Atami Onsen boasts a history of over 200 years, having been founded in 1806.Furuya RyokanAt this inn, head chef Kazuyoshi Taneda, originally from Miyazaki Prefecture, uses carefully selected ingredients from all over Japan to create original Kyoto-style kaiseki cuisine that is unique to Furuya Ryokan, while staying true to traditional Japanese traditions and incorporating new ideas!
Since its founding, breakfast and dinner have been served in your room, and the waitress begins preparing your meal 30 minutes before the scheduled start time. Dinner on this day is at 6 PM, and preparations begin at 5:30 PM!
As we watched the dishes being set on the table, we toasted with Jacques Lassaigne's La Colline Inspiree champagne, but we had already finished one bottle before the meal even began!
Appetizers and starters begin to be served, and to the right, a hot towel and a hand towel bearing the name of Furuya Ryokan are placed, which you can take home. Well, everything is ready! As I look at the menu and imagine the sequence of events, my stomach groans with anticipation!
"Aperitif"
Homemade plum wine and roasted green tea from Shizuoka as an aperitif
While plum wine is often enjoyed as an aperitif, the combination with roasted green tea is a refreshing change! This aperitif of plum wine mixed with roasted green tea has a gentle acidity, a refreshing plum flavor, and the fragrant aroma of roasted green tea that fills the nose, making it a drink that truly whets the appetite!
"Advanced"
Sesame tofu made with milk from Tanna
This is exactly what it means to be captivated by an appetizer! The sticky texture that will win you over with just one bite, and the flavorful sesame tofu made with rich milk, are perfectly balanced with the rich sesame sauce made only from ground sesame seeds, making it an exquisite dish!
"Appetizer"
Sanma sushi, fugu jelly, ginkgo nuts, yam skewers, pumpkin ginkgo,
Homemade karasumi (cured mullet roe), foie gras monaka (wafer filled with sweet bean paste), persimmon egg, hijiki somen pine needles, pine cone arrowhead,
Dried figs and acorns, chicken wrapped in leaves, soybean dumplings with sesame vinegar, dried persimmons in white vinegar.
The appetizers, which allow you to enjoy the autumn season with both your eyes and your taste buds, include dishes served in persimmon shaped bowls, water chestnuts resembling pine cones, dried figs that look like chestnuts, egg yolks dyed persimmon-colored, fried hijiki somen noodles shaped like pine needles, and decorative daikon radish cut to resemble maple leaves, allowing you to savor the meticulous craftsmanship and rich flavors of each dish!
"soup"
Chrysanthemum-shaped potato, black shimeji mushroom, yacon, red-cored radish, moro cucumber, yuzu citrus
The dish features a delicate, subtly salty broth that is almost transparent, infused with the savory flavor of chrysanthemum-shaped mashed potatoes, rich and flavorful black shimeji mushrooms, and thinly sliced daikon radish that resembles a feather's robe.
"Osashimi"
Today's sashimi
Today's sashimi, served on thinly sliced red radish, consists of four types: sea bass, medium fatty bluefin tuna, bigfin reef squid, and golden snapper!
The dish features firm sea bass, beautiful medium fatty tuna, springy bigfin reef squid, and sweet golden snapper, garnished with shiso flower buds and red knotweed, and decorated with carrots and pumpkin cut into the shapes of maple leaves and ginkgo leaves.
The sashimi is served with six different condiments, including wasabi and soy sauce, allowing you to enjoy it in the recommended or your favorite combinations!
First, there's the classic combination of "Izu wasabi + Tosa soy sauce" and "Izu Oshima natural sea salt + olive oil specialty shop."CREA TABLELet's start with the basic combinations of "Mr. Extra Virgin Olive Oil" and "Green Chili Peppers + Ponzu Sauce," which are our recommendations! If you want to simply enjoy the taste of the fish, sea salt is also good, but for those of us who love spicy food, the combination with green chili peppers is a favorite as a twist!
"Bonfire"
Taro, octopus simmered in sweet red bean paste, maple leaf-shaped wheat gluten, julienned carrots, and grated yuzu.
This comforting simmered dish features sticky taro and simmered octopus cooked with red beans, resulting in a tender, glossy, and beautifully colored dish.
"Medium plate"
Grilled Japanese Black beef wrapped in magnolia leaves, shiitake mushrooms, turnips, and white konjac.
Once the meat is cooked through, remove the lid and serve with our specially prepared miso paste, which has been warmed to perfection, for a juicy and flavorful dish!
"O-ryo"
Steamed egg custard with eel and truffles
The chawanmushi (steamed egg custard) is infused with the aroma of truffles, has a slightly sweet flavor, and contains fluffy, melt-in-your-mouth eel!
"Strong dish"
Buckwheat groats, monkfish liver, eggplant, pineapple, baby carrots, rale,
Strawberries, okra, persimmon, dried orange, caviar, mandarin orange vinegar jelly
These refreshing, chilled appetizers serve as a palate cleanser, with each dish acting as a refreshing break between courses.
"pottery"
Grilled silver snapper marinated in Saikyo miso, duck breast, pickled ginger, candied chestnuts.
The grilled dishes include two types: silver snapper with the refined flavor of Saikyo miso, and duck that becomes more flavorful with every bite. The candied chestnuts are garnished with a large blueberry. Pickled ginger and red konjac are served on the side.
For our meal, we were served "mushroom rice" cooked in an earthenware pot! When we opened the lid of the pot, the wonderful aroma was so tempting that Chocolat couldn't help but peek inside and beg the waitress for some! (lol)
"Meals"
Mushroom rice (using glutinous rice in addition to white rice)
"Meals"
Mushroom rice, red miso soup, pickles
This clay pot rice, cooked with kelp broth and salt, is an exquisite dish with the rich aroma of mushrooms that will have you reaching for more! It also pairs perfectly with the black pepper added at the end to your liking! Because glutinous rice is added, it remains delicious even when cold, so we enjoy one bowl at a time and make the rest into rice balls for a late-night snack!
"Fruited sweets"
Apple, matcha pudding, black sesame konjac
Matcha pudding and black sesame konjac, served with apple compote that retains its texture, and black syrup to your liking. Though the portions are small, it's very filling!
We enjoyed a delicious dinner, savoring the autumn-themed menu as dishes were brought out one after another. When we gave Chocolat the homemade food we brought, she ate it all up and seemed very pleased! We stretched out our legs and relaxed as if we were at home, enjoying the long autumn evening together!
Furuya Ryokan
Address: 5-24 Higashikaigancho, Atami City, Shizuoka Prefecture
TEL: 0557-81-0001
Pets allowed: Yes (※Limited rooms and conditions apply)
Parking: 35 spaces available (free)
https://atami-furuya.co.jp/
