Cuisine inn Ibusuki Shusuien, Ibusuki Onsen, Kagoshima Prefecture The 2024 winter taste plan “Mifuyu Kaiseki” has been updated.

Cuisine inn [Ibusuki Shusuien, Ibusuki Onsen, Kagoshima Prefecture] The 2024 winter taste plan “Mifuyu Kaiseki” has been updated. ​
Ibusuki Shusuien Limited Company Press release: November 14, 2024 Cuisine inn [Ibusuki Shusuien, Ibusuki Onsen, Kagoshima Prefecture] The 2024 winter taste plan “Mifuyu Kaiseki” has been updated. At Ibusuki Shusuien, we will be selling the “Mifuyu Kaiseki Plan” as a seasonal winter taste plan for a limited time from November 15th to February 27th. .
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The 2024 Mifuyu Kaiseki will be a heartwarming Kaiseki meal in which head chef Matsuo is particular about the soup stock, which is the basis of Japanese cuisine. Please enjoy the dishes using plenty of ingredients from the mountains and the sea, which is typical of a cooking inn in Ibusuki, Kagoshima Prefecture, using a technique that allows you to experience the soup stock with all five senses. View details ​ Ibusuki bonito flakes Japan’s three major production areas ( Ibusuki City, Kagoshima Prefecture , Makurazaki City, Kagoshima Prefecture, and Yaizu City, Shizuoka Prefecture). The amount of bonito flakes produced nationwide is approximately 26,300 tons (Reiwa 5), ​​of which Ibusuki City accounts for approximately 25% Among them, the highest grade of bonito flakes “ Honkarebonbushi ” is No.1 production in Japan The difference between bonito eaten raw and bonito processed into pieces lies in the amount of fat. When eaten raw, the fattier it is, the tastier it is, but the cuticles must have just the right amount of fat, not too much, not too little, and those with a fat content of 1 to 2 percent are best. will be done. Image
URL: https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-68f39b0df5d7aa43babdae1f732864fe-860×380.jpg After all, what forms the basis of the taste of Japanese cuisine is Dashi soup is. It is no exaggeration to say that the soup stock determines everything about the dish. In the case of Japanese cuisine, the core ingredients of dashi stock are Bonito flakes is. In other words, the quality of the soup stock seems to depend on the bonito flakes. Ibusuki Shusuien Matsuo Chef Rather than purchasing dried bonito flakes, we instead purchase whole dried bonito flakes and shave them in our kitchen. We offer our customers a Mifuyu Kaiseki meal that uses plenty of dashi stock from the most shaved Honkarebushi. Image
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https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-1fe3d7d1ec80dfb9c0370b50f98057a1-661×669.jpg [Mifuyu Kaiseki]
https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-d426847cde80f51de3970072039e9155-3900×2925.jpg The basic “Shusui Kaiseki” and “Gourmet Kaiseki” that are highly satisfying for hospitality and cuisine are also popular as popular dishes, but the ingredients that change the color and taste of the dishes depending on the season allow you to experience winter with all five senses. This is a limited kaiseki meal recommended by the head chef.
https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-bc36fb54bae8442b3a2f3afecd356caa-1280×720.jpg [One dish recommended by the head chef]
https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-f576956a38f07ef2073b2b8bc313794a-3417×2572.jpg ♦Side dish♦ ・Small sea urchin chawanmushi with shark fin filling Chawanmushi whose flavor changes depending on the amount of soup stock, but sea urchin Excellent compatibility with! Furthermore, enjoy it luxuriously with shark fin bean paste This is an exquisite item. ♦Yakimono♦ ・Saikyo-yaki blowfish ・Kagoshima black beef salt-grilled Using Japan’s best Kagoshima black beef, enjoy the original taste of the meat Serve with chopped wasabi to enjoy I’ll eat it. Saikyoyaki is made with plump blowfish The flavor of blowfish and the flavor of miso combine to make you want to eat rice A dish that will make you feel good.
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https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-dead29a7e3ac764a5e8ac9b4b77bf8bc-1477×1108.jpg ♦Replacement pot♦ ・Medicine yellowtail shabu with bonito soup stock One of the main dishes for soup stock is flat mushrooms and flower petals Mushrooms, white wood ears, goji berries, mitsuba leaves, yuzu and other seasonal ingredients Shabu-shabu with yellowtail in a pot with bonito stock Please do so. Kezuribushi prepared separately can be refreshed by passing it through. It has more flavor and can be enjoyed with a rich soup stock. ~ Mifuyu Plan ~ Overview [Period] : November 15, 2024 – February 28, 2025 [Room] : Various types such as
Japanese-style room 10 tatami, Japanese-style room 12.5 tatami, Japanese-style room with two rooms, Japanese-style room with two beds, special room, etc. [Number of people] :2 adults~ [Capacity] :2 to 6 people (depending on the room) [Fees] : 1 night and 2 meals per person 29,700 yen (tax included) ~ 42,900 yen (tax included) View details ​ Ibusuki Shusuien Sandanju Osechi reservations now available! !
https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-5e740c8c0678541f58d94a650e21d9d3-917×285.jpg ~3-tier heavy osechi~ Overview [Reservation period] : October 7th (Monday) to December 24th (Tuesday), 2024 *Limited to 20 pieces each, reception will end once sold out [Sales price] : 49,500 yen (tax included) [Pick up at store] : Tuesday, December 31, 2024 [Pickup time] :13:00-15:00 [Pickup location] : Ibusuki Shusuien Lobby [Expiry date] : January 1, 2025 (Wednesday/holiday) [Reception deadline] :Until Wednesday, December 25, 2024 [Hospitality at Ibusuki Shusuien] When you arrive at Ibusuki Shusuien and walk through the gravel and enter the entrance, you will be greeted by a waiter dressed in a kimono.
https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-42daa9942730a53170d9378a379ce7eb-3445×2287.jpg Check-in is possible from 2:00 pm, and guests arriving between 2:00 pm and 4:00 pm are invited to the lobby with a Japanese dry landscape garden. At the venue, you will soothe your travel fatigue with a welcome drink of matcha or sparkling wine and Japanese sweets. For guests arriving after 16:00, a Nakai will bring matcha and Japanese sweets to your room.
https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-5f9b7cc552beda045065cfaa2afab5b8-1479×1109.jpg Our hotel assigns a Nakai to each guest, who will be in charge of everything from greeting you upon arrival to dinner, breakfast, and departure The Nakai in charge will welcome you.
https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-f54c438fba8827a14b6576a6c5329548-3900×2918.jpg Both dinner and breakfast will be served in your room or in a private room in the dining area (1st and 2nd floors).
https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-d610ac5feaa406834274bc94b434479b-1280×423.jpg At the lobby coffee shop, we offer three types of herbal tea and Tokoroten (chabushi in winter) for free from 4:00pm to 9:00pm. Image
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https://prcdn.freetls.fastly.net/release_image/132617/7/132617-7-34e37cf7249a085b51da60bae631d2e5-1908×1302.png [Ibusuki Onsen Ibusuki Shusuien] In August 1968, the previous owner of a shochu manufacturing company expanded and renovated the villa and founded Ryokan Kiraku, which has 8 pure Japanese-style guest rooms. The name “Ryokan Kiraku” comes from “Kiraku,” a representative brand of shochu produced by the company. After that, the hotel underwent extensive renovations and additions and now has 46 rooms, and the name of the hotel was changed to “Ibusuki Shusuien.” We are taking on the challenge of moving to a new stage while carefully preserving the high quality that is unique to a ryokan. Ibusuki Shusuien is a guest-oriented inn with attentive hospitality and cuisine that is popular among travel professionals. [Location]: 5-27-27 Yunohama, Ibusuki City, Kagoshima Prefecture, 891-0406 [Telephone]: 0993-23-4141 [Fax]: 0993-24-4992 [URL]:
https://www.syusuien.co.jp/ [mail]: info@syusuien.co.jp [Instagram]: https://www.instagram.com/ibusukisyusuien/