Hagi No Yado Tomoe

It was a wonderful stay, and I have a wonderful memory. It was a wonderful stay, and I have a wonderful memory. I had a shochu "Tominohousan" on the rocks. ■Appetizer■ ◎Steamed sesame tofu with bamboo shoots◎ This is sesame tofu made by steaming bamboo shoots with salt, stretching them, and putting black sesame paste on top of the sweet potato. The salted bean paste gives it a very elegant taste. ■Appetizer■ A garden that resembles autumn ◎The "persimmon and white dressing" is of course delicious, but the acidity of the red pomegranate fruit neutralizes the sweetness of the persimmon and the white dressing◎ ◎The "minoage" is not included in the photo. Thinly sliced ​​potatoes, water chestnuts, carrots, etc. are wrapped in batter and fried, as if they were wearing a straw raincoat. It has a nice crispy texture◎ ◎The "sweetfish and sansho" is not included in the photo. When you bite into it, you can feel the saltiness like butter, but the bitterness is not unpleasant ◎ ■Wan Variation (Clay Pot Steamed)■ In the clay pot, there are matsutake mushrooms, conger eel, shrimp, mitsuba, and sudachi citrus. The flavor was tightly condensed in the clay pot. When you put the conger eel dumplings in your mouth, they melt softer than the majo. This was the first and last time we had matsutake mushrooms this year. ■Sashimi■ ◎The marinated mackerel is perfectly salted ◎ ◎The taiyaki marbled sea bream has high-quality fat between the skin and the flesh, and this part is very delicious. By grilling it, it became slightly fragrant ◎ ◎The real tuna had a slight sourness unique to real tuna, which was impressive ◎ ■Boiled Food■ ◎Softly boiled Mutsumi pork with yam sauce, mustard, and chives ◎ The motoron pork is also deliciously boiled, but it is smooth because it is made by rubbing the yam, which has been painstakingly prepared, and then straining it. The pork mixed with sauce and mustard is the perfect marriage. I scooped up the sauce with a spoon and ate it all. ■Grilled dish■ ◎Grilled yellowtail with sauce and pear dressed in shaved ice◎ The shiny grilled yellowtail was coated with the sweet and spicy sauce. The grated daikon radish and pear served with it helped to soften the spiciness. ■Main dish■ ◎Yamaguchi Wagyu Kirameki Shabu-shabu with Mizuna and Sesame Sauce◎ This is a brand of Yamaguchi Wagyu beef. The marbled parts were delicate and the melting softness lingered on the palate forever. ■Ryuwan and pickles■ ◎Red soup stock with dried suguki, mitsuba and powdered sansho pepper◎ The red soup stock with miso soup and powdered sansho pepper was a perfect harmony. ■Fruit■ ◎Apple pie and pistachio ice cream◎ The hospitality of the staff from check-in to check-out was outstanding.

It is conveniently located in Hagi city. Some parts of the building are old, but it was well-cleaned. Calligraphy by past prime ministers and people related to the Meiji Restoration is displayed throughout the building, giving a sense of the weight of history. Dinner was served in the room, and breakfast was served at the restaurant. There was nothing extravagant, but the food was mostly classic and reliable, and it was delicious. There are many brochures for sightseeing in the city at the front desk. It is difficult to tour the historical district of Hagi by car, but you can rent bicycles directly from the inn, so you can tour by bicycle. The bath is small and there is no open-air bath, so if you are a fan of large public baths and open-air baths, you may find it lacking.

Although we arrived late, we were able to dine in a private room. Sufficient measures were taken to prevent the spread of infection, and both dinner and breakfast were delicious and enjoyed by the whole family.