THE RYOKAN COLLECTION

The cuisine at Otani Sanso draws on the rich bounty afforded by its location. Tucked in the mountains, with the colder waters of the Sea of Japan to the north and the warm, sheltered bay of the Seto Inland Sea to the south, the ryokan’s chefs choose from an embarrassment of riches of sea and land, including diverse seafood, farmed and foraged vegetables, fruits that flourish in the warm climes, and Yamaguchi’s famously rare Choshu wagyu beef. The chefs work with local producers and travel to the port before sunrise each day to collect the freshest, most seasonal fare, creating a new menu each month to highlight ingredients at the peak of flavor.