As the lingering atmosphere of twilight slowly deepens, it begins to reveal a different face than during the daytime.Hotel Mori no Kaze Hakone SengokuharaThe soft light envelops the building, and a quiet Hakone night begins.
As dinner time approaches, stepping out onto the terrace beyond the lounge reveals the mountains of Sengokuhara slowly bathed in the hues of twilight. Unlike the refreshing greenery of the daytime, the interior of the inn, illuminated by the lights, transforms into a tranquil and sophisticated "adults' retreat."
The restaurant "Miyabi" has two dinner sittings, at 5:30 PM and 7:30 PM. Since we wanted to enjoy a relaxing time soaking in the hot springs in our room, we chose the 7:30 PM sitting.
The interior, decorated in calming Japanese colors, offers a sophisticated yet relaxed atmosphere. With quiet music playing throughout, the tranquil ambiance is perfect for an adult's hot spring getaway.
The room we were shown to this time was the relaxing semi-private room called "Hiiragi".
We were able to enjoy a leisurely meal without worrying about those around us, and a luxurious time awaited us where my husband and I could quietly converse while we ate.
On this day, we enjoyed a course meal of creative Japanese cuisine featuring seasonal ingredients prepared with meticulous care.
First, we toasted with Premium Malt's, which was a welcome treat after our bath. At this point, the staff member who served us said that previously,Izu Nagaoka Onsen Sanyo-soIt seems they visited our web magazine in the spring.articleIt seems they had been watching my work, and they reached out to me. It's such a wonderful feeling when unexpected connections are made like this while traveling. It was a moment that made me appreciate once again the unique charm of web magazines, where travel memories are connected through articles. My heart was soothed by the warm conversation, and along with the delicious food, it made for an even more memorable dinner.
Premium Malt's Beer 900 yen
A cold drink soothes the body warmed by the hot springs and quenches a parched throat, a moment when you feel that "the night on your trip has begun."
These coasters, featuring the traditional Japanese auspicious pattern "Asanoha" (hemp leaf) and kumiko (traditional Japanese latticework) design, are hotel original coasters with the hotel's name engraved on them, giving them a charming and elegant feel.
The first thing served was the "Five-Course Appetizer Dish," a signature dish of the restaurant "Miyabi" and the Mori no Kaze Group. It was presented in a beautiful bento box adorned with "Yosegi-zaiku," a traditional Hakone craft.
Appetizer: "A dish featuring five different flavors"
The moment you open the lid, you're greeted by a dazzling array of five colorful dishes, like a treasure box, so beautiful you can't help but gasp. The delicate geometric patterns of the marquetry evoke the traditional beauty unique to Hakone, giving you a special feeling of experiencing the local culture along with the food. Not only the dishes, but also the tableware and presentation are infused with the essence of Hakone, which is truly impressive.Hotel Mori no Kaze Hakone SengokuharaI feel this is one of the charms of the hotel. This appetizer is based on the five basic tastes: sour, salty, sweet, bitter, and umami. It is designed to slowly awaken a person's natural sense of taste and is a thoughtfully prepared dish that is part of the unified theme of each hotel in the group.
Sourness: "Pickled wild vegetables in Tosa vinegar, topped with Shonan Gold jelly"
The first dish you'll enjoy, with its "sourness," is a dish of wild vegetables such as bracken, fiddleheads, and butterbur pickled in sweet vinegar and elegantly seasoned with Tosa vinegar. Adding a refreshing Shonan Gold jelly to this creates a cool, refreshing taste reminiscent of early summer.
Salt-flavored "Duck Breast with Perilla Mustard"
The "Salt Flavor" duck breast is cooked at a low temperature to make it moist and juicy. The delicious flavor of the crispy, grilled skin is perfectly complemented by a special mustard made with perilla seeds, and a deep, rich flavor spreads with every bite.
Dessert: "Loquat Fry with Lime"
And what was surprisingly enjoyable was the "sweetness." This playful dish featured ripe loquats simmered in syrup and then deep-fried. Squeezing the lime on top added a refreshing aftertaste to the sweetness.
Bitterness "Abalone liver sauce"
The "bitterness" is represented by a liver sauce made with Ezo abalone, a specialty of the Mori no Kaze Group. The abalone, cooked at a low temperature, is surprisingly tender, and the rich liver sauce, with the addition of egg and fresh cream, gives a mellow and complex flavor amidst the bitterness.
Delicious "Scallops and Bamboo Shoots Simmered in Tosa Sauce"
And the final "umami" was the Tosa-style simmered scallops and bamboo shoots. The bamboo shoots and baby scallops, soaked in plenty of bonito broth, released a gentle burst of umami with every bite, allowing us to enjoy the delicate aftertaste unique to Japanese cuisine.
“By consciously focusing on the five basic tastes with each dish, your sense of taste becomes sharper, and your anticipation for the course meal to come increases.
Clam soup
The soup is served in a bowl designed to resemble Mount Fuji. The clam broth is carefully prepared by adding Rishiri kelp and sake to give it depth of flavor, and the only seasoning is natural salt, making it a truly delicate dish.
The moment you open the lid, the rich aroma of clams wafts up. Taking a sip of the clear broth, the umami of the shellfish and the deep, lingering aftertaste of kelp slowly spread, gently permeating your body. Without adding anything unnecessary, the flavor brings out the inherent deliciousness of the ingredients, truly embodying the essence of Japanese cuisine. The beauty of the tableware is also an important element in enjoying Japanese food. The thoughtful hospitality, which allows you to savor the atmosphere of the season and the region not only with your taste buds but also with your eyes, is truly impressive.
Sashimi: "Sea bream cured in kelp" and "Red Fuji salmon"
The sashimi platter features two types of fish. The sea bream is carefully cured in kelp for about 5 hours, removing excess moisture and concentrating its umami for an elegant flavor. The sticky texture is complemented by the delicate aroma and depth of the kelp, and the umami spreads with every bite. The sashimi also includes "Beni Fuji Salmon," a brand fish from Fujinomiya, Shizuoka. This brand of rainbow trout is raised in the pure, cold waters of Mount Fuji, and is characterized by its surprisingly clear umami and beautiful color, completely free of the fishy smell typical of freshwater fish. By slicing it thinly, the smooth texture and the melting sweetness of the fat are further enhanced, making it a dish that allows you to fully enjoy the high quality of the ingredients themselves. The accompanying kelp soy sauce has a milder flavor than regular soy sauce, gently enhancing the delicate umami of the sashimi. This sashimi platter allows you to feel the bounty of the sea of Shizuoka and Mount Fuji.
Grilled dish: "Cherry salmon grilled with two flavors"
The grilled dish served was "Sakura Trout with Two Flavors." Sakura trout caught in the spring off the coast of Hokkaido and Aomori is carefully marinated in sake and salt, then grilled to perfection. The surface is crispy and fragrant, while the inside is moist, allowing you to fully appreciate the elegant, rich flavor unique to sakura trout. As the name "two flavors" suggests, the dish offers two overlapping flavors, with a hint of fuki miso (butterbur miso) that evokes the scent of spring, its slight bitterness and richness further enhancing the umami of the sakura trout. The addition of bright green broad beans adds a refreshing flavor and gentle sweetness reminiscent of early summer. The umami of the sakura trout and the seasonal feel of the broad beans—the dish beautifully expresses the transition from spring to early summer, making it a delightful treat for both the eyes and the palate. The accompanying kelp tsukudani (simmered kelp) has a wasabi flavor, and the subtle spiciness behind the gentle saltiness provides a nice accent. It allows you to experience the delicate layers of flavor that are unique to Japanese cuisine.
Warm dish: "Lily bulb chawanmushi (steamed egg custard) with cherry blossoms"
For the warm dish, we had "Lily Bulb Chawanmushi with Cherry Blossoms." The moment we opened the lid, the aroma of the broth wafted up, instantly soothing our hearts. The smooth custard had a rich umami flavor from the carefully prepared broth, and the texture was surprisingly gentle and delicate. Hidden inside were tender lily bulbs and shrimp, each with a different texture and flavor that blended together in perfect balance. To top it off, it was garnished with salted cherry blossoms. The subtle saltiness and elegant aroma reminiscent of spring added an accent, giving a sense of the season to the gentle flavor. It was a dish that was both vibrant and comforting, allowing us to feel the "deep flavor" unique to Japanese cuisine. It was a delicious dish that made it easy to see why it was a specialty of the head chef.
Fried dishes: "Sakura shrimp tempura, sillago tempura, cod sprout tempura"
The fried dishes are a tempura assortment, featuring seasonal ingredients coated in a light batter, allowing you to enjoy the scents of early summer in one dish. First, the sakura shrimp kakiage (mixed vegetable tempura) is combined with onion and mitsuba (Japanese parsley), resulting in a fragrant yet refreshing flavor. After the light texture, the concentrated umami and aroma unique to sakura shrimp spread throughout your mouth. The sillago tempura is made with delicate and elegant sillago coated in a batter that includes green laver, creating a flavor that is subtly infused with the scent of the sea. The texture is light on the outside and fluffy on the inside, carefully highlighting the delicate deliciousness of the ingredients. Furthermore, the fried cod sprouts evoke the feeling of the season. The slightly bitter taste is reminiscent of the scent of spring mountains, and the powerful flavor unique to the season is impressive. Enjoy them with tempura dipping sauce that has a rich umami flavor, or with sea salt. A light squeeze of lemon adds a refreshing aftertaste to all the fried dishes, allowing you to enjoy them lightly to the very last bite.
The main course, grilled shabu-shabu, begins with coating the heated ceramic plate with beef fat. The savory aroma of the melting beef fat wafts through the air, building anticipation for the dish to come.
Main course: "Grilled shabu-shabu made with domestic beef"
We serve domestically produced beef from Shizuoka Prefecture, quickly cooked on a ceramic plate. Its simplicity allows the quality of the ingredients to truly shine.
The beautiful balance of marbling and finely textured lean meat is impressive. Let's start by enjoying the meat on its own. A quick, light cooking brings out the meat's natural umami and sweetness. The time spent cooking it to your liking on the hot ceramic plate is also enjoyable, and the rising aroma whets the appetite.
Next up, we'll have it with seasonal vegetables (onions, king oyster mushrooms, pea sprouts, green onions, bell peppers, and hosta).
Fresh, seasonal vegetables are cooked thoroughly to bring out their sweetness. The meat is then placed on top of the vegetables to create a moist and juicy finish. When you take a bite together, you can enjoy the differences in texture and flavor, making it a dish you won't tire of until the very last bite.
The perfect accompaniment is a special sesame ponzu sauce. The mellow richness of the sesame combined with the refreshing acidity of the ponzu sauce creates an exquisite flavor that allows you to enjoy the moderately fatty beef in a light and refreshing way.
Meal: Clam and bamboo shoot rice
At the restaurant "Miyabi," the final course meal is a rice dish that changes seasonally, and this spring (early summer) it features clams. The moment you open the lid, the aroma of broth and bamboo shoots wafts up, instantly putting your heart at ease. The rice, which has absorbed plenty of the clam's umami, releases a gentle broth flavor with every bite, and the crisp texture of the bamboo shoots provides a pleasant accent. You can really taste the deliciousness of the carefully prepared broth, and it's a flavor that gently concludes the course. The accompanying miso soup made with fish scraps is bursting with flavor, making you want to keep eating. The pickles include a unique item: daikon radish pickled in blueberries, which has a distinctive taste. It's a satisfying final dish that combines the comforting feeling of Japanese cuisine enjoyed at a hot spring inn with a touch of playfulness. What was most impressive overall was the deliciousness of the broth used in each dish. The "Mori no Kaze Original" bonito broth, which was perfected after numerous prototypes, has a flavor that truly embodies the foundation of Japanese cuisine. It has a delicate umami that is not overpowering, yet elegantly enhances the entire dish, and I was able to enjoy a flavor that conveyed the careful work put into each dish.
Dessert: "Cheese mousse with three kinds of seasonal fruits"
A dish with a light and refreshing sweetness, perfect as an after-dinner treat. The smooth cheese mousse has a pleasant balance of acidity and richness, gently enveloping the lingering flavors of the Japanese course meal that followed. The accompanying seasonal fruits are fresh and vibrant, evoking the refreshing feeling of early summer. Beautifully presented, this Japanese hospitality is a feast for the eyes as well as the palate until the very end. This creative Japanese cuisine, carefully showcasing the bounty of the season, made for a truly satisfying dinner.
"Roasted green tea"
After the meal, we could choose from tea (roasted green tea), coffee, or black tea, and we enjoyed a leisurely time savoring the lingering atmosphere with roasted green tea. Spending time in a quiet space, soaking up the lingering feeling of Hakone's night, is truly a luxury only an adult hot spring trip can offer.
Dining at the restaurant "Miyabi" was a sophisticated dining experience for adults, where we enjoyed not only the food but also the entire experience, including the passage of time.
A dinner that felt like a gentle embrace on a summer evening in Hakone, filling the heart with satisfaction. And after dinner, back to the hot springs. As I soaked in the bath, gazing at the tranquil scenery of Sengokuhara, the tension in my body slowly released, and I felt gently enveloped in the lingering memories of my trip. Fine food, hot springs, and silence. It was a luxurious Hakone night that satisfied all five senses.
Hotel Mori no Kaze Hakone Sengokuhara
Address: 817-444 Sengokuhara, Hakone-machi, Ashigarashimo-gun, Kanagawa Prefecture 250-0631
TEL: 0120-489-166
https://www.morinokaze-hakone-sengokuhara.com/
