Ufufu

I was very satisfied with the environment in all aspects, and the food was excellent. However, it's a Japanese-style ryokan that doesn't accept children. It's exactly the kind of Japanese onsen ryokan I've always wanted. One thing to note is that it's more convenient to have your own car. The hotel should arrange a pick-up and drop-off service from the station. Dinner: Super delicious!

Everything, including their attentiveness, was absolutely superb.

We stayed at the new building of "Unfufufu" in Tsukigase Onsen, Izu, over the weekend. After checking in, we relaxed in the open-air bath on the balcony, and had dinner at the restaurant in the hotel after sunset. The restaurant was spacious and all counter seats. In front of us was a large zelkova tree lit up through the glass. It was an impressive tree that was planted at the end of the Edo period (about 170 years old). And the dishes we had were as follows. ◯Burdock root nagashi chawanmushi, grilled oysters →The burdock root mousse was delicious. It had a sweet taste like truffle. ◯Appetizers: Anglerfish liver simmered in a broth, kuruma shrimp futamiyaki, clam nuta dressing, beef tataki sushi, grilled shrimp potato, deep-fried pufferfish, rape blossoms and scallops →It was a wonderful and luxurious assortment of appetizers. The angling liver and scallops were especially delicious. ◯ Daikon mochi (radish rice cake) with Yoshino-style Chinese cabbage → The soup stock was light, but the mochi soaked in the soup stock had just the right amount of sweetness and was delicious. Izu Chinese cabbage was also good. ◯ Sashimi: Grouper, flounder, and lean tuna from the Izu coastal waters → All were fresh. The grouper in particular was chewy and delicious. ◯ Amagi Benihime grilled whole Amago (yamame) → I ate it from head to tail. It was delicious with a salty taste. ◯ Izu beef fluffy sukiyaki → This is Izu beef sukiyaki, which is touted as a "Kumofufu specialty." When I mixed the foamy egg with the sukiyaki meat, a good aroma rose up. It was sweet and delicious sukiyaki meat. ◯ Lobster sea urchin soup pot → Lobster caught in Izu and Izu vegetables were boiled in a soup stock containing sea urchin and miso. The lobster meat with a strong sea urchin flavor was delicious. ◯ Rice porridge → I had sea urchin on top of rice. The rice porridge, which was infused with the flavors of spiny lobster and sea urchin, was very delicious. Homemade dessert platter: Soft serve ice cream, creme brulee, warabi mochi -> This was a rich soft serve ice cream made with milk from Oki Dairy on the Izu Peninsula. It was delicious when I sprinkled the salt and wasabi I had on hand on the cream. For drinks, I had three cups of Junmai Ginjo sake (Garyubai from Shizuoka and Masumi from Nagano) @1,900 yen/cup. The meal was packed with a wealth of ingredients from Izu and Shizuoka Prefecture, including seafood, beef, vegetables, wasabi, and citrus fruits. I was reminded once again that Izu and Shizuoka are a treasure trove of ingredients. The service staff were all smiling and polite. It was a delicious and enjoyable meal. Thank you for the meal.

Perfect for those who prefer complete privacy. You'll be brought back to reality every time you hear the sound of the people next to you. The portions are small. It's best not to expect too much for the price. You might be happy if your partner says, "Let's have fun since we've come all this way."