"Japanese Restaurant Yumeoto"
「Atami FufuAt this restaurant, you can choose between two dinner courses: Japanese cuisine or teppanyaki.
There is no dress code at the restaurant, and guests can use it in yukata after checking in.
In some rooms, guests can enjoy dinner in their room.
(Reservation required in advance)
The teppanyaki restaurant is so popular that it's difficult to get a reservation, as they only have five tables available.
This time, we will be discussing Sen no Rikyu's "Wabi-sabiUnder the theme of "[theme]", dinner will be served using ingredients personally selected by the head chef.
Japanese restaurantYumeotoI would like to enjoy Japanese cuisine at "[restaurant name]".
Japanese restaurant "Yumeoto"
Dinner: 18:00 - Last Order 22:00
Breakfast: 8:00 AM - Last Order 11:00 AM
The menu will feature ingredients from Atami, Izu, and Shizuoka, allowing you to fully enjoy seasonal ingredients.
The head chef's special "Specially selected masterpiecesThis course includes "[...]."
Japanese cuisine, prepared in an original style, with rice cooked in a pot at each table.
Sometimes, the staff will prepare dishes such as hot pot or charcoal-grilled items right in front of you.
This is a dish that can be enjoyed with all five senses.
Perfect for birthdays, wedding anniversaries, and other special occasions!
Counter seats
A contemporary Japanese modern design.
All seats offer a sense of privacy.
The luxurious space includes 6 counter seats, one Japanese-style room, 3 private table rooms, and 3 semi-private rooms.
Table semi-private rooms
Since it's table seating, women don't have to worry about the stress of taking off their shoes.
Additionally, we offer semi-private table-style rooms that can be used with peace of mind by international guests.
Opening the shoji screen allows you to see the courtyard.
Atami Fufu Head Chef: Fuminori Kawabata
Focusing on seasonal ingredients, we bring out the natural flavors and aromas of the ingredients.
The broth is made using high-quality local bonito, carefully selected to bring out its richness and umami to the fullest.
Rather than flashy presentations, our philosophy is to create memorable dishes that can be enjoyed with the eyes and the aroma.
They strive to express both the taste and the heart behind the food.
Japanese-style room with a sunken hearth
The private room, enveloped in a sense of privacy, is a Japanese-style room with tatami mats.
We will be having dinner here tonight.
I'm also happy that it's a sunken kotatsu style, where you can put your legs down and enjoy your meal in a relaxed position!
November 9thSince it was also my 42nd birthday, the inn gave me a wonderful celebration!
The staff member who will be in charge of our tableSuzukiI received a truly lovely flower arrangement from [Name]! (So happy!)
Enveloped in the scent of pink roses, your cheeks will be faintly flushed red.
SuzukiIt seems that it has been exactly five years since [Name] was assigned here.
The former manager of this inn, who is currently in ToyamaRiver Retreat GarakuHe serves as the general manager of "[company name]".
Daisuke MatsumiyaI heard that he also worked with [Name] at that time.
MatsumiyaMr. Miss,SuzukiShe seemed to be in very good health!
Even better, the celebratory toast includedChampagneThank you for preparing it for us.
They even took a commemorative photo of just the two of us, my husband and me! (I'm so grateful!)
"LOUIS ROEDERER BRUT PREMIER"
Champagne, France
Despite being a long-established business with a history of over 200 years, it remains a family-run business.
These are truly "works of art made by hand," where no effort is spared in order to ensure quality.
A rare maison that continues to produce exquisite champagnesLOUIS ROEDERER」。
Possessing both freshness and maturity, elegance and strength,
Its greatest appeal lies in its excellent balance, achieved by skillfully harmonizing contrasting elements.
Its rich flavor is the essence of Champagne, and it's also appealing as a drink to enjoy with meals.
Using seasonal ingredients, the menu changes monthly.Chef KawabataA menu we've put our heart and soul into.
"Appetizer"
This time too, we are visiting from Japan, with a friend from Toyama who is a ceramic artist.
「Gaku ShakunagaBecause I had brought 'kun's bowl with me,
This oneChef KawabataAlso,A series of travels with tablewareTitled,
His workBlack Glazed Series Petri Dishes"and"Tree Ring SeriesIntroducing "
「YumeotoThey even collaborated with us on a dish! (We are so grateful!)
tree ring plateThey went to the trouble of gathering fallen leaves from the woods behind the house to match the scene.
The appetizers, served in small bowls, were beautifully arranged to allow us to enjoy the seasonal flavors!
岳Kun's tableware really complements both Western and Japanese styles perfectly♪
Deep-fried scallops stuffed with cheese and rice crackers
Shrimp and green vegetable sushi
Herring roe on kelp
Tonburi with grated yam
Crab Chawanmushi (steamed egg custard)
Raw seaweed paste
Marinated trout from Mt. Fuji and mushrooms
Add salmon roe to the parent and child
Water chestnut and Japanese parsley salad with tofu dressing
Mascarpone salad
Chrysanthemums in broth
Served with fried dried squid
"Onion and Japanese ginger dumplings"
Sesame gluten Kintoki ginseng Jikuren grass
With soup dishes, the greatest pleasure is undoubtedly enjoying the aroma the moment you open the lid.
A fish cake made with sweet onions and accented with Japanese ginger.
The aroma of yuzu fills the air, and the dish is enjoyed with a slightly sweet broth made from kelp and bonito flakes.
Enjoy the soft, chewy texture of sesame gluten, the vibrant colors of Kintoki carrots, and the spinach stalks!
Sashimi platter: Bluefin tuna, Ishigaki snapper, surf clam
Bluefin tuna served with Daikoku hon-shimeji mushrooms.
The Ishigaki snapper is served with small pieces of yose-shoyu (solidified soy sauce).
Surf clams are enjoyed with a sweet and sour sudachi miso and a refreshing Tosa vinegar jelly.
"Soy sauce, white ponzu sauce, and natural wasabi from Amagi"
Amagi, a specialty of IzuNatural WasabiThey grate it right in front of you using a sharkskin grater, and serve it fresh.
They provide two types of sauces: a regular soy sauce and a white ponzu sauce, so you can choose according to your preference.
Our homemade white ponzu sauce pairs perfectly with white fish, squid, and other dishes!
"Local golden snapper grilled in the Wakasa style"
Deep-fried shrimp potato and Manganji peppers
Stir-fried yellow chives and pea shoots
Deep-fried shrimp taro with deep-fried Manganji peppers, served with stir-fried yellow chives and pea sprouts.
We'll enjoy Wakasa-style grilled splendid alfonsino caught locally.
Here,Black Glazed Series Petri DishesThey accommodated my request! (Thank you!)
Squeeze some sudachi citrus over it and enjoy!
Sommelier Takashi Yamamoto
This time, we have brought a celebratory wine with us.
SommelierTakashi YamamotoWe'd like Mr./Ms. to do the canting.
(Wine corkage fee: 4,000 yen per bottle)
Here, we offer wines that pair perfectly not only with teppanyaki wagyu beef, but also with other Japanese dishes.
SommelierYamamotoSince it's selected by [Name/Organization], it might be a good idea to leave the pairing to them♪
"Brunello di Montalcino Tenuta Nuova 2010 Casanova di Neri" Italy, Tuscany
「Casanova di Neri" was created by Giovanni Neri, who acquired vineyards in Montalcino.
A family-run winery founded in 1971.
It has received the highest rating among the most famous Brunello di Montalcino in Tuscany,
「Wine AdvocateThis wine received a perfect score of 100 points in "[ ]"
He succeeded Antonio Galloni and was in charge of Italian wines at Wine Enthusiast.
This is a precious wine, as it is the first wine by Ms. Monica Lerner to receive a perfect 100 points from Robert Parker.
She runs a wine wholesale business in Toyama, where her husband's family is from.
「cave l'onde"ofDaisuke AsanoThis is the birthday wine that was chosen by [Name].
Rich in dark fruit flavors, with well-balanced tannins.
This wine is smooth yet powerful, with an elegant flavor and a lingering finish.
"Japanese Black Wagyu Beef and Turnip Soup"
White onion Yuzu pepper
This gently sweet turnip soup, in which Kuroge Wagyu beef is simmered until tender,
It's served with finely chopped white onions and yuzu peel, and enjoyed in a soup flavored with yuzu pepper.
For the final meal, rice was cooked in an earthenware pot of about 1.5 cups per table.
You can enjoy seasonal rice cooked in a traditional pot!
"Rice cooked with barracuda and lotus root"
Yamagata Prefecture-grown Tsuyahime rice (new harvest)
Using newly harvested Tsuyahime rice from Yamagata Prefecture,
Rice cooked in a pot with barracuda and lotus root, infused with the aroma of mitsuba (Japanese parsley).
The freshly cooked, fluffy Tsuyahime rice has large grains and a sticky texture, making it a delicious dish!
Mixed rice dishes
Pickles, red miso soup
The rice dish, made with flaked barracuda mixed in to concentrate its flavor, is served as seasoned rice.
After having a light drink, I plan to make rice balls with the leftovers and eat them as a late-night snack.
(I asked for some rice balls, and when I returned to my room, they were already prepared on the table along with a hot towel. They were delicious even when they had cooled down!)
The miso soup is served differently each day: red miso soup in the evening and white miso soup in the morning. It's served with wheat gluten and large nameko mushrooms.
We finished with homemade pickles, and that concluded the meal. After this, we went to the lounge.TakaWhen I told them I would be going to '',
「Would you like something sweet there?"That's what they recommended."
Next up is the lounge "TakaI'd like to enjoy the long autumn nights at "[this location]♪"
Atami Fufu
Location: 11-48 Mizuguchi-cho, Atami City, Shizuoka Prefecture
TEL: 0557-86-3646
http://www.atamifufu.jp/
