☆BEER FESTA 2024☆ Fun ✨ cold draft beer in a cool restaurant All-you-can-drink 🍻 all 40 types of drinks, including cold draft beer and highballs, for 90 minutes For Snacks, we have a Western menu that is perfect for Sake! Advance tickets are also ♪ available at a great price On the last day, Saturday, August 17, there will be 💃🏻 a hula dance show 【Held in】 July 19 Fri ~ August 17 Sat Closed on Sundays and Mondays [Place] 1F Rendezvous Lounge [Time] 17：00～21：00 15 minutes before the end of L.O. FOOD 20:30 DRINK 【Fee】 ・ 40 kinds of 90 minutes all-you-can-drink + today's hors d'oeuvres ¥ 3,500 * Special advance tickets are on sale!　￥3,500 → ￥3,200 ・〈Weekdays only〉 Small drink set 2 drinks + 2 Snacks ¥2,700 ・ All-you-can-drink 40 items 90 minutes ¥ 2,700 ・Various Snacks ¥600~ 【Food Menu】 ・Edamame ・ SakiSquid no Tengyura ・Young chicken wings Shanghai Grill ・Chicken harami charcoal grill ・Fried mentaiko cheese ・Grilled Squid Butter soy sauce ・Water dumplings ・Deep-fried shrimp in a bucket ・Spicy stewed beef muscle ・Crispy salt bean paste grilled Soba noodles buckwheat noodles ・Mixed sausage & meat plate for 2 people 　3 kinds of sausages / homemade bacon / chicken wings Shanghai grill ¥2,200 ・ Plate of 4 kinds of Chinese appetizers for 2 people 　Restrooms available grilled / jellyfish / steamed chicken with Sichuan sauce / pickled white fish Nanban ¥2,200 Please check the hotel website for 👀 reservations and details. We look ✨ forward to seeing you

Miyazaki Prefecture Gokasecho Gourmet: Bar EL CAMPO (Bar Eru Kanpo) A hidden retreat in the forest: Bar EL CAMPO You can unwind in a log-house venue surrounded by mountains and enjoy a slow pace of time. The owner’s carefully crafted cocktails and the wide selection of whiskies are a highlight. Try the unique “El Campo Burger,” made with deer meat and available only here. Hours: Fridays, Saturdays, and Sundays 3:00 PM–12:00 AM Note: Monday–Thursday are by reservation only. Please consult us by the day before. Contact: 872-1 Kuraoka, Gokasecho, Nishiusuki District, Miyazaki Prefecture 882-1201 Phone: 080-9799-0094

Did you know Shiojiri is one of Japan’s top wine regions? Japan has about 400 to 500 wineries, and roughly 80 of them are in Nagano Prefecture. Shiojiri City has the most wineries in the prefecture, with 15 operating producers. Some of these wineries have operated for more than a century since the Meiji era, while others are brand new, founded in the Reiwa era; each of the 15 crafts wines with its own distinct character. There is even a high school in Shiojiri that makes wine, giving students the chance to learn winemaking while still in school. What makes the wine industry so vibrant here is the ideal growing environment: at about 700 meters elevation the large day–night temperature swings and long hours of sunlight, combined with gravelly and volcanic-ash soils, create perfect conditions for growing grapes. High-quality grapes from this land produce high-quality wines. Among the wines made in Shiojiri, merlot earns especially high praise. In 1989 a merlot from the area won a major gold award at a prestigious international competition. The annual Shiojiri Winery Festa draws visitors from across Japan who sample wines from all over Shiojiri, often drinking to their heart’s content. Please try Shiojiri wine.

Creative Local cuisine "Chiba-san" What is Mr. Chiba...? This dish was devised based on the "sanga-yaki" in which fishermen in Samukawa, Chiba City, who supported Edo-mae, roasted fish caught on a boat with condiments and miso paste. Tataki, which is made by cutting ingredients such as fish and meat into small pieces, adding miso, green onions, large leaves, and ginger and pounding them with a knife, and "Namero," which is further finely pounded and eaten raw, is a creative local cuisine created by adding additional ingredients and cooking methods. When you come to Chiba City, please enjoy the "Chiba-san" created by famous restaurants in Chiba City with their unique personalities and ideas! < is a local fisherman who grills Tradition> At the end of the Edo period, fishermen's boats in Samukawa used to cook the fish they caught on board for a meal. Soy sauce spills out, so the seasoning was exclusively miso. It is said that the origin of "sangayaki" is a dish tataki made by pounding the caught fish with condiments and miso, dipping it in the back of the shamoji and roasting it over a fire. These dishes, which were invented by the fishermen of Samukawa who wanted to deliver the fish they caught to Edo while they were still fresh, out of the need for on-board cooking, are a valuable culture that tells us that Chiba supported "Edo-mae". Written by Samukawa Shrine Ujiko Youth Association