Relaxing in the hot springs and taking a breather in the room creates a unique anticipation for the evening meal at the ryokan, different from that of a restaurant. There’s a sense of excitement mixed with a gentle relaxation. A dining experience that feels like an extension of the hot springs is truly the best.On the second day of our stay, we were treated to the first day of the September menu. Starting with fried eggplant in broth, the hassun featured mackerel, figs, and ginkgo nuts, showcasing the bounty of the season. Among them, the mackerel sushi had a perfect balance of richness and acidity, making it so delicious that I wanted to order more.Next was a bowl of pike eel. The pike eel was not only plump but also had a delightful texture from the pike eel roe, which relaxed my senses. Most impressive was the dashi broth—deeply flavorful yet gentle, it made me want to savor it endlessly.The sashimi included red sea bream and squid. The squid was wrapped in homemade karasumi, which had a pure taste without any sharpness. Although it seemed like a clash of strong flavors, it instead revealed a light and delicate natural sweetness that brought a smile to my face.The simmered dish was black pork kakuni. It was elegantly crafted to avoid being too heavy, preserving the richness of the fat while keeping its impression subtle. The dish was finished with a taro sauce, adding a creamy touch.The grilled mackerel was served with chestnut sweet potato and peanuts. The mackerel had thick, fluffy flesh with a tender flavor. It made me appreciate the skill involved in basic cooking.After a refreshing dish of chrysanthemum greens, we enjoyed wagyu grilled shabu-shabu. However, this dish had a slightly overpowering seasoning for the beef, which masked the natural flavors with the accents of condiments and acidity. While it may have been intended to reduce any gamey taste, I felt that the strength of the ingredients could have been highlighted more.For the rice dish, we had mushroom and trout rice. The rich umami of the mushrooms paired beautifully with the trout. By this point, I was quite satisfied, but the fluffy rice was too tempting, and I ended up finishing it all.For dessert, we had pear compote and mizu yokan. It was refreshing and quite generous in portion, satisfying even those with a sweet tooth.Enjoying the meal at a leisurely pace, my body, relaxed from the hot springs, felt gently fulfilled. It felt as if I was absorbing the blessings of the land from the inside out.The dishes appeared simple at first glance, reflecting a subtle connection to nature. Yet, they were supported by a genuine commitment and skill, and I truly enjoyed every bite. I’m already thinking about when I can come back next.
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