An Italian auberge located in Toi Onsen, IzuLOQUAT Nishi IzuThe Italian restaurant attached to the restaurantTakeru Quindici LOQUAT Nishi-Izu StoreBirthday lunch at "[restaurant name]".
A wealthy landowner who has served as the headman of Tohi since the Edo period for generations.Suzuki familyIt boasts a history of over 300 years."Old Residence"We renovated the "April 2021This accommodation facility, which opened on [date], consists of two "storehouses" and a separate villa called "SUGURO," and is limited to three groups per day. The approximately 730-tsubo (approx. 2,470 square meters) property includes the main house, three storehouses, a lush terrace, and a backyard with an old white loquat tree. Two of the storehouses are used as guest rooms for two people each, while the third storehouse is used as a beauty salon during the day and as a bar at night, serving cocktails made with local citrus fruits. This facility is operated by [company name], which is involved in the operation of accommodation facilities and regional revitalization nationwide.ARTH Co., Ltd.This initiative served as the foundation for creating a new regional revitalization model centered on the regeneration and commercialization of historical buildings in West Izu.
The attached Italian restaurantTakeru Quindici LOQUAT Nishi-Izu StoreThe main building houses the guest rooms, while the accommodations are in two renovated storehouses located behind the main building, offering rooms with open-air baths: "Ninokura" and "Sannokura".
To the right of the entrance to the main house,GELATO&BAKE SANTiSANTi also has a bakery offering authentic gelato made with seasonal ingredients and freshly baked bread. SANTi's owner-chef, Aiko Matsumoto, won second place at the "Gelato World Tour Yokohama" in 2019 with gelato made with unheated honey and rosemary from Kamakura, and in 2020 she was selected as one of the world's top 100 gelato chefs (organized by the Gelato Festival).
They offer a wide variety of breads, including soft breads like white bread and brioche, hard breads made with rye and whole wheat flour, danishes like croissants, and savory breads.
Since this was the last day of our Izu trip, we stopped by Makinohara on our way home and bought some bread as souvenirs for my parents' house and my daughter's house.
Most popular: "Pain de Mie" ¥500
It has a sweet, chewy texture and is made with homemade yeast cultured from camellia flower petals.
Cinnamon Danish ¥290
Danish pastry dough rolled with cinnamon sugar and topped with lemon sugar icing.
"Brioche & Salted Brioche Half & Half" ¥520
Croque Monsieur ¥280
Ham and Gruyère cheese.
"Croque Monsieur with Mushroom Cream Sauce" ¥280
A croque monsieur, available only in autumn and winter, featuring homemade mushroom cream sauce.
Croissant ¥350
A crispy yet fluffy texture with the luxurious aroma of fermented butter.
Pain au chocolat ¥350
It has a crunchy texture and uses two types of chocolate.
Walnut Cheese Baton ¥290
The baguette dough is kneaded with walnuts and Pecorino Romano cheese.
Facility nameLOQUAT" means,loquatIt has the meaning of "a rare fruit found only in the soil of Dohi".loquatThis refers to the fruit that is as soft as human skin and will be damaged if not handled gently, so it is a precious fruit that is rooted in this town and its nature and rarely leaves the area. The name embodies the hope that it will take root as a symbol of pride for this town.
Chef Atsushi Ozeki
At the age of 25, he apprenticed under Chef Shinji Harada and served as head chef at "Aroma Fresca".
After that, he worked at an Italian restaurant in Tokyo,
He became the head chef of "Takeru Quindici LOQUAT Nishi-Izu" in 2021.
The structure of the mansion, which is over 300 years old, remains as is, and the transoms and other details have not been altered, preserving the dignified aesthetic of the old house.
Here, they use ingredients from Shizuoka Prefecture and other areas with which they have a connection, striving to convey the charm of this region to customers who come from afar. They particularly leverage Shizuoka's strength in delicious vegetables, incorporating Italian techniques to create dishes that allow customers to simply enjoy the flavor of the vegetables. To allow customers to savor the natural taste of the ingredients, meat and fish are prepared very simply, and they are served with side dishes and sauces made with seasonal vegetables, offering dishes that express the season.
Terrace seating overlooking a Japanese garden.
A circular corridor found in traditional Japanese houses from a bygone era.
The raised dining area overlooking the garden allows you to take off your shoes and enjoy your meal while feeling the warmth of aged wood.
These magnificent beams convey the weight of history in Japanese houses.
A copper lampshade hangs from the table.
Since I had made a reservation for a birthday lunch that day,OzekiThe chef kindly offered a celebratory toast. (I'm so grateful!)
We toasted many times during the trip, but no matter how many times I was congratulated, it was always a pleasant surprise.
Special: "Bagna Cauda with Shizuoka Vegetables"
The Shizuoka vegetable bagna cauda, served as the first dish of the lunch special, is made with vegetables that the chef himself has personally selected by visiting farms and direct sales outlets to find the most delicious ones. He considers it an important dish to convey the feelings of the producers directly to the customers.
Dip the arugula, wasabi greens, mustard greens, cucumber, yellow turnip, radish, and red turnip into the piping hot sauce, savoring the crisp texture and natural flavors of the vegetables while enjoying the rich taste of the sauce.
This time, we had the "Lunch Course" for ¥4,500, which included a special dish, appetizer, pasta, main course, dessert, and drink.Naoto YugeIn his previous job,Toyosu MarketThey are in the wholesale business of " and their family runs "Ida SaltHe is a salt craftsman who meticulously produces salt that is used in high-end sushi restaurants in Ginza and Azabu, and this restaurant also carries his salt, which can be purchased as a souvenir.
"Antipasto misto / Assortment of appetizers"
A selection of seven different dishes is available, each with a gentle flavor and prepared using cooking methods that bring out the best in the ingredients.
- Tart with Beni Fuji salmon roe marinated in Ida salt and avocado
・Anno sweet potato and fromage blanc
Okamura beef polpettini
Delicious chicken ham with aromatic vegetable sauce
Today's soup: Pumpkin
・Taro steak from Mishima, served with burdock root in red wine sauce
Today's fresh fish carpaccio with raw peanut sauce
"Homemade fresh pasta with local fish in aglio e olio sauce with capers"
The chewy, flat tagliatelle pasta is generously filled with sea bream and sprinkled with caper powder for a touch of acidity.
"Spaghetti with Izu mushrooms and salsiccia in tomato sauce, Sanremo style"
Spaghetti in a tomato sauce generously topped with mushrooms from Izu, and garnished with the delicious flavor of homemade salsiccia.
Unlike the appetizers, the pasta has a strong, impactful flavor with a generous amount of salt, creating a distinct and satisfying contrast.
"Savory grilled squid with fig and green bean white balsamic sauce"
The daruma squid, which is in season in late autumn, has a firm yet crisp texture and offers a delightful balance of sweetness and umami. This dish features figs and green beans, finished with a fragrant and refreshing white balsamic vinegar dressing.
"Oven-roasted Fujinokuni pork with burnt anchovy sauce"
Shizuoka-style branded pork, Fujinokuni Pork, has no unpleasant odor, and its firm lean meat has just the right amount of fat, making it tender, flavorful, and juicy even when cooked. The meat is thick and satisfying, and pairs perfectly with the burnt anchovy sauce.
For the dessert, we each chose from three options, and mine was decorated with a birthday plate!
"Chestnut Tiramisu with Seasonal Fruits"
This moist tiramisu is bursting with rich chestnut flavor.
"Izu New Ginger and Lemon Sorbet with Spumante Jelly"
We love refreshing citrus desserts. The combination of fresh ginger and lemon is exquisite, making it perfect as a dessert after a meal!
I'm so grateful to my kind husband who arranged everything for me, from a birthday trip with our beloved dog Chocolat to a custom-made ring as a gift.
"ORDER JEWELRY ROSANNE"
Hamamatsu jewelry shopORDER JEWELRY ROSANNEThe owner and jewelry designer of "[shop name]"Naoki MaedaA miraculous ring created by [artist's name]. I brought in my favorite loose gemstone, and this custom-made ring was designed over a period of about six months. I requested a classical, antique-style design to match the opal's atmosphere, and they created about 10 different design patterns from every conceivable perspective. I chose one of these designs as the base, and they made fine adjustments as they went along. The long-awaited ring has finally arrived, and it's even better than I could have imagined!
"coffee"
A fitting conclusion to your trip, this restaurant offers a delightful dining experience in a beautiful traditional Japanese house, allowing you to reminisce about your Izu journey. While it's an Italian auberge with accommodation, the restaurant is open to the public, making it an easily accessible stop when visiting Toi.OzekiThank you, Chef!
LOQUAT Nishi Izu
Address: 365 Toi, Izu City, Shizuoka Prefecture
TEL: 0558-79-3170
https://loquat-nishiizu.jp/
Takeru Quindici LOQUAT Nishi-Izu Store
Address: 365 Toi, Izu City, Shizuoka Prefecture
TEL: 0558-79-3170
Opening hours: Lunch 11:30-Last Order 14:00 / Dinner 18:00-Last Order 20:30
https://www.tablecheck.com/shops/takeru-quindici-loquat-nishiizu/reserve
