HAKONE RETREAT villa 1/f / JAPANESE RESTAURANT “HYOSEKI”

Sashimi,white fish of the day, bluefin tuna, wasabi, etc. Soup, clear soup, sea bream, sesame tofu, soybeans, yuzu, hassun, chrysanthemum flower stew, wagyu beef stew, smoked salmon, persimmon sushi, rolled egg, shrimp stew, Oribe chestnuts, black edamame, grilled bamboo shoots, grilled barracuda with pine needles, grilled horse mackerel with Toyama pine needles, boiled flower myoga, boiled red snapper, small potato, fried kinome, fried shrimp with mino, Manganji pepper, lemon, rice, Gotemba Koshihikari rice, pickles, water, Fuyu persimmon, pear. Contents may vary depending on availability. Tawaraishi restaurant

Menu example
*The menu may be subject to change.
*The photo is for illustrative purposes only.

Appetizers: Okra with autumn leaves, chopped sesame, yam, and plum tonburi with Japanese style prawns, stewed in soy sauce, grilled scallops, kosode sushi, gingko pine needle sashimi, battered kibble, Japanese pampas grass soup, earthenware pot steamed dish, conger eel, matsutake mushroom, mitsuba, sudachi sashimi, seasonal fish platter, Tosa soy sauce, grilled side dishes: sweetfish with roe, yuzu-yaki, vinegared chicken with myoga, charcoal grilled Shizuoka wheat pork loin, abalone mushrooms, maitake mushrooms, ponzu sauce, food: Gotemba koshihikari rice, chestnut rice, pickles, soup, red miso soup, water: Mizumanju, the scent of autumn leaves, shine muscat, Kyoho grapes, September 2024, restaurant Hyoseki

Menu example *The menu may be subject to change. *The photo is for illustrative purposes only. Late Autumn Kaiseki Appetizer: Uranchi sake kasu (sake kasu) with pear and grilled maitake mushrooms with walnuts, twisted fried shrimp, Oribe chestnuts, smoked salmon and persimmon sushi, green radish, various seasonings, Hime kuwai (arrowroot) Simmered dish: Lotus root with shaved ice, steamed scallops, turnip, yuzu sashimi, seasonal fish platter, Tosa soy sauce Grilled dish: Grilled horse mackerel Toyama-yaki, vinegared chicken with myoga, charcoal-grilled Shizuoka wheat pork confit, Kyoto hairpin, Brussels sprouts, Kamoji leeks, morning onions, garlic soy sauce Food: Gotemba-produced Koshihikari rice, mugwort rice, pickles Soup: Red miso soup Water: Yuzu-scented strawberry and red wine yokan, persimmon November 2024 Restaurant Tawaraishi

[Special Kaiseki] *The menu is subject to change. *Image is for illustrative purposes only. Late Autumn Kaiseki Course Starter: Steamed abalone rice with wasabi sauce Appetizer: Uranchi sake kasu (sake kasu) with pear and grilled maitake mushrooms with walnuts, fried twisted shrimp, Oribe chestnuts, smoked salmon and persimmon sushi, green daikon radish with various seasonings, Hime kuwai (arrowroot), stewed soup, lotus root with grated shaved sea urchin, steamed scallops, turnip, yuzu sashimi, assorted seasonal fish, Tosa soy sauce, grilled appetizers: Grilled spiny lobster and sea urchin, vinegared chicken with myoga, charcoal-grilled black wagyu beef filet, Kyoto hairpin, Brussels sprouts, green onions, morning onions, garlic, soy sauce and vinegar Appetizers: Mibuna (green mustard spinach), crab dressed in sudachi citrus, kuko nuts, pine nuts, Gotemba koshihikari rice, mugwort rice, pickles, soup, red miso soup, water Yuzu-scented strawberry and red wine yokan, persimmon, November 2024, restaurant Tawaraishi

In the bountiful late autumn season, we are delighted to present a special collaboration with Kanei Shuzo, a brewery in Hadano, Kanagawa with a proud history of 150 years. Through this dinner, we hope our guests will experience the spirit and passion of the makers.

By embracing the seasons, showing gratitude to the ingredients, and bringing out their inherent flavors, we craft dishes that stimulate the five methods, five tastes, and all five senses. Paired with the tradition and innovation of Kanai Shuzo’s sake, we invite you to fully savor this unique dining experience.

First Course
Sea Cucumber with grated radish

Appetizer
Daikoku shimeji with Salted bonito / Japanese citrus(Kabosu)
Chrysanthemum and Iwatake mushroom with Salmon roe
Shrimp Tempura / Chestnut / Smorked Salmon sushi
Green radish with Moromi /Arrowhead

Soup
Tile fish
Assorted vegetables / Wasabi

Today’s Fresh Sashimi
Red snapper / Splendid alfonsino / Ark clam / Tuna
Shiso flower / Wasabi

Grilled Dish
Grilled barracuda / Japanese ginger

Simmered Dish
Taro / Shimonita green onion / Mochi-fu
Mibuna / Yuzu

Main Dish
Charcoal grilled wagyu beef fillet
Carrot / Taro / Japanese pepper(Sansho) soy sauce

Rice/Miso soup/ Pickles

Fruit
Daishiro persimmon / Kyoho grape

Dessert
Nerikiri / Matcha

Book at HAKONE RETREAT villa 1/f / JAPANESE RESTAURANT “HYOSEKI”

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Book at HAKONE RETREAT villa 1/f / JAPANESE RESTAURANT “HYOSEKI”

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