Tag Archives: Hotels

Hot Springs Spa Resorts in Shizuoka Prefecture: Yoshiharu Hotel in Izu Peninsula! 3: Breakfast

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Service: Smiling and attentive
Facilities & Equipment: Traditional and ancient, partly renovated, but extremely clean. Great washrooms. Spacious lobby with free coffee et al.
Prices: Appropriate to expensive. Cheaper on weekdays and in low seasons.
Strong points: Great baths overall. Private outdoors bath in rooms. Local gastronomy with local products.

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Japanese breakfasts in Japanese hotels, hot springs spa hotels in particl\aular, are so enormous!
They do make sure not only that you enjoy this important meal of the day but that you are well-fed for a long time to be during your coming trip!

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Your breakfast will always include plenty of freshly steamed rice, dry seaweed/nori, onsen tamago/soft-boile egg cooked in hot springs water, raw seaweed, and green tea (especially in Shizuoka)!

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Then it will depend on the products of the region.
In Shizuoka you can expect dry shirasu/sardine whitings, wasabi zuke/pickles made of wasabi stems and leaves and Japanese sake white lees, chawan mushi/Japanese steamed salty pudding, and mentaiko (not from Shizuoka!)!

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Hot pot with tofu and mushrooms!
That alone will please guests who do not wish to eat meat or fish!

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Fish is also a must!
Above is “himono/sun-dried fish” which had been grilled before serving.
Did you know that Shizuoka Prefecture produces as much as half of all himono in Japan?

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And of course steamed local vegetables served with gomadare/sesame seeds dressing!

What a healthy way to start the day!

YOSHIHARU HOTEL
Izu No Kuni City, Nagaoka, 989-10
Get down at Izu Nagaoka Station along the Izu Hakone Railway Line (leaving form Mishima City). Take a taxi (under 1,000 yen)
Tel.: 055-948-1212
Credit Cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Hot Springs Spa Resorts in Shizuoka Prefecture: Yoshiharu Hotel in Izu Peninsula! 2: Dinner

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Service: Smiling and attentive
Facilities & Equipment: Traditional and ancient, partly renovated, but extremely clean. Great washrooms. Spacious lobby with free coffee et al.
Prices: Appropriate to expensive. Cheaper on weekdays and in low seasons.
Strong points: Great baths overall. Private outdoors bath in rooms. Local gastronomy with local products.

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Right from the beginning of a very pleasant dinner one understands that Yoshiharu Hotel does make an effort to use local products as much as possible!
Mind you, it is not too difficult when you know the wealth of the land and the nearby seashores!

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No, this is not the main dish, but the main appetizers!

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Salmon, salmon roe and grated Japanese yam.

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Marinated scabbard fish.

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White-flesh fish sashimi, sweet shrimp and raw cuttle fish.

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A general view also featuring a small cup of umeshu/Japanese plum wine, and portable hot pot.

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Local Fuji no Kuni Pork!

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Scallops balls!

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Stewed persimmon, gingko nuts, deep-fried kabocha, shrimp caviar, yam, fried rice talks and vegetable tofu!

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Deep-fried scabbard fish.

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Oyster rice!

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Shark fin and egg soup.

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Pork cooking in its pot!

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Home-made pickles.

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Red miso soup with scallops balls.

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The stewed pork with vegetables and red miso is ready!

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Home-made sorbet!

See you at breakfast next!

YOSHIHARU HOTEL
Izu No Kuni City, Nagaoka, 989-10
Get down at Izu Nagaoka Station along the Izu Hakone Railway Line (leaving form Mishima City). Take a taxi (under 1,000 yen)
Tel.: 055-948-1212
Credit Cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Hot Springs Spa Resorts in Shizuoka Prefecture: Yoshiharu Hotel in Izu Peninsula! 1: The Baths

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Service: Smiling and attentive
Facilities & Equipment: Traditional and ancient, partly renovated, but extremely clean. Great washrooms. Spacious lobby with free coffee et al.
Prices: Appropriate to expensive. Cheaper on weekdays and in low seasons.
Strong points: Great baths overall. Private outdoors bath in rooms. Local gastronomy with local products.

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Complimentary glass of white wine!

Izu Peninsula is known all over Japan and beyond for its innumerable hot springs and hot springs spas/hotels.
It is for the more pleasurable that most serve excellent gastronomy thanks to the many local products be they from the land or the sea.

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The Dragon and I, taking advantage of a cheaper fee in mid week during the off season traveled to Mishima before boarding the Izu Hakone Railway Line and get off at izu Nagaoka Station.

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There we stayed overnight at a renown spa hotel called Yoshiharu/古春 (meaning “Old Spring”).
It is a venerable establishment although it has been greatly reformed 2 years ago.

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The overnight stay included dinner and breakfast, the usual deal in such hotels, so I will have to divide this report into 3 parts, otherwise you will miss all the good points!

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Beautifully renewed lobby!

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You will discover a hot spring foot bath on the way to your room!
As the hot water runs away all the time you can rest your feet in clean water!

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Inner garden!

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These fish are made of leather!

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The dining room overlooks another small garden with pond and minuscule waterfalls!

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Rock garden!

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Our own traditional Japanese room!

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Our own private outdoors hot spring bath and patio!

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Fences and edges keep off any unwanted eyes except those of many wild birds!

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Pastoral atmosphere?

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Easy chairs!

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Always clean yourself before entering your bath!

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The bath!

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Fresh water constantly moving in and out of the bath!

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The bath is deep enough for the water to reach your neck when you sit on the tiled bottom!

Now, there are other outdoors baths of two different kinds:
-Private baths whose door you can lock for total privacy provided they are vacant.
-Public baths where you can either bathe inside or outside!

Let’s have a peek at all of them!

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Italian-style bathtub!

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Japanese-style double bath!

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A grand bath made all of wood!
Probably my favorite!

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Jacuzzi bath!

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Another Japanese-style bath all made of carved stone!

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Now to the public bath!
This is entry for ladies!
Remember the Kanji!

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And remember the kanji for gentlemen, too!

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The indoors public bath!

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And finally the public outdoors bath!

See you at dinner next!

YOSHIHARU HOTEL
Izu No Kuni City, Nagaoka, 989-10
Get down at Izu Nagaoka Station along the Izu Hakone Railway Line (leaving form Mishima City). Take a taxi (under 1,000 yen)
Tel.: 055-948-1212
Credit Cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Hotsprings: Atagawa Dai-Ichi Hotel

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sake, shochu and sushi

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Report and pictures courtesy of Patrick Harrington

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Atagawa Dai Ichi Hotel
413-0302, Kamo Gun, Higashi Izu Machi, Naramoto, 1267-2, Izu Atagawa Hotsprings
Tel.: 0557-23-2200
Prices: 10,500~16,800 per person per night, breakfast and dinner included.

You might think that a visit to Atagawa in East Izu City would be solely for the delights of a hot spring soak. But the Atagawa Daichi Hotel is no one-trick pony. Indeed it has its indoor and outdoor spas, complete with scenic views of the sea below. But we had read from customers’ comments that the food in this mid-priced hotel was surprisingly good.
And it was.

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Everything was served together. Two bowls were heated by wax candles, and as these simmered away we tucked into the multitude of dishes on offer.
In one bowl were some skewered gingko nuts with azuki beans. In another were some chunks of radish and carrot in a soy marinade. My favourite was a very small dish containing some fresh seaweed with grated yuzu.
And the chawamushi was full of beans, chicken, and some tasty green leaves.
To be honest, even though there was an enormous array of dishes this kind of meal can be had in any number of decent hotel restaurants in Shizuoka and other prefectures.
Indeed the centrepiece, the sashimi platter, contained only three kinds of sushi: tuna, squid and mackerel. However the sashimi was just about perfect, firm but tender, smooth yet tasty. And this was true throughout the meal, everything was so fresh and carefully cooked.
Then we tried the hot plates that were now ready. in one was juicy pork with cabbage, in the other kinmedai fish, a local speciality, which was so tender, with thin noodles, Chinese cabbage, large mushrooms and assorted vegetables. A complimentary glass of local strawberry wine was also provided.
With unlimited rice there was no room for dessert which was just as well, since there wasn’t any, except a ponkan!

After the meal, which was served in our room, we sat by the window and watched the Christmas firework display, which reminded me of my taste buds.