We had teppanyaki for dinner at Hakone Suishoen.

Continued~

At the restaurant Momiji no Naka, which was built in the Taisho era and is a registered tangible cultural property,

we took off our shoes at the entrance and changed into slippers.

The teppanyaki restaurant has a limited number of seats and is divided into two parts,

so we could choose between 6:00 and 8:30 p.m., and started at 8:30 p.m.

When we checked in, the badler said that he might contact us if the person before us finished earlier,

but we started exactly at 8:30 p.m.

One chef is assigned to each group.

Today's menu was the March Yayoi menu.

The chef carefully explained the dishes to us,

and asked us if we wanted to upgrade the fish dish, what meat we wanted, and what meal we wanted.

My husband added abalone.

+3900 yen

Both of us had fillet meat

Approximately 200g, so about 100g per person

First, the champagne we brought

It was very chilled.

Taittinger Prelude

A higher-grade Taittinger

It had a good flavor, and was full-bodied and mellow.

It was especially good when drunk in a Baccarat champagne glass.

Appetizer

・Wagyu beef tagliata

・Marinated scallops

・Spring vegetable fritters

French broad beans with butterbur sauce are a spring-like dish

And the best part of teppanyaki is that you can enjoy the live feeling of the meat being grilled right in front of you

Of course, you also want to enjoy a conversation with the chef

The chef who was in charge that day

Due to the COVID-19 pandemic, he changed jobs from a pastry chef to a teppanyaki chef

He was a very gentle man

He said that there is a shortage of teppanyaki chefs at the moment

Soup

Consommé soup, new onion royale

Rich consommé soup

The chawanmushi made with new onions inside is smooth.

Sashimi

The bonito sashimi topped with grated maple leaves is refreshing.

The abalone is skillfully grilled right in front of you.

You can't help but stare at it. (lol)

Abalone with anchovy sauce

The delicious aroma of anchovy sauce fills the air.

I was given one slice, and it had a nice crunchy texture.

Sakura sea bream pan-fried with pistou sauce

The skin was crisp and the inside was plump!!!

The sauce, made with basil, garlic, and olive oil, was delicious.

And now the main course, the fillet, is being grilled.

The meat is evenly grilled (lol)

Palate cleanser

Sakura granita

The meat sauce and condiments are served.

・Oyster and green onion sauce

・Almond sauce

・Green pepper sauce

・Wasabi

・Ishigaki Island salt and pepper

The vegetables are mini Chinese cabbage, makomodai, snap peas, and purple onions

They are well seasoned without any seasoning

The vegetables go well with almond sauce.

Meat dish

Specially selected Japanese black beef fillet

The umami of the aged meat is delicious.

Delicious meat goes well with wasabi.

It's just so soft and happy

The rice for the finale is

・Fried rice with small sardines and Nozawana

・Garlic rice

・You can choose white rice

Garlic rice

The shiso leaves make it refreshing.

I wish it was a little oilier.

For dessert we went to BAR ITO

I was lucky because I don't often get a chance to come here

It was reserved for us (lol)

Table seating

The lighting was dimmed to a moderate level, creating an atmosphere of Taisho-era romance

The lovely glasses were lined up and sparkling.

Fruit

Strawberry parfait glass

It was cold and had a nice sweet and sour taste.

As expected, teppanyaki is very satisfying and filling

We returned to our room, took a bath in the open-air bath in the room, and then went to bed (*^^*)

~To be continued~