Announcement of Our Autumn Menu
Thank you very much for your continued patronage of Tsukigase Onsen Unpufu.
As the summer heat gradually eases, the mountains of Tsukigase begin to take on an autumn feel.
The breeze crossing the Kano River turns crisp, and the scenery surrounding our Accommodation starts to show a calm expression different from summer.
At Tsukigase Onsen Unpufu, we will begin offering our autumn menu from September 1.
Chestnuts and persimmons, chrysanthemum blossoms, salmon roe, autumn vegetables—and matsutake mushrooms.
We pair these vibrant seasonal ingredients with Izu’s blessings from both mountain and sea, crafting each dish with a sense of the season.
For appetizers, enjoy an array of autumn flavors such as persimmon and cream cheese monaka, grilled-and-marinated matsutake with chrysanthemum blossoms, and rolled omelet with Izu abalone.
For soup: clear broth with matsutake and pike conger fish cake.
Fragrant matsutake is added to a delicate dashi broth, served with winter melon, maple-leaf carrot slices, and chrysanthemum blossoms for a bowl that captures the essence of autumn.
Sashimi features fresh fish from nearby Izu waters; grilled dish is pinecone-style tilefish from Enshu-nada.
Seasonal items include shrimp and autumn vegetable tempura; for the meal course we offer Izu golden eye snapper sesame ochazuke.
Our signature specialty “Izu Beef Fuwasuki” is also featured as part of the autumn menu.
Please enjoy it together with eggs from Amagi no Sato and Mishima tomatoes for a true taste of Izu.
At dusk, savor seasonal cuisine while gazing out at the Kano River flowing beyond the dining room windows.
Surrender yourself to the Onsen waters, take in the autumn scenery, and taste Izu at its seasonal best.
Surrounded by nature, hot springs, and local bounty—please enjoy a relaxing autumn stay that gently unwinds both body and mind.
We sincerely look forward to welcoming you.
*Please note that menu items may change depending on ingredient availability. Thank you for your understanding.*