Meal

Toi Onsen Inn Meijikan's dishes are Toi seafood that was raised in a rich sea.
As well as the passion for materials of fresh grounds, cooking techniques that make use of materials can also support the cuisine of the Meijikan.
For dinner, enjoy a meal that mainly includes luxurious seafood that covers the ocean, meat dish that does not sink to the fish.We prepared a local sake to meet the dishes.

In the next morning, breakfast is served in the elegant buffet style.From the breakfast, sashimi and freshly baked fish, omelets made in front of you are a specialty.Please enjoy the variety of taste of the seasons to your heart's content.

The Meijikan facing the sea in front of you.Of course I am confident of fresh seafood.But that's not all.

Technology that makes full use of the taste of its fresh ingredients.Even with the eyes, the sophisticated taste, even after being brought to the mouth, there is satisfaction that only materials can not be boasted.Many customers will patronize the Meijikan to enjoy this cuisine.

Meijikan's Restaurant"Kyoraku" is laid out so that each table has its own privacy.Enjoying relaxing meals without worrying about the surroundings is also an important point that makes the dishes delicious.

In addition, Meijikan to support a family trip, do not forget attention to small children.Two types of baby chairs are also available so that you can wear them on the table with adults.Families are indispensable to travel memories.

A dessert buffet will appear at dinner time.You can make your own soft serve ice cream, and there are many types such as zenzai, shiratama, and mango pudding! Make your own combination and make your own dessert.
Even if you say anything, Gelidium jelly (Tokoroten).It is famous as a specialty product of Nishiizu · Toi.Yagisawa Beach of Nishiizu sells Gelidium jelly made in the most squeezed of Amakusa, offers what's "Moritaya".You can enjoy both Japanese sweets with black honey and a combination of refreshing vinegar and soy sauce and mustard.

※If the dinner is a room meal or a banquet hall, the sweet buffet is not available.
We will prepare seasonal fruits for dessert.

Offering freshly prepared egg dishes carefully during busy hours in the morning.It is a pleasure of a first class hotel.Why is it a pleasure for a first class hotel, because it is laborious and it requires very much effort.

Meijikan, we would like to have our guests have breakfast as well, enjoy them deliciously.From that thought, you can make your own omelet while enjoying the appearance of craftsmen's omelet in front of you.

Breakfast buffet bread is served by baking in the kitchen oven every hour so that customers can enjoy it as deliciously as possible.Enjoy croissants, Pain au Chocolat, Pain aux raisins, and freshly baked bread.

※Bread types are subject to change without notice.Please understand.

Meijikan thinks not only that he / she does not like things disliked, but also want to have meals enjoyed.
I will make dessert by myself at the dessert buffet.
We eat dinner like adults with everyone.
I would like you to have a pleasant travel meal that will make your child's growth possible.
Perhaps, we may be able to challenge ingredients that we usually dislike.
Enjoying a meal may be a chance to become a little adult!

In autumn, the Japanese Spiny Lobster Fishing will be lifted.
Ise shrimp is from the end of September to the beginning of May, and it is said that the most delicious season is winter when the waves are rough.
Other months are just the time of egg laying, it is banned.
Ise shrimp mainly living in the Pacific Ocean side, so Ise Shima and many can be taken in Kamakura, so "Ise shrimp" called "Kamakura Shrimp" Iseu who goes up to Kyo, Kamakura Shrimp to go up to Edo It seems he called it.
Izu fishing is done by a method of setting a net called a gill net (sashi ami) on the way of the shrimp.
Enjoy the Ise shrimp of Izu, which boasts abundant landings!

At the end of June there is a sign of summer coming sooner or later, there are mouths in and around Izu.Opening is a day to unlock the use of shared resources of mountains and islands.On this day as a signal, you can benefit from abalone and scallop that eat plenty of seaweed and spread yourself.
Abalone and seasonal eating seaweed are not grown unless they are beautiful seas.In particular, abalone prefers beautiful seawater with no stagnation compared to other shellfish, inhabits in places where the tide flow is fast and the white waves can hit.
You can enjoy the original taste of the ingredients by using standard ways of eating sashimi, grilled fish, and grilled pots, or you can enjoy the taste cooked with Chinese and French techniques by making full use of high-class ingredients. Is also recommended.

Among the many fish lined up, the red color is exceptionally eye-catching.
Actually, the deep-sea fish Kimme Snapper is a silvery body color that is not much different from other fish in the ocean, and it seems to become this vivid color after being landing.
It is characterized by white whites that grew throughout the year.Although it is said that the season is winter, in reality it is said that the time when fat is the best is about June just before egg laying.
7 Islands Izushichitou Kozushima Island from west of Izu Oshima Island, and distinguish it from those taken in the offshore sea, and call it "Local red snapper."
Of course, because the fishing grounds are close, freshness is also good and it is characterized by consumption locally, so many will not run out.
Even if it is sashimi or boiled, the umami is dense, and once you visit Izu it is the material you would like to taste once.

Long armed Japanese lobster is a precious shrimp that can only be tasted during the Trawler fishing (Demersal net fishing) period that takes place only in the Izu Suruga Bay.
In Italian, it is called Scampi and is famous as a high-grade food. In general, it is not readily available except for some restaurants because there is not much circulation.Long armed Japanese lobster is tighter than Button Shrimp and is characterized by a strong sweetness and a dark taste.
The sweetness like melting when eating raw, as well as the umami taste that comes when you put fire.
If you visit the lucky season, you can try this deliciousness.

Near from Meijikan, Yagisawa is famous as famous place Tengusa
In Yagisawa Production Meijikan the Gelidium jelly of Moritaya to use almost 10% of the Amakusa, served at the dinner dessert buffet.
Gelidium jelly made an extract which is the basis of Gelidium jelly out of the Amakusa in the production process that does not dilute in any way, it is characterized by slightly fragrant Iso scent of a firm texture.
In addition, salt served at Meijikan, offers a natural salt made by TodaNatural salt made by cooking with firewood alone for 13 hours will further enhance the local materials such as fish, vegetables and meat.
Please eat it happily.

Sake served at Meijikan is very passionate.It adds depth and breadth to the taste of fresh seafood dishes, and the taste of sake is even more delicious.Drink and cuisine that was at the same time as pitari, like marriage in wine, it is such a relationship, so the stocks that you stock bring out excellent dishes.

First of all, it is locally produced.It is said that alcohol of the same water will match for cuisine sticking to local produce.
Furthermore, among them, the president himself, who has a family word, carefully selects sake, and we have a lineup of brands that you can choose according to your taste, such as a gorgeous taste that is easy to drink and a taste that complements the fish clearly.

Beer that can be drunk at the Meijikan, the draft beer is super dry in Asahi.
For bottled beer, there are Asahi Super Dry, Ebisu Beer, Sapporo black label, and Sapporo Lager beer, commonly known as "Akaboshi".We also offer non-alcoholic beer (KIRIN free
Among them, Sapporo's Lager beer "Red Star" is Japan's oldest beer brand.Nowadays, I rarely see them, but it is a brand loved by savvy beer fans and the old beer party.