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.
｜Autumn Menu
Seasonal Dishes
Matsutake Mushroom Hotchpotch, Crab and Garland Chrysanthemum Leaves Soaked in Dashi Broth, Persimmon and Tofu with Sesame Seed Dressing, Ginkgo Leaf-Shaped Sweet Potato, Sweet Stewed Chestnut with Inner Skin, Simmered Duck Breast, Ginkgo Nuts in a Mini Basket
Soup
Daggertooth Pike Conger, Prawn, Matsutake Mushroom, Ginkgo Nut, and Mitsuba Parsley Steamed in Teapot with Dashi Broth, Served with Sudachi Citrus
Assortment of Sashimi
Bonito, Tuna, Japanese Spiny Lobster Garnished by Traditional Japanese Herbs, Irizake (Sake-infused plum sauce)
Grilled Fish
Yuzu-flavored Grilled Barracuda with Ginger Stick
Side Dish
Eggplant Dumpling with Deep-fried Potato, Green Onion, and Ginger
Simmered Dish
Salt-boiled Shimoda Splendid Alfonsino with Matsuba Lemon, String Beans, Taro
Shiizakana (extra side dish)
Japanese Beef Cutlet with Mushroom Tomato Sauce
Rice
Mushroom rice , Miso Soup, Pickles
Sweets
Pumpkin Pudding with Black Sesame Seed Sauce with Tenku no Matcha
※The menu is an example. Its contents are subject to change depending on season and availability of ingredients.
※Due to sourcing availability, mukago rice will be replaced with mushroom rice. Thank you for your kind understanding.
Seasonal Tastes Reflecting the Coming of Autumn
We have a selection of flavors unique to autumn, including fragrant matsutake mushroom, chestnuts and ginkgo nuts, and mildly sweet persimmon.
Enjoy the taste of autumn with each dish.
The elegant aroma of matsutake mushroom is infused into the broth. Enjoy the aroma and flavor.
Irizake is made by boiling down Japanese sake with pickled plums.
Bonito is in season twice a year. The first bonito in early summer has a refreshing taste, while the returning bonito in autumn features rich flavor and fat.
Enjoy the bonito with condiments and ponzu beads.
Yuzu-flavored grill is a Japanese dish in which fish, etc., are grilled after being soaked in yuzu juice and peel sauce mixed with soy sauce, mirin, sake and so on.
Grilled eggplant is mixed with white sesame paste, Izu hot spring wood ear mushrooms, carrot, arrowroot starch and shrimp to make manju.
Softly salt-boiled Shimoda splendid alfonsino with lemon and rosemary fragrant broth is seasoned with butter and black pepper.
Shiitake mushrooms from Mishima, shimeji and enoki mushrooms are combined with tomato sauce with condensed sweetness and flavor. Enjoy the cutlet with the rich flavor of the mushrooms.
Smooth pudding made with Nanjing pumpkin paste and local Tanna milk. Enjoy it with black sesame seed sauce.