Atami Birthday Trip (9) "Furuya Ryokan" Authentic Kyoto-style kaiseki that enjoys the season using carefully selected ingredients

Atami Onsen boasts a history of more than 1806 and more than 200 yearsFuruya Ryokan"Now、Kazuyoshi Taneda, a native of Miyazaki Prefecture who serves as the head chef, used carefully selected ingredients from all over the country、While sticking to Japanese, we are offering original Kyoto-style kaiseki cuisine unique to Furuya Ryokan incorporating new ideas!

Morning and evening meals have been served in the room since its establishment.、30 minutes before the start of the specified meal, Mr. Nakai can start preparing the meal.。The meal on this day will be from 18:00、17It is preparation start from 1:30!

While watching the setting on the table、I toasted with the Champagne "La Corrine Anspiré / Jacques Lassaigne La Colline Inspiree", but I already left one before dinner!

Preemeation and appetizers begin to line up、On the right hand side, there is a towel with the name of Oshibori and Furuya Ryokan.、You can take it home with you.。Now、You're ready! When I imagine a series of flows while looking at the menu、I can't wait for my stomach!

"Aperitifs"
Homemade plum wine and Shizuoka hojicha aperitif

Although there are many opportunities to have plum wine in the aperitif、The combination with hojicha is fresh! The aperitif which divided plum wine with hojicha is gentle in sourness、Refreshing plum flavor、And the aroma of hojicha that comes through the nose、A cup that stimulates your appetite!

"Proactive"
Sesame tofu made with Tanna milk

It is exactly this that you are fascinated by the first! To the moist texture that captivates with a bite、Flavorful sesame tofu stretched with rich milk、Well-balanced with rich sesame sauce made only with rubbed sesame、It is exquisite!

"Appetizers"
Akitou A sushi、Kawabuta Stew And Gori、Ginkgo、Mushigo Matsuba Skewers、Pumpkin Icho、
Homemade Karasumi、In the middle of foie gras、Kaki Egg、Hijiki Men Pine Needles、Kaku mother-in-law Matsukasa、
Dried Flowerless Flower Fruit Group Chestnut、Konoha No Shitori、Soy dumpling sesame vinegar、Dried persimmon white vinegar

Persimmon vessels and、For a cute imitation of a pine plump、Dried fruitless like chestnuts、Egg yolk dyed in persimmon color、Deep-fried hijiki noodles made into pine needles、Decorative daikon radish made of autumn leaves, etc.、A number of appetizers that you can enjoy autumn attire with your eyes and tongue、Enjoy the fineness and taste of careful handwork!

"Soup"
Chrysanthemum Potato、Daikoku Shimeji、Yacon、Red-core radish、Moro Cucumber、Citron

In the soup stock with a product that is crystal clear and salty、Chrysanthemum potato with the umami of the soup stock、Daikoku Shimeji with a rich umami、Wearing a daikon radish like a hagoromo。

"Sashimi"
Today's Sashimi

Today's sashimi served on a thinly sliced red radish、sea bass、Tuna Medium Toro、Oval squid sepioteuthis lessoniana、It is four kinds of golden sea bream!

a tight suzuki、Beautiful tuna inside toro、Bouncy Aoriika、Sweet golden sea bream with flower hoshiso and red ted、Carrots and pumpkins decorated with maple and ginkgo。

Six kinds such as wasabi and soy sauce are served in the sashimi、Style that you can enjoy in the combination of recommended and your favorite combination!

First of all,、"Wasabi of Izu + Tosa Soy Sauce" of the royal road、"Natural sea salt + olive oil specialty store in Izu OshimaCREA TABLEExV Olive Oil"、Let's have it from the combination of the top and bottom basic that is recommended with "blue pepper + ponzu"! If you simply enjoy the taste of fish, sea salt is also good、We like spicy things and like the combination of blue pepper of the change ball!

"Bonfire"
Taro、Octopus Kokurani、Autumn leaves、Needle ginseng、Furi yuzu

The relaxing bonfire、To a moist taro、Boiled octopus that was soft and glossy by boiling it with azuki beans。

"Medium plate"
Kuroge Wagyu Hobayaki、Shiitake mushroom、Turnip、White Konnyaku

I took the lid to determine how well the fire went in.、A dish full of gravy served with specially warmed miso!

"Ōryo"
Steamed eel and truffle

Chawanmushi with the aroma of truffles、It is finished in a slightly sweet taste、Fluffy eel!

"Great appetizer"
Buckwheat noodles、Sardine liver、Eggplant、Pineapple、Princess Ginseng、Lalesi、
Strawberry、Ura、Persimmon、Dry Orange、Caviar、Orange Vinegar Jelly

With a refreshing cold-made accompaniment、Each dish is a chopstick resting existence。

"Grilled food"
Ginba Saikyoyaki、Aigamo Loin、Vinegared ginger、Braised Chestnut Astringent Skin

There are two types of pottery: Ginba where you can enjoy the elegant taste of Saikyo miso and duck that you can enjoy the taste as you chew it.。The chestnuts are served with a large blueberry.。Served with vinegared ginger and red clams。

"Mushroom rice" cooked in an earthenware pot has come to the rice of the meal! When you open the clay pot lid,、Caught by a so good scent、Involuntarily looking into chocolat and begging for Nakai! (laughs)

"Meal"
Mushroom rice (white rice plus mochi rice)

"Meal"
Mushrooms、Miso soup、Pickles

The clay pot rice cooked with kelp dashi and salt、Exquisite rice with chopsticks going on with the rich aroma of mushrooms! The compatibility with the black pepper of the back that you like is also outstanding! By adding glutinous rice、Because it becomes delicious rice even if it cools down、I've had one cup at a time.、The rest is "onigiri"、It will be served as a midnight snack!

"Conger"
Apple、Matcha Pudding、Black Sesame

For the honey simmered apples that left the texture、Matcha pudding and black sesame sauce with black honey if you like。Although it is a small amount、My stomach is full!

Dinner while enjoying the autumn-packed menu that comes in order。If you give me the handmade rice you brought to the chocolate, please flatten it cleanly.、Looks of delight! Stretch your legs and relax as if at home、We enjoyed the long autumn night together!

Furuya Ryokan
Address：5-24, Higashikaigan-cho, Atami City, Shizuoka Prefecture
TEL：0557-81-0001
Pets：Yes (*Limited rooms, conditional)
Parking lot：35Possession of units (free)
https://atami-furuya.co.jp/