Auberge Yusura

On the second night of our 5th wedding anniversary, we stayed at this Japanese auberge that my wife found for us. The 5 villas are limited to 5 groups per day, so it's very private. The beds were twin, Simmons (the same as ours), Japanese-style, and the newest and largest room, "Keyaki," had an open-air bath and an indoor bath at the famous Sakakibara Onsen, but we had to reheat the water. Everything in the refrigerator is free (・∀・) Nice!! Although it's along Route 42, "Keyaki" is at the very back, so it was very quiet (it was raining that day, so we only heard the sound of the rain) and we could only hear the two of us. *The only drawback of the room was that the glass door to the open-air bath, which is a little further away and across the garden, could be opened in the opposite direction. Every time, we entered from the garden without opening the door. Before dinner, we took a leisurely soak in the open-air bath ♨ It felt like we were always in hot springs (lol) And then, the long-awaited dinner. Usually, when you think of an auberge, you think of Western food, but this was Japanese food prepared by someone who trained in Kyoto 😲 We ordered our favorite abalone steak kaiseki 🐚 We made the usual toast with an aperitif containing gold flakes, and then we ordered a unique beer called Neko Nihiki (two cats) 🍻 We also ordered sake. Appetizer: Softly simmered abalone, accompanied by freshly drawn yuba and grilled sea urchin, a nice dish Appetizer: A plate filled with anago chawanmushi, scallops dressed in zunda paste, etc. The anago chawanmushi was really delicious, and of course the scallops dressed in zunda paste were delicious, but the tableware was also amazing 👏👏👏 Soup: Thin kudzu sauce. The mild flavor of the sillago, winter melon, and grilled eggplant matches well with the richness of the sake. Sashimi: Natural flounder, tiger prawns, black abalone, garnish. My favorite black abalone is marinated in abalone liver soy sauce. It's just irresistible 👏👏👏 Appetizer: Eel decorated sushi. I think it's farmed, but it's so yummy~~~ Grilled dish: The long-awaited abalone steak. It can't compete with the black abalone steak from Baysut, but abalone is still so yummy~~~😋 Rice dish: Wakasa sea bream simmered in oroshi. The sea bream is a great marriage of grated daikon radish and dashi stock. The final dish is corn rice, red clam soup, and pickles. For dessert, they included a message for my wife 🙌 As expected from someone who trained in Kyoto, everything was lightly seasoned and it was a wonderful dinner 👏👏👏 For midnight snack, we had sushi rolls 🍣 For breakfast, the charcoal-grilled seaweed was delicious, and the rolled omelet was GOOD. We weren't allowed to have extra seaweed 😥 However, considering that it is an auberge, the breakfast was extremely cheap... One thing that bothered me was that in the evening and in the morning, even when they saw the empty bowls, they never said "Shall I have another one?", but the landlady was working really hard so I guess it all washed out (lol) The landlady was working too hard so I was a little put off 😅 But overall it was a wonderful inn (人''▽｀)Thank you☆