Enjoy a special anniversary kaiseki meal at Sanyoso "Yuho" in Izu Nagaoka Onsen.
A spring-like twilight. Under a sky that is gradually turning a soft indigo, the facade of the new building, softly illuminated, quietly emerges. On this day, we visited the historic and renowned inn,Izu Nagaoka Onsen Sanyo-so"It's their 14th wedding anniversary, their ivory anniversary. The night to celebrate the countless years they've spent together is now beginning quietly.
This place, with its crisp, clear air, possesses a unique and profound spatial beauty that is characteristic of this inn.
Go past the front desk and proceed down the tatami-floored corridor.
A tranquil place enveloped in the warmth of wood and soft light. The garden scenery is framed through the overlapping windows, creating a picture-perfect scene. A peaceful time flows, detached from the outside world, and the Japanese atmosphere naturally encourages deeper breathing.
A stepped corridor overlooking the garden.
The long, winding corridor leading to the back slopes gently, guiding us along as we gaze upon the garden through the windows, which offer expansive views.
The well-maintained pine trees, the moss-covered stones, the gentle flow of water blending into the twilight—as we walk side-by-side, matching our pace, gazing at this beautiful scenery, it feels like a moment to quietly reflect on the past 14 years.
If you go up the stairs, you will find the restaurants "Yuho (New Building)" and "Mokusei (Main Building)".
A celebratory banquet will be held at the restaurant "Yuho".
Dinner was served in two separate locations, and we were guided to the "Yuho" room in the new building, starting at 5:30 PM. It was about a 10-minute walk from our detached cottage to the dining area, enjoying the view of the garden along the way. Because of the distance, guests could also choose to enjoy their meal in their room.
A space where food and beauty resonate together.
When you spend time at this restaurant, you'll see the magnificent works of art by Living National Treasures adorning the stage walls.Sayoko Eri"Mineko," a delicate work of art by the artist depicting the landscape of Izu. The shimmering gold quietly illuminates the space, resonating subtly with the kaiseki cuisine, creating an experience that touches upon culture and aesthetic sensibilities. (*Kirikane is a technique in which several sheets of pure gold leaf are heated together to create thickness, and then cut into thin lines (or circles, diamonds, or triangles) on a leather board with a bamboo knife. These are then applied to the tip of a brush to create various patterns.)
Living National Treasure, Kirikane Artist: Eri Sayoko Profile
Born in Kyoto in 1945.
Graduated from Seian Women's Junior College, Design and Dyeing Course in 1966.
In 1977, I began studying at Shinya Matsuhisa's kirikane (gold leaf cutting) class.
In 1978, he became a disciple of Master Kisho Kitamura and received instruction in the traditional art of kirikane (gold leaf inlay).
In 1982, he won the Grand Prize at the Kyoto Prefectural Crafts and Fine Arts Exhibition for his two-panel folding screen, "All Things Shine Brightly."
1983–
Selected for the 1985 Japan Traditional Crafts Exhibition.
1987–
Selected for the 1989 Japan Traditional Crafts Exhibition.
1988: Created "Mineko" (Peak Light) for the wall of the Yuho Room at Sanyo-so, Izu Nagaoka Onsen.
2001 Participated in the restoration of the Kuyo Bodhisattva statue in the clouds at Uji Byodo-in Temple in Kyoto
Regular Member of the Japan Crafts Association
Director of the Kyoto Prefectural Association of Craft Artists
Part-time lecturer at Kyoto City University of Arts
Visiting Professor, Kyoto University of Art and Design
The "Yuho" room exudes a gentle aroma of tatami mats. Despite being a grand hall boasting 128 tatami mats, there is ample space between seats, creating the impression of each person having their own small private room. A calm and refined sense of distance is maintained, where one is not bothered by the gaze or presence of others.
A feast for all five senses: Seasonal delights of Izu-Nagaoka - February Menu
Authentic kaiseki cuisine showcasing the chef's meticulous craftsmanship. Each dish tells a carefully crafted story of the season.
First, to celebrate our 14th wedding anniversary, our Ivory Anniversary, we'll enjoy "overflowing sparkling wine," which is poured so much it spills out of the masu (wooden sake cup).
The sparkling bubbles fill the glass, and their brilliance mirrors the journey of the past 14 years.
The meal was served in a beautifully curved wooden box. Its charming appearance brought a smile to my face. It quietly filled my heart with excitement for the moment that was about to begin.
When you gently open the lid, you find a two-tiered bento box inside. The moment you open the lid, a vibrant array of seasonal colors unfolds, with small bowls neatly arranged, like a treasure chest.
Let us raise a toast to our ivory wedding anniversary. Just as ivory is soft yet strong, and deepens in color with time, we offer our gratitude and hope that our journey together will also quietly gain a beautiful sheen.
Seasonal dishes: "Urui (a type of wild vegetable), crab with yuzu miso dressing, and cherry blossom tofu"
The slight bitterness of the Urui and rapeseed blossoms, combined with the soft sweetness and umami of the crab and yuzu miso, creates a charming bento box filled with small appetizers that herald the arrival of spring, as if capturing and preserving a scene from a garden.
Seasonal dishes: "Sakura-blossom yam, broad bean deep-fried, rapeseed blossom wrapped in prosciutto, three-colored dumplings, deep-fried whitebait"
This dish is so delicious, you could almost enjoy it while having a cherry blossom viewing party.
Soup: "Steamed golden snapper from Shimoda, shiitake mushrooms from Mishima, bamboo shoots, petal-shaped carrots, and local sprouts"
Steamed golden snapper from Shimoda, cooked in a Domyoji rice broth. Behind the gently rising steam, you can smell the clear aroma of the broth and the rich flavor of shiitake mushrooms from Mishima. With each bite, your body slowly relaxes at the gentle taste. You can savor the refreshing aftertaste of the accompanying sprouts.
Sashimi "Assortment of Seafood"
This assortment of seafood, featuring halfbeak, ark shell, bigfin reef squid, and bluefin tuna, embodies the powerful bounty of Izu's oceans. The lustrous elasticity of the flesh speaks volumes about its seasonality, and the halfbeak, with its translucent, beautiful white flesh, mild flavor, and subtle sweetness, is truly exceptional. Needless to say, the sashimi is delicious, and the thinly sliced, beautifully peeled daikon and red radish garnish is so delicate it's almost translucent. When you gently lift it with chopsticks, it feels light and airy, yet firm and crisp. When you put it in your mouth, the crisp texture is delightful, and the fresh sweetness spreads, making you involuntarily smile and exclaim, "It's too delicious!" This dish, which highlights the freshness of the ingredients themselves, is a testament to the chef's masterful skill.
Because it is cherry blossom season, the dishes feature elegant decorative cuts shaped like flower petals, and as you gaze up at the ceiling, still basking in the afterglow of that experience, you notice that flowers are quietly blooming there as well.
Grilled dish: "White Mt. Fuji Salmon grilled with rapeseed, and plain pickled myoga ginger"
Plump, perfectly cooked Fujisan salmon is coated in finely scrambled eggs and grilled in rapeseed oil. The moist, savory flavor is complemented by the gentle sweetness of the eggs, and the elegant fat melts away. The refreshing taste of freshly picked myoga ginger tightens the aftertaste, making this a gentle dish perfect for spring.
Simmered dish: "Shrimp taro, sea bream roe, butterbur, eggplant, cherry blossom-shaped gluten"
The taro root is sticky and rich, yet refined. It melts smoothly on the tongue, and the sea bream roe absorbs the rich umami of the broth, leaving a deep, lingering aftertaste.
Main course: "Domestic beef fillet steak, side vegetables, and new onion Japanese-style sauce"
The main course was a domestic beef fillet steak. The fine texture and refined flavor were outstanding, truly a testament to its superior quality. It was cooked to perfection, but personally, I felt that a slightly rarer medium-rare would have further highlighted its delicate flavor.
Vinegared dish: "Firefly squid, needlefish, onion, perilla leaf, red water pepper, Tanna yogurt sauce"
The savory flavors of firefly squid and needlefish are complemented by a mild sauce made with Tanna yogurt. A gentle acidity softly envelops the whole dish, creating a smooth and rounded taste that enhances the natural flavors of the ingredients while leaving a clean and light aftertaste.
Meal: Rice cooked with ginger and clams, soup, and pickles.
The rice, seasoned with ginger, absorbs plenty of clam broth, creating a layered flavor. The gentle aroma wafts up, enticing the appetite, and each bite releases a rich, comforting taste. The mild red miso soup gently accompanies it, providing a warm and soothing finish.
"Roasted green tea"
After your meal, enjoy a cup of fragrant roasted green tea. The gentle aroma that rises from the cup will soothe your palate and quietly bring your moment of contentment to a close.
Sweets: "Cherry blossom monaka (wafer filled with sweet bean paste), seasonal fruits"
The sweets included cherry blossom monaka (a type of Japanese sweet) and seasonal strawberries, and as a thoughtful gesture to celebrate the wedding anniversary, there was also chocolate. The subtle blessings made the sweets truly satisfying.
The finest white bean paste is garnished with a cherry blossom leaf, and the delicate pink cherry blossom-shaped monaka shell is crisp and fragrant, then the gentle sweetness melts softly in your mouth, making for a superb ending that evokes the feeling of spring.
"Matcha in the Sky"
After the gentle sweetness of the cherry blossom monaka, enjoy a cup of matcha tea from the heavens. The subtle bitterness and depth of flavor in this cup perfectly balance the lingering aftertaste of the sweetness.
The alcove adorned with the characters for "longevity" and "nurturing." It was a blissful time that filled our hearts, and a place where we quietly thought, "I'm so glad we chose this for our anniversary." Rather than flashy displays, the accumulated aesthetic sense and hospitality gently embraced our milestone, leaving a lasting impression that makes us want to quietly return year after year.
Sitting with dignity behind the stage of a Living National Treasure, I will cherish that night enveloped in beauty as an unforgettable memory.
Izu Nagaoka Onsen Sanyo-so
Address: 270 Tamegami, Izunokuni City, Shizuoka Prefecture 410-2204
TEL: 055-947-1111
https://www.seibuprince.com/ja/sanyo-so-ryokan
