[Shizuoka/Izu] Shuzenji Onsen Arai Ryokan Autumn Gourmet Introducing some Kyoto Kaiseki cuisine

We carefully prepare each and every dish with fresh, seasonal seafood and mountain produce so that our customers will say it's delicious. Please enjoy our signature Kaiseki cuisine. We would like to introduce some of the ``Arai Kaiseki Cuisine'' in October. Dinner time will be from 18:00 or 18:30. Please be sure to contact us if you will arrive after 18:30.　 For food hygiene reasons, we cannot serve dinner after 7:30 pm. Thank you for your understanding.　

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Izu City Inbound Promotion Project Team

The Izu City Inbound Promotion Project Team (commonly known as "IIP") is an organization established with the aim of promoting the attraction of foreign visitors tourists to Izu City and the development of a system for accepting them, with the aim of making Izu an attractive international tourist destination that makes use of Izu's tourism resources. Izu City is rich in nature and agriculture, and has a variety of tourist attractions, including hot springs, beaches, and mountainous areas. It is also easily accessible, about two hours by train from Tokyo, making it an ideal place for day trips or weekend getaways. [Notes regarding cover images] The cover image is a winning entry in a photo contest that colors Izu City. Photographer: Ojima Hiroki Title: "Coloring the Light Snow" Unauthorized use and duplication of the cover image is prohibited. For information on using the cover image, please check the Izu City Tourism Information Website.

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[Rice bowl] One side of sweetfish is made into surimi, and the raw meat and egg are combined to make a dish. Chojifu made with grilled sweetfish pieces and bonito stock. Sliced vinegar oranges and red-yellow paprika. Please enjoy the soup made with sweetfish bones and kelp as the soup stock and Shuzenji hot spring water.

[Seasonal sashimi] Tuna, sea bream pine skin, tenshi, squid

[Grilled dishes] Salt-grilled cutlassfish, sweet sea bream and pine nuts grilled in Wakasa. Garnished with roasted chestnuts and Fushimi chili peppers.

[Cooking combination] Shrimp and sweet potato boiled in Tosa, eggplants fried once and then simmered in a soy sauce base, herring simmered slowly to bring out the sweetness, carrots simmered in Happo soup stock, bok choy simmered in kelp stock and lightly salted. I'm here.

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Izu City Inbound Promotion Project Team

Shizuoka

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