Uchiyama

Stay at Oyado Uchiyama, a hot spring inn limited to 6 groups per day, located at the foot of Mt. Omuro in the Izu Highlands.As a pioneer of ``reclusive inn'' and ``incognito travel'', with all rooms separated, rooms with open-air baths, and a contactless style, we have had repeat customers ever since we opened, and even during the coronavirus pandemic, we were fully booked every day. It will be celebrating its 20th anniversary next year.The room I stayed in this time was the "flower" type.A 111㎡ maisonette type property with a hearth room, Japanese-style room, and indoor bath on the first floor, and a bedroom and an open-air bath with a spectacular view on the second floor. It is also surprising that there are two baths with different styles in one room.The surprise and excitement is not only in the guest rooms, but also in the meals. to be continued…・An open-air bath with a spectacular ocean view at an altitude of 330m. At night, you can also enjoy stargazing while taking a bath.・Family size bathroom where 3-4 people can stretch out. Recommended for traveling with children.・The first thing that caught my attention was the chestnut Kanze from Ena's Kawakami-ya that appeared in the welcome sweets♡ It's a local confectionery that has ties to the Mino region of Gifu, and you can also order it.・An open-air bath with a panoramic view of the Izu Seven Islands, including Oshima, Niijima, Kozushima (and Miyakejima depending on the season).・Fava bean type? Heart-shaped? A cute indoor bath. The spring quality is a simple alkaline spring that is gentle on the skin.・Furnishings with Taisho Roman motifs, including the hearth, give you a sense of nostalgia and warmth.・The view behind the inn is Mt. Omuro, a dormant volcano that is designated as a national natural monument and has an altitude of 580 meters.It has an impressive round shape that resembles an upside-down bowl.・Lie down on the bed in a luxurious space with an open-air bath and the Pacific Ocean at your feet.・Hydrangeas welcome you. I would like to visit again in a different season.・A hideaway hot spring inn located on a vast site of approximately 3,000 square meters on top of a mountain. Celebrities come to stay incognito every year.Meal editionHuman resources = human resourcesWhen people feel valued, they try to respond.I feel bad when I'm treated maliciously.People are connected by connections, and it's easy to break them.Our thoughts will surely connect....Dinner at Oyado Uchiyama, where the owner gave me this saying.Enjoy kaiseki cuisine made with locally caught lobster, red sea bream, seasonal ingredients, and high-quality meat, paired with Japanese sake.🍶1. “Isojiman” Daiginjo (Shizuoka)Enjoy a glass of Daiginjo as an aperitif.2. “Higan” (Niigata)A rare and valuable alcoholic beverage that is rarely distributed to the general public. Four types are released each year to represent the four seasons unique to Japan.This time, we will have a cold drink of Tokibunhana, which is said to be a spring drink.By the way, the name ``Kugan'' comes from the meaning of ``my earnest wish.''3. “Isojiman” Junmai Ginjo (Shizuoka)Alcohol made to accompany food.Tin sake vessels have high thermal conductivity and are characterized by a temperature change of 5℃.The use of tin makes alcohol more delicious.4. “Juyondai” Nakadori (Yamagata)Pour into a glass and enjoy the aroma. It has a strong presence on its own rather than as a pairing, so it's good as an after-dinner drink.5. “Isojiman Nobilmente” (Shizuoka)As the name suggests, Noble = noble and elegant taste. One cup is offered for 10,000 yen. This Daiginjo sake is made using 100% Yamada Nishiki from Tojo Akitsu, a special A region of rice suitable for sake in Hyogo Prefecture, which has been refined to 28% and has a clear taste.🍱■ZazukeNagaimo Minazukichilled sauceBraised prawnsJunsai (There is also a spelling like this)Wasabi, beaten okra■ Small bowlSasamaki sea bream sushiFig sesame creamMozuku vinegar and kelp with roeSwordfish pickled in NanbanSoaked white celery with salted kelpRaw Yuba WasabiRed konnyaku with mustard and sardine powder■GowanConger conger samashi tailoringChestnut wheataxis trefoilPlum meatCitron■ZoriGrilled bonitoGolden sea breamIsagiSquid sea urchinseaweed sauceWasabi from Amagi■Cold bowlGrilled Ise lobster *No hunting allowed in Izu from mid-June to mid-SeptemberShizuoka beef filletGrilled live abalone with soy sauce■MealsConger eel and burdock cooked rice with myoga■Tome bowlLocal seaweed red soup stock■ PicklesRice bran pickles and seasonal items at the inn■Water sweetsblack tea crystal jellyWarabimochiHydrangea look

It was a nice room.Nakai-san's response was also wonderful.

The head chef has changed, and we were able to enjoy dishes with a different atmosphere than before.This is a very nice inn with new discoveries every time.You may even come across quite rare sake,Recommended for people who like Japanese sake

No matter how many times I went there, I was always greeted with the same "Welcome back" and was impressed by the warm hospitality. It was another hospitality dish that I couldn't resist, from the appearance to the aroma, and the taste was indescribably delicious. I stayed here for 3 nights this time, and I was so excited that I wanted to come again.Thank you very much to all the staff and everyone at Itaba.