Mikuni Izukogen - Itō

Visited May 2021 I'm watching Chef Mikuni's video on YouTube. I learned that there is a store in Izu where Chef Mikuni and Kengo Kuma produced the building (^^) When I sat down, I could see Oshima, and the sea was lush because it was sunny. Sometimes I was pregnant, so I told him in advance. When I came to the store, I had them prepare cushions and rugs. Navarin of lamb shoulder meat, meat and sauce are delicious, and the roasted eggplant is also delicious! My husband was also very happy to eat. White clover bloomed all around the shop and it looked like a scene from a picture book. Next time, let's visit the restaurant of Chef Mikuni in Yotsuya! And the fun increased. The price is from the dinner course in the 6000 yen range, so I was surprised that it was from this price range at first (° ▽ °) I think it's easy for younger generations to enter. For dinner, please be careful of the stairs on your way home. There are few lights and it's dark lol It is safe to turn on the light of your smartphone, check your feet and walk!

A well-known store that everyone knows. There was no full-fledged French restaurant in Izu Kogen for a long time. As a villa resident, I'm happy. French villas have their own stores. It means that the Izu Kogen has become as it is. The building makes the best use of nature and overlooks Oshima far beyond the sea. Of course the food and staff are good.

The restaurant was built in 2019, on the mountain side of Izu-Kogen Station, in front of the head office of Izukyu Corporation, but it is a nice restaurant full of greenery and overlooking the sea. The building is Kengo Kuma's architecture, which is exciting now! It's a design like that. Although it is in front of the station, there are plenty of public parking lots, and if you stop at P3 next to the restaurant, you can get a free service ticket. The concept of a restaurant is to feel the nature of Izu with all five senses, but it is a Mediterranean cuisine produced locally for local consumption. I had a course called Save urs de la mer brillante. The taste is produced by Mikuni-san, so there is no doubt about it. This is a picture of when I went to lunch in May.

This restaurant was designed by Kiyomi Mikuni, the owner and chef of Hotel de Mikuni, and Kengo Kuma, the architect. I've always been interested in this, so I'm glad I could visit you. Mediterranean cuisine with plenty of vegetables in Izu's rich seafood, Beautiful scenery and architectural beauty that blends in with nature The luxurious space that can be enjoyed at once was a wonderful time. I learned a lot of Kengo Kuma's architectural style union using Kiyomi Mikuni's culinary philosophy and spirit, cooking that makes you feel "Japonize", and kakezukuri, which is a unique Japanese architectural method that embodies it. In addition, the chef gave a greeting after the meal, and the staff's delicate consideration was very pleasant. --------------- ・ Cash and cards can be used * Table check ・ The dress code is smart casual. It's a gourmet food at a tourist spot, so why not dress it up? ・ The length of stay is about 90 minutes on a short course with fish as the main course for lunch. * I think the food was served at a good tempo. * Bread can be replaced. It goes well with the theme of olive oil. ・ There is one private room for both men and women. very beautiful. Luxury Hotel Quality ・ The baked confectionery I received as a souvenir was very delicious, but I'm not sure if it's sold as a takeaway. ・ There are terrace seats. * If the weather is nice, you can see Oshima. * There seems to be a private room available for an additional fee. ・ Corona measures are about the Tokyo Metropolitan Government regulations * It seemed that we were taking proper measures. ・ A short walk from Izukogen Station. It's a little difficult to understand on Google Maps, but you can see it as soon as you leave the station. * It may be a little difficult for elderly people to climb the stairs to the entrance. ・ There is a cloakroom service.

I visited in September. The entrance to the shop is a little difficult to understand, but the view was very good because it was on a hill. The interior is modern and warm. I was nervous because I don't usually get French food, but I was relieved that it was moderately casual. The customer service is perfect. I had a course of fish and meat dishes. The smoke of Amuse has a strong impact with a smoked scent, and the saltiness is exquisite, which makes me want to drink alcohol. (Unfortunately, as of 9/20, it is a non-alcoholic guide because it was being declared.) I really like the foie gras appetizer and the gateau tailoring of the dried fruits. The difference in texture of figs, nuts and foie gras was fun, and it was hardened and melted in the mouth. At first, the bread de mie didn't leave a lasting impression on me, and I liked focaccia, but in terms of getting the sauce, the aroma was too complicated and I prefer it to be simple. In addition, Focaccia had a part where the salt was considerably biased. As for fish dishes, the way the fire passed was exquisite, including the fatty and plump texture of the sea bream, and the colorful vegetables that you can enjoy various tastes and textures. The mellow sauce of mushrooms is accented with bitter gourd bitterness and the exotic spiciness of tapenade, which I also liked. I wasn't particularly impressed with the meat dishes, probably because I was getting full. The texture of vegetables such as zucchini and broccoli was also very good, and the fragrant aroma was good. As for dessert, I was confused about the order of eating two types of ice cream, which are easy to melt, but they were all delicious. Especially the fruits were delicious and the combination with olives was interesting. Overall, I think it's a fairly clear seasoning. Also, this course had a lot of volume, as the meat dishes were a little heavy. The souvenirs were also delicious. I would like to see the menu and ask again.

The view seems to vary greatly depending on the seat, but the guide was a special seat where you can see Oshima perfectly! I was blessed with the weather and had a very pleasant time. The service is also solid, and the timing of serving, the way of speaking, the facial expression, etc. are at a level comparable to that of a first-class hotel. When the restroom was full, he showed me around the balcony while I was waiting, and if I asked him to take a picture, he would take many patterns, and I was completely concerned. The cooking staff who handed me the souvenir bread was also refreshing and had a lovely smile. It's an essential dish, but it's a refreshing summer-like dish using escabeche and local New Summer Orange, and I wasn't hungry because the inn's breakfast was still left, but I ate it with a lick. It's gone. It's good because the amount is not too large. There were more than 10 kinds of local vegetables, so I was able to enjoy various flavors in one plate. The local fish, the striped beakfish, was also fluffy, and had a response like a golden sea bream. The overall impression is that the taste is delicate and has no gaps, rather than the flashy and easy-to-understand taste. Personally, it was great to be able to eat a lot of fresh vegetables. As for the dessert Maritozzo, the brioche was far more delicious than the ones eaten at cake shops in Tokyo, and I felt the ability.