ENOWA Jimgu Yufu

I reserved a room with a view of Mount Yufu.Dinner was booked for 6 PM.After a short wait, we were taken to the conservatory.Despite it being midsummer, it was a climate-controlled herb garden with beautiful grapevines bearing fruit.We enjoyed some sparkling wine from Anjo while snacking on whole grain treats.After that, we moved to the main dining area.We were seated by the window with a view of the garden, and dinner began slowly while we admired the water garden.Each dish was delicately flavored, making it a perfect dinner for a vegetable lover like me. They were considerate of my health and served smaller portions for all the dishes.The selected wine was also delicious.Tokyo has many amazing restaurants, but none offer a view like this.Surrounded by nature, with a well-maintained spacious garden and a relaxed atmosphere.The room was filled with beautiful hot water, and the staff had a gentle demeanor.It was truly an exceptional restaurant. Less

An Innovative Restaurant in YufuinThe concept is "FARM-DRIVEN." Every morning, the chef creates the menu based on the freshest ingredients sourced from the farm, with the dishes revolving around these seasonal ingredients.The dining experience begins in a greenhouse, where guests receive an explanation and enjoy appetizers before moving to the restaurant for the main meal.The course, primarily composed of seasonal vegetables, features astonishing dishes at every turn.It was a course that allowed us to savor vegetables from start to finish.Omakase Course: JPY 27,500 (10% service charge extra)- Snack: New tea, broad beans, carrots- Kyushu Citras: Surf clam- Grunt fish: Celery- Green Asparagus: Flounder- Tilefish: Onion puree- Bouquet: Apple, turmeric, chive- Free-Range Beef: Rhubarb- Strawberry: Beets- Ruby Red Kiwi Fruit: Sweet orange- Mignardises Less

Innovative French cuisine featuring abundant vegetables from Oita Prefecture.On this day, I stayed at ENOWA YUFUIN and enjoyed the dinner I was most looking forward to.Next to the restaurant, there is a farm, and the experience began with entering the herb garden.It’s great to enjoy the meal while experiencing the surroundings.Here’s what we had:● Menu JIMGU FARM DRIVEN Cooking in the greenhouse Snack Salad, new tea, fava beans, and carrot tempura ⇨ Finger food made with vegetables eaten in the greenhouse Now, onto the main restaurant:● Main Course Kyushu Citrus Torigai (a type of clam), seven varieties of citrus fruits, and shiso oil.Grunt Fish Celery, sea bream from Oita Prefecture, with a green sauce based on celery.Green Asparagus Flounder, pickled strawberries, and green asparagus.Homemade Brioche Tilefish Onion purée, sweetfish, and a bamboo sauce with onion purée.Bouquet Apple, turmeric, chives, and grilled vegetables harvested today, served with four sauces including chive yogurt sauce.Free-Range Beef Rhubarb, featuring pasture-raised beef, served with rhubarb marmalade and canola flower risotto.Strawberry Beets, syrup-soaked brioche, and kabosu.Ruby Red Kiwi Fruit Sweet orange, apple, yogurt ice cream, sweet orange mandarin, mint oil, and ruby red kiwi.Mignardises Beet gelee, lemon verbena jelly, and chocolate with garland chrysanthemum.Overall, the dishes were vibrant and aromatic, showcasing local ingredients and a deep love for the produce used. Less