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前菜:松茸と酒粕の冷たい茶碗蒸し
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主菜:黒毛和牛肉と黒カリフラワーのアッシパルマンティエ”ハマ鯛のリテー
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発酵ブッフェ 鮪のピリ辛ソースガーリック添え かぼちゃの豆腐金山寺麹オイル 鯖のカルパッチョ 富嶽白鶏の照り焼き醤油ソース添え 生ハムと発酵りんご などなど
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ネブリナ/ スパークリングワインで乾杯
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とても濃い桜海老のビスク
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デザート: 柿のコンポートほうじ茶のジュレ 発酵リンゴパイ シナモンの香り
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富士山型のお猪口 後で桜海老のビスクが配膳されます
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スパークリングワインを注ぎます
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ネブリナ/ スパークリングワイン [NV] 750ml チリ産ワイン けっこう辛口なワイン
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生ビール
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夕食会場
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お酒もたくさん
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夕食会場にもお酒がたくさんあってとても飲みきれません
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ワイン各種
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3種のソース
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味噌のソースをつけます
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ワサビのソース
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スープ:桜海老のビスク
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濃厚な味わい
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お茶漬けの薬味 秋刀魚ラー油 香りおかか ちりめんじゃこ 発酵鮭フレークなど
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締めは薬味たくさんなお茶漬け
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夕食のメニュー この4品に発酵ブッフェ
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発酵が看板
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個室にカウンターもあります
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個室で落ち着いた雰囲気
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伊豆特産ニューサマーオレンジを
原料にしたリキュール
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炭酸で割ります♪
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オレンジの味わい満点
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レイジーマスター
クラフトジンですが、柑橘系の香りと味わいがビンビン これ調べてみたらけっこうお高い一品
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明るいロビー ここでお酒を飲めます
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ウェルカムドリンク 最高の一杯 香り高く濃い味わいのお茶
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お酒コーナー
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ナッツ類やおつまみも食べ放題
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サッポロ 静岡麦酒 初めて飲みました
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サーバーから注ぎ込みます
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サッポロ静岡麦酒
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乾杯です♪
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日本酒がたくさん 飲めませんでしたのでお次は試してみたいです
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ゆず酒は美味しかった
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写真を撮りませんでしたがピノ・ノワールは飲りました
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やっぱハイボールならばデュワーズ
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お部屋で乾杯
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お部屋はフローリングを選択
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オリジナルラッシー
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濃くて美味しいラッシーでした 3杯飲んできました
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20時から深海カレー
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深海カレー カレールウ
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深海カレー
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ピックルス
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ピックルスを添えます
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自転車借りて戸田の港に富士山を観に行ってきました 前日は雨降りでしたのでラッキーです♪
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朝食
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朝食のブッフェ料理
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駿河湾産ゆでしらす
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温泉たまごかけご飯
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温玉の黄身を割って食べます
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ブドウ酢入りラッシー お腹に優しそう
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![AWA NISHI-IZU - ネブリナ/ スパークリングワイン [NV] 750ml チリ産ワイン けっこう辛口なワイン](https://tblg.k-img.com/restaurant/images/Rvw/332272/640x640_rect_2e71ad5c951a55ec1faba4e8ac31d97d.jpg "AWA NISHI-IZU - ネブリナ/ スパークリングワイン [NV] 750ml チリ産ワイン けっこう辛口なワイン")
ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
先週末はかみさんと伊豆の戸田にある
温泉に行ってきました。
沼津郊外のお店でアジフライを
食べて沼津港を散策した後に
戸田の宿に向かいます。
この宿はいつもお世話になって
ますShockさんのレビューを
拝見して、是非行きたいとBM
していました。
14時半頃に到着。
15時のチェックインより早めでし
たが、何事も無く受付してもらい
ました。
受付後のウェルカムドリンクは
氷だしの静岡茶、最高の一杯とかで
とても香りがして濃い味わいです。
この後、宿の自転車を無料で
レンタルして戸田の港まで走って
きました。
富士山がとても綺麗でしたね。
帰路は道の駅などに寄って
宿に戻ってから温泉に入りました。
温泉は空いていて私1人っきり
で、湯加減はもう少し熱いと良いの
ですが。
温泉の後は生ビールで乾杯です。
ここではオールインクルーシブで
お酒類は飲み放題なんです。
生ビール、ワイン、ウイスキー
日本酒などなどいろいろとあります。
先づはロビーで生ビールを3杯飲んで
部屋でもデュワーズハイボールを
味わって、18時の夕食を待ちました。
18時チョイ前に2階の夕食会場に
行きますと1番乗りで
食べる部屋は個室で落ち着いた
雰囲気でした。
前菜:松茸と酒粕の冷たい茶碗蒸し
今期お初の松茸ですが、何気に
プチプチなイクラが美味しい。
スープ:桜海老のビスク
超濃厚な味わいで、桜海老をどれだけ
使って調理したのかなぁと思うほど。
主菜:黒毛和牛肉と黒カリフラワーの
アッシパルマンティエ”
ハマ鯛のリテー
ソースはワサビ、味噌、柑橘系の3種
ワサビはピリ辛で、鯛やレンコンに
つけて食べました。
デザート: 柿のコンポートほうじ茶の
ジュレ 発酵リンゴパイ シナモンの
香り
発酵ブッフェ これは食べ放題
鮪のピリ辛ソースガーリック添え
かぼちゃの豆腐金山寺麹オイル
鯖のカルパッチョ
富嶽白鶏の照り焼き醤油ソース添え
生ハムと発酵りんご
などなど、特に鯖のカルパッチョは
とても脂がのっていてビールの
良いお供でした。
発酵ブッフェは食べ放題でしたが
1回で十分でしたね。
ドリンクは
生ビール
チリ産ネブリナスパークリングワイン
は辛口で飲み応えあり。
特に伊豆特産ニューサマーオレンジを
原料にしたリキュールがオレンジの
味わい満点で、ハイボールにして
飲み応えありの一品でした。
最後にレイジーマスター
クラフトジンですが、柑橘系の香りと
味わいがビンビンでハイボールで旨い
ですね。これ調べてみたらけっこう
お高い一品。
でも濃くしたので酔っ払ってしまい
ました（笑）
締めのお茶漬けは出汁にいろいろな
薬味の味が混ざってけっこう
美味しいので、おかわりしましたも。
20時から深海カレーを食べらます。
2階の夕食会場に行き、セルフで
カレーをよそいます。
けっこうスパイシーなカレーで
すが、控えめに食べてきましたよ。
翌朝の朝食もクオリティの高い
食材の料理でした。
この歳には十分なほどの発酵料理を
味わってきました。
それにお酒飲み放題もあり
とても満足度高いお宿でしたね。
金曜日泊ですが、一泊朝夕食付き
で税込18000円/人ですから
コスパはとても高いと言えます。
あっ、一休ポイントが定価から
引かれてますけど。