This ethic of local production and consumption has been upheld since Myojinkan was created in 1931. For our meals, we use vegetables grown locally, and our Nagano Prefecture and farms have also been a source of natural wealth that has fed our guests. You are welcomed to savor our dishes and discover the natural environment in which our vegetables thrive. Among the things we grow is the onion of Matsumoto, which has been a key delicacy since the Edo era (1600).
The onion has a soft appeal and a crisp texture, and we add it in our dishes to help soften the taste. During your stay, we encourage you to experiment with other products, especially the rice harvest sold on your way to our hotel. After this you can then compare with the charm our cuisine has to offer, which stimulates all your five senses.