Ito Onsen Seizan Yamato

A monthly special featuring the chef's carefully curated 3-choice menu, with the popular [Abalone Dancing Grill] added! This popular dining course offers a broader selection, allowing you to choose your main dish from 4 options. Guest Room Please check the [Room Type] details under the plan description. Meal Location Both dinner and breakfast are served in a private dining room. Dinner A pre-dinner drink (3 types) and the chef's signature dishes (4 types) are available for each person to individually select their favorites with [Yamato Yuzen]. Choices are available only on the first night. [Menu for April-May] Total of 10 items From Wednesday, April 1 to Sunday, May 31 ・Aperitif (Choose from 3 options) 1. Mandarin orange wine 2. Junmai Ginjo Sake 3. Soft drink ・Seasonal appetizers: Mitsuba and clam ohitashi, mugwort tofu with lily petal, natural rock mozuku with yam, grilled red Fuji trout with rape blossoms, firefly squid from Fuji with miso vinegar, smoked black tea duck, sweet vinegar-marinated halfbeak ・Soup: Sakura shrimp fish paste from Suruga Bay's Yui, wakame, carrot, white udo, kinome (young Japanese pepper leaves) ・Sashimi: Assorted seafood focusing on morning catch from Izu, Amagi wasabi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Simmered dish: Taro and nanohana wrapped in bamboo shoots with snow crab sauce, baby bok choy, mustard ・Chef's special selection (choose from 4 options) 1. Abalone grilled alive 2. Roasted Amagi shamo chicken 3. Specially selected Shizuoka-raised Wagyu beef grilled on a ceramic plate with Amagi sauce 4. Japanese-style bouillabaisse with harbinger-of-spring fish (rockfish), mussels, clams, squid, shrimp, and sansho pepper ・Vinegared dish: Crepe-wrapped flatfish, kombu-marinated flatfish, daikon radish, shredded carrot, butterbur, snake cucumber, lotus root, red zuiki ・Hot pot: Turnip grated soup with Spanish mackerel, mizuna, shimeji mushrooms, grilled green onion, sakura wheat gluten, and shredded yuzu peel ・Meal: White rice, pickled vegetables, red miso soup ・Sweets: Strawberry mousse, Uguisu yokan, New Summer orange, Mint ＜Important Notes＞ Choices are available for adults only. If you arrive by 16:00, you can make a selection. If no preference is specified, the chef will decide. For stays beyond the second night, there will be no special selection from the chef's signature dishes; the chef will decide. The menu is subject to change. Breakfast We prepare a delicious Izu breakfast centered around carefully selected dried local horse mackerel.

A monthly special featuring the chef's carefully curated 3-choice menu, with the popular [Abalone Dancing Grill] added! This popular dining course offers a broader selection, allowing you to choose your main dish from 4 options. Guest Room Please check the [Room Type] details under the plan description. Dinner (Up to 5 people = in-room dining / 6 or more people = private dining area) A pre-dinner drink (3 types) and the chef's signature dishes (4 types) are available for each person to individually select their favorites with [Yamato Yuzen]. Choices are available only on the first night. [Menu for April-May] Total of 10 items From Wednesday, April 1 to Sunday, May 31 ・Aperitif (Choose from 3 options) 1. Mandarin orange wine 2. Junmai Ginjo Sake 3. Soft drink ・Seasonal appetizers: Mitsuba and clam ohitashi, mugwort tofu with lily petal, natural rock mozuku with yam, grilled red Fuji trout with rape blossoms, firefly squid from Fuji with miso vinegar, smoked black tea duck, sweet vinegar-marinated halfbeak ・Soup: Sakura shrimp fish paste from Suruga Bay's Yui, wakame, carrot, white udo, kinome (young Japanese pepper leaves) ・Sashimi: Assorted seafood focusing on morning catch from Izu, Amagi wasabi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Simmered dish: Taro and nanohana wrapped in bamboo shoots with snow crab sauce, baby bok choy, mustard ・Chef's special selection (choose from 4 options) 1. Abalone grilled alive 2. Roasted Amagi shamo chicken 3. Specially selected Shizuoka-raised Wagyu beef grilled on a ceramic plate with Amagi sauce 4. Japanese-style bouillabaisse with harbinger-of-spring fish (rockfish), mussels, clams, squid, shrimp, and sansho pepper ・Vinegared dish: Crepe-wrapped flatfish, kombu-marinated flatfish, daikon radish, shredded carrot, butterbur, snake cucumber, lotus root, red zuiki ・Hot pot: Turnip grated soup with Spanish mackerel, mizuna, shimeji mushrooms, grilled green onion, sakura wheat gluten, and shredded yuzu peel ・Meal: White rice, pickled vegetables, red miso soup ・Sweets: Strawberry mousse, Uguisu yokan, New Summer orange, Mint ＜Important Notes＞ Choices are available for adults only. If you arrive by 16:00, you can make a selection. If no preference is specified, the chef will decide. For stays beyond the second night, there will be no special selection from the chef's signature dishes; the chef will decide. The menu is subject to change. Breakfast (Up to 5 guests = served in-room / 6 or more guests = private dining area) We prepare a delicious Izu breakfast centered around carefully selected dried local horse mackerel.

A monthly special featuring the chef's carefully curated 3-choice menu, with the popular [Abalone Dancing Grill] added! This popular dining course offers a broader selection, allowing you to choose your main dish from 4 options. Guest Room Please check the [Room Type] details under the plan description. Dinner (Up to 5 people = in-room dining / 6 or more people = private dining area) A pre-dinner drink (3 types) and the chef's signature dishes (4 types) are available for each person to individually select their favorites with [Yamato Yuzen]. Choices are available only on the first night. [Menu for April-May] Total of 10 items From Wednesday, April 1 to Sunday, May 31 ・Aperitif (Choose from 3 options) 1. Mandarin orange wine 2. Junmai Ginjo Sake 3. Soft drink ・Seasonal appetizers: Mitsuba and clam ohitashi, mugwort tofu with lily petal, natural rock mozuku with yam, grilled red Fuji trout with rape blossoms, firefly squid from Fuji with miso vinegar, smoked black tea duck, sweet vinegar-marinated halfbeak ・Soup: Sakura shrimp fish paste from Suruga Bay's Yui, wakame, carrot, white udo, kinome (young Japanese pepper leaves) ・Sashimi: Assorted seafood focusing on morning catch from Izu, Amagi wasabi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Simmered dish: Taro and nanohana wrapped in bamboo shoots with snow crab sauce, baby bok choy, mustard ・Chef's special selection (choose from 4 options) 1. Abalone grilled alive 2. Roasted Amagi shamo chicken 3. Specially selected Shizuoka-raised Wagyu beef grilled on a ceramic plate with Amagi sauce 4. Japanese-style bouillabaisse with harbinger-of-spring fish (rockfish), mussels, clams, squid, shrimp, and sansho pepper ・Vinegared dish: Crepe-wrapped flatfish, kombu-marinated flatfish, daikon radish, shredded carrot, butterbur, snake cucumber, lotus root, red zuiki ・Hot pot: Turnip grated soup with Spanish mackerel, mizuna, shimeji mushrooms, grilled green onion, sakura wheat gluten, and shredded yuzu peel ・Meal: White rice, pickled vegetables, red miso soup ・Sweets: Strawberry mousse, Uguisu yokan, New Summer orange, Mint ＜Important Notes＞ Choices are available for adults only. If you arrive by 16:00, you can make a selection. If no preference is specified, the chef will decide. For stays beyond the second night, there will be no special selection from the chef's signature dishes; the chef will decide. The menu is subject to change. Breakfast (Up to 5 guests = served in-room / 6 or more guests = private dining area) We prepare a delicious Izu breakfast centered around carefully selected dried local horse mackerel.

A monthly special featuring the chef's carefully curated 3-choice menu, with the popular [Abalone Dancing Grill] added! This popular dining course offers a broader selection, allowing you to choose your main dish from 4 options. Guest Room Please check the [Room Type] details under the plan description. Meal Location Both dinner and breakfast are served in a private dining room. Dinner A pre-dinner drink (3 types) and the chef's signature dishes (4 types) are available for each person to individually select their favorites with [Yamato Yuzen]. Choices are available only on the first night. [Menu for April-May] Total of 10 items From Wednesday, April 1 to Sunday, May 31 ・Aperitif (Choose from 3 options) 1. Mandarin orange wine 2. Junmai Ginjo Sake 3. Soft drink ・Seasonal appetizers: Mitsuba and clam ohitashi, mugwort tofu with lily petal, natural rock mozuku with yam, grilled red Fuji trout with rape blossoms, firefly squid from Fuji with miso vinegar, smoked black tea duck, sweet vinegar-marinated halfbeak ・Soup: Sakura shrimp fish paste from Suruga Bay's Yui, wakame, carrot, white udo, kinome (young Japanese pepper leaves) ・Sashimi: Assorted seafood focusing on morning catch from Izu, Amagi wasabi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Simmered dish: Taro and nanohana wrapped in bamboo shoots with snow crab sauce, baby bok choy, mustard ・Chef's special selection (choose from 4 options) 1. Abalone grilled alive 2. Roasted Amagi shamo chicken 3. Specially selected Shizuoka-raised Wagyu beef grilled on a ceramic plate with Amagi sauce 4. Japanese-style bouillabaisse with harbinger-of-spring fish (rockfish), mussels, clams, squid, shrimp, and sansho pepper ・Vinegared dish: Crepe-wrapped flatfish, kombu-marinated flatfish, daikon radish, shredded carrot, butterbur, snake cucumber, lotus root, red zuiki ・Hot pot: Turnip grated soup with Spanish mackerel, mizuna, shimeji mushrooms, grilled green onion, sakura wheat gluten, and shredded yuzu peel ・Meal: White rice, pickled vegetables, red miso soup ・Sweets: Strawberry mousse, Uguisu yokan, New Summer orange, Mint ＜Important Notes＞ Choices are available for adults only. If you arrive by 16:00, you can make a selection. If no preference is specified, the chef will decide. For stays beyond the second night, there will be no special selection from the chef's signature dishes; the chef will decide. The menu is subject to change. Breakfast We prepare a delicious Izu breakfast centered around carefully selected dried local horse mackerel.

A monthly special featuring the chef's carefully curated 3-choice menu, with the popular [Abalone Dancing Grill] added! This popular dining course offers a broader selection, allowing you to choose your main dish from 4 options. Guest Room Please check the [Room Type] details under the plan description. Dinner (Up to 5 people = in-room dining / 6 or more people = private dining area) A pre-dinner drink (3 types) and the chef's signature dishes (4 types) are available for each person to individually select their favorites with [Yamato Yuzen]. Choices are available only on the first night. [Menu for April-May] Total of 10 items From Wednesday, April 1 to Sunday, May 31 ・Aperitif (Choose from 3 options) 1. Mandarin orange wine 2. Junmai Ginjo Sake 3. Soft drink ・Seasonal appetizers: Mitsuba and clam ohitashi, mugwort tofu with lily petal, natural rock mozuku with yam, grilled red Fuji trout with rape blossoms, firefly squid from Fuji with miso vinegar, smoked black tea duck, sweet vinegar-marinated halfbeak ・Soup: Sakura shrimp fish paste from Suruga Bay's Yui, wakame, carrot, white udo, kinome (young Japanese pepper leaves) ・Sashimi: Assorted seafood focusing on morning catch from Izu, Amagi wasabi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Simmered dish: Taro and nanohana wrapped in bamboo shoots with snow crab sauce, baby bok choy, mustard ・Chef's special selection (choose from 4 options) 1. Abalone grilled alive 2. Roasted Amagi shamo chicken 3. Specially selected Shizuoka-raised Wagyu beef grilled on a ceramic plate with Amagi sauce 4. Japanese-style bouillabaisse with harbinger-of-spring fish (rockfish), mussels, clams, squid, shrimp, and sansho pepper ・Vinegared dish: Crepe-wrapped flatfish, kombu-marinated flatfish, daikon radish, shredded carrot, butterbur, snake cucumber, lotus root, red zuiki ・Hot pot: Turnip grated soup with Spanish mackerel, mizuna, shimeji mushrooms, grilled green onion, sakura wheat gluten, and shredded yuzu peel ・Meal: White rice, pickled vegetables, red miso soup ・Sweets: Strawberry mousse, Uguisu yokan, New Summer orange, Mint ＜Important Notes＞ Choices are available for adults only. If you arrive by 16:00, you can make a selection. If no preference is specified, the chef will decide. For stays beyond the second night, there will be no special selection from the chef's signature dishes; the chef will decide. The menu is subject to change. Breakfast (Up to 5 guests = served in-room / 6 or more guests = private dining area) We prepare a delicious Izu breakfast centered around carefully selected dried local horse mackerel.

A monthly special featuring the chef's carefully curated 3-choice menu, with the popular [Abalone Dancing Grill] added! This popular dining course offers a broader selection, allowing you to choose your main dish from 4 options. Guest Room Please check the [Room Type] details under the plan description. Meal Location Both dinner and breakfast are served in a private dining room. Dinner A pre-dinner drink (3 types) and the chef's signature dishes (4 types) are available for each person to individually select their favorites with [Yamato Yuzen]. Choices are available only on the first night. [Menu for April-May] Total of 10 items From Wednesday, April 1 to Sunday, May 31 ・Aperitif (Choose from 3 options) 1. Mandarin orange wine 2. Junmai Ginjo Sake 3. Soft drink ・Seasonal appetizers: Mitsuba and clam ohitashi, mugwort tofu with lily petal, natural rock mozuku with yam, grilled red Fuji trout with rape blossoms, firefly squid from Fuji with miso vinegar, smoked black tea duck, sweet vinegar-marinated halfbeak ・Soup: Sakura shrimp fish paste from Suruga Bay's Yui, wakame, carrot, white udo, kinome (young Japanese pepper leaves) ・Sashimi: Assorted seafood focusing on morning catch from Izu, Amagi wasabi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Simmered dish: Taro and nanohana wrapped in bamboo shoots with snow crab sauce, baby bok choy, mustard ・Chef's special selection (choose from 4 options) 1. Abalone grilled alive 2. Roasted Amagi shamo chicken 3. Specially selected Shizuoka-raised Wagyu beef grilled on a ceramic plate with Amagi sauce 4. Japanese-style bouillabaisse with harbinger-of-spring fish (rockfish), mussels, clams, squid, shrimp, and sansho pepper ・Vinegared dish: Crepe-wrapped flatfish, kombu-marinated flatfish, daikon radish, shredded carrot, butterbur, snake cucumber, lotus root, red zuiki ・Hot pot: Turnip grated soup with Spanish mackerel, mizuna, shimeji mushrooms, grilled green onion, sakura wheat gluten, and shredded yuzu peel ・Meal: White rice, pickled vegetables, red miso soup ・Sweets: Strawberry mousse, Uguisu yokan, New Summer orange, Mint ＜Important Notes＞ Choices are available for adults only. If you arrive by 16:00, you can make a selection. If no preference is specified, the chef will decide. For stays beyond the second night, there will be no special selection from the chef's signature dishes; the chef will decide. The menu is subject to change. Breakfast We prepare a delicious Izu breakfast centered around carefully selected dried local horse mackerel.

A monthly special featuring the chef's carefully curated 3-choice menu, with the popular [Abalone Dancing Grill] added! This popular dining course offers a broader selection, allowing you to choose your main dish from 4 options. Guest Room Please check the [Room Type] details under the plan description. Meal Location Both dinner and breakfast are served in a private dining room. Dinner A pre-dinner drink (3 types) and the chef's signature dishes (4 types) are available for each person to individually select their favorites with [Yamato Yuzen]. Choices are available only on the first night. [Menu for April-May] Total of 10 items From Wednesday, April 1 to Sunday, May 31 ・Aperitif (Choose from 3 options) 1. Mandarin orange wine 2. Junmai Ginjo Sake 3. Soft drink ・Seasonal appetizers: Mitsuba and clam ohitashi, mugwort tofu with lily petal, natural rock mozuku with yam, grilled red Fuji trout with rape blossoms, firefly squid from Fuji with miso vinegar, smoked black tea duck, sweet vinegar-marinated halfbeak ・Soup: Sakura shrimp fish paste from Suruga Bay's Yui, wakame, carrot, white udo, kinome (young Japanese pepper leaves) ・Sashimi: Assorted seafood focusing on morning catch from Izu, Amagi wasabi, special sansho soy sauce, wasabi salt, Tosa soy sauce ・Simmered dish: Taro and nanohana wrapped in bamboo shoots with snow crab sauce, baby bok choy, mustard ・Chef's special selection (choose from 4 options) 1. Abalone grilled alive 2. Roasted Amagi shamo chicken 3. Specially selected Shizuoka-raised Wagyu beef grilled on a ceramic plate with Amagi sauce 4. Japanese-style bouillabaisse with harbinger-of-spring fish (rockfish), mussels, clams, squid, shrimp, and sansho pepper ・Vinegared dish: Crepe-wrapped flatfish, kombu-marinated flatfish, daikon radish, shredded carrot, butterbur, snake cucumber, lotus root, red zuiki ・Hot pot: Turnip grated soup with Spanish mackerel, mizuna, shimeji mushrooms, grilled green onion, sakura wheat gluten, and shredded yuzu peel ・Meal: White rice, pickled vegetables, red miso soup ・Sweets: Strawberry mousse, Uguisu yokan, New Summer orange, Mint ＜Important Notes＞ Choices are available for adults only. If you arrive by 16:00, you can make a selection. If no preference is specified, the chef will decide. For stays beyond the second night, there will be no special selection from the chef's signature dishes; the chef will decide. The menu is subject to change. Breakfast We prepare a delicious Izu breakfast centered around carefully selected dried local horse mackerel.