Address: 神奈川県小田原市風祭50
Tel: 04-6524-3456
Website: http://www.tiowa.jp/
Date of Visit: 29 Jan 2020
The name of the restaurant has the meaning of 'being a symbolic building in the harmonious world that will last for a millennium'. Originally we booked the lunch arriving at 12:30, but because of very bad traffic we were late for an hour. And calling the restaurant on the road, they had kindly accommodated us, which we were very thankful.
The building is of traditional Japanese architecture, full of dignity in an elegant setting. It was built by the Kikuchi family, who was one of the biggest merchant for wood around the end of the Edo period. The building took more than 20 years to complete, and the type of wood could not be found in Japan anymore nowadays.
The house has a thatched roof, unique in the design to withstand the heavy snowfall. It was relocated and repaired from Hida Mountains, in Toyama Prefecture in 1975. Originally, two houses were dismantled and re-built into one house, so the grandeur of the scale is overwhelming.
We had the Seasonal Kaiseki set. The food was so tasty and plentiful that I found it even better than many dinners in the ryokan I visited. As I had to drive, I skipped the aperitif にごり酒.
I highly recommend this restaurant if you are visiting the Suzuhiro Kamaboko Museum.
Tel: 04-6524-3456
Website: http://www.tiowa.jp/
Date of Visit: 29 Jan 2020
The building is of traditional Japanese architecture, full of dignity in an elegant setting. It was built by the Kikuchi family, who was one of the biggest merchant for wood around the end of the Edo period. The building took more than 20 years to complete, and the type of wood could not be found in Japan anymore nowadays.
We had the Seasonal Kaiseki set. The food was so tasty and plentiful that I found it even better than many dinners in the ryokan I visited. As I had to drive, I skipped the aperitif にごり酒.
五目豆煮 蝦夷鮑
千社唐松葉打ち 鮟肝 酢味噌 地葱
百合根小口蒸し 生姜 菜の花若菜餡
甘鯛日の出進丈 清汁仕立 結び紅白野菜 鶴菜 春子椎茸 金箔 柚子
海鮮盛り合わせ 小田原魚市場より あしらい一式
蟹の飯蒸し 聖護院大根 唐墨 三つ葉
きんき実山椒焼 すだち 花蓮根 茸の辛煮
箱根山麓豚角煮 京人参 まご芋含ませ煮 青梗菜 太牛蒡 切り柚子
大根飯
合わせ味噌仕立 芹 なめこ 粉山椒
香の物 三種盛り
大根のムース 干し無花果ワイン煮 アングレーズソース ミント
I highly recommend this restaurant if you are visiting the Suzuhiro Kamaboko Museum.
- 調理長おまかせコース (x2) 13,200 yen
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