First summer lunch Hamana Lake Royal Hotel in Enshu-Nada cooking of Japan"

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I decided to have a meal while having a meeting with the manager, Daichan, at the Hamanako Royal Hotel.、2010I was guided by "Japan cuisine Enshunada", which was ♪ reopened in the summer of this year.

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Here is、It is a Japan restaurant that boasts Hamanako Royal Hotel that is particular about producing comfortable sound and light in a space surrounded by modern furniture.。Designed by a female designer in Tokyo, it is a relaxing space where you can feel kindness and delicacy.。Enshunada has various "en" themes、It has been renovated as a new restaurant aiming to be a meeting space.。The "en" contains these meanings.。

"Far away": All the way to Enshu、Encounters with visitors to Lake Hamana
"Yen": Best friends and associates、Meeting at a gathering with the first person
"Banquet": Enjoy a pleasant time with delicious food and delicious sake
"Connection"・・・Such an encounter、Creating new connections

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All rooms are particular about lighting.、A calm space is produced.。The four private rooms named "Moon", "Star", "Sky" and "Sea" are、It is a space where you can feel each theme.、The best space for eating delicious food is produced.。This dish is、While using the theme of local production for local consumption、A healthy menu with a special emphasis on local vegetables is prepared。The current lunch menu is、Early summer lunch 2,000 yen and Satsuki Kaiseki course 3,000 yen were prepared.、This time, I decided to have a lunch course in early summer.。

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Here is、It seems to be a great success even after the renewal.、It seems that the majority of hotel guests choose Japanese food from Japanese, Western, and Chinese.。Due to the local nature of Lake Hamana, customers from afar will be ♪ eager to cook dishes using fresh seafood.

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"Veuve Clicquot"

First of all, toast with Veuve Clicquot。Pinot Noir as the main focus、With a mellow and sour firm taste、The aroma is very good ♪.

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Appetizer "Colorful Assortment"

With vegetable and fresh fish appetizer、Leek、Bamboo shoots、Small shrimp、The squid is served with vinegar miso and Tosa vinegar jelly, and it is ♪ refreshing and very elegant.

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Sashimi "Sashimi platter"

Tuna、Sea bream、Three-point sashimi of sweet shrimp。Good balance between the vividness of the vessel and the color of the material、Delicious with ♪ freshly grated yamaoi

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"Grilled salmon in Saikyo、Tofu dengaku、Princess bamboo shoots、Fava Beans and shrimp Tempura、Three-color balls、Raw sushi salmon、Eel roll"

The salmon grilled in Saikyo is moderately soaked and the fat is moderately on it, which is delicious.。Yuba denraku is served with sweet miso.。Hime-bamboo shoots are flavored、Good texture、The empty beans are delicately colored with shrimp surimi sandwiched between them.。The raw salmon sushi with cherry blossom leaves is also fragrant and can be enjoyed with all five senses.。Eel rolls are elegant soup stock rolled eggs。The tricolor dumplings were ♪ sticky

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"Connosul Chardonnay Reserva (White)" Chilean Wine

In addition to the aroma of tropical fruits and delicious apples, it is a refreshing wine with a strong straw color and high CP with a fragrant aroma of nuts and toast.。

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"Shabu-shabu with Wagyu beef and spring vegetables with plum meat flavor"

The temperature was dropping due to the bad weather.、I was happy ♪ with the warmth of the pot.

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First of all, freshen up with kombu broth and add vegetables、Finally, shabu-shabu the marbled Wagyu beef with chopsticks a few times and dip it in the plum meat sauce for light and deliciousness.。The plum meat sauce went well with both meat and vegetables.。Here, we are using a pot made of paper.、The used paper pot is made of Japanese paper and is water-resistant.、It is impregnated with chemicals that make it fireproof.、It also plays ♪ a role in adsorbing aku.

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Rice "16 kind of rice with green tea"

Rape blossoms on rice balls with sixteen grains of rice、Shirasu、Citron、Ochazuke with blue nori bean paste。Yuzu and blue nori flavor、It also smells good、〆 Ochazuke in rice、I'm ♪ glad that it goes in smoothly.

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"Pickles" burdock root and Greens

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At the end of the meal, I exchanged greetings with Mr. Masahiro Watanabe, who is the head chef here.。Watanabe, who is now 37 years old, joined Hamanako Royal Hotel after graduating from university.、It is said that it continues to the present。Since we are close to the year, I would like ♪ to exchange information about cooking with Mr. Watanabe, who is eager to study.

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"Tart Strawberry and rice dumplings

Although it is Japanese food、It is a Western-style arrangement at once by making it tart with puff pastry.。The strawberry and white ball tart with matcha ice cream is a good presentation ♪ for women.

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After the meal, I had a chat with Mr. Fukunishi, the manager of the food and beverage department.。Excited with Mr. Fukunishi on the topic of how to make customers more happy、Store space、We talked a lot about how to show food.。It was lunch time in the blink of an eye.、I have the impression that lunch in a sophisticated space is very cost-effective.。I think ♪ it would be a very good deal if it was this content at this price.

In addition、You can also use the hot spring for a day trip at this hotel.、A 4,000 yen plan that includes lunch and bathing,、The 5,000 yen plan with a break in the room is ♪ very popular.

Japan food Enshu-Nada
Hamamatsu-Shi Nishi-Ku, yuto-Cho Yamazaki 4396-1 Hamana Lake Royal TEL:053-592-2222
Hours of operation:11:30-14:00 17:30-21:00 Closed on Mondays:Open every day
http://www.daiwaresort.jp/hamanako/

Hamamatsu-Shi Nishi-Ku, yuto-Cho Yamazaki 4396-1

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