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

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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. ...

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Izu City Inbound Promotion Project Team

The Izu City Inbound Promotion Project Team (commonly known as "IIP") aims to create an attractive international tourist destination that makes use of Izu's tourism resources, and aims to attract foreign visitors tourists to Izu City and promote the establishment of a system for accepting foreign tourists, It is an organization set up with a purpose. Izu City is rich in nature and agriculture, and has various sightseeing spots such as hot springs, beaches, and mountainous areas. In addition, it is easily accessible from Tokyo in about two hours by train, making it an ideal location for day trips and weekend trips. [Notes on cover images] Cover image is photograph contest prize-winning work coloring Izu City. Photographer: Hiroki Ojima Title of work: "Coloring light snow" Unauthorized diversion or duplication of the cover image is prohibited. About the use of cover image, please confirm in Izu City sightseeing information site.

[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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