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 or more people = 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 [Menu for March] 10 dishes in total ※From March 1st (Sat) to March 31st (Mon) ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Chopped 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, vinegared mustard greens, yuzu citrus ・Sashimi: Assorted seafood, mainly freshly caught fish from Izu, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce ・Stew: Sweet daikon with Kawazu cherry blossoms Steamed ・Chef's special dish (choose from 3 types) 1. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 2. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 3. Grilled Izu-produced 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 mushrooms, grilled leeks, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu-produced dekopon, domestic Izu red cheeks, bl

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 or more people = 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 [Menu for March] 10 dishes in total ※From March 1st (Sat) to March 31st (Mon) ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Chopped 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, vinegared mustard greens, yuzu citrus ・Sashimi: Assorted seafood, mainly freshly caught fish from Izu, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce ・Stew: Sweet daikon with Kawazu cherry blossoms Steamed ・Chef's special dish (choose from 3 types) 1. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 2. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 3. Grilled Izu-produced 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 mushrooms, grilled leeks, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu-produced dekopon, domestic Izu red cheeks, bl

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 or more people = 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 [Menu for March] 10 dishes in total ※From March 1st (Sat) to March 31st (Mon) ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Chopped 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, vinegared mustard greens, yuzu citrus ・Sashimi: Assorted seafood, mainly freshly caught fish from Izu, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce ・Stew: Sweet daikon with Kawazu cherry blossoms Steamed ・Chef's special dish (choose from 3 types) 1. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 2. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 3. Grilled Izu-produced 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 mushrooms, grilled leeks, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu-produced dekopon, domestic Izu red cheeks, bl

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 [Menu for March] 10 dishes in total ※From March 1st (Sat) to March 31st (Mon) ・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, Shizuoka Shimizu sea urchin stew, five-color 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, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 3 types) 1. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 2. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 3. Grilled Izu-produced 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 mushrooms, grilled leeks, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu-produced dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※Only a

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 or more people = 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 [Menu for March] 10 dishes in total ※From March 1st (Sat) to March 31st (Mon) ・Aperitif (choose from 3 types) 1. Strawberry sake 2. Ginjo sake 3. Soft drink ・Seasonal vegetables: Chopped 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, vinegared mustard greens, yuzu citrus ・Sashimi: Assorted seafood, mainly freshly caught fish from Izu, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce ・Stew: Sweet daikon with Kawazu cherry blossoms Steamed ・Chef's special dish (choose from 3 types) 1. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 2. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 3. Grilled Izu-produced 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 mushrooms, grilled leeks, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu-produced dekopon, domestic Izu red cheeks, bl

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 [Menu for March] 10 dishes in total ※From March 1st (Sat) to March 31st (Mon) ・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, Shizuoka Shimizu sea urchin stew, five-color 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, special Japanese pepper soy sauce, wasabi salt, Tosa soy sauce ・Stew: Kawazu sweetfish Steamed Sakura ・Chef's special dish (choose from 3 types) 1. Izu game, wild boar confit, Japanese-style pesto sauce with Tsuru Shiba 2. Ceramic grilled Mikkabi beef from Hamamatsu, Shizuoka 3. Grilled Izu-produced 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 mushrooms, grilled leeks, plum and gluten, needle yuzu ・Meal: White rice, pickles, red miso soup ・Sweets: Izu-produced dekopon, domestic Izu red cheeks, blueberries, lemon jelly, peppermint ＜Notes＞ ※Only a

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