Ito Onsen Seizan Yamato

[Special offer for a limited time only] Seizan Yamato Spring Selection Plan!!! In this season when the warm winds of spring are blowing through, why not take a leisurely trip to Ito Onsen with a simple reservation that the inn will take care of for you? ■Guest Rooms■ Please check the [Room Type] below for the plan details. ■Dinner■ (up to 5 people = in-room dining / 6 people or more = private dining room) We will prepare a [kaiseki meal] with a choice of dishes on the day. With this menu, you can choose your favorite dish from the aperitif (3 types) and the chef's special dish (3 types). *Choices are only available on the first night [April menu] 10 dishes in total *From April 1st (Tue) to April 30th (Wed) ・Aperitif (choose from 3 types) 1. Mandarin lily root 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Sea cloud vinegar, petal lily root, mitsuba root and shrimp salad, black tea smoked duck, lotus tofu, salmon roe, wasabi, Beni Fuji Grilled trout with rapeseed, Toyama-produced firefly squid with vinegared miso sauce, leeks, cherry blossom cheese Matsukaze Soup: Kinme-manji-shibori (sweet potato strips), wakame (wakame seaweed), angelica tree, petal carrot, daikon radish, kinome (leaf buds) Sashimi: Seafood platter, mainly freshly caught fish from Izu, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce Stew: Bamboo shoot buns with snow crab sauce, princess bok choy, wasabi Chef's special dish (3 types) (choice of 1) 1. Roasted Amagi Shamo (fowl with a vinaigrette made with Izu-produced new summer oranges) - Mashed potatoes, paprika, broad beans, dill 2. Specially selected Wagyu beef wrapped in Shizuoka-grown vegetables (celery, carrots, garlic sprouts) 3. Grilled flounder with sea urchin, Matsukaze, vinegared myoga ginger ・Vinegared appetizer: Mikan sashimi, sea bream kombu-jime Mikan oranges, Iyokan oranges, daikon radish, carrots, seaweed noodles, green onions ・Kuro: Sakuradai special spicy miso hotpot, spring cabbage, chives,

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course meal expands your options and allows you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dinner■ (up to 5 people = in-room dining / 6 or more people = private dining room) We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish selected by the chef (4 types). ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※On

[Special offer for a limited time only] Seizan Yamato Spring Selection Plan!!! In this season when the warm winds of spring are blowing through, why not take a leisurely trip to Ito Onsen with a simple reservation that the inn will take care of for you? ■Guest Rooms■ Please check the [Room Type] below for the plan details. ■Dinner■ (up to 5 people = in-room dining / 6 people or more = private dining room) We will prepare a [kaiseki meal] with a choice of dishes on the day. With this menu, you can choose your favorite dish from the aperitif (3 types) and the chef's special dish (3 types). *Choices are only available on the first night [April menu] 10 dishes in total *From April 1st (Tue) to April 30th (Wed) ・Aperitif (choose from 3 types) 1. Mandarin lily root 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Sea cloud vinegar, petal lily root, mitsuba root and shrimp salad, black tea smoked duck, lotus tofu, salmon roe, wasabi, Beni Fuji Grilled trout with rapeseed, Toyama-produced firefly squid with vinegared miso sauce, leeks, cherry blossom cheese Matsukaze Soup: Kinme-manji-shibori (sweet potato strips), wakame (wakame seaweed), angelica tree, petal carrot, daikon radish, kinome (leaf buds) Sashimi: Seafood platter, mainly freshly caught fish from Izu, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce Stew: Bamboo shoot buns with snow crab sauce, princess bok choy, wasabi Chef's special dish (3 types) (choice of 1) 1. Roasted Amagi Shamo (fowl with a vinaigrette made with Izu-produced new summer oranges) - Mashed potatoes, paprika, broad beans, dill 2. Specially selected Wagyu beef wrapped in Shizuoka-grown vegetables (celery, carrots, garlic sprouts) 3. Grilled flounder with sea urchin, Matsukaze, vinegared myoga ginger ・Vinegared appetizer: Mikan sashimi, sea bream kombu-jime Mikan oranges, Iyokan oranges, daikon radish, carrots, seaweed noodles, green onions ・Kuro: Sakuradai special spicy miso hotpot, spring cabbage, chives,

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course meal expands your options and allows you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dinner■ (up to 5 people = in-room dining / 6 or more people = private dining room) We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish selected by the chef (4 types). ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※On

[Special offer for a limited time only] Seizan Yamato Spring Selection Plan!!! In this season when the warm winds of spring are blowing through, why not take a leisurely trip to Ito Onsen with a simple reservation that the inn will take care of for you? ■Guest Rooms■ Please check the [Room Type] below for the plan details. ■Dinner■ (up to 5 people = in-room dining / 6 people or more = private dining room) We will prepare a [kaiseki meal] with a choice of dishes on the day. With this menu, you can choose your favorite dish from the aperitif (3 types) and the chef's special dish (3 types). *Choices are only available on the first night [April menu] 10 dishes in total *From April 1st (Tue) to April 30th (Wed) ・Aperitif (choose from 3 types) 1. Mandarin lily root 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Sea cloud vinegar, petal lily root, mitsuba root and shrimp salad, black tea smoked duck, lotus tofu, salmon roe, wasabi, Beni Fuji Grilled trout with rapeseed, Toyama-produced firefly squid with vinegared miso sauce, leeks, cherry blossom cheese Matsukaze Soup: Kinme-manji-shibori (sweet potato strips), wakame (wakame seaweed), angelica tree, petal carrot, daikon radish, kinome (leaf buds) Sashimi: Seafood platter, mainly freshly caught fish from Izu, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce Stew: Bamboo shoot buns with snow crab sauce, princess bok choy, wasabi Chef's special dish (3 types) (choice of 1) 1. Roasted Amagi Shamo (fowl with a vinaigrette made with Izu-produced new summer oranges) - Mashed potatoes, paprika, broad beans, dill 2. Specially selected Wagyu beef wrapped in Shizuoka-grown vegetables (celery, carrots, garlic sprouts) 3. Grilled flounder with sea urchin, Matsukaze, vinegared myoga ginger ・Vinegared appetizer: Mikan sashimi, sea bream kombu-jime Mikan oranges, Iyokan oranges, daikon radish, carrots, seaweed noodles, green onions ・Kuro: Sakuradai special spicy miso hotpot, spring cabbage, chives,

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course meal expands your options and allows you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dinner■ (up to 5 people = in-room dining / 6 or more people = private dining room) We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish selected by the chef (4 types). ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※On

[Special offer for a limited time only] Seizan Yamato Spring Selection Plan!!! In this season when the warm winds of spring are blowing through, why not take a leisurely trip to Ito Onsen with a simple reservation that the inn will take care of for you? ■Guest Rooms■ Please check the [Room Type] below for the plan details. ■Dining Location■ Private dining room for both dinner and breakfast ■Dinner■ We will prepare a [kaiseki meal] that you can choose on the day. With this menu, you can choose your favorite dish from the aperitif (3 types) and the chef's special dish (3 types). *Choices are only available on the first night [April menu] 10 dishes in total *From April 1st (Tue) to April 30th (Wed) ・Aperitif (choose from 3 types) 1. Mandarin lily root 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Sea cloud vinegar, petal lily root, mitsuba root and shrimp salad, black tea smoked duck, lotus tofu, salmon roe, wasabi, Beni Fuji Grilled trout with rapeseed, Toyama-produced firefly squid with vinegared miso sauce, leeks, cherry blossom cheese Matsukaze Soup: Kinme-manji-shibori (sweet potato strips), wakame (wakame seaweed), angelica tree, petal carrot, daikon radish, kinome (leaf buds) Sashimi: Seafood platter, mainly freshly caught fish from Izu, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce Stew: Bamboo shoot buns with snow crab sauce, princess bok choy, wasabi Chef's special dish (3 types) (choice of 1) 1. Roasted Amagi Shamo (fowl with a vinaigrette made with Izu-produced new summer oranges) - Mashed potatoes, paprika, broad beans, dill 2. Specially selected Wagyu beef wrapped in Shizuoka-grown vegetables (celery, carrots, garlic sprouts) 3. Grilled flounder with sea urchin, Matsukaze, vinegared myoga ginger ・Vinegared appetizer: Mikan sashimi, sea bream kombu-jime Mikan oranges, Iyokan oranges, daikon radish, carrots, seaweed noodles, green onions ・Kuro: Sakuradai special spicy miso hotpot, spring cabbage, chives, green on

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course offers a wider range of choices, allowing you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dining Location■ Private dining room for both dinner and breakfast ■Dinner■ We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish (4 types) selected by the chef. ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※O

[Special offer for a limited time only] Seizan Yamato Spring Selection Plan!!! In this season when the warm winds of spring are blowing through, why not take a leisurely trip to Ito Onsen with a simple reservation that the inn will take care of for you? ■Guest Rooms■ Please check the [Room Type] below for the plan details. ■Dinner■ (up to 5 people = in-room dining / 6 people or more = private dining room) We will prepare a [kaiseki meal] with a choice of dishes on the day. With this menu, you can choose your favorite dish from the aperitif (3 types) and the chef's special dish (3 types). *Choices are only available on the first night [April menu] 10 dishes in total *From April 1st (Tue) to April 30th (Wed) ・Aperitif (choose from 3 types) 1. Mandarin lily root 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Sea cloud vinegar, petal lily root, mitsuba root and shrimp salad, black tea smoked duck, lotus tofu, salmon roe, wasabi, Beni Fuji Grilled trout with rapeseed, Toyama-produced firefly squid with vinegared miso sauce, leeks, cherry blossom cheese Matsukaze Soup: Kinme-manji-shibori (sweet potato strips), wakame (wakame seaweed), angelica tree, petal carrot, daikon radish, kinome (leaf buds) Sashimi: Seafood platter, mainly freshly caught fish from Izu, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce Stew: Bamboo shoot buns with snow crab sauce, princess bok choy, wasabi Chef's special dish (3 types) (choice of 1) 1. Roasted Amagi Shamo (fowl with a vinaigrette made with Izu-produced new summer oranges) - Mashed potatoes, paprika, broad beans, dill 2. Specially selected Wagyu beef wrapped in Shizuoka-grown vegetables (celery, carrots, garlic sprouts) 3. Grilled flounder with sea urchin, Matsukaze, vinegared myoga ginger ・Vinegared appetizer: Mikan sashimi, sea bream kombu-jime Mikan oranges, Iyokan oranges, daikon radish, carrots, seaweed noodles, green onions ・Kuro: Sakuradai special spicy miso hotpot, spring cabbage, chives,

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course meal expands your options and allows you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dinner■ (up to 5 people = in-room dining / 6 or more people = private dining room) We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish selected by the chef (4 types). ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※On

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course offers a wider range of choices, allowing you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dining Location■ Private dining room for both dinner and breakfast ■Dinner■ We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish (4 types) selected by the chef. ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※O

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course meal expands your options and allows you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dinner■ (up to 5 people = in-room dining / 6 or more people = private dining room) We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish selected by the chef (4 types). ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※On

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course offers a wider range of choices, allowing you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dining Location■ Private dining room for both dinner and breakfast ■Dinner■ We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish (4 types) selected by the chef. ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※O

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course offers a wider range of choices, allowing you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dining Location■ Private dining room for both dinner and breakfast ■Dinner■ We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish (4 types) selected by the chef. ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※O

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course offers a wider range of choices, allowing you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dining Location■ Private dining room for both dinner and breakfast ■Dinner■ We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish (4 types) selected by the chef. ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※O

[Special offer for a limited time only] Seizan Yamato Spring Selection Plan!!! In this season when the warm winds of spring are blowing through, why not take a leisurely trip to Ito Onsen with a simple reservation that the inn will take care of for you? ■Guest Rooms■ Please check the [Room Type] below for the plan details. ■Dining Location■ Private dining room for both dinner and breakfast ■Dinner■ We will prepare a [kaiseki meal] that you can choose on the day. With this menu, you can choose your favorite dish from the aperitif (3 types) and the chef's special dish (3 types). *Choices are only available on the first night [April menu] 10 dishes in total *From April 1st (Tue) to April 30th (Wed) ・Aperitif (choose from 3 types) 1. Mandarin lily root 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Sea cloud vinegar, petal lily root, mitsuba root and shrimp salad, black tea smoked duck, lotus tofu, salmon roe, wasabi, Beni Fuji Grilled trout with rapeseed, Toyama-produced firefly squid with vinegared miso sauce, leeks, cherry blossom cheese Matsukaze Soup: Kinme-manji-shibori (sweet potato strips), wakame (wakame seaweed), angelica tree, petal carrot, daikon radish, kinome (leaf buds) Sashimi: Seafood platter, mainly freshly caught fish from Izu, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce Stew: Bamboo shoot buns with snow crab sauce, princess bok choy, wasabi Chef's special dish (3 types) (choice of 1) 1. Roasted Amagi Shamo (fowl with a vinaigrette made with Izu-produced new summer oranges) - Mashed potatoes, paprika, broad beans, dill 2. Specially selected Wagyu beef wrapped in Shizuoka-grown vegetables (celery, carrots, garlic sprouts) 3. Grilled flounder with sea urchin, Matsukaze, vinegared myoga ginger ・Vinegared appetizer: Mikan sashimi, sea bream kombu-jime Mikan oranges, Iyokan oranges, daikon radish, carrots, seaweed noodles, green onions ・Kuro: Sakuradai special spicy miso hotpot, spring cabbage, chives, green on

The ever-popular [Dancing Grilled Abalone] has been added to the three chef's carefully selected choice menus that change monthly! This popular course offers a wider range of choices, allowing you to choose from a total of four main dishes. ■Guest Rooms■ Please check the [Room Type] below for plan details. ■Dining Location■ Private dining room for both dinner and breakfast ■Dinner■ We will provide [Yamato Yuzen], where each person can choose their favorite item from an aperitif (3 types) and a special dish (4 types) selected by the chef. ※Choices are only available on the first night [Menu for February-March] 10 dishes in total ※From Tuesday, February 4th to Monday, March 31st ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Soaked celery and herring roe, lily root, sesame tofu, green onions, flying fish roe, Yaizu-style stewed bamboo shoots, kinome leaf buds, roasted Gotemba chicken, grilled kinome leaf buds with miso, deliciously simmered sea urchins from Shimizu, Shizuoka, fried shrimp, diamond-shaped rice cake ・Assorted bowls: Clams and sweet potato, boiled whitebait, cherry carrots, uranji, vine leaves, yuzu citrus ・Sashimi: Seafood platter, mainly freshly caught fish from Izu, wasabi from Amagi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 4 types) 1. Grilled dancing abalone 2. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 3. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 4. Grilled Izu kettle conch ・Snacks: Rice octopus with vinegar and miso, kogomi, snakehead cucumber, Mt. Fuji sea grapes from Numazu ・Simmered dish: Spanish mackerel and turnip hotpot, mizuna, shiitake mushroom, grilled leek, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※O