Restaurant
Restaurant “Yuhou”
Sanyo-so offers seasoned Japanese cooking using local ingredients like vegetables from Shuzenji and Amagi and seafoods from Suruga Bay and Sagami Bay.
All ingredients have been strictly selected to bring out the best of each season.
Visitors can enjoy the taste of a first-class Japanese restaurant and observe traditional Japanese culture such as traditional Japanese plates,
buildings, Japanese gardens, art objects, and furnishing goods.
｜MENU
｜Opening Hours
Breakfast: 8:00A.M. or 8:30A.M.
Dinner: 5:30P.M. or 7:30P.M.
｜Budget
The price is included in the plan.
｜Features
Izu Nagaoka is blessed with delicacies from the sea and the mountains.
Delicacies from the sea include fresh seafood from Suruga Bay and Sagami Bay. Delicacies from the mountains include vegetables from Shuzenji and Amagi.
The head chef selects ingredients suitable for each season and cooks them as little as possible to bring out the natural taste.
We hope visitors will enjoy the view, the taste, and the smell of authentic Japanese cooking blessed by the mountains and the sea.
｜Summer Course Menu
The cream cheese tofu is cut in the shape of refreshing ice.
The sea grapes are grown in an aquaculture facility that was repurposed from an elementary school swimming pool in Numazu City.
Squid dressed with uruka – Uruka is salted sweetfish innards.
We serve “Hamo no otoshi, ” bone-cut conger pike quickly boiled.
Ilizake (sake-plum sauce) is a sauce that was invented in the Muromachi Era, before soy sauce became popular, and was commonly used until around the middle of the Edo Era.
Salt-grilled sweetfish is served with tade vinegar, which is made by grinding tade (smartweed) leaves and mixing them with vinegar. It is a traditional summer seasoning that goes well with sweetfish.
Vegetables are cooked in different dashi (soup stock) and served with a dashi gelée that encapsulates the flavor. This dish will give you a refreshing feeling perfect for summer.
The mustard soy sauce is made by combining dark soy sauce with mirin, sake, and coarse sugar, finished with grain mustard for a rich flavor.
This pudding is made with Tanna milk from the Tanna district of Shizuoka Prefecture and Wasanbon, one of the few Japanese sugars made with traditional methods.
Seasonal appetizers
Cream cheese tofu, stewed potato stems, bunsen-style octopus, Numazu sea grapes, squid dressed with uruka, salt-boiled edamame, crispy meatloaf with Japanese butterbur paste
Soup
Grilled golden eye snapper from Shimoda, shiitake mushrooms from Mishima, water shield, small melon, green yuzu citrus
Sashimi
Tuna, tiger prawn, hamo no otoshi, assortment of garnishes, ilizake sauce
Grilled dish
Salt-grilled sweetfish, ginger stick, tade vinegar
Chilled simmered dish
Ball-shaped vegetables with gelée topping, winter melon, cherry tomato, taro potato, pumpkin, carrot, okra, grated yuzu citron
Additional side dish
Japanese beef fillet steak, paprika, watercress, mashed potato, mustard soy sauce
Rice
Somen noodles with sudachi citron soup, seasoned rice, pickles
Sweet
Tanna milk and Wasanbon sugar pudding, seasonal fruits
The menu is an example. Its contents are subject to change depending on season and availability of ingredients.