Bathed in the twilight light, the forest at the foot of Mount Fuji quietly changes its appearance.
Nestled in the rich natural environment at the foot of Mt. FujiFOREST VILLAGEAs dusk approaches, the light enveloping the forest gradually softens, and the sky transforms into a fantastical blue world of twilight.
The forest takes on a different character from the refreshing daytime atmosphere, enveloped in a tranquil and serene ambiance at dusk. The way the silhouettes of the trees gradually blend into the deepening colors evokes a unique charm of a forest resort. As you gaze upon the changing scenery, your anticipation for the dinner to come grows.
Enjoy a luxurious moment of teppanyaki and wine in the forest at night.
For dinner on the second day, we also ate at the hotel's "SALON de FORESTWe'll head to the resort. Enjoy teppanyaki and wine while savoring a relaxing evening at this forest resort.
During the day, you can enjoy a stroll amidst nature surrounded by trees, and from dusk to night, you can savor a leisurely meal in a tranquil setting. Enjoying the changing scenery and atmosphere as time passes is one of the great pleasures of staying here.
Greeted with warm smiles, I return to Salon de Forest once again.
Upon arriving at the entrance, the staff warmly greeted me. I was so happy to see them again, and their thoughtful attention put my heart at ease. Such hospitality while traveling is a precious moment that makes a stay even more memorable.
Unlike when you visit for breakfast, the atmosphere at night is calm and serene, enveloped in the stillness of the forest, creating a sophisticated and mature ambiance.
While fresh encounters in a new place are wonderful, seeing the same staff members again during your stay brings a sense of security and a calm feeling, as if you've returned to your own home.
A spacious teppanyaki salon with an open kitchen.
As you enter the restaurant, you'll find yourself in a spacious, open area with high ceilings. This teppanyaki salon boasts an open kitchen where you can enjoy watching your meal being prepared right before your eyes, and offers a relaxed atmosphere for dining. Time flows slowly here, just like in a resort surrounded by abundant nature.
”"A holiday with your beloved dog, wine, and the foot of Mt. Fuji. A teppanyaki salon in the forest."”True to its concept, this is the perfect place not only for those who want to enjoy traveling with their beloved dogs, but also for those who want to enjoy a sophisticated dinner while savoring wine.
On this day too, our beloved dog Chocolat behaved well and stayed in the room while we were out. Since she gets a little restless when other dogs are around, my husband and I decided to enjoy a quiet dinner together.
Manager Matsumoto's heartfelt hospitality
Upon returning to "SALON de FOREST," I was warmly welcomed by Manager Matsumoto and the staff, and a pleasant dinner began.
At the restaurant, what leaves a lasting impression is not only the food and wine, but also the exceptional hospitality that caters to each and every guest. Whether you're traveling with your beloved dog or looking to celebrate a special occasion or enjoy a memorable meal, you'll feel the thoughtful attention to detail tailored to your individual needs.
An elegant dinner begins with carefully selected wine pairings.
Here, we offer approximately 100 varieties of wine, ranging from Japanese wines, primarily Koshu, to international wines from Bordeaux and Burgundy in France, as well as Italian and Californian wines. Choosing a wine to complement your meal allows you to more deeply appreciate the taste and aroma of each dish, which is one of the great pleasures of dining here.
Set of 3 French wines: 5,500 yen
One of the great things about staying here for multiple nights is that they offer different menus for dinner each night, ensuring you never get bored. Furthermore, since we chose Yamanashi wine for our first dinner, we decided to change things up for our second dinner and enjoy a French wine pairing. We started with a toast of elegant champagne, then moved on to white and red wines, savoring the flavors that complemented each dish of the course.
With anticipation building for the meal, a refined dinner begins, glass in hand.
Champagne "LÉTÉ-VAUTRAIN"
The dinner began with a toast using the French champagne "LÉTÉ-VAUTRAIN 204 BRUT".
This dry champagne, primarily made from Pinot Meunier grapes, is produced by a maison based in the Marne Valley of France. A blend of 50% Pinot Meunier, 25% Chardonnay, and 25% Pinot Noir, it offers a rich flavor profile woven from these three grape varieties.
When poured into a glass, its deep golden color and delicate bubbles shimmer beautifully, releasing a refreshing aroma reminiscent of peaches, apricots, and apples. The balance between the rich fruitiness and fresh acidity is delightful, and the lingering finish, reminiscent of dried fruit, is also appealing. Its elegant yet harmonious flavor complements a meal, enhancing the initial amuse-bouche.
The staff from Nepal spoke fluent Japanese and provided excellent service.
The name tag of the female staff member who served our food read "Kumari." I was told she had only recently arrived in Japan from Nepal, but her Japanese was very fluent, and her responses were natural. Her polite service, along with her language skills, left a lasting impression.
Seeing the name "Kumari" reminded me of the precious opportunity I had in 2017 when I paid a courtesy visit to the Presidential Palace of Nepal. There, at the Kumari House in Patan Durbar Square, I received a tilaka (a blessing from the Kumari, who is revered as a "living goddess" in Nepal).
A tilaka (a type of celebratory tilaka) from the "Living Goddess Kumari" at Patan Durbar Square.
In Nepal, "Kumari" is used as a woman's name, but it is also the title of a living goddess in traditional culture. The nameplate sparks vivid memories of past trips, and conversations with the Kumari staff member, who happily listens to stories about Nepal from that time, become lively.
One of the joys of travel is the connections you make with people, transcending national and cultural boundaries, which help create lasting memories. A dinner that leaves a lasting impression not only on the delicious food but also on the heartfelt service.
Amuse-bouche of Fuji Sakura pork and green asparagus
The first dish is an amuse-bouche of ham made with "Fuji Sakura Pork," a brand of pork from Yamanashi Prefecture, and green asparagus.
Fuji Sakura Pork is a type of pork known for its fine texture and rich flavor. By transforming it into a moist and juicy ham, you can enjoy the concentrated flavor of the meat. The refreshing flavor and texture of green asparagus are added to create a light and refreshing dish.
Basil Danish
The fragrant, freshly baked basil Danish pastry is served piping hot.
The crisp, light pastry is infused with the rich aroma of basil and the flavor of olive oil. Though small, the flavors of the ingredients are fully appreciated, making it the perfect dish to start a meal while enjoying champagne.
A five-item appetizer platter to enjoy a little bit of seasonal flavors.
Next up was a five-item appetizer platter, allowing you to enjoy a little bit of each seasonal delicacy.
A beautiful array of dishes featuring different ingredients such as seafood, meat, and fruit are arranged on a single plate. Each bite offers a change in texture and flavor, allowing you to enjoy the combination of ingredients in this colorful appetizer.
Squid Narutomaki
This dish features rolled-up squid simply seasoned with olive oil. You can enjoy the squid's unique springy texture and the subtle sweetness that becomes more apparent with each bite. The mellow flavor of the olive oil enhances the natural taste of the ingredients, resulting in a light and refreshing dish.
Prosciutto made with Fuji Sakura pork and Shine Muscat grapes
This dish combines prosciutto made with "Fuji Sakura Pork," a premium brand of pork from Yamanashi Prefecture, with Shine Muscat grapes. The concentrated umami and just the right amount of saltiness of the prosciutto are complemented by the crisp texture and juicy sweetness of the Shine Muscat grapes, a specialty of Yamanashi. The contrast between the saltiness and sweetness is pleasant, making for a refreshing combination.
Shingen Chicken Three-Color Roll
This three-color roll uses "Shingen Chicken," a brand of chicken associated with Yamanashi Prefecture. The different colors of the ingredients revealed in the cross-section make it a visually appealing dish. The moist texture and savory flavor of the chicken are complemented by the flavors of each ingredient, creating a changing taste experience with every bite.
Wagyu roast beef served with pear and lettuce.
On the first day, the roast beef is made with Koshu beef, and on the second day, with moist Sendai beef, served with pear and lettuce. The rich umami and tender texture of the Wagyu beef are accented by the crisp texture and refreshing sweetness of the pear. The light texture of the lettuce also contributes to the dish, resulting in a refreshing aftertaste despite being a meat dish. By incorporating fruit, the flavor of the roast beef is given a fresh twist.
Salmon and seasonal fruits
On the first day, we offer a dish featuring Fujinosuke salmon, and on the second day, Kai salmon paired with seasonal fruits. The smooth texture and rich flavor of the salmon are complemented by the sweetness and moderate acidity of the fruit. The refreshing taste of the fruit enhances the richness of the fish, creating a combination that adds depth to the flavor.
This five-item platter offers a delightful variety of textures and flavors, featuring seafood, meat, and fruit. The combinations of salty ingredients with the refreshing juiciness of fruit—such as prosciutto and Shine Muscat grapes, or roast beef and pear—are particularly impressive. The ever-changing flavors within the dish ensure you won't get bored. Pairing it with white wine further enhances the delicate flavors of the seafood and the refreshing taste of the fruit.
Whole wheat bread, blackcurrant and raspberry sourdough bread
The bread served with the meal includes whole wheat bread and blackcurrant and blueberry sourdough bread, accompanied by unsalted butter from Asagiri Plateau.
The whole wheat flour gives the bread a fragrant and rustic flavor that complements various dishes, and the beautiful colors of the blackcurrant and blueberry, along with a subtle tartness, create a unique flavor that pairs perfectly with wine. The elegant, milky taste of the accompanying unsalted butter is surprising, but when combined with the bread, the aromas and flavors of the ingredients are further enhanced.
The bread served between courses also shows thoughtful preparation, allowing you to enjoy your meal at a leisurely pace.
White wine "VINCENT WENGIER BOURGOGNE CHARDONNAY"
Next, we were served "VINCENT WENGIER BOURGOGNE CHARDONNAY," a white wine from the Burgundy region of France.
This is a 100% Chardonnay white wine produced by Domaine Vincent Wingier, based in the Chablis region. It showcases the unique characteristics of grapes grown in clay-limestone soil, offering aromas of white flowers, apples, and pears, subtly complemented by a hint of minerality. The balance between rich fruitiness and refreshing acidity is also appealing, making it a wine that offers the delicate and rich flavors characteristic of Burgundy.
It pairs well with seafood and vegetable dishes, and is perfect as a glass to add a touch of elegance to the middle of the course. I savored it slowly, anticipating how the food and wine would harmonize, imagining the appetizers and lobster dishes that were yet to come.
Enjoy lobster and vegetable gratin with white wine.
The fish dish is a luxurious gratin featuring half a lobster, allowing you to enjoy its rich flavor along with vegetables.
This dish combines the rich umami of lobster with the delicate flavors of vegetables, and is grilled to a golden brown on the surface. With each bite, the rich flavor of the lobster spreads, and the aroma of the grilled surface adds depth to the taste. The flavors of the vegetables also come through, enhancing the deliciousness of the seafood while providing the satisfying experience that only a gratin can offer.
We paired it with a Burgundy Chardonnay. The fruity white wine complemented the flavor of the lobster, leaving a pleasant sensation in the mouth. It was a moment to slowly savor the deliciousness of the seafood and the savory aroma of the grilled dish, accompanied by the wine.
The course takes on an even richer character when paired with fish dishes that bring out the natural flavors of the ingredients, and wines selected by the sommelier.
Enjoy a luxurious comparison of Koshu beef and Kumamoto-produced Akaushi beef, grilled right before your eyes.
Finally, it's time for the main course: teppanyaki steak. One of the great pleasures of teppanyaki is being able to watch the chef carefully grill each piece right in front of you. Surrounded by the sounds of the cooking process and the savory aroma that fills the air as the steak cooks, your anticipation naturally grows.
For dinner, you can choose between sirloin or fillet steak as your main course. We offer a selection of premium Japanese Black Wagyu beef and other branded beef from across Japan, allowing you to enjoy the unique textures, flavors of the fat, and the richness of the lean meat. Furthermore, you can also enjoy the pleasure of choosing a special dish featuring rare branded beef or Matsusaka beef.
Branded beef with unique characteristics, differing depending on the region of origin and breed.
Premium Japanese Black Wagyu Sirloin
These are Japanese Black cattle, carefully raised by members of the Koshu Beef and Koshu Wine Beef Promotion Council, and graded as quality grades 4 or 5. They are characterized by their tender texture, vibrant color, rich flavor, and smooth mouthfeel.
Sirloin of Sendai beef from Miyagi Prefecture
Of the 20,000 cattle shipped annually for meat, 40% are awarded the "Sendai Beef" designation. It is characterized by its smooth texture, tenderness, mellow flavor, and rich juices. The balance between fat and lean meat is exquisite.
Sirloin from Kumamoto Prefecture's Akaushi beef
This is a Kumamoto-type variety of the Japanese Brown cattle, one of the four new breeds of Wagyu beef. It is characterized by moderate marbling and plenty of lean meat. Of the total Wagyu beef trade, Japanese Brown cattle account for only about 4%, making it a rare and highly sought-after type of beef.
Sirloin from Yamagata Village Tankaku beef from Iwate Prefecture
This is a brand of beef from Yamagata-cho, Kuji City, Iwate Prefecture, raised and managed using domestically produced feed 100%. It is characterized by its deep, flavorful lean meat and light, sweet-tasting fat.
Sirloin of Matsusaka beef from Mie Prefecture 100g + ¥5,500
It is one of Japan's three most famous wagyu beef brands, and is known as a "work of art in meat," characterized by its marbled texture.
Premium Japanese Black Wagyu Beef Fillet 100g + ¥2,200
Miyagi Prefecture-produced Sendai beef fillet 100g + ¥2,200
Kumamoto Prefecture-produced Akaushi beef fillet 100g + ¥2,200
Fillet of short-horned beef from Iwate Prefecture 100g + ¥2,200
The anticipation of a superb steak, beautifully grilled on a hot plate.
This time, we ordered our steak rare. The chef carefully monitored the meat's condition and cooked it to perfection. The steak had a beautiful sear on the surface, locking in the flavor. The way the chef meticulously sliced the cooked meat also demonstrated his professional skill.
Compare the distinct characteristics of sirloin cuts from Koshu beef and Kumamoto Prefecture's Akaushi beef.
On the second day, we enjoyed sirloin from "Koshu Beef," a representative brand of beef from Yamanashi Prefecture, and "Akaushi Beef" from Kumamoto Prefecture. It was a luxurious tasting experience, as we enjoyed two different types of meat, each from a different region and with different meat quality, grilled right in front of us on a teppanyaki grill.
Koshu beef is appealing for its fine texture and the rich flavor characteristic of Japanese Black cattle. When you take a bite, the sweetness of the fat spreads along with the tender texture of the meat, allowing you to enjoy a rich and flavorful taste.
On the other hand, the beef I personally found most delicious was Akaushi beef from Kumamoto Prefecture. You can really taste the umami of the lean meat, and the rich flavor spreads with every bite. While Koshu beef is enjoyed for the sweetness of its fat, Akaushi beef is impressive because you can savor the deliciousness of the meat itself. Although they are both sirloin cuts, each has its own unique charm, and by comparing them, you can discover your own preferences.
It was a blissful moment to savor the unique characteristics of Koshu beef and Akaushi beef, enjoying the meat carefully grilled on a hot plate with our favorite condiments.
Enjoy a blissful steak with its fragrant, crispy crust and special coarse-ground soy sauce.
The steak, cooked rare as ordered, is served with seasonal grilled vegetables. The beautifully presented meat dish is enjoyed with a whole grain mustard sauce, as well as the hotel's recommended special "coarsely ground soy sauce."
Adding coarsely ground soy sauce to the meat adds a savory flavor and crunchy texture from the garlic, giving the steak a whole new dimension to its taste. It's great to enjoy the simple, pure flavor of the meat itself, but it's also wonderful to be able to experiment with different sauces and seasonings.
Coarsely ground soy sauce online store
https://fujipremium.thebase.in/
From the immersive experience of watching the food being grilled right before your eyes, to the chef's skillful work, and the final touches of seasoning, teppanyaki is a feast for all five senses. It was a luxurious moment to savor high-quality meat dishes in a tranquil setting amidst the forest.
Red wine "Château d'Osmond HAUT-MÉDOC 2019"
The beef dish was paired with "Château d'Osmond HAUT-MÉDOC 2019," a red wine from the Haut-Médoc region of Bordeaux, France.
This wine, born from a traditional Bordeaux blend, boasts a captivating fruitiness and structure. Rich fruit aromas reminiscent of blackcurrant and ripe cherry are layered with subtle hints of spice, licorice, and oak, resulting in a robust flavor with a harmonious finish.
The rich flavor of red wine pairs well with the robust umami of beef and the savory aroma of the grilled surface, further enhancing the deliciousness of the meat dish.
I take a bite of steak, then slowly sip red wine. By savoring the food and wine alternately, the flavors of each become even more memorable. This is a perfect pairing for an adult dinner, enjoyed in a relaxed atmosphere, where food and conversation can be savored.
To finish off, a special Wagyu beef curry packed with rich flavor.
To conclude the course, you can choose between specially selected Wagyu beef curry or rice with dried sardines and sansho pepper. On the first day, we ordered both and shared them, but on the second day, we both chose the curry without hesitation!
The first thing that strikes you with a bite is the intensely concentrated, deep umami flavor. Perhaps they've used leftover meat scraps from the teppanyaki main course? That's how satisfying the flavor is, with the rich taste of beef infused throughout. The spices and the umami of the meat come together perfectly, and even though it's the final dish of the course, it feels as if you're enjoying the main course again—a truly luxurious experience.
The curry served after enjoying high-quality meat grilled on a teppanyaki grill is more than just a finishing dish; it's incredibly delicious. It's a menu item I highly recommend, as it leaves you completely satisfied until the very end. You can also choose rice with dried sardines and sansho pepper, so you can enjoy finishing your meal according to your mood and preference.
Tiramisu and banana chocolate ice cream for a gentle, lingering taste.
For dessert on the second day, we had tiramisu and banana chocolate ice cream.
As we savor the dessert that concludes our meal, we take a moment to reflect on the course. The bittersweet espresso-flavored tiramisu is paired with sweet and rich banana chocolate ice cream, and enjoyed with coffee, allowing the post-meal time to pass peacefully.
From appetizers to fish dishes, steak, and finally rice, I savored each dish during dinner. I slowly finished my meal, savoring the lingering flavors.
Perfect for traveling with your beloved dog, or for enjoying a sophisticated wine-drinking experience.
"SALON de FOREST" is an attractive restaurant for both those who cherish their stay with their beloved dog and those who want to enjoy a leisurely meal and wine.
Guests staying at "Wan Village" can enjoy dinner and breakfast at the table with their dogs, and there are also private rooms available for large dogs.
I felt that the ability to travel with your beloved dog while also enjoying adult time tailored to your preferred style of stay is a unique charm of resorts like this.
A fulfilling dinner at a forest resort.
On the second day, we once again enjoyed a memorable time thanks to the warm hospitality of Manager Matsumoto and the entire staff. Not only was the food delicious, but the atmosphere and the encounters with people also enriched our travel memories.
After finishing our meal, we headed back to our room where Chocolat was waiting for us. We returned to our room, surrounded by the tranquility of the forest, and continued our resort evening with our beloved dog.
FOREST VILLAGE by FUJI PREMIUM RESORT
Address: 7139-1 Kodachi, Fujikawaguchiko-machi, Minamitsuru-gun, Yamanashi Prefecture 401-0302
TEL: 0555-73-1168
https://fuji-premium-resort.jp/
https://fuji-premium-resort.jp/forestvillage/
