
Miso with Tamba black soybeans.
Using locally produced rice, Tanba black soybeans, white soybeans from Hyogo Prefecture, and salt from Ako, this product has been carefully aged for one year. It is a medium-salty miso with no additives and a salt content of 10.7%. The richness and umami of the Tanba black soybeans provide a distinctly different deliciousness.
Takeda producers
Takeizumi Brewery
Mr. Hiroki Tajime
Under the philosophy that "a single grain of rice holds infinite power," we aim to create sake that is gentle on the body and delicious, while preserving the traditions that have continued since the Genroku era. By using local rice and water, we strive for coexistence and mutual prosperity with the local Tajima region, ensuring that the smiles of people and the natural beauty of their hometown can continue to exist together for a long time.
"A unique dish that encounters the season, available only here."
Soups made with plenty of vegetables grown in the Tajima region,
Each dish allows you to fully enjoy the charm of local ingredients, such as grilled Yoka pork that has been roasted to perfection.
The French cuisine served here uses mostly locally sourced ingredients, and the restaurant values using seasonal ingredients available at that particular time of day.
The rich flavor and aroma that can only be found in freshly harvested produce, something you rarely experience in the city.
Then, through the chef's delicate cooking techniques that bring out the best in each ingredient, a truly unique masterpiece is created on the plate.
Please enjoy this exquisite pairing with carefully selected Japanese sake.
A special drink nurtured by the nature of Takeda.
The Takeda area is a land rich in nature, surrounded by mountains that show various expressions throughout the four seasons and clear streams. The pure water that springs from these mountains is ideal soft water for sake brewing, bringing blessings to local sake breweries since ancient times.
Moreover, the climate of this region, with significant temperature differences between day and night, gently promotes fermentation, nurturing delicate and rich flavors.
Furthermore, Hyogo Prefecture boasts the highest production of "Yamada Nishiki," known as the "king of sake rice," in the country.
The sake of Takeda, brewed using this top-quality sake rice, has been highly praised in domestic and international contests, with some brands even winning first place in the ginjo category.
Please enjoy the unique flavors of Takeda, a crystallization of nature, history, and the craftsmanship of artisans.
Example of Drink Menu
- "Directly Connected to the Spout: Takeisen KEG DRAFT Cloudy Sparkling"
- Keg Draft: Comparison of Two Types
- Chikusen Junmai Daiginjo Yamada Nishiki Directly Drawn from the Pressing Tank
- Tajima Super Special Selection Daiginjo Extreme
- Tajima Pillar Preparation
- Takeizumi Junmai Ginjo "Omachi"
- Takeizumi Kuromatsu Junmai One Cup
- Junmai Yamada Nishiki-brewed Takeizumi Plum Wine, Ice-aged
- Foster Father Ginger Yuzu Highball
- Hot Yabu Ginger
Business hours
Dinner: 17:30 to 22:00 (Last Order 20:00)
Meal-inclusive accommodation plan・
We also accept reservations for restaurant-only use
For guests
In the morning,
charge your mind and body with local blessings
The local farmers' group has prepared fresh vegetables, which they have cultivated without sparing effort and time, as well as fresh fish. Just like dinner, the dishes are made with carefully selected local ingredients and are mindful of health.
Business hours
Breakfast: 7:30 AM to 10:00 AM (Last Order at 9:30 AM)
The warehouse is directly converted into a restaurant
The restaurant at Takeda Castle Town Hotel EN utilizes a building that was once used as a fermentation warehouse. The thick beams, countless pillars, brown-stained earthen walls, and the packed earth floor of Tanba each carry the history of protecting and nurturing the koji, which is essential for sake brewing, from the harsh elements. Outside the window, the train on the Bantan Line runs peacefully, adding a unique local charm along with the changing seasonal landscapes.
LE UN (Luan) Takeda Castle Town Hotel EN
- Address〒669-5252 Hyogo Prefecture Asago City Wadayama Town Takeda Aza Kamimachi Nishigawa 363Google Map
- Parking lotPlease use the nearby municipal parking lot "Takeda Machinaka Tourist Parking Lot (Free)."Google Map
- Business hours17:30 to 22:00 (Last Order at 20:00)
- Regular holidayirregular holidays
- number of seats40 seats at tables
- dress codeNo dress code
- About the childkid-friendly
- credit cardVISA / Master / JCB / Amex / Diners
- cancellation feeRegarding cancellation fees, please note the following, and be careful when changing or canceling dates at the last minute.
Day before: 50%
Same day: 100%
※ If a cancellation policy is stated within the plan or menu, the cancellation policy within the plan or menu will take precedence. - Contact Us0120-210-289 Kazeno Heritage General Inquiries (VMG General Inquiries) 11:00 AM - 8:00 PM
- About my beloved dogNo entry.
Please refrain from bringing your dog to hotel facilities other than the dog-friendly room.