On this winter trip to Hakone, I visitednol hakone myojindai / nol hakone myojindaiAs evening falls and the clear winter sky slowly transforms into a deep blue, the entrance takes on a quiet yet dignified appearance, illuminated by a warm light that seems to gently envelop the blue sky.
Stepping into the building nestled in the forest, you're greeted by the soft lighting of the lobby lounge, creating a tranquil atmosphere quite different from daytime. The interplay of light and shadow cast by the ceiling lights, combined with the lingering blue sky visible through the large windows, creates a peaceful moment, as if celebrating the end of the day.
Chocolat stayed in the room while we had dinner. After enjoying her dog time, she ate the homemade food we brought, and her eyes were already half-closed and she looked sleepy. She's always such a good girl and waits patiently, so she's always with us on every trip. Having her by my side is the greatest comfort.
The restaurant is brightly lit. This is the moment when excitement transforms into quiet anticipation. It's the perfect prelude to the dinner that awaits, a truly delightful twilight scene.
“Based on the concept of "harmonizing mind and body," this restaurant carefully crafts dishes that are unique to each day and season, using local ingredients, primarily from Hakone.
Dinner is served in two sittings: 17:30 and 19:40. Please tell the restaurant staff your room number at the entrance and then proceed to your table.
Bathed in soft light, the dining room exudes a tranquil atmosphere, blending seamlessly with the stillness of the night. The warm glow of the lamps hanging from the ceiling gently illuminates the table, creating a sophisticated and mature ambiance. The weeping cherry tree in the garden, standing quietly in the depths of winter, evokes the image of its delicate blossoms filling the windows in spring, allowing one to feel the changing seasons.
The theme for this evening is "Rapporti ~Winter Solstice~". A special winter-only course will be offered, embodying the idea of embracing the seasons and connecting with the land.
We ordered a pairing of three wines—sparkling, white, and red—prepared to complement the course meal, and our dinner began.
We clinked glasses of sparkling wine from the Veneto region of Italy and toasted.
"ALZAIA"
The refreshing aroma that spreads along with the sparkling bubbles gently heightens the anticipation for the dinner that is about to begin. This moment, marking the end of the day, transforms into a special night, and this sense of exhilaration pleasantly fills the quiet dining room.
"A small harvesting experience in the palm of your hand"
Today's harvested vegetables
The course begins with a "small harvest experience in the palm of your hand," featuring freshly harvested vegetables from the facility's farm, as well as local vegetables mainly from Hakone. Their freshness naturally heightens anticipation for the story that follows.
Homemade bread "Focaccia"
This focaccia has a crispy, fragrant exterior and a chewy, springy interior. The aroma of herbs and just the right amount of salt enhance the flavor of your meal.
Hors-d'œuvre "Cold Yellowtail and Daikon Radish"
Chilled Yellowtail and Daikon Radish Salad
A lustrous yellowtail is topped with a creamy radish blancmange, sliced turnips and radishes, and fresh herbs, creating a visually stunning dish reminiscent of a painting. The rich sweetness of the yellowtail's fat is gently balanced by the refreshing sauce, resulting in a surprisingly light texture when you take a bite. This refreshing cold appetizer reimagines the classic Japanese dish "buri daikon" (yellowtail and radish stew) with a sophisticated Western sensibility.
The dish sits quietly in a vessel with a stone-like color and texture, and the understated, minimalist vessel accentuates the colors, giving it the presence of a true work of art.
Following the sparkling wine pairing, we prepared a white wine to go with the pasta and fish dishes.
"Union Sacré Wines Dry Riesling 2023"
Union Sacré is a wine crafted by two winemakers from different continents who met on California's Central Coast and created it with mutual affection. It boasts a dry taste with aromas of grapefruit, green apple, and lily. The fruitiness of nectarine and guava is layered with a vibrant acidity, a subtle petrol note, and a bitterness reminiscent of lemon zest. It is a pure and beautiful, refined wine in which the aromas of fruit and flowers harmonize with the acidity at its core. Every detail, from the choice of glass to the serving temperature, is carefully considered, and the wine is poured with such utmost generosity that it hardly feels like a pairing. The sincerity with which each glass is presented is evident, and you can truly feel the high quality of the pairing wine itself, which feels far beyond its price, as well as the genuine hospitality.
Pasta "Turnip Carbonara"
Turnip Carbonara
This pasta, with its striking pale cream color, perfectly captures the flavor of turnips. Casarecce, a short, S-shaped pasta originating from Sicily, Italy, is gently coated in a smooth sauce made with egg yolk and anchovies, where the savory flavor of bacon and the melting sweetness of turnips blend together. Rich yet light, this "Turnip Carbonara" offers a fresh take on carbonara.
Homemade bread: "Rice flour bread"
These round, plump rice flour breads are striking with their smooth texture and gentle colors. You can enjoy their moist mouthfeel, chewy elasticity, and the subtle sweetness of the rice flour that spreads with every bite.
Poisson: "Sea Bream with Chinese Cabbage and Chrysanthemum Greens"
Red Sea Bream with Napa Cabbage and Garland Chrysanthemum
A beautifully cooked, plump sea bream sits atop a bed of delicately colored Chinese cabbage and mussels. The vibrant green puree of chrysanthemum greens underneath provides a striking contrast that ties the whole dish together. Upon tasting, the sea bream is surprisingly moist and delicate, and the sweetness of the steamed Chinese cabbage and the umami of the mussels gently unfold. A sauce made with shallots, white wine, and whitebait adds depth, and the subtle aroma of yuzu at the end leaves a refined wintery impression.
"Cannonau di Sardegna Riserva 2021 Sella & Mosca"
Cannonau is a representative red wine grape variety from Sardinia. This wine is made to pair with bottarga, a specialty product of Sardinia. It is rich yet supple, with a wonderful level of perfection, and you can enjoy the pleasant fruitiness of a medium-bodied wine.
Viande: "Charcoal-grilled Omi duck and Shimonita leeks"
Charcoal-grilled Omi duck with Shimonita leeks
For those who don't like game meat, you can change to charcoal-grilled Japanese Black Wagyu sirloin for an additional charge (+3,107 yen).
With masterful cooking techniques, the Omi duck, grilled over charcoal to perfection, is moist inside, and with every bite, the rich flavor and aroma of the game meat fill your mouth. Roasted onions with herb breadcrumbs infused with thyme and bay leaves, and Shimonita leeks whose sweetness has been brought out to its fullest, accompany the duck's richness, creating a deeply balanced flavor with a lingering aftertaste.
As the course progresses at a brisk pace, the dinner, with each dish leaving a pleasant lingering impression, quietly comes to an end.
Dessert: "Crème d'Ange and Odawara Mandarin Oranges"
Crème d'Anjou and Odawara Mandarins
This gentle dessert combines Odawara mandarins, known for their perfect balance of sweetness and tartness, with caramelized mandarins and a smooth, light crème d'ange, all topped with soft, delicate mochi. The crumble topping provides a delightful textural contrast.
"Coffee", Mignardises "Chocolate Cake"
The rich flavor of the chocolate cake, complementing the fragrant aroma of coffee, spreads pleasantly, and the lingering aftertaste creates a beautiful conclusion that envelops you in a feeling of happiness.
What was most impressive was that none of the dishes were heavy, and strangely, I felt lighter after the meal. The flavors, which brought out the best in the ingredients and stripped away anything unnecessary, truly embody the inn's philosophy of "harmonizing mind and body." On a quiet Hakone night, the time spent in the dining room, bathed in soft lighting, was more than just a meal; it was a moment deeply etched into my travel memories. It was a dinner experience that not only tasted delicious but also gently soothed the soul. It was a time that made me want to express my gratitude once again for the rich afterglow that awaited me after spending a night at "nol hakone myojindai."
Next time: We'll bring you a treat after dinner.
nol hakone myojindai / nol hakone myojindai
Address: 1488-205 Miyagino, Hakone-machi, Ashigarashimo-gun, Kanagawa Prefecture 250-0401
TEL: 0460-87-2034
https://www.nolhotels.com/hakone-myojindai/
