Izu Kawazu Hama Isoaruki no Yuyado Shioun

The staff’s service was courteous and flawless from our arrival to our departure. The meals were generous, and we ended up eating too much. The bath in the Room was an Onsen where we could relax and soak for as long as we liked, so we didn’t mind the view outside the window. The road noise was a little loud, but it wasn’t noticeable inside the Room. One disappointment was that the bed was a narrow single, and I worried about falling off.

A relaxed 5-minute walk from Kawazu Station. The welcome drink was fragrant matcha served over ice, whisked by a young male staff member himself. He said he has not formally studied tea ceremony, but the fine foam was evenly distributed—an impressive performance. You could truly feel the spirit of hospitality.Inside the Accommodation, fresh ikebana—now rare to see—was beautifully displayed, and the Buddhist statues lined up on shelves in the corridor were also striking. The many small Buddha figures spoke of Kawazu’s once-flourishing Buddhist culture, and I found myself instinctively putting my hands together in prayer.As for the meal I had been looking forward to—my thanks to the head chef. The courses that left the strongest impression were the seasonal soup and the palate cleanser. The seasonal soup, made with ichiban dashi (often said to best reveal a chef’s skill), was clearly crafted with great care; when you lifted the lid, its aroma—and then its umami at first sip—showed meticulous workmanship.The palate cleanser featured flying fish, myoga ginger, octopus, squid, and salmon sashimi arranged over kiwi fruit and finished with ume vinegar (the chef’s original creation?). The kiwi’s sweetness and the ume vinegar’s acidity brought out the fish’s flavor beautifully. It was a texture experience I’d never had before.Even the supporting elements were thoughtfully chosen: pickles such as Ichiyama’s “wasabi stem sanbaizu pickle,” and salt labeled “Sotoura salt.” Outstanding.A quick note on breakfast as well: five kinds of small juices (La France pear, carrot, green smoothie, grape, mandarin orange) were vividly colored—a beautiful way to wake up (five cups). The three types of bread were wonderfully aromatic and fluffy; refills are a must.The attendant who looked after us was flawless in her attentiveness: her explanations flowed smoothly and clearly, and when spoken to she responded instantly with perfect timing. Her quick thinking was remarkable and made dining even more enjoyable—a true professional.This is an Accommodation I want to stay at again and again in every season.