Ryori no Yado Izu no Hana

I stayed on the “Spiny Lobster Feast Plan.”True to the Accommodation’s name, the cuisine was beautifully presented and delicious.With each course, they replaced the entire tea set with fresh hot tea, ensuring I could always enjoy it warm, which I truly appreciated.The Room was very clean, and the amenities were well stocked.The bath is a semi-open-air bath.At first, some guests may find it a bit lukewarm, but if you call the front desk, they will promptly raise the temperature.It may be a good idea to check the temperature after check-in.I can see why this Accommodation receives such high ratings from guests.I would love to stay again if I have another opportunity.

I always stay at Accommodations rated 4.5 or higher on IKYU.com, and I also refer to Reviews on various travel sites. There are all kinds of Reviews—high ratings, low ratings, and even clearly malicious ones—but I feel that comments from guests who use IKYU tend to be more accurate. Izuhana was an Accommodation exactly as reputed.\n\nUnfortunately, we arrived in the rain, but although the team were mostly young staff members, I could truly feel their high level of hospitality—from the check-in service to the thoughtful words offered naturally during our meal. It really lives up to its reputation as a culinary inn.\n\nThey say tableware is a stage that reflects the season, and I was captivated by the many tasteful pieces used throughout. The fresh wasabi served with the local fish sashimi had small cuts in the stem so it would be easier to grate—an impressive example of the chef’s meticulous consideration. The chawanmushi made without any unnecessary ingredients other than dried koto-kinko was exquisite. Needless to say, the kinmedai shabu-shabu was outstanding; and even the specially cultivated Koshihikari rice grown with natural spring water and the pickles were a feast in themselves—the daikon cut into different parts for contrasting textures and the crisp hakusai were particularly memorable.\n\nI also sensed the head chef’s dedication in the dessert: seasonal fruit and a chiffon cake made with Iyokan orange, a specialty of Izu. Overall, this is an Accommodation where you can feel both the chefs’ craftsmanship and refinement, as well as that of every staff member.