Story vol.10

The Cuisine of Casa CABaN HAYAMA

22, June 2026

MAIN DINING

Cuisine That Becomes Another Layer of the Scenery

Presented upon the table are crafted with a conscious emphasis on harmony with the surrounding space. The setting is the Main Dining area, where light streams through expansive windows, creating a sense of blending seamlessly with the sea of Hayama. Here, a special dining experience that resonates beautifully with the scenery awaits.

From the bounty nurtured by the land and sea of the Miura Peninsula—which cradles Hayama—to carefully selected ingredients from across the country, the chef transforms these elements into vibrant dishes, prioritizing freshness primarily. Vegetables harvested that very morning, and fish just landed, are presented on the plate at their absolute peak. Chef Masahiro Takeda trained in Tuscany, Italy, and served as head chef at the renowned restaurants in Tokyo. Since moving to a town neighboring Hayama several years ago, he has spent seasons immersing his hands in the scent of the soil at local farms and engaging in deep conversations with master fishermen, building a profound bond of trust with the producers and fishers of the Miura Peninsula.

“What I value the most for the cuisine served at the Main Dining,” explains Chef Takeda, “is the ingredients themselves. To achieve this, I focus on 'lightening the gravity of the flavors.' In this space overlooking the sea, I wanted to prioritize lightness and freshness over heavy, slow-simmered dishes. By honoring the inherent qualities of the ingredients and adjusting the flavors to be light and balanced, I believe we can create dishes that blend seamlessly into this scenery.”

The summer menu features handmade tagliolini combining shirasu (whitebait) from Sajima’s local fishery leaders with Miura-grown zucchini. The vibrant green hues and the contrasting textures of the two types of zucchini create a multi-dimensional flavor profile. Additionally, the crispy-scaled amadai (tilefish) from Sajima, accented with thinly sliced prosciutto, is complemented by a glossy artichoke sauce that adds a rich depth of flavor. Furthermore, dishes like the grilled metou-ika (swordtip squid) from Sajima pairs a smoky aroma with a delicate tenderness achieved through precise, temperature-controlled cooking. This is true farm-to-table and ocean-to-table dining—uniquely crafted by Chef Takeda, who roots himself deeply in the nature of the Miura Peninsula's land and sea while showing profound respect to the producers.
“I aim to create light, aromatic dishes that complement the sea breeze,” the chef adds, “while making the most of this region’s abundant ingredients.”

As the sun sets, savor each dish amidst the ever-changing colors of the Hayama landscape while feeling the pleasant sea breeze. This dining experience will elevate your stay at the hotel, rendering it even richer and more profound.

Tagliolini with Sajima shirasu and Miura zucchini

Chef Takeda’s handmade pasta embodies the traditional techniques of regions across Italy, including Tuscany.

Grilled metou-ika from Sajima

Grilled Sajima amadai with crispy scales

An open kitchen bathed in sunlight. In this space overlooking the sea, the chefs approach their craft with absolute dedication.

Ashitaba

Revealing the Essence Through the Aesthetics of Simplicity

Nestled on the basement floor, Ashitaba is another world altogether within Casa CABaN HAYAMA, wrapped in absolute tranquility. Beyond its door lies a stage-like Japanese space, beautifully arranged down to the finest detail. In this serene environment where the artisans’ aesthetic sensibility comes to life, guests are served dishes that blend the spirit of innovation with the profound traditions of authentic Japanese cuisine.

Head Chef Yuki Ando, who honed his skills at high-end kaiseki (traditional, multi-course) restaurants, draws inspiration from traditional Kyoto-style Kyo-kaiseki, highlights the inherent contours of ingredients by “subtraction” the non-essentials from traditional Japanese cuisine—expressed through a single drop of refined dashi broth and delicate knife work. Changing the menu in a meticulous six-week cycle, he beautifully paints the seasons’ transition onto the plate. While holding a deep affection for local ingredients, Head Chef Ando does not limit himself to regional specialties alone; instead, he constantly seeks the optimal balance between quality and flavor to craft his menus.

Gracing the summer menu are the tender awabi (abalone), which seals the rich aroma of the ocean, and the hamo (pike conger), which blooms beautifully in dashi broth—both caught at nearby fishing ports. “The waters around Hayama offer a rich seasonal cycle, from the wakame seaweed that heralds the arrival of spring, to the hijiki seaweed of early summer, and finally to the awabi,” Chef Ando reflects. “Additionally, hamo—an indispensable ingredient in summer—is exceptionally fresh when sourced locally, and above all, its bones remain remarkably tender because there is no time lost in long-distance transport.” Listening to the head chef speak directly about his passion for these ingredients and the stories behind them is one of the unique pleasures of dining at the counter. Furthermore, the rhythmic sounds of the hamo’s bones being meticulously cut, together with the faint murmur of the charcoal fire, resonate through the quiet space, creating a special atmosphere that gently awakens the senses.

The aesthetics of “subtraction” expressed at Ashitaba is an attempt to return to the true essence of Japanese cuisine: revealing the inherent charm of the ingredients. The chef focuses deeply on how guests can best savor the core element to be highlighted on each plate, confronting the star of the dish with utmost dedication.
This is a moment to savor cuisine imbued with aesthetic sensibility, amidst the tranquility of the basement, away from the bustle of the outside world. We invite you to experience to your heart’s content in the world of exquisitely refined Japanese cuisine crafted by Ashitaba.