#Japan #Laforet Ito Onsen #Izu Beef #Kinki Snapper #Ito

Experience Culinary Wonders this Summer

Laforet Ito Onsen Yu no Niwa, located in the picturesque city of Ito, Shizuoka, is excited to unveil its new summer dining plan: the "Summer Colorful Hōraku-yaki Kaiseki Plan". Available from June 1 to August 31, 2025, this unique accommodation plan invites guests to enjoy a sumptuous spread of local seafood and premium ingredients, including Izu beef, Kinki snapper, abalone, and spiny lobster, all beautifully steamed using mineral-rich onsen water.

This culinary experience aims to combat the summer heat that often diminishes appetites. The Hōraku-yaki method involves laying various seafood and vegetables in a flat pot to steam them delicately. As the lid is lifted, aromatic steam escapes, revealing a breathtaking display of vibrant ingredients that are sure to tantalize the taste buds. Guests can enjoy the dishes with five types of dipping sauces, including yuzu ponzu, sesame sauce, and onion sauce made from local citrus fruits, offering a refreshing twist with each bite.

To complete the dining experience, guests will savor a light and refreshing frozen cocktail made with local blueberries and Izu's sake as a post-meal drink. A delightful breakfast featuring a katsuobushi-infused dashi broth and a variety of traditional Japanese dishes will also be offered in a buffet style.

Highlights of the "Summer Colorful Hōraku-yaki Kaiseki Plan"

The plan encompasses a stay in a premium room or a traditional Japanese-style room (over 32 sqm) at Laforet Ito Onsen Yu no Niwa, where the pleasures of relaxation and warm hospitality abound. Guests will partake in an exquisite dinner featuring the summer Hōraku-yaki Kaiseki, allowing them to indulge in the lavish presentation of seafood paired perfectly with five diverse dipping sauces. This culinary adventure will be enhanced by carefully selected local sake, making for a truly opulent experience.

Menu Overview

• - Appetizer: A trio of dishes (grilled eggplant, steamed sea urchin, and grilled corn with prosciutto)
• - Soup: Izu’s 'konjac' served with vinegar
• - Sashimi: A selection of three seafood types
• - Simmered Dish: Pea puree with sweet corn
• - Main Dish: Izu Peninsula's Hōraku-yaki, featuring Izu beef, spiny lobster, abalone, Kinki snapper, seasonal vegetables, and more
• - Dipping Sauces: Yuzu ponzu, sesame sauce, New Summer orange sauce, onion sauce, and tomato sauce
• - Rice Dish: Shizuoka tea soba or udon
• - Dessert: Loquat cheese wrapped in sweet flour
• - Post-Meal Drink: Frozen blueberry sake cocktail

About the Frozen Blueberry Sake Cocktail

This refreshing drink combines the crisp finish of a local sake called "Arabashiri" with Ito-grown blueberries, creating a frozen cocktail that beautifully balances sweet blueberry flavors with the depth of sake. Non-alcoholic options are also available upon request.

Chef's Thoughts

The head chef, Toshiyuki Enomoto, shares his inspiration behind this menu: "Recognizing the intense summer heat and its impact on appetite, I crafted this plan to provide a delicious way to replenish energy. The steaming presentation and the selection of ingredients create a feast for the senses. With an abundance of summer events, including fireworks festivals in Ito, we hope guests will indulge in a season of gastronomical delights at Laforet Ito Onsen Yu no Niwa."

Stay Details

• - Period: June 1, 2025 - August 31, 2025
• - Inclusions: Stay in a premium room, dinner featuring the Summer Colorful Hōraku-yaki Kaiseki, drinks (local sake or soft drinks) during dinner, and breakfast.
• - Price: From 32,450 yen per person (based on double occupancy)
• - Reservation: Requires two days' notice before 12 PM and is available for bookings starting from two guests. Note that additional entry tax will apply to the published rates.

Immerse yourself in the local flavors and elevate your summer getaway in Izu with this extraordinary dining experience!