[Akita, Ugo] Enjoy a "Toyoya Nabe" hotpot in the special space of "Bonjuku U," a hotel renovated from a 180-year-old house and set to open in spring 2025.

Bonjuku U opened on April 19, 2025, renovating a 180-year-old merchant house owned by the Shibayo family, the largest landowner in Nishimonai, Ugo Town. We have prepared a plan that allows you to enjoy meals centered around the "Toyoya Nabe" hotpot, which is offered to guests staying in the "Maisonette Suite," in the special space of Bonjuku U. Take advantage of this winter opportunity, such as a year-end party or New Year's party, to enjoy an extraordinary dining experience surrounded by delicious food in a special space. [Plan Contents]・Food: 6 dishes (3 appetizers / Tokoyanabe / Bonjuku U special Chumoppa / Dessert of the day)・Drink: 1 toast drink (choose your favorite drink / either alcoholic or non-alcoholic)・Venue: Bonjuku U Public Lounge *We also offer a private room plan where you can bring your own drinks as an option*Tokoyanabe is... A dish in which vegetables and meat are shabu-shabued in a hot pot broth made from a mixture of water and sake, which the famous gourmet Kitaoji Rosanjin wrote about, saying, "I could eat this all night and never get bored of it." At Bonjuku U, we shabu-shabu pork and seasonal vegetables in 100% local sake that has been boiled to remove the alcohol.

This 180-year-old merchant's house, located in a prime location on Honmachi Street, Nishimonai's main street, was owned by the Shibayo family (Shibata Yonosuke family), who were the largest landowners in Nishimonai. The building has been taken over and renovated, allowing visitors to experience the local culture and history in a space that makes the most of the existing architecture.

The famous gourmet Kitaoji Rosanjin wrote that "I could eat this all night and never get tired of it," and this dish is made by shabu-shabuing vegetables and meat in a hot pot broth made from a mixture of water and sake. At Bonshuku U, we serve luxurious shabu-shabu pork and plenty of seasonal vegetables in 100% local sake that has been boiled to remove all the alcohol.