ARCANA IZU
(アルカナイズ)- Location：
- 伊豆市その他
- Categories：
- Budget：
-
Specialities
Chef
Yuuma Itoi - A chef living in harmony with the nature of Izu
Food
The course is enriched by the bounty of nature in Izu and Shizuoka
Space
A 250-year-old camphor tree that brings healing to all who visit
Set menu
ディナーコース神秘10dishes
地産地消にこだわった五感で楽しむエモーショナルフレンチでございます。
Review
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Review 172casesFollower 143PeoplePick-up reviews
季節ごとに訪れたい日本一のオーベルジュ
arcana IZU アルカナイズ チェックイン： 今年、３回目となります。 アルカナイズチェックインの時に、 遊佐さんに 「アルカナイズのスリッパは、今まで泊めて頂いた全ての宿で一番履き心地が良いので、泊まる度に持ち帰って、クリーニングに出し、我が家で来客用に使わさせて頂い...Find out more
2023/10 Visitation
3times
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Review 119casesFollower 245People“伊豆の秘境オーベルジュ！”
【最寄駅】 ※最寄りが無い為、車推奨 【来店時間】 金曜日 18時00分頃 【用途】 ディナー 【定休日】 週2日休み 【予約】 あり ...Find out more
2024/05 Visitation
1times
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Review 405casesFollower 165People今までの温泉旅行のベストはここ！
夫が誕生日に連れてきてくれました。 以前から伺いたかったのでＢＭしてありましたが、当日現地に到着するまではどこに向かうのか知らされずに素敵なサプライズ。 お部屋の露天風呂は...Find out more
2022/05 Visitation
1times
Restaurant information
Details
| Restaurant name |
ARCANA IZU（ARCANA IZU）
|
|---|---|
| Categories | Ryokan、French |
| Phone number (for reservation and inquiry) |
0558-85-2700 |
| Reservation Availability |
Reservations Only |
| Address |
静岡県伊豆市湯ケ島1662 ＡＲＵＣＡＮＡ ＩＺＵ アルカナ・イズ |
| Transportation |
Car, bus or taxi from station |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget（Aggregate of reviews） |
￥80,000～￥99,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Private dining rooms |
not allowed |
|---|---|
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
| Space/facilities |
Stylish space,Comfortable space,Counter |
Menu
| Drink |
Japanese sake (Nihonshu),Wine,Cocktails |
|---|---|
| Food |
Particular about vegetable |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful scenery |
| Service |
Sommelier |
| Website |
閉じる
ChefYuuma Itoi - A chef living in harmony with the nature of Izu
After working at "arcanaizu" for two years since its opening, he went to France to study under Fabien Lefebvre, a French national craftsman. After five years of training as his right-hand man, he returned to "arcanaizu". He was appointed head chef in 2016. Being in the rich environment of Izu makes his cooking unique.
Food The course is enriched by the bounty of nature in Izu and Shizuoka
Shizuoka, home to Izu, is a place rich in ingredients. Chef Itoi says that "about half of the species of seafood that inhabit Japan are found only in Suruga Bay." For example, in spring, Numazu's red shrimp is paired with river seaweed risotto caught in the nearby Matsuzaki Port, and caught horse mackerel is decorated with variously cooked spring vegetables. The highlight is the tapas platter at the beginning of the chef's selection course. The presentation is fun, with the dishes served on homemade bases that change with the season.
SpaceA 250-year-old camphor tree that brings healing to all who visit
When you step into Restaurants floor of "Alcanize" while it is still light outside, the first thing that catches your eye is the camphor tree standing behind the large windows. The 250-year-old tree, surrounded by steam from the hot springs, is a symbol of this Auberge. It is lit up at night, giving it a different feel from the daytime. Dinner and breakfast are served to guests at this Restaurants.
Enjoy French cuisine packed with the bounty of Izu at Auberge that is so booked it's hard to get a reservation.
About three hours by car from Tokyo. Facing the mountains of Nakaizu and the murmuring of the clear Kano River, Arcana Izu is famous throughout Japan as Auberge that is difficult to book. All 16 rooms
... overlook the deep forest and each have an open-air bath with natural hot spring water. To ensure a memorable stay, the attentive service of the butler and the skill and heartfelt cuisine of Chef Yuma Itoi are essential. Many guests are intoxicated by the course menu that incorporates an abundance of seasonal produce from Izu and Shizuoka.