[Stores you want to visit every season]
``Shunsai Ryori Haka no Mori'' is a hidden restaurant located near the top of Mt. Izu, Atami. Open for lunch only.
20 minutes on the Nanaohara circulation bus from Atami Station. Get off at the Oki Denki Kenpo-mae bus stop and walk uphill for about 3 to 5 minutes to arrive.
As you pass through the approach surrounded by greenery and flowers, you will see the shop. Calm appearance.
When you open the door, the lady who helps out at the store will kindly guide you around.
The head chef remains in the kitchen.
I made a reservation in advance for the 6,000 yen course at a restaurant that requires reservations the day before. (Other courses are available for 4,000 yen and 8,000 yen)
Toast with the barley shochu "iichiko" (200ml 1250 yen including tax) mixed with water.
The colorful seasonal appetizers are already prepared at the counter, using plenty of spring ingredients.
In addition to ``sushi with cutlassfish and cherry trout,'' ``wakatake, dango, and white fish,'' ``spready vinegar and miso dressing,'' ``kogomi with sesame dressing,'' ``stuffed with lotus root red bean paste,'' and many other dishes that are pleasing to the eye. Enjoy seasonal natural ingredients.
There is a well-written menu, and the theme of this meal is "Momochidori." ...It is also a Yamato word and a seasonal word for spring. Small birds flock together and sing in the mountains in spring. Another name for Japanese warbler. Indeed, I could hear the beautiful chirping of Japanese warblers from among the brightly colored fresh greenery outside the store.
The ``Wanmono'' is... ``Surinashi bamboo shoots, steamed sea bream and cherry blossoms''...Slightly sweet and elegant taste. The sea bream wrapped in cherry blossom leaves has a gentle and nutritious taste. The texture of the hail is also fun.
The ``sashimi'' is ``sea bream, tuna avocado, and bamboo shoots''...The bamboo shoots are also fresh and delicious. The sea bream seasoned with kelp has a delicious flavor, and the tuna and avocado seaweed rolls have a good texture and are melty and delicious.
``Yakimono''...``Bamboo shoots, squid, and sansho pepper''...A dish flavored with soy sauce and sansho pepper. No matter what you say, bamboo shoots are delicious.
``Yoribachi''...cooked together with ``warabi Shinda rolls, udon, shiitake mushrooms, Japanese buds''...the soup stock itself is gentle and delicious. Shinada-maki with bracken inside can enjoy the fluffy fried texture and the crunchy bracken texture.
A dish that lets you feel the breath of spring.
``Shin appetizers''...``Fried firefly squid and udon buds''...these are also spring-like fried foods. Crispy coating, simple yet delicious.
``Rice''...``Fuki Gohan''...fluffy rice is very delicious. The crunchy texture of the krill adds color and accent. The refreshing taste of butterbur is vivid.
``Soup''...``Clam soup''...The salty seasoning is very delicious. It goes well with rice.
``Water products''...``Fruits of time''... Kiwi, pineapple, strawberry, milk agar, in a hollowed-out pineapple bowl, a gorgeous variety.
``Sweetness''...``Mugwort mochi''...A treat with a melty texture and aroma. The bean paste is fresh and has just the right amount of sweetness.
Serve with hojicha.
The owner appeared at the end to say hello. A cool uncle who is bitter and crisp.
In fact, this shop was originally called ``Tsubonakaan'' and is a popular shop in this area, but it recently changed its name. Furthermore, the head chef of this restaurant, Kayamori, was previously the head chef of ``Ryori Ryokan Ishiba'' in Yugawara.
It was a delicious and fun experience to experience hearty, seasonal, nutritious food that you could enjoy with your eyes, tongue, and ears such as the chirping of birds.
After the holidays, the menu will change to seasonal summer dishes.
The taste and time and space were so impressive that I would like to visit each season. Thank you very much for the meal.
